This delicious recipe makes a wonderful side dish for the holidays. Bok Choy provides both indoles (13C) and sulforaphane, which support healthy detoxification and elimination of cancer-producing substances.
1 medium bunch Bok Choy, chopped
2 T. vegetable or chicken broth
1T. gluten-free soy sauce
2T. coconut oil or butter
1 medium onion, chopped
1 medium glove garlic, minced
1t. chili flakes
2 T. pine nuts
Set your stove on medium heat. Cut the onion and mince the garlic. Let them sit for 10 minutes to activate the phytonutrients. Melt the coconut oil in a heavy non-teflon skillet. Saute the onion and garlic for 3 minutes, stirring occasionally. Add broth and soy sauce, stir. Add chopped Bok Choy, stir, and sprinkle in the chili flakes. Mix thoroughly, reduce heat to medium-low, cover with a lid, cook for 5 minutes. Stir in pine nuts, shut off the heat, cover and let it sit on stove for 2-3 more minutes. Serve and enjoy.
Nutritional info: 1 cup serving, Calories: 33, Protein: 1.5gr., Carbs.: 6.7, Fat: 4.8
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Eloise Nelson received her Ph.D. in Holistic Nutrition and has more than thirty years experience in nutrition, natural health care, and exercise training. Eloise is the Director of New Product Development for Organic Food Company, where for 16 years she has formulated organic snack foods and organically grown supplements that are currently sold in 50 states and 13 countries. She teaches ongoing seminars in food preparation and nutrition and continues her nutritional consulting practice in Boulder, Colorado. Learn more about Eloise at www.ThePowerofChow.com.
