Boil water, grated ginger, a couple of cloves of garlic, few sprigs of thyme and a few dashes of Bragg's sauce. After it simmers for several minutes, add bok choy (and any other ingredients such as tofu or snap peas). Allow the ingredients to cook through for a few minutes and serve. Add a drop or two of toasted sesame oil for garnish if desired.
Wash, peel, quarter & boil 4-5 medium-large red potatoes for ~15 minutes or until fork can easily pierce through. In a separate saucepan, gently simmer 3/4 cup of milk, a few dollops of butter, salt, pepper and any herb of your choice (rosemary, thyme, etc.).
Drain water used to boil potatoes in. Mash with potato masher while stirring in milk mixture
Heat olive oil in saucepan. Add couple of cloves of crushed garlic, washed & cut kale, salt, glug of balsamic vinegar and a few tablespoons of water. Cover and cook for several minutes
Baby zucchini and carrots
Heat olive oil in large pot. Toss in the zucchini, carrots, salt and several sprigs of thyme. Turn heat up to high and cover to try to get some of that braised flavor while it cooks. Add a sliced tomato and the end and switch off heat - let it sit covered while you wait for the rest of your food to be done.