The key to this technique is to start with a cold pan so you don’t burn the garlic and ginger. Bok Choy is a form of Chinese cabbage, rich in vitamins A, C, and K, as well as many other antioxidants and anti-inflammatory nutrients. Four servings 1 1/2 pounds bok choy or baby bok choy 2 tablespoons coconut or avocado oil 2 cloves garlic finely minced 1 teaspoon grated fresh ginger 3 tablespoons water or any liquid combination of broth, water, cooking wine 1 teaspoon soy sauce (tamari is a gluten-free alternative to soy sauce) 1/2 teaspoon sesame oil Start by trimming the stem off - don't trim too much - just the end. Cutting the thick stem off will ensure that the bok choy cooks evenly. Separ
These onions make a great addition to tacos, burritos, burgers, sandwiches, and salads, including my Thai Beef Salad with Chile-Lime Dressing. 1 medium red onion, thinly sliced 1/2 cup apple cider vinegar 1 cup warm water 1 tablespoon sugar 1 1/2 teaspoons Kosher salt Combine vinegar, water, sugar, and salt in a medium bowl. Whisk together until sugar and salt is fully dissolved. Place onions in a mason jar. Pour vinegar mixture over the onions and let sit at room temperature for at least 1 hour, or place in the refrigerator if not using right away. Pickled onions will last for a few weeks stored in the refrigerator.
Beef can be a healthy part of your diet…if you know how to do it right. First, beef - or any meat or fish - should never be the star of your meal. Many cultures treat meat as a condiment, there to provide protein and added flavor to a meal. Think of beef as a supporting player to your veggies, who are doing the nutritional heavy lifting and should fill most of your plate. Next, choose grass-fed beef whenever possible. Look for the “100% grass-fed” label, or at least “grass-fed,” (which may mean the cows are grass-fed for only part of the year – still better than conventional). Grass-fed beef is higher in healthy omega-3 fatty acids and antioxidants to help you fight disease. Conventionally r