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!

Organic Orange Zest Cacao Chip – No Cook Cookies



Who says you need an oven to make cookies? Just look at these beautiful babies! These are possibly the yummiest raw snacks I have ever made, so good! Wait until you try them 😊
If you are looking for a way to make delicious cookies that don’t require cooking then you have come to the right place.
I make Almond milk all the time and am forever fussing over what I can create with the pulp, not wanting to waste it. If you have been following this blog you will see all the wonderful snack balls that are possible to make from left over Almond pulp but today I was inspired by a recipe I got through with a delivery of Love and suddenly got the urge to be creative. Also having made the boys Orange shakes I had some Orange pulp to use too. Having absolutely no ingredients from the cookie recipe that came through, bar the Himalayan Sea Salt, I was still determined to finally make some healthy natural organic cookies that rock, so that is exactly what I did!

To make these no cook cookies the ingredients required are:

1 cup Organic Almond Pulp
The pulp from 2 Organic Oranges
1/2 cup Organic Coconut Powder
1 Organic Banana
3 tblsp Raw Organic Cacao Nibs
2/3 tblsp Organic Agave Syrup
3 chopped Organic Figs
1 tsp Organic Açai Powder
1 tsp Organic Maca Powder
2 tsp Organic Chia Seeds
1 tsp Organic Orange Zest
A pinch of Pink Himalayan Sea Salt

The method is this:

1) Mix together the Almond & Coconut
2) Mash the Banana until it is liquidated
3) Chop the Figs as small as you can
4) Grate the Orange Peel
5) Add all the ingredients together in one bowl and mix thoroughly until it looks as even as you can get it – I used my clean hands
6) Roll it into a large ball then separate it into smaller balls, flatten it out and round into cookie shapes
8) Place into a very cold fridge for at least 2 hours to allow it to set
9) Enjoy!

Last point is crucial!

I really hope this method of making cookies inspires you to indulge in other raw food methods as much as first learning the ways did me. Raw foods have changed my life gifting me useful knowledge to have.

Here’s to health.