I love vegetables. I've been off of meat completely since July (I know...shocker that I didn't quit earlier, since I've been talking about it since I was 10). In doing so, I've had so much fun adding in new vegetables, and therefore new flavors and nutrients to the table. Trust me...it takes a bit of creativity!! What has made me so happy is that Mister has been such a supporter. He even requested that we stick to veggie dinners. And then last week told me that, "he never knew being a vegetarian could be so flavorful". What a compliment, considering he's a hardcore carnivore. {Don't worry people, he still gets meat at lunch and sometimes breakfast. More than enough.}
ANYWAY...one of my new favorite vegetables is bok choy {also known as Chinese white cabbage}. I've always intended to use it, but never got around to it...until now. It's excellent in stir-fry, soups or even better - to preserve the cancer-risk-reducing nutrients, eat it raw! I love steaming it lightly and drizzling vinegar/oil and pepper over the top. The flavor is light and compliments most things. But the best part of bok choy, is the high vitamin A, vitamin C, beta-carotene, calcium, fiber and potassium nutrients. Oh, and if you're not already convinced to try it: a cup of shredded bok choy has 1/2 of your daily needs for the high vitamins listed.
Happy 9.02.10! ;) And happy eating!
xx,
Tal
