The World's Healthiest Foods

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Week of August 22 - 28

Food Of The Week

Bok Choy

Enjoy bok choy (Chinese cabbage) as part of your Healthiest Way of Eating this week when it is in the peak of its season, has the best flavor, and is the least expensive. Its health-promoting nutrients (glucosinolates) help to rid your body of potential toxins and energize you.

For more information, see our article on Cabbage
See the nutritional profile for Cabbage ...
More About Bok Choy From Our Newsletter
Food Tip of the Week: How to Bring out the Hidden Benefits from Bok Choy
How to select over 100 WHFoods
Why is the Food of the Week among the WHFoods?
Why are the WHFs the best foods to eat?
Healthy Eating with the Seasons

Ask
George

Your Most Trusted Healthiest Way of Eating and Cooking Advisor

This Week's Q&A:

How do canned and dried chickpeas (garbanzo beans) compare in terms of nutritional value?

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Cooking with George

Learn how to prepare bok choy in minutes with George.

Healthy Cooking Tip
Although baby bok choy is nutritious, tender, and has wonderful flavor it is not as concentrated in nutrients as regular bok choy because it is harvested when it is still immature.

Recipe Of The Week

4-Minute Healthy Sautéed Bok Choy

view recipe
Add an Asian flavor to bok choy with sesame seeds and ginger.

Healthiest Way Of
Eating Plan

Day 4

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BREAKFAST

Healthier Lifestyle Tea
Poached Eggs Over Spinach and Mushrooms
Whole wheat toast

SNACK
Orange
Cup of yogurt

LUNCH

Greek Salad with vinaigrette, feta cheese, olives and garbanzo beans

SNACK
Fig and Almond Treat

DINNER

Appetizer-Day 4
Salmon with Ginger Mint Salsa
or 7-Minute Sauteed Crimini Mushrooms
5-Minute Cauliflower
Dessert: Plums in Sweet Sauce

Try substiting 4-Minute Healthy Sautéed Bok Choy in place of your side vegetable tonight.

The WHFoods Kitchen will help you prepare, cook and plan:

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What You Should Know
About Cabbage —

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What Readers are saying this week:

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How to Cook Without Destroying Vitamins, Minerals, and Antioxidants

Did you know that traditional methods for cooking vegetables can lose from 50-80% of their nutritional value? Traditional cooking methods such as boiling can deplete water soluble vitamins, such as vitamin C and the B vitamins, as well as flavonoid phytonutrients. When I discovered that 88% of the folic acid in carrots and 66% of the flavonoids in carrots and broccoli are destroyed through boiling for extended periods of time, I knew how important it was to develop alternative Healthiest Way of Cooking methods that you will find in the World's Healthiest Foods book, which will help retain the maximum nutritional value found in these health-promoting foods.

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