Most seasoned kimchi eaters love it as is, without anything else. But if the flavour is a little too strong for you, here’s an excellent way to pretty up a rice dish while capitalizing on the healthy probiotic properties that kimchi has to offer.
2 free-range eggs
2 Tbsp (30 mL) coconut oil
2 large garlic cloves, minced
1 small yellow onion, thinly sliced
1 red bell pepper, seeded and cut into thin julienne strips
1 yellow bell pepper, seeded and cut into thin julienne strips
3 cups (750 mL) cooked brown basmati rice
1 cup (250 mL) prepared kimchi, drained and coarsely chopped
1/2 to 1 Tbsp (7 to 15 mL) chili paste
2 tsp (10 mL) sesame oil
1 cup (250 mL) very finely shredded Swiss chard
Whisk eggs in bowl until smooth. Heat 1 tsp (5 mL) coconut oil in pan and swirl to coat the bottom. When piping hot, add eggs and tip pan to evenly coat the bottom. Cook egg over medium heat until it sets. Invert onto large plate and set aside.
Heat remaining oil in large frying pan or wok. Add garlic and onion and sauté until soft. Be careful not to brown. Add peppers and stir-fry just until crisp and bright coloured, about 1 minute. Add cooked rice and stir-fry over medium-high heat until it begins to crisp, about 3 to 5 minutes, depending on your stove’s heat. Stir often to prevent it from sticking too much. Add kimchi, chili paste, and sesame oil, and fold in until evenly distributed. Continue to stir-fry for 1 more minute or until piping hot. Remove from heat.
Add salt to taste. Scatter with chard and lightly fold in, leaving a little to garnish the top.
Cut fried egg into long thin strips. Place a generous scoop of fried rice onto serving plate. Scatter with a bit of remaining shredded chard and strips of fried egg.
Serves 4 to 6.
Each of 4 servings contains: 298 calories; 8 g protein; 11 g total fat (2 g sat. fat, 0 g trans fat); 44 g carbohydrates (4 g sugars, 6 g fibre); 182 mg sodium
source: "Fabulous Fermented Foods", alive #360, September 2012
Look for whole grain farro, which leaves the germ and bran intact, for this satisfying porridge that’s sure to kickstart your day. While the cooking time is longer than for pearled or semi-pearled varieties, you’ll get more nutrition. Take the time to enjoy the delicate scent of cardamom and ginger wafting through your kitchen as you prepare this. Ancient grain Farro (also referred to as emmer or einkorn) is a variety of wheat known as an ancient grain, which means that it hasn’t changed over time through breeding as is the case with many varieties of modern wheat.
Spanish-inspired flavours of almond and orange and a good punch of protein make this pudding a delicious and nutritious breakfast, snack, or dessert. The tiniest amount of large-flake sea salt and a drizzle of olive oil help bring all the flavours together. Amp up the orange For some additional orange flavour, when cooking chickpeas from dry, add a few strips of orange zest to the cooking water. Tastier toast Take your toast to the next level by using this pudding as a satisfying spread.
Breaking with tradition, think of this as a guise of tabbouleh salad with staying power, thanks to the addition of hearty sorghum and fibre-rich navy beans. It also ages fairly well, so it serves as a make-ahead meal that can keep for up to 3 days. A perfect plant-based option for weekday lunches.
This versatile salad featuring chickpeas in a bright, fragrant dressing, holds well in the fridge. Make it in advance or keep it for leftovers. Nigella seeds, also known as kalonji, lend a sweet, nutty flavour with an ever-so-slightly bitter edge that pairs perfectly with sweet potato’s sweetness. Chickpeas please! Chickpeas are a great source of dietary fibre; just 1 cup (250 mL) contains 42 percent of the recommended daily allowance. They’re also a very good source of manganese, which is important for calcium absorption and blood sugar regulation.