Baby bok choy (aka Chinese cabbage) is my new favorite vegetable. I’ve never really thought regular bok choy was anything special, but last month I bought a few heads of the baby variety and now I don’t leave Whole Foods without it. It’s super versatile – it can be cooked in so many ways – grilled (amazing), roasted, sauteed, great in stir frys and I love to eat it raw or throw it in a salad. It’s crunchy and has a mild flavor. Plus, it’s loaded with nutrients. One cup of boy choy has half your daily requirements of vitamins A, C and K. It’s high in beta-carotene, calcium and potassium. And like all the cruciferous vegetables, it contains cancer fighting compounds. To get the highest amount of all these nutrients I recommend eating it raw, but a quick google search will give you instructions on how to cook it in many ways if you want to go that route.
I hope you all are using this 30 day challenge to be open minded and try new foods, especially veggies. There are so many out there and I’m going to try to post some of my favorites and more unusual ones through out the challenge.