We’ve been hearing all about kimchi lately, whether it’s from our K-beauty gurus, our trusty nutritionists or our functional medicine gurus. Wondering what is it exactly? And how you should be using it? Look no further, we’ve got two kimchi-packed recipes for you today.
Kimchi is a traditional Korean dish, typically used like a condiment or side salad, loaded with vitamins A, B, C and healthy bacteria. It is a perfect way to boost your probiotic intake, which is something we’re working on as part of our “beauty from the inside out” goals for 2017. Kimchi is usually made from fermented cabbage or radish and is mixed with garlic, salt, vinegar and a variety of spices. Try it in the two recipes below; trust us, it’s as delicious as it is good for you…
Kimchi Veggie Stir Fry
By Elizabeth Stein
1 tbsp coconut oil
1 small yellow onion, chopped
1 cup broccoli florets
1 cup carrots, peeled and chopped
1 tbsp mirin
1 tbsp tamari
1 cup shiitake mushrooms, sliced
2 heads baby bok choy, chopped
½ cup kimchi (such as Farmhouse Culture)
1 cup brown rice, cooked
Heat oil in a large pan over medium heat, add onion and cook for five minutes, stirring occasionally.
Add broccoli, carrots, mirin and tamari. Cover and cook five minutes.
Add shiitakes, bok choy and kimchi.
Cover again and continue to cook for three to five minutes.
Serve over brown rice.
“Macro Bowls” are bowls that hit all the major macronutrients. Protein, carbs, and healthy fats. In this recipe, I took the macro bowl to a new level with all my favorite things: an abundance of both raw and roasted vegetables, crispy tofu, tangy red onions, crunchy carrots, and kimchi. Long gone are the days of heavy lunches with feelings of bloatedness or low energy after you eat. With this bowl, you will feel ready and excited to take on the rest of the day! This abundant and satisfying bowl combines an array of flavor combinations and textures, leaving your mind and body truly satisfied and ready to thrive.
2 cups leafy greens, raw or lightly cooked (spinach, tat soi, steamed swiss chard, kale)
1⁄3 cup cannellini beans, rinsed and drained
1 Raw carrot, sliced
2 tbsp pickled red onion
2 tbsp raw Kimchi
1⁄4 cup roasted brussels sprouts
1⁄3 block tofu
1 tbsp avocado oil
1 tbsp almonds, sliced
2 tbsp hummus
1 tbsp olive oil and lemon
Hemp seeds for garnish
1⁄4 cup raw cashews
Juice of 1 lemon
1 tsp sea salt
1 tsp curry powder
Brussels: Preheat oven to 375 degrees F. Wash and trim the stems off your brussels. Slice your brussels in half. Toss in olive oil, salt and pepper. Lay the brussels on a parchment-lined baking tray, and roast for 30 minutes, flipping halfway through.
Greens : Start by adding two cups of greens to the bottom of your bowl. You may cook the greens light, steaming them or sautéing them in some olive oil, or you may eat them raw.
Tofu: Next, rinse and drain your tofu. Then, wrap it in a dish towel to soak up excess moisture. Really get out all the water here, this is important for crispy tofu! Cut your tofu into 1⁄2 inch slices. Next, heat up a cast iron skillet over high heat. Add 2-3 tbsp of avocado oil to grease the pan. Do not use olive oil here, you need an oil with a high smoking point. Once hot, add tofu slices to pan, do not crowd the pan! You might have to make 2 batches as to not crowd the pan. Let fry for 6 minutes on either side or until golden brown. Remove from heat immediately, then mix with Kimchi. The Kimchi liquid will flavor the tofu even more!
To make the cashew curry cream, blend 1⁄4 cup soaked cashews with 1 tsp curry powder, 1 tsp sea salt and the juice of 1 lemon to a blender. Add water as needed to thin out.
Start building your bowl by adding carrots, beans, red onion, hummus, brussels, tofu, almonds and scallions to your bowl in small individual neat sections. Garnish with hemp seeds. Drizzle curry cashew cream over. Enjoy immediately!