Berry Bok Choy Chia Smoothie
My go-to smoothie these days has a little secret: bok choy. Now, I love me some leafy greens, but since even I find it challenging to fit in the recommended servings all in one day, I fancy finding places for them wherever I can.
Bok choy is in the cabbage family and is high in calcium and vitamins A and C. In order to neutralize the enzyme myrosinase, which can inhibit thyroid function, it’s best to steam your bok choy prior to consumption.
For smoothies I prefer baby or young bok choy as the leaves are more tender and mild.
1 Cup water
2 Tablespoons Chia Seeds
4-5 Frozen peach slices
Half-cup or more frozen blueberries
5 frozen strawberries, or to taste
(Cherries are also delicious)
6 Baby Bok Choy leaves, lightly steamed
The finished smoothie has no cabbage-y flavor that I can detect, but since taste buds are different, you may need to experiment a little to find a berry–to–bok choy ratio that works for you.
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After leaving a rewarding nonprofit career, Annie followed her heart to Vermont where she spent a happy and transformative summer as an intern with Rosemary Gladstar at the Sage Mountain Herbal Retreat Center. There, she fell in love with herbs and learned plant identification, wildcrafting, medicine making, and gardening. She is deeply passionate about mindful living, whole plant-based foods, earth-friendly lifestyles, and strives to help make the world a more humane and habitable place. Annie is delighted to be a part of the Herbal Academy, and to help sow the seeds of herbalism and ecological awareness in the greater Boston area.