• Valerie

3 HEALTHY RECIPES TO PROMOTE LOCAL DIVERSITY


@ photo Christian Delvaux

JUICY PAK CHOY

Food is a very important pillar of health but it is not an exact science! Our lifestyle, our mental and emotional well-being, the quality of our relationships, a positive mindset, our intellectual and spiritual life… also make who we are. Aside from cooking, I always take some of my time for physical exercise, outdoor activities, breathing exercises, moments of relaxation and rest, meditation and mindfulness, ... all these aspects are also fundamental for my health.

In this recipe, I’ve cooked pak choy (or boy choy), which grows very well in my vegetable garden. It looks like celery and chard, but it is part of the cruciferous family (cabbage). Its whitish stalks are juicy, crisp and sweet in flavor. I just love it. Its green, ribbed leaves are an excellent source of potassium and vitamins A, B6 and C, calcium and iron.

Wok of eggplant, red onions and pak choy with rice, lentil and baked tomatoes

For 4 to 6 people – prep time: 30 minutes - cooking time: 10 minutes

200 g/ 1 ¼ cup whole-grain (semi-whole) rice

50 g/ 1/3 cup red lentils

2 Tsp. soy sauce

For baked tomatoes:

250 g/ 2 small cups cherry tomatoes

Fresh parsley, 1 clove of garlic, salt, olive oil

For wok-stir-fried vegetables:

1 eggplant

2 large red onions

1 pak choy (or 250 g/ 2 cups spinach)

2 crushed garlic cloves

Fleur de sel

Cut the cherry tomatoes in half and place them on a sheet of baking paper, skin side down. Sprinkle with chopped parsley, crushed garlic and a dash of olive oil. Bake until ready to eat (min. 30 minutes).

Place the rice and red lentil in a saucepan, cover with water and bring to the boil. As soon as the water boils, reduce the heat and cook for 10 minutes on low heat, with the lid on, without uncovering or stirring. Turn off the heat and allow the rice to swell for a further 10 minutes. Salt and flavor with two tablespoons of soy sauce.

Cut the eggplants into thin rings, the red onions into strips and the pak choy chards into wedges. Place in separate bowls. In a wok or frying pan, heat three tablespoons of olive oil and place the eggplant in it. Turn regularly and add a little oil if necessary. Remove after 1 minute. Fry the onions and a clove of garlic and do the same with the pok choy chards and the remaining clove of garlic. Finish with the pak choy leaves until they are softened.

In the center of a plate, place a nest of rice-lentils and add the red onions, eggplant, pak choy and cherry tomatoes on top. Sprinkle with fleur de sel.



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