We are awaiting our new delivery of vegetables from our CSA so today after making a huge green juice when I looked in our fridge we literally only had Bak Choy and a few garlic scrapes left. I am determined to use each and every vegetable that we are delivered! But, if you are anything like me, you get in a rut and I have definitely been in my greens and avocado salad dressed in olive oil and lemon rut. So, what to do? A while ago I took cooking classes from Chef Dan and came across one of his delicious recipes. I tweaked it a bit and here is what I whipped up! Bak Choy Coconut Salad
2 heads Bak Choy
2 tbsp unsweetened grated coconut
2-3 tbsp coconut butter (leave at room temp so more of a liquid when dress salad)
Healthy dash of soy sauce (we use Nama Shoyu)
Garlic or garlic scrapes
My new secret ingredient is the coconut cream from Sacred Foods! I have been putting the coconut cream on everything from raw bread (for me), Exekiel bread for my son and even adding it to smoothies. This was the first time I have used it on a salad and it was truly delicious!
The salad was so amazing that I literally had to fend off my husband's fork so I could get a bowl full!!! I have to admit my son was not a fan but we are still working on him to get him to like salads. He likes steamed veggies and even raw veggies with dip but no salads- go figure!
So, why eat Bak Choy. Bak Choy is rich Vitamin C, folate, beta-carotene, calcium, and nitrogen compounds known as indoles, as well as fiber--both of which appear to lower the risk of various forms of cancer. Definitely a vegetable that we all need to eat more often!
