Do you wanna see people get excited about eating greens? You will if you get 4000 health coaches together in one spot, like we were this past weekend at the IIN conference in New York City. At every meal there were PLENTY of greens and healthy, happy, energetic people eating all those greens! Now, I know you may be slightly gagging at the “goodness” of all these health coaches right now – after all, some people don’t like greens, right? Are you one of them? I know I used to be terrible at eating my veggies as a kid – just ask my mom! But, my path to wellness, along with learning how to prepare greens quickly, easily, and TASTEFULLY, has turned my life around.
The founder of our school, Joshua Rosenthal, has an excellent cooking lesson. He says, “Vegetable. Steam Vegetable. Eat Vegetable.” It’s that simple. Well, yes, but only if you like plain steamed vegetables, right? My take on that is, “that’s great but let’s jazz up the greens a little.” After all, there’s no harm in adding flavor and texture to your greens. Why not? It’s like adding salad dressing to a salad to make t0 more yummy.
So…on to a green that you may not be familiar with but that I really enjoy. It’s bok choy. Bok choy is a Chinese vegetable that you may have eaten in stir fries at your favorite Asian restaurant without knowing it. To get you familiar, here are some amazing benefits of bok choy:
- High in Vitamin C to help your body develop resistance against infectious agents and scavenge harmful, pro-inflammatory free radicals.
- Excellent source of Vitamin K to make your bones stronger and healthier and to delay osteoporosis.
- Contains antioxidant plant chemicals to provide fiber and vitamins to protect against breast, colon and prostate cancers and help reduce LDL or “bad cholesterol” levels in the blood.
- VERY low in calories – 100g has only 13 calories. You cannot beat that for a power-packed food!
Here’s the recipe that made me fall in love with baby bok choy (which is a cuter version of it’s larger sibling). It’s from my fav, Alicia Silverstone’s The Kind Diet:
1-2 small heads bok choy (left intact) or ½ large head bok choy (chopped into bite size pieces)
1 T balsamic vinegar (Alecia uses umeboshi vinegar, which can be found at Whole Foods)
1 T extra virgin olive oil or flax seed oil
1 t gomasio (Gomasio is a condiment made of sesame seeds that can be found at Whole Foods) or sunflower seeds or nuts or anything crunchy. I LOVE adding a little crunch to my greens so be creative and go crazy!
- Bring water to a boil in the bottom of a steamer or pot filled with a steamer basket.
- Add the bok choy and steam for 1 -2 minutes until the vegetable is just starting to wilt. Transfer to a serving platter.
- Mix the vinegar and oil together in a small bowl and drizzle over the steamed bok choy (You may not need it all).
- Serve sprinkled with gomasio (or other crunchy item). For those of you still wondering about gomasio, here’s a pic:
Note: Err on the side of undercooking the bok choy since it’s so water dense that it continues to cook a little after being removed from the steam. What you’re aiming for is crunchiness without bitterness.
Rating: A. Even my son likes bok choy this way. Give it a go and let me know!