Bok Choy 1 1/2 Ways *Video Blog*

This is one of my favourite quick snacks, with the amazing vegetable that is Bok Choy. This Chinese cabbage is high in Vitamin A, Vitamin C, and Phytonutrients.

Cooking vegetables at high heat can damage their nutrients. This is why I like to eat the leaves raw, while cooking the stalks. The stalks are so insanely crunchy that it makes a hearty snack, and I think it would be great for people on plant based diets to sink their teeth into.

Bok Choy
Extra Virgin Macadamia Oil
Garlic Salt/Powder
Sea Salt

– Preheat a pan on high
– Cut Bok Choy to separate stalks and leaves
– Splash some Macadamia Oil, Garlic Salt and Sea Salt onto your cutting board and rub in the Choy
– Cook stalks in pan for no more than a minute per side, this keeps them crunchy while getting some colour. I like to add some garlic salt near the end to brown up the Bok Choy
– Throw em back on the board and enjoy with your raw leaves

If your afraid of salt, don’t use as much as I have, but if your physically active and training hard then it’s not a problem. Macadamia Oil is also amazing, and as some vitamins are fat soluble, it’s a good idea to include a fat source when eating or juicing nutrient dense foods so they are properly absorbed by the body.

This is so simple, but it’s super healthy, crunchy and fast to make. Enjoy!


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