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So who goes and buys up all of the baby Bok Choy at Produce Junction? This girl! Yes I’ll take 7 bags of baby Bok Choy please, that’s 21 heads total!!

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As far as cabbages go, baby bok choy are pretty darn irresistible.

Cuteness aside, baby bok choy are more tender and incomparably milder than big bok choy. They’ve also got it all over their adult counterparts when it comes to relative ease of cooking.

True to its name, these diminutive bunches are immature bok choy or a bok choy dwarf variety. They are typically available year-round at Asian markets and some supermarkets.

I wanted to make a delicious and very cleansing soup in honor of our detox month and this recipe is chock full of nourishing and cleansing ingredients, with the star being baby Bok Choy of course!!

Bok Choy: This cruciferous vegetable is one heck of a cancer fighter. Bok Choy is abundant with beta-carotene, an anti-oxidant that has been present in research to be effective in lessening an individual’s chance of cancer. It is also a superb method of obtaining potassium as well as calcium, each of which assists to reduce hypertension. A cupful of cooked bok choy offers about 16 % of the everyday requirement of calcium as well as 64 % for vitamin K.

Garlic: This strong antioxidant has antibacterial and antifungal properties, and can be used to prevent colds, reduce blood pressure, and reduce the risk of developing certain cancers.

Organic Vegetable Stock or Water: Helps you stay hydrated as you flush toxins out of your system.

Turmeric: Curcumin, the component in turmeric that gives it its bright yellow color, stimulates the gallbladder to produce bile, which the liver uses to eliminate toxins from the body.

Fresh Lemon Juice: Cleanses the kidneys and digestive system, and helps purify the blood. As an alkaline-forming food in the body, it also may help to prevent serious illnesses.

Ingredients:
Serves 12
– 7-8 heads of baby Bok Choy,
– 4 Tbsp olive oil or grapeseed oil
– 10 cups vegetable broth
– 3 tsp turmeric
– 13 cloves garlic, minced
– 12 Tbsp lemon juice

1. Rinse the bok choy and trim off the stem ends. Slice the white parts into 1/4-inch strips and transfer them to a bowl. Chop the green parts into 1/2-inch pieces and transfer them to a separate bowl.

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2. Heat the olive oil in a medium saucepan over medium-high heat. Once hot, add the white parts of the bok choy and cook 2 minutes, stirring occasionally. Then add the green parts of the bok choy and the garlic and cook 2 minutes more, stirring occasionally.

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3. Add the stock or water and turmeric; bring to a simmer and then turn off the heat.

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4. Add the lemon juice and sea salt to taste; serve.

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Enjoy!

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