Growing up in a Chinese household, we were taught at a very young age what is good, and nutritiously balanced food is. My parents would painstaking plan out every meal.

Much of our meals consisted of protein, vegetables, hot soup and rice. Probably a little too much rice. My four brothers and sisters learned how to cook at a very young age with passion. As a child, I didn’t like vegetables, especially the green leafy ones. I discovered vegetables when I was in the teens, and now most of my meals comprise at lease 50% vegetables.

Even though I have a busy schedule, I make an effort to get home every night to cook for my family.

Why I am passionate about cooking –

  • I cook to nourish the body
  • I cook with colors and texture to feed the eyes
  • I cook with love and positive energy to uplift my family

New SuperFood – Humble Bok Choy

I read today that kale and spinach are no longer consider the leading superfood. It’s has been replaced by the humble and ancient Asian vegetable, Bok Choy. One cup of this veggie contains more than half your day’s vitamin C and vitamin A, and it’s just nine calories.

Bok Choy is related to broccoli, brussels sprouts, arugula, cauliflower, cabbage, and kale is members of the cruciferous family. It is low in calorie, high in calcium, potassium, folate, vitamin C and A. I love baby Bok Choy. I find it to be sweeter and more tender than its parent counterpart.

If you have never made it before, try this easy and simple recipe that I make all of the time.

Stir-Fry Baby Bok Choy
prep time : 10 minutes
Cooking Time: 5 minutes
Serves: 4

4 bunches of baby bok choy. If you can’t find baby bok choy, use the large variety
2 cloves of fresh garlic, crushed or chopped
1 tablespoon of regular, lite or gluten free soy.
2 tablespoon of oil (I use olive)

Separate bok choy from the core and put in a large pot and wash several times, drain and set aside. If you are using the large variety, cut into small pieces. Heat a large skillet with oil and garlic until almost smoking. Be very careful, add bok chy and stir-fried for 3-4 minutes or until desired tenderness. Add soy sauce and stir. Can be served hot or room temperature.

About the writer – Helen Chin Lui is a certified Reflexolgist, Certified Energy Medicine and Reiki Practitioner. She is the founder and owner of the Healing Place in Medfield. She specializes in helping people with chronic digestive disorders. For her free report “Proven Alternative Ways to Heal Common Chronic Digestive Problems: What Your Doctor Doesn’t Know Can Keep You From Healing” click here for your free report.

Helen has helped hundreds of people to find long last relief. To find out how Reflexology and Energy Medicine can help you,  please schedule a free 60 minute consultation by calling 508 359-6463.

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