Recipes / bok choy

1 Cup water
2 Tablespoons Chia Seeds
4-5 Frozen peach or pear slices
Half-cup or more frozen blueberries
5 frozen strawberries, or to taste
(Cherries are also delicious)
6 Bok Choy leaves, lightly steamed

The finished smoothie has no cabbage-y flavor that I can detect, but since taste buds are different, you may need to experiment a little to find a berry–to–bok choy ratio that works for you.

Vegan Bok Choy Stir Fry with Pecans (Tastes like Christmas in 30 mins!)

2 Tbsp avocado oil

1-2 carrots 🥕 peeled into ribbons

2 bok choy, chopped

2 cloves garlic, chopped

1/4 inch piece of fresh ginger, chopped

1 bell pepper- any color, chopped

1/2 large onion 🧅, cut into chunks

2 celery stalks, chopped

1/4-1/2 cup pecan halves

1/2 cup coconut aminos 

1/2 tsp Chinese 5 spice seasoning

Salt & pepper, to taste

Barley, rice, or glass noodles 

*Green onions for topping, optional

*Chicken is optional if you want the non vegan version

1. Start your rice or noodles according to package directions.
2. Chop all the veggies. Start heating 2 Tbsp oil in cast iron skillet and add the onion, garlic, and everything else all to one pan. (If making with meat, cook meat first then remove to serving bowl and add everything else.)
3. Add coconut aminos and spices. Cook about 10 mins. Then enjoy!