Why I Am Posting These Recipes

I believe that it is healthier for an individual and for the planet to reduce the consumption of animal products in the human diet. However, I love to eat all kinds of delicious food, and find it really, really difficult to go totally vegetarian. Also, my family protests if I serve too many vegetarian meals in a row. So I am committed to making an effort to move towards a vegetarian diet without wholly doing so. I will post recipes several times a week that represent my philosophy of eating well, eating healthy, eating local. Most recipes will be easy to prepare, as I have a busy life. So I expect my followers to be people who love to cook and eat well, want to try to help the planet through their eating (by eating local foods and trying to reduce the use of meat in our diets), and have many other things to do each day besides cook.

Tuesday, October 23, 2012

Braised Baby Bok Choy

Bok Choy is one of the best sources of calcium.  The human body can absorb a higher percentage of calcium from bok choy than from most other calcium sources (54% from bok choy vs. 32% from milk, for example).  This vegetable also has lots of vitamins A, C, K and folate.  So it is good to try to figure out ways to prepare it so that you can benefit from all those nutrients.  Baby bok choy is more tender than mature bok choy.  This is a simple, flavorful side dish.  I served it tonight with a casserole containing lentils, bulgar wheat, vegetables and topped with cheddar cheese--unfortunately I did not write down the casserole recipe so I will have to try to duplicate it another time in order to post it on this blog!

Here is how I made the baby bok choy:

1 TBS extra virgin olive oil
1 clove garlic, pressed
3 baby bok choy, stems trimmed
1 cup water
½ bouillon cube (vegan vegetable bouillon with sea salt and herbs--I used Rapunzel brand)

Heat olive oil in skillet or wide pan.  Add garlic and stir.  Add baby bok choy and toss for a couple of minutes to coat with olive oil and garlic.  Add water and bouillon cube,  press bouillon cube to mix in with the water a little bit.  Cover and simmer over medium heat for 5 minutes.

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