Spring is the actual season for these beautiful baby bok choys. They can be found at many local farmer’s markets as well as some specialty health food stores. During the winter months I substitute the large bok choys or any other crunchy green such as cabbage or romaine lettuce. You can add shredded carrots, marinated shitakes, or sliced cucumbers for added flavor.
Bok choy is high in Vitamins A & C, beta-carotene, calcium and Vitamin B6. Sesame oil has both monounsaturated and polyunsaturated fatty acids and is actually less prone to oxidation than flax oil because sesame oil contains sesamol and sesamin which are natural antioxidants. The ginger in this recipe acts as a digestive aid, and garlic has innumerable health benefits ranging from antibiotic to cold preventative to promotion of healthy cholesterol levels.
Marinated Bok Choy Salad
by Andrea Livingston of Phytofoods in Portland, Oregon www.phytofoods.blogspot.com
5 baby bok choys
1/4 c sesame oil
1 tbsp nama shoyu or wheat free tamari
1 tbsp apple cider vinegar
1-2 tbsp fresh squeezed orange juice
1-2 tsp lime juice
1/2 tsp fresh ginger, minced
optional:
1 garlic clove, minced
shredded carrots, cherry tomatoes or other vegetable
1 tsp toasted sesame oil
Combine all ingredients in a large bowl. Keeps in refrigerator for 3-5 days. Serves 4
Hi, I am Dr. Ariel Policano – The Women Go Raw Project is dedicated to helping women thrive though knowledge of raw foods, superfoods, wild foods and MUCH more. Through reclaiming our optimal health, we can begin to access our true power on every level! Our vision is to profoundly change women's health and women's lives around the world.
