A Chinese cabbage, bok choy is rich in antioxidants, which help produce neurotransmitters and ward off oxidative stress in the brain. It’s also a delicious way to get your vitamins C and K, as well as beta-carotene and vitamin A.
Makes four servings
Prep time: 10 minutes
Cook time: 10 minutes
- 1 tbs. macadamia-nut oil or coconut oil
- 2 to 3 garlic cloves
- 1 tbs. finely minced fresh gingerroot
- 1 to 2 tsp. crushed red-pepper flakes
- 1 tbs. low-sodium tamari sauce
- 8 heads bok choy, sliced or chopped large (use both base and leafy portion)
- Salt and pepper to taste
- Heat oil in a large skillet over medium heat. Add garlic and ginger, and sauté for about one minute. Add pepper flakes and tamari sauce to the skillet.
- Add the bok choy and cook for about five minutes: The leaves will turn bright green when the bok choy is cooked. Season with salt and pepper. Serve hot.
Tip: You can use standard or baby bok choy for this recipe. If those aren’t available, cabbage is a nice substitute.
From The Brain Warrior’s Way Cookbook: Over 100 Recipes to Ignite Your Energy and Focus, Attack Illness and Aging, Transform Pain into Purpose by Daniel G. Amen, MD, and Tana Amen, published on November 22, 2016, by New American Library, an imprint of Penguin Publishing Group, a division of Penguin Random House LLC. Copyright © 2016 by Tana Amen and Daniel G. Amen, MD.
Why No Numbers? Readers sometimes ask us why we don’t publish nutrition information with our recipes. We believe that (barring specific medical advice to the contrary) if you’re eating primarily whole, healthy foods — an array of sustainably raised vegetables, fruits, nuts, seeds, legumes, meats, fish, eggs, whole-kernel grains, and healthy fats and oils — you probably don’t need to stress about the numbers. We prefer to focus on food quality and trust our bodies to tell us what we need. — The Editors