quick look | a bionomic consciousness

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!