Ingredients:

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• 4 cloves minced garlic
• 1 cup filtered water
• 4 tbsp tamari or Bragg’s
• 2 cups chopped bok choy
• 1 cup chopped Swiss chard
• 1 cup chopped kale
• 4 cups cooked brown rice pasta
• 6 tbsp creamy sunflower dressing (refer below)
• 1 cup sunflower sprouts
• 1 tbsp sunflower seeds
• 1 tbsp sesame seeds

Put garlic, water, tamari (or Bragg’s), bok choy, Swiss chard and kale into a wok or skillet over high heat and cook for 2 minutes until greens are tender.  Add brown rice noodles and cook for 2 minutes until heated through and most of the cooking liquid has evaporated.  Divide cooked noodles and vegetables between 2 large bowls and drizzle with creamy sunflower dressing.  Garnish with sunflower sprouts, sunflower seeds, and sesame seeds.  Serves 2.