Steamed Callaloo with Bok Choy and Carrots

 

On frequent visits to my favorite farm, I never leave without a few bunches of callaloo. Have I ever mentioned how completely divine, the freshness and naturalness of any foods that are pulled directly from the earth is?  You are just gonna have to grow your own food  or find a farm to experience it.  One of my goals is to one day own a farm. Food fascinates me, even more so when I can pick it directly from a tree or plant.

Callaloo is Jamaican spinach. If you love spinach, I’m quite sure you will love callaloo. I’m a food enthusiast. I embrace food, all kinds of food, and is always seeking new and innovative ideas to create a meal. Most of my counterparts appreciate my cuisine, because  I tend to deviate from traditional recipes.

Why limit myself when God has provided an abundance of trees in this beautiful place called earth?  In this rendition of Callaloo, I’ve added bok choy and carrots.  Did I ever tell you how much I adore bok choy? Well I do, and if I find baby bok choy, I’m leaving the mama bok choy behind because I love the babies better. Why? They taste better and looks so much prettier, and there really is no need to chop them up. Well, that’s just my opinion. Either way, callaloo and bok choy makes a great combo. I should also mention that callaloo just isn’t  the same without tomatoes.  At least not for me. When juicy cherry or grape tomatoes are added,  they create an explosion of juices as they burst into your mouth with each and every bite.  What’s not to love about that?

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