I’m sure, at some point, many of us have been told that we need to eat our “greens.” To be honest, I haven’t always loved veggies. I was a rather picky eater growing up, and as a vegetarian, I had a vague concept that I needed to work extra hard to ensure that I was getting all of my vitamins and minerals.
Green veggies are full of nutrients and are an essential part of a healthy diet. Bok choy is packed with all the good stuff that not only makes us feel good, but is also super supportive for a healthy body. Well-cooked green veggies, like bok choy, are also great for vata.
Remember, as we continue to dive deeper into vata season, it’s important to use more oil and make sure vegetables are cooked. Raw foods will deplete agni at this time of year, so well-cooked food is very important!
This recipe literally takes about ten minutes. It’s a quick and easy dish that can be turned into the main meal or a yummy side. The heating spices will help kindle your agni as well. This is a super win-win!
- 3 medium size stalks baby bok choy
- ½ stalk leek, greens included
- 2 tablespoons avocado oil
- 4 teaspoons grated ginger
- ¼ cup soy sauce
- handful of sesame seeds
Chop the leek. Then, chop the bok choy the long way. Keep the leek and bok choy separate from each other. Heat the oil in the pan. Add the ginger and cook until an aroma is released. Toss in the leek, and cook until the greens have softened a little. Then add the bok choy and sauté for a few minutes. Pour the soy sauce into the pan, and cook a little bit longer. Make sure to maintain some of the crunch of the bok choy. Add the sesame seeds and mix them into the veggies.
Serve on the side or over a bed of rice. Delicious! Enjoy!