Friday, September 4, 2015

BEAUTY BITES: BOK CHOY CHIPS



A nutrient + mineral-dense recipe to be débuted on the Environmental Working Group blog tomorrow for a Fall recipe roundup. If Beyoncé tried these bok choy chips, she would probably nosh on them over kale any day. So, whip these babies up and eat like Queen B this long weekend and beyond. And please do hop on over to EWG tomorrow to see what we have shared with you!



Food is not only a source of flavor and pleasure but also nutrient-dense nourishment through ingredients with healing properties. So, of course I chomp on kale, but this recipe moves the side dish or snack beyond kale chips and into exploring leafy greens sprouting on the other side. 

Bok choy is an incredible Chinese cruciferous vegetable to incorporate into your Labor Day feasts as it’s deeply cleansing for the body—it stimulates the digestive system and the liver, supporting their optimal function.

Bok choy’s slight pungent flavor melds perfectly with the light sweetness of coconut oil and the kick of sea salt. I love using different salts such as grey or pink salt. Adding a sprinkling of dulse flakes provides more Asian flavors and a depth of umami. Dulse also boosts the mineral content of these humble chips and further aids in detoxification. These chips are the ultimate recipe to support our bodies for a weekend of festivities.

B E A U T Y   B I T E S :  B O K   C H O Y   C H I P S

vegan | paleo | aip



I N G R E D I E N T S 
1 head of organic bok choy
2 tablespoons of organic raw coconut oil
A sprinkling of organic dulse flakes| sign up for Thrive Market here for a 25% off on your order

D I R E C T I O N S | Pre-heat your oven to 450 degrees Fahrenheit. Thoroughly wash and pat dry the bok choy leaves. Chop them into chip-like pieces then coat them in coconut oil and sea salt along with the optional dulse flakes. Place it in the oven for seven minutes while keeping a keen eye on them to ensure they don’t over-toast! Some may be ready before others, so remove those and let the rest bake further. Take them out when they’re ready, let them cool, and serve!

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