If you’re experiencing kidney issues or just looking to give your body a refreshing cleanse, this recipe is perfect for eliminating excess sodium and toxins naturally. Start by rinsing a pound of baby bok choy and trimming the stem ends. Slice the white parts into thin ¼-inch strips, and chop the green parts into ½-inch pieces, keeping each part in separate bowls. Thinly slice some fresh ginger and set it aside. In a medium saucepan, heat two tablespoons of olive oil over medium-high heat. When the oil is hot, add the white parts of the bok choy and a mix of sliced shiitake and baby bella mushrooms. Let them cook for about two minutes, stirring occasionally to infuse the oil with the vegetables’ earthy aroma.
Next, add the green parts of the bok choy along with four large cloves of garlic, thinly sliced. Cook for another two minutes, allowing the flavors to deepen. Pour in two cups of low-sodium vegetable stock (or water) and add the ginger and a touch of turmeric. Bring everything to a gentle simmer, then turn off the heat to preserve the delicate nutrients. Finally, stir in fresh lemon juice and Himalayan salt to taste, adjusting as needed for brightness and balance.
Serve this warm, soothing bowl of goodness as is, or, for a heartier option, add some rice noodles for an extra comforting touch. This dish isn’t just nourishing—it’s a journey in wholesome flavors that leave you feeling revitalized. Enjoy each spoonful, knowing you’re feeding your body with natural ingredients that support and cleanse from within.
[[ recipeID=recipe-2m3c4xvnt, title=Kidney Magic! ]]
