SoulShine Farms & Thai Turkey Wraps

Let’s face it. Right around day 20 of Whole30, food starts to get a little boring. You’ve probably realized that most of what you rely on for convenience is noncompliant. You might’ve eaten a million or more eggs, and the idea of most food might just turn your stomach. I try to plan for this food boredom and fight the desire to give up by trying a few new recipes or tinkering with an old one. I recently got some AMAZING, light & crunchy microgreens from a local farm, SOULSHINE FARMS.

SoulShine Farms is a local farm located here, in Lynchburg, VA, growing all kinds of micro greens and sprouts. These little guys are superfoods, filled with tons of the good stuff, even as much as 4-40 times more nutrients than full grown plants! Just some of what you’ll find in the shoots are vitamins a, b, c, e, k, folic acid, calcium, iron, manganese, and protein. I had no idea the punch they pack, but it makes this semi-vegetarian very happy to see a full amino acid profile and up to 20% protein. It’s even extra awesome to be able to get them grown locally, organically, and non-geo. But the thing I really love is they’re a backyard farm, utilizing the space that would otherwise just be grass. It’s really refreshing and encouraging to see this kind of thing in our little city. You can pick up their goodies at the Lynchburg Farmer’s Market, the Health Nut, or place special orders with Dustin. Head over to Instagram to enter a local giveaway for a sample of these products!

Here’s a recipe I love, topped with some of the pea shoots from the farm. It got rave reviews from family & friends! I made it with two dipping sauces, one spicy & one creamy (Think salsa and sour cream when you’re eating Mexican). Hope you enjoy!

Thai Turkey Lettuce Wraps
Serves 4

1 lb ground turkey
1 head butter or bibb lettuce
1 can water chestnuts
2 cups sliced white mushrooms
1 tbsp olive oil
3 cloves garlic
1/4 cup coconut aminos
1/2 cup sliced green onion
1 tbsp grated fresh ginger
1 tsp hot sauce
2 tsp Red Boat fish sauce
1 tsp salt
1/2 tsp pepper

Soul Shine Farms pea shoots
shredded red cabbage
grated carrots
sesame seeds

Brown the turkey in oil in a large pan over medium-high heat until no longer pink. Drain the excess fat. Add the mushrooms, scallions, garlic and water chestnuts, and cook until the mushrooms soften. In a separate bowl, whisk together the coconut aminos, onion, ginger, and sauces, and over the turkey mixture and cook 1 minute. Season to taste and serve with toppings and sauces ready to assemble. 

Creamy Cilantro Dipping Sauce
1/2 cup full fat coconut milk
1 green onion
1/2 – 3/4 cup chopped cilantro
1/2 cup unsalted sunflower seeds
juice of 1 lime
2 tsp salt
1/2 tsp pepper

Combine all ingredients in a high speed blender until fully combined.

Spicy Thai Dipping Sauce

2 tbsp sesame oil
2 tbsp hot sauce
1/2 tsp Red Boat fish sauce
2 garlic cloves
juice of 1 lemon
1/2 tbsp mustard
1/2 tsp grated fresh ginger
1/2 tsp salt
1/4 tsp pepper

Combine all ingredients in a high speed blender until fully combined.