Today we will go over the Pak Choi (Bok choy) smoothie recipe . This vegan green smoothie version tastes pretty bitter and spicy and I recommend it only to frequent green smoothie consumers!
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Here is a delicious recipe, quickly and easy made in 5 minutes:
- 2 blood oranges
- 1 apple
- 1 pak choi
- 2 stalks of celery
- 1 piece of ginger
- 0,4 l of water
Have you ever tried pak choi in smoothies? What was your recipe?
Pak choi, often known as bok choy, is a Chinese cabbage family leafy green.It’s high in fiber, vitamins, minerals, and antioxidants, and it’s quite healthy.
Pak Choi Nutrition Facts :
Pac choi is high in antioxidants including vitamins A and C, which can help protect the immune system and heal cell damage.Vitamins B6, K, and E, as well as magnesium, potassium, iron, manganese, and calcium, are all present.
Pak Choi Selection :
Pac choi is available year-round, with a peak season in the spring and fall.
Pak Choi Storage :
Pak choi is best kept in the refrigerator.Let’s take a look at some ways you can store this cruciferous vegetable inside your refrigerator :
In a Ziploc Bag
- Place the unwashed vegetable in a Ziploc bag.
- Cut a few holes in the bag to allow for air circulation and make sure the vegetable doesn’t get wilted.
- Consume within 3 to 4 days.
Wrapped in Paper Towels
- Use a knife to cut the base of the Bok Choy and remove the stalks from the vegetable as well, but don’t throw them out as they’re also edible and can be used in a variety of recipes.
- Add cold water in a large bowl and place leaves inside it for a while before rinsing them out, shaking them to get of excess water, and patting them dry with paper towels.
- Carefully place the leaves on new paper towels and then roll them up.
- Put the wrapped leaves inside a Ziploc bag and place it inside the vegetable crisper.
- Consume within 5 to 6 days.
- Fill a jar with ice cold water.
- Add the stalks inside and make sure they’re standing upright before storing the jar in the refrigerator.
- Consume within a day or two.
In the Freezer
- Wash the leaves properly before cutting off the woody stalks.
- Blanch the leaves for around 2 minutes and place them immediately after in bowl filled with ice cold water.
- Get rid of the excess moisture by blotting them dry with paper towels, place them inside freezer bags or airtight containers, and store them in your freezer.