Let’s the fruits and vegetables continue. Okay, so here is the truth about this project; it didn’t happened by accident but it did happen subconsciously. I have a few composition books like a rapper in which I write down my ideas and thoughts about food, blogging, editorials and more. lol. I laugh because the title on my latest book is “Future No Rapper”. It’s filled with recipe ideas, editorials and art projects. As it relates to healthier alternatives, I yearn to put a twist on the website while slowing thing down a bit. If you noticed I took a break from blogging in which I discuss later in another editorial but I happily slowed things down to focus on this “31Days of Fruits & Vegetables” project.

Being heavily in love with fruits I started the first few days with them. I was going to continue but I didn’t want to neglect the vegetables so without further ado, I would like to present one of my mother’s favorite vegetables, baby boy choy or pak choi. To the unfamiliar bok choy is a Chinese cabbage, a dark leafy green reminiscent of mustard greens or celery. The leaves are most tender and mild part of the plant. The green leaf derives from the Chinese name for soup spoon because of the shape of its leaves. Originate from China, Bok choy cultivates back to around the 14th century during the Joseon Dynasty where it would become a key ingredient in kimchi. It wasn’t until the 19th century where it becomes associated with Chinese cuisine.

Health benefits include high in vitamin C, vitamin K, vitamin A, potassium, folate, calicum, iron and more. Other benefit include strong bones, antioxidants, heart health and cancer protection.

Recipes that include bok choy

Sauteed Bok Choy
Bok Choy and Broocoli
Stir-Fried Bok Choy with Ginger and Garlic
Baby Boy Choy with Sherry Vinaigrette
Boy Choy Soup

Just to name a few.