Bring On The Bok Choy
This is a nice meal if you’re craving Asian flavors. All ingredients are healthy and calming. Red cabbage detoxifies the body, fortifies skin and eyes, reduces chances of cancer, delays aging, and prevents diabetes. Bok choy is low in calories and full of protein, fiber, vitamins, and minerals.
2 Cups Quinoa or Sprouted/ Grain or Brown Rice
(To Taste) Braggs Amino Acid or Tamari
2 Long Eggplant (optional)
1 Teaspoon Sesame Dressing (Annie’s Organic Sesame or Braggs Ginger Sesame)
1 Teaspoon Apple Cider Vinegar
1 Teaspoon Coconut Oil
2 Tablespoons Onion
Optional to add when done:
** Roasted Korean seaweed, baked salmon, roasted organic chicken or any other vegetable or protein desired.
Cook a cup or desired amount of quinoa. Saute bok choy in garlic and onion in coconut oil. Add a teaspoon of Braggs or Tamari and sauté till bright green. Add a few drops of agave. Set aside.
Heat oven to 400. In a bowl, add tablespoon of olive and sesame oil with salt and pepper. Mix the eggplant till evenly oiled and place on tin foil on metal pan, lay cut eggplant. Bake for 20 minutes.
Mix red cabbage with Sesame Oil and Apple Cider Vinegar and let sit.
Depending on how you like your eggs, they can be cooked any way for this dish. I like them over medium so the yolk is not runny. Begin by heating up chopped garlic (I don’t like it too minced) and heat with coconut oil to make your eggs.
Create your plate as desired amount with quinoa, bok choy, red cabbage salad, avocado and eggs.
Top with siracha, turmeric, sesame seeds and eat with roasted seaweed.
Janelle Lee enjoys clean eating. She is an interior designer who studied holistic healing and integrative nutrition. She is writing a handbook of what to eat for various ailments.
-Illustration by Sharon Watts