Bok Choy Is AMAZING & Why You Should Eat It (with recipe)

Bok Choy is an incredibly healthy but often under utilized vegetable. Being high in calcium and low in oxalates makes it one of the best sources of calcium and other minerals. Just two cups of cooked Bok Choy contain almost half your RDI of iron and more protein per calorie than black beans! It also contains one of the most powerful anti-oxidants found in food called Sulforaphane that helps to fight cancer, prevent memory loss and protect our DNA.

Learn more in this video and let me know your thoughts down below and hit the like button if you learned something!

SAUTEED BOK CHOY WITH TOFU

4 cups bok choy, chopped
1/2 cup chopped onion
1/2 block tofu, cut into chunks. (You can sub cooked/canned beans or another protein source)

Sauce
1 tbsp chopped ginger
1 tbsp peanut butter
1 tbsp ACV
1 pitted date
3 tsp tamari
1 garlic clove
1 tbsp flax
2-3 Tbsp water. Use more if needed.
I like the sauce thicker, but you may like it thinner. Have fun experimenting but remember, if you can always add more water, but not take it away!

Saute chopped onions and tofu chunks on medium heat. Add water to prevent sticking. Sauté for 3-5 minutes until onions cook through and become soft. In a blender or magic bullet, blend all sauce ingredients together until smooth. Add sauce and bok choy to onions and tofu and sauté until bok choy is soft. Serve hot and enjoy! PLEASE WATCH VIDEO FOR MORE IN DEPTH COOKING INSTRUCTION!

Oxalate Chart:

Sulforaphane studies

Vitamin A Factsheet:

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