I had a busy weekend with my beautiful girlfriend Gabby and her new hubby Chris’s wedding on at Taronga Zoo on Saturday, some exciting work for the May Complete Detox Cleanse Nourish group and then just a lot of little things. We even managed to spend a whole hour at the beach swimming and soaking up the sun on a gorgeously warm Sunday! An hour well spent.

I’ve been feeling a little “hectic” lately but I have to say that coming home on Friday evening is now so much more relaxing because waiting there for me each week is a big box of beautiful fresh, veggies from Box Fresh. I take quite some pleasure unpacking all the product onto my big kitchen bench and thinking up yummy recipes! Then dinner is a breeze because all I have to do pick out some fresh veggies and whip up some chicken or steak or grill a piece of fish. Normally I would be out of fresh produce and used to have to do a mini shop on Friday evenings (before my weekly big shop on Sunday) which was quite frankly a pain in the ass.
So after a busy weekend, I wanted a quick food prep session on Sunday afternoon as with the days being shorter now from daylight savings, it makes food photography hard past about 3 or 4 o’clock. I had a fantastic selection of produce from Box Fresh this week and was umming and ahhing about banana bread or maybe pumpkin something but then I saw the bok choy and thought, oh haven’t had that for a for weeks! I haven’t always liked bok choy, but over the past few years it has grown on me and now I really quite like it. It’s my favourite stir fry veggie – fresh, a little crunchy and goes perfectly with those asian flavours.
I unfortunately didn’t have any fresh ginger or soy or teriyaki sauces in the cupboard, which I think would have gone nicely with this too. But at the same time, it was just nice and simple and the cashews added some depth of flavour. Fresh chili would be delicious on this as well. It’s a perfect side to some poached chicken or grilled fish or calamari.

Bok Choy

  • A member of the cabbage family, the Chinese have been cultivating it for over 5000 years!
  • Packed with vitamins A and C – one cup of cooked bok choy provides more than 100% of the recommended dietary allowance of A, and close to two-thirds the RDA of C.
  • It is also a good source of folic acid and potassium.
  • Fresh bok choy has many vital B-complex vitamins such as pyridoxine (vitamin B6), riboflavin, pantothenic acid (vitamin B5), pyridoxine, and thiamin (vitamin B-1).
  • It cooks well in stir frys, braising and soups but can also be eaten raw.

via Nutrition and you & WebMD


  • Cashews have a lower fat content than most other nuts, approximately 75% of their fat is unsaturated fatty acids, plus about 75% of this unsaturated fatty acid content is oleic acid, the same heart-healthy monounsaturated fat found in olive oil.
  • A quarter-cup of cashews provides 25% of the daily value for magnesium.
  • Cashew nuts are actually seeds that adhere to the bottom of the cashew apple, the fruit of the cashew tree, which is native to the coastal areas of northeastern Brazil.
  • Store them raw in the fridge or freezer and soak for a few hours before eating to reduce the phytic acid and make them easier to digest.

via WHFoods

This recipe brought to you by Box Fresh