Kimchi—The What Else—Gochujang

Another well-known Korean specialty ingredient to look for while surfing Korean websites or walking through an Asian market is gochujang. Gochujang is a dark red chili paste with a savory, sweet, and spicy flavor and a thick and sticky texture. This fermented condiment is made from the following ingredients… Red Chili Powder…This chili powder is made fromContinue reading “Kimchi—The What Else—Gochujang”

Bok Choy—The Which?

So now that we have learned more about what bok choy actually is and why bok choy can be an important food for us, how do we know that we are choosing the best bok choy that we could possibly buy?First of all, bok choy should be found in the refrigerated section of the produceContinue reading “Bok Choy—The Which?”

Bok Choy…The Why?!

  1. The Serving Size…The first thing to consider when starting to weed out your pantry or fridge in the game called “What Not to Eat” is the “Serving Size.” Serving Size cannot be ignored…sad, but true… Knowing all of the nutritional value in the Serving Size given on the actual package does not doContinue reading “Bok Choy…The Why?!”

Bok Choy…The What?!

Another leafy green vegetable that type 2 diabetics should consider adding to their diets is bok choy. Bok choy has been cultivated in China for more than five thousand years and has played a large part not only in its cuisine, but also in traditional Chinese medicine. Bok choy is a common ingredient in theContinue reading “Bok Choy…The What?!”

Leaves of Grass—and Bok Choy and Butterhead and Romaine

Growing up in the Deep South, I never thought that I would actually enjoy eating, much less, cooking…things like turnip greens or collard greens.   But now I actually enjoy eating them…(especially when they’re served with lots and lots of bacon, but more on that later)…   In fact, the U.S. Department of Agriculture recommendsContinue reading “Leaves of Grass—and Bok Choy and Butterhead and Romaine”