Posts Tagged ‘Super nutritious’

Cucumber Bok Choy Salad

| August 18th, 2015

The health benefits of cucumbers are remarkable even though some people think that they are just filled with water and nothing else. The nutritional profile of cucumbers is quite high making them one of the best foods to include in your healthful arsenal of great recipes. This flavorful, easy to make, refreshing dish makes a perfect summer meal as well as a cleansing detox combo with cucumbers and bok choy.  It has been a great summer dish in our home.  While a spiralizer (like what you see in the image above) makes this meal come together quickly, if you don’t own one you can just slice the deseeded cucumbers with knife.  Do place them on paper towels to absorb excess moisture.

-To your good health, Lee Newlin


1. 1/4 cup organic peanut butter
2. 1-2 tbsp maple syrup (depending on how much sweetness you like)
3. 1 tbsp tamari sauce
4. juice of fresh 1/2 lime
5. 1/2 tsp sea salt
6. 1/2 tsp chili sauce
7. 1 tsp toasted sesame oil
8. 2 bunches baby bok choy or 1 bunch regular bok choy
9. 1 English cucumber organic (leave the peel on as it has loads of vitamin C)
10. 2 green onions sliced thinly
11.1/2 cup green bell pepper sliced thinly
12. chopped cilantro and chopped raw peanuts


1. In a small mixing bowl combine peanut butter, maple syrup, tamari, lime juice, sea salt, chili sauce and toasted sesame oil. Chill in refrigerator.

2. Thinly slice bok choy into slivers, chop some cilantro and peanuts for garnish

3. Run cuke through a spiralizer or slice into half moon pieces

4. To remove as much liquid out of the cucumber as possible, place on several paper towels and chill for at least an hour in the frig. This procedure prevents a soggy salad.

5. When drained of excess water, combine cukes with boy choy, onions and bell pepper in a large bowl and toss gently and return to frig until ready to serve shortly.

6. Just before serving add peanut sauce, a bit at a time, to cucumber and bok choy tasting as you go.

7. Serve immediately garnished with minced cilantro and chopped raw peanuts

Simply Delicious Greens

| March 5th, 2012

This is such a great picture of my Dad cooking greens for our Christmas Eve dinner. He knows first hand how important greens are for his good health. Don’t you love his sweater? Love you Dad!

Simply Delicious Greens

We enjoy this recipe for its simplicity and immense flavor. Seasoned with onion, garlic, rosemary and red pepper flakes for brightness, the kale is slowly cooked for extra rich color and depth of flavor. Servings: 4 to 6

Cavolo nero (black kale) is also known as Tuscan, Lacinato and dinosaur kale and is one we adore. It is a super star for even more nutrition than the standard kale.


2 tablespoons of olive oil
1 large onion diced
1 tablespoon of fresh rosemary leaves stripped off of a branch and minced
1 teaspoon of sea salt
2 ½ pounds of cleaned and stemmed greens like kale, collards, beet greens or turnip greens cut into narrow strips or just chopped.
2 large cloves of garlic minced
1/2 cup white wine
1/2 cup chicken broth
A few crushed red pepper flakes



In a large, heavy-bottom saucepan gently sauté the onions and rosemary in olive oil over medium heat for 8 minutes.
Add salt and greens in batches turning with tongs as you sauté until wilted over medium heat.
Once greens are wilted add garlic, wine and broth and reduce liquid for 5 minutes.
Sprinkle in red pepper, cover and simmer for 7 minutes or until tender depending on the greens used. Just keep testing for tenderness by trying a few strands. Don’t over cook to capture all the goodness you can!