Pak Choi is back!

WP_20150316_001[1]Boy am I glad to say that!

This member of the cruciferous family, at an average of around 105mg of Calcium per 100g of raw Pak Choi, is a delicate source of greens, truly an Asian treasure. A treasure that was definitely on this weeks list! That level of Calcium is ranking higher than Broccoli per 100g and seeing as this veg is also rich in Vitamin C it is most definitely therefore making its into my families meal times wherever possible. I just love raw food and discovering the true goodness of the Chinese cabbage really made me listen in and focus (well try to, given the stage of the moon we are in).
Our source of Pak Choi comes from Riverford Organic Farms where it arrives in a beautiful, clean, well packed condition.
Pak Choi is a delicious addition to any meal and can be enjoyed lightly cooked (steamed or lightly stir fried) or eaten raw in salads where this vegetable holds the most nutritional value. It has smooth and tender, large, thin leaves on a crunchy stalk with a mild ‘green’, pleasant and earthy taste.
I used some tonight in a soup where a habanero totally drowned any other flavour out so I took an after nibble sometime later and in fact after actually trying Pak Choi raw on its own again, has reminded me how wonderful this cabbage can be in a salad and with my new style of salad I am sure it will go down a treat for tomorrows testings.
Also known as Bok Choy and several other names this leafy wonder is booming full of nutrients containing high levels of Vitamins A, C and B-6 whilst also gifting small amounts of Iron and Magnesium, providing us with a healthy boost of brain and body functioning power!
I can roll with that, it is such a handsome veggie after all!

The truth about Brussel Sprouts!

WP_20141216_036[1]Brussel Sprouts are amazing! Most popular from Brussels, Belgium, they grow as buds on long stalks. They are beautiful and divinely created little superfood health bombs that are a true blessing to Humans. I am aching to get them in my garden as I keep hearing of the resilience these babies have to the cold, impressive!
Cruciferous types of plants have sepals, flowers or / and leaves that hold themselves in a criss-cross style, Sprouts are certainly amongst these and they are green due to the pigment chlorophyll being present.
I absolutely love the taste when properly cooked and it was not until a little while ago that I realised just how healthy they actually are…kind of seems we need these and other types of Green Vegetables to live well!
I find the taste wonderfully unique and one of those that lights you up with a sense of true health. You can literally taste the righteousness!WP_20141216_033[1]
I know many people say they don’t like them but I wonder if they ever really cooked them properly in the first place. It turns out, after doing some research that if Brussel Sprouts are overcooked they release their Glucosinolates  – which are organic compounds containing the substance Sulfur.  Sulfur is the reason for the not so pleasant potent aroma often associated with members of the Brassica Genus. Glucocinolates are the main reason for the undeniable health benefits gifted by Sprouts, when glucosinolates connect with the enzyme myrosinase through acts such as chewing or food processing the food begins to produce highly reactive oils called isothiocyanates and these are reactive in the sense of fighting disease such as cancer, helping the tumours to breakdown.
To cook them correctly gently steam for no more than 5 minutes, if you haven’t cooked them this way before I can assure you will be pleasantly surprised and hopefully totally hooked!
It is found that 1 cup of Brussel Sprouts contains over twice the recommended daily amount of Vitamin K promoting correct functioning of our brains, bones and nervous systems. They also contains vitamins, A, C & E as well as some B vitamins. The vitamin K they contain aids in the decrease and prevention of inflammation and by regulating it this helps promote correct functioning of the cardiovascular system making a healthy person.
They also contain precious minerals such as selenium, maganese, copper, potassium, calcium, iron, phosphorus, choline, pantheonic acid, magnesium and zinc. They are just bursting with antioxidants too and filled with protein. Containing a high amount of healthy fiber, Brussel Sprouts lower cholesterol levels. Fiber combines with acids produced from cholesterol that are used to digest fat therefore leaving less cholesterol overall.
They also aid with digestion, promoting healthy bowel movements and helping with weight loss and maintaining a healthy body.
I think Brussel Sprouts are great, I would happily eat them with any meal (they are particularly awesome with a squash coulis or sprinkled with nori!) They grow in abundance in the cooler months in Britain and seem to be part of our staple diets to keep us in good health throughout the Winter here.

It is time to face up to the facts about Brussel Sprouts and choose to weigh in on optimum health for you and your family by eating them or other Brassicaceae members of the mustard family at least 3 times a week. WP_20141216_032[1]