pak choi, cauliflower, green pea curry

pak choi

Mmmmm. We love this simple dish. So easy to make it and it’s got all the amazing benefits to feed your skin from the inside out.

Pak Choi or Chinese white cabbage was firstly cultivated in China thousands of years ago and it is now available all over the world. They can fit into any healthy diet due to its amazing benefits. Contains vitamin C, vitamin E, and Beta-Carotene. These nutrients have powerful antioxidant properties that help protect cells against damage by free radicals. It has Selenium also that has anti-inflammatory effects. Iron and zinc play crucial roles in the production and growth of collagen. Vitamin K may help certain skin conditions, like cars dark spots and circles under your eyes. Included in only one vegetable. Amazing, isn’t it? If next time in the supermarket you’ll come across Pak Choi, please don’t hesitate and grab one or two packs. Worth to include it in your healthy diet.

The other ingredients in this recipe like turmeric, honey, pepper, garlic have also amazing benefits to nourish your skin and make it glow.




  • 1 cup of mixed rice (basmati rice, buckwheat, millet)
  • 2 head of Pack Choi
  • 1 small head of cauliflower
  • 2 handful of green peas
  • 2 cloves of garlic
  • 1/2 can of coconut milk
  • 1-2 teaspoon of curry powder mix (or a mix of turmeric, coriander, ginger, cumin, paprika, fennel to your taste)
  • salt and pepper to taste
  • a little bit of honey to taste
  • spoonful of olive oil


First, prepare the rice. Our magic rice recipe contains 3 ingredients, a mixture of basmati rice (50%), buckwheat (25%), and millet (25%), but you can use rice only if you have that at home in your pantry. Measure a cup of rice and put it in a medium pan. Pour over a double amount of water (so 2 cups). Add salt to taste, and boiled the rice until the water evaporates. Then turn the heat off and let it rest for 20 mins under the lid until you prepare the curry.

Wash the vegetables, chop up the Pak Choi, and cut the cauliflower into small florets. Also, slice up the garlic, and you are ready to make the curry. Simply heat up the olive oil with the garlic in a large pan or wok. Add the cauliflowers, Pak Choi, and the peas and fry them for a few minutes over medium heat. Pour the coconut milk over the veggies and add all the other ingredients. You can start with a teaspoon of curry and taste it. See if you like it more intense and add more curry powder if needed. Simmer it until all the flavors are blended together and the vegetables are cooked to perfection.

Have a green apple for dessert.

Enjoy it, smile and glow!


Aggie & Reka x

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