Bok choy is the ubiquitous and household leafy Chinese-cabbage. It is one of the most popular vegetables in Asia.
Bok choy is an excellent source of vitamin A, C and K. along with essential minerals such as potassium, calcium and manganese.
Bok Choy leaves are soft and succulent, with crunchy white stalks and young sweet flavoured flower shoots. The whole plant is edible. The slight mustard flavor of Bok Choy makes it a delightful addition to stir-fries, soups and noodle, and salads, if the young leaves are used.
Purple carrots has a sweet flavour and are delicious raw or cooked. They have a firm, crisp texture that is not too woody or fibrous.
Purple carrots carry the same nutrients as their more common orange variant, but they also contain higher levels of beta-carotene than the yellow, orange and white variants.
Uses: Carrots can be used in a myriad of ways. From salads to roasts to juices you can add these orange veggies to almost anything! Purple carrots can be cooked or eaten raw, but they use their gorgeous colour when boiled so to keep that splash of colour on your dinner table they are better fresh and raw. All carrots pair well with other root vegetables such as turnips, beets and radishes.
Fact: Did you know that before the 17th century, almost all cultivated carrots were deep purple, almost black, in colour?
Basil is usually is known for its aromatic flavour and strong sweet smell. A culinary herb is mainly used in Italian dishes. The major ingredient in pesto sauce it is commonly used fresh in cooked recipes.
It is best to add it to a dish at the last moment as heat quickly destroys the flavour. Keep it fresh by storing it in plastic bags in the refrigerator, or freeze it!
Uses: It can be added to a multitude of Italian dishes such as pasta and sauces, but it can also be added to soups, chocolates, ice cream and of course dips and dressings such as pesto.
Thyme is great with poultry and meat. Easy to dry it’s mild flavour keeps well when dried, though it is stronger fresh. The wooden stems are usually not used in cooking.
The sugar snap peas, snow peas can be eaten whole with both pod and peas.
The walls of the pod on snow peas are thicker than those of the snow peas and perfect for those who enjoy a thick, crunchy flavour.
The sugar snap peas are often served in salads or even eaten on their own whole as a snack. But they can also be used in cooking, through stir-frying or steaming, though overcooking may make the pod fall apart.
Capsicum (commonly known as bell peppers) comes in several different shapes and colours and is often used in cooking all around the world as well as in spices. It is related to its spicier variety the chilli pepper, but is milder and larger than the spicier varieties.
Bell peppers can be used in a variety of ways! Juice it, stir-fry it, sauté it, toss it in a salad… Only your imagination stops you when it comes to this versatile veggie!
The cultivation of Pak Choy in south China date as far back as the 5th century. It has since spread throughout China and to other parts of Asia and the western hemisphere.
This leafy vegetable packs a hefty amount of dietary fibre to aid in digestion. Vitamin C and K bolsters immune system and strengthens the bones.
Pak Choy is a leafy green that is often stir-fried or steamed. Both leaves and stems can be cooked and consumed. As part of the mustard family, it falls into the same category as mustard, broccoli, turnips and cabbage even though it is lettuce-like in appearance.
Tip: Cook the stems first then add the leaves as they cook quicker. Stir fry with some soy sauce, herbs and garlic for flavour.
The superfood salad mix contains small young salad greens. The mix may vary but usually it will contains greens such as endive, rocket, chervil and red oak lettuce. It is an easy choice when making a quick salad that adds colour and variety in your greens and at the same time packs a great nutritional punch!
Choy Sum is one of the most popular vegetables among the Chinese and is probably the most popular vegetable in Hong Kong. As a matter of fact, it is now also widely used in the western world.
Choy Sum is rich in carotene (pro-vitamin A), calcium and dietary fiber. It also provides potassium and folic acid.
The flowering shoots and younger leaves of Choy Sum are used in salads or stir-fried, lightly boiled or steamed and added to meat.
Often used in Mediterranean cooking this colourful leafy veggie is full of nutritious goodness. The colourful leaves are full of vitamins and minerals and the veggie is considered one of the healthiest vegetables available.
There are many ways to prepare the veggie. You can prepare the leaves like you would spinach and the stalks in a similar manner to asparagus. However the leaves do need to be cooked a little longer than spinach leaves would be. Young leaves can also be used in salads. Cook and serve both parts of the veggie together or prepare them separately like two different veggies.
Use: You can serve chard steamed, braised or sautéed. It can also be used in many stews, soups, stir-fries and casseroles.
Also known as Cavolo Nero/ , Dino kale is darker than its Scottish variety. Its dark green leaves are bursting with nutrition and have an earthy, nutty flavour.
Uses: Dino kale is well suited to braising, blanching or sauteing. It can also be used in juices.
Rainbow Carrot pack consists of:
3 Orange Carrots
2 Purple Carrots
All organic and all tasty, this pack is not only is a feast for the eyes but also good for the body.
Purple Carrots get their colour from anthocyanin, a powerful antioxidant that is anti-inflammatory. That means that you will age more slowly.
Orange Carrots have a phytonutrient called falcarinol is being researched for its ability to fight colon cancer. Carrots also boast four grams of fibre per cup, making it a great cancer-fighter.
Grab your rainbow carrots pack now!