FUN FACT! The name “Bok Choy” originates from the Chinese word for ‘soup spoon’ because of the shape of its leaves. It is closely related to cabbage and looks like Romaine lettuce on top and celery on the bottom.
This green leafy vegetable is not only the definition of ‘yum in my tum’ but is also known for its huge medicinal benefits. It is super high in Vitamin A and C.
One cup of Bokchoy soup can provide up to 140 percent of your RDA of vitamin A and over 75 percent of vitamin C. This soupy delight is a power house of antioxidants, phytonutrients, calcium, iron and manganese. If you want to go crazy fancy with my simple recipe, throw in some Shiitake Mushrooms and Portobello for more vitamins and fiber.
2 head's of bokchoy
1 small onion
2 cloves of garlic
1 chopped green chilly
1 cup carrots
Spring onions to season
Heat a teaspoon of mustard oil in a pan.
Add chopped onions and garlic.
Once cooked, add the chopped bokchoy.
Add other veggies.
Season with miso paste or dried spices.
Add vegetable Broth.
Let it boil before serving.
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Roshni Sanghvi is an Indian plant-based sports nutritionist and body transformation specialist. She is the first Indian to represent on a national bodybuilding stage being on a 100% plant-based diet. Roshni is a holistic nutritionist, graduated from the prestigious NutraPhoria college of nutrition in Canada.
She is also an ACE-certified personal trainer, certified PlantFed gut coach, certified Bodyshred, and Animal flow instructor with a specialisation in disease reversal through food and lifestyle modification.
Her approach is more focused on helping you in adopting a healthy lifestyle. With her result-oriented holistic methods, she has managed to transform and reverse lifestyle diseases such as PCOS, Thyroid, Diabetes etc for 12k+ clients worldwide.