Published on | by redblob9
Flake Update: Cabbage Man
If you are what you eat, then I am a 70kg cabbage based on the amount of it I have been chomping through recently. And not any old cabbage, but Chinese cabbage, also known as pak choi or bok choy.
The reason I’m getting through as much cabbage as an elephant is because of my special psoriasis diet. Essentially, I eat anything green and leafy I can get my hands on, and it helps that Chinese cabbage is in season right now where I live, costing only $1 per head.
As a member of the “cruciferous” vegetable family, Chinese cabbages are packed with omega-3 fats and vitamins K and A, which are great at reducing the chronic inflammation that provokes psoriasis in the first place.
Soup, soup and more soup
Chinese cabbage is normally used in soups, but can also be used in stir fries. It’s like a stumpy celery, with white stalks and deep-green leaves that has a crunch and tastes like spinach.
And to say I have been eating a lot of it is probably an understatement. I overdosed on it. I was making soup with it everyday, so much so that my girlfriend actually started to complain.
The soup I make with it is super simple – just garlic, ginger and Chinese cabbage with a bit of chicken or fish. The leaves take 1 or 2 minutes to cook so its a cinch to use in the kitchen. Here’s a photograph of my soup in all its unappetising glory.
Gordon Ramsay would probably throw it on the floor in disgust, but I can eat Chinese cabbage soup three times a day, just because I’m happy eating for my skin so to speak.
I’d recommend that every flaker try this soup. And if you hate cabbage and soup, then get other leafy greens in your body, such as kale, lettuce, spinach or broccoli!
Right now my psoriasis is at a 4/10, which I put down to eating well. A bit red, but not flaky at all, and all without any moisturising this week. Unfortunately my fridge is out of Chinese cabbage right now, so will need to pick up more this weekend!