Kimchi Fried Cauliflower Rice

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kimchi fried riceTraditionally, Korean Kimchi fried rice is made of leftovers that you have in your fridge – some cooked white/brown rice, Kimchi, spring onion, eggs, sesame oil and nori sheet. You only need simple ingredients and it is super easy and quick to make. The hero of this dish is Kimchi. Home-made ones are better and it should be fermented enough to flavour the rice. I’m adding more chili to add a bit of kick and replacing a boring humble rice with an awesome cauliflower “rice” for a nutritional boost.
kimchi fried rice1Ingredients

2 cups of grated cauliflower florets
1 cup of Kimchi
1 tsp of smoked paprika
1/2 tsp of chili flakes
1 tbsp of sesame oil
1 tsp sesame seeds
a bunch of coriander

Heat sesame oil in a large pan over medium heat. Add cauliflower “rice” and Kimchi into a pan along with paprika, chili flakes and sesame seeds. Keep stirring for a couple of minutes until all ingredients are combined. Take it off the heat and add roughly chopped coriander. Transfer to a serving bowl and top with coriander leaves. Voila! Done in two minutes. You can also add a fried egg on top to cut down the spiciness and also boost protein if you like.
kimchi fried rice2

Posted in: Dinner, Gluten Free, Lunch, My recipes, Vegetarian

Bone Broth Soup

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It’s that time of the year when you can make a big batch of heart-warming and comforting soup. Especially making bone broth soup is so rewarding experience for me. My mum used to do it for our family every winter when I was little. It takes so much care and love into that soup and the whole house smells like bone broth soup for days. Bones are inexpensive and in fact more nutritious than the meat. Adding something acidic like apple cider vinegar when you boil the bones helps to leach all the minerals and other nutrients from the bones. It is seriously simple to make and cannot be compared with a store-bought stock in terms of the depth of the flavour and nutrition. Good thing is you can freeze the stock in ice cube trays and keep in the freezer for months for later use.

Health benefits of bone broths are..

1. good for your digestion and gut health
2. rich in minerals like calcium, magnesium, potassium, phosphorus, sulfur and fluoride
3. rich in gelatin and collagen helps to promote bone and joint healing
4. protein in bone broths is easily digestible
5. vitamins and minerals supports the immune system
6. gelatin and collagen is good for a digestion as well as healthy nails, hair and skin
Bone Broth SoupIngredients

1 kg of lamb bones
1 onion
5 cloves of garlic
1 carrot
2 stalks of celery
2 potatoes
1/2 cup of soybeans, soaked overnight
1/2 cup of rice
3 bay leaves
1 star anise
1 tsp of all spice
1 tbsp of tomato paste
1 tbsp of olive oil
1 tbsp of apple cider vinegar
1/2 cup of cooking wine
1 liter of water
salt and pepper
coriander for garnish

Clean the bones thoroughly in cold water. Heat olive oil in a large stockpot over medium-high heat. Brown the bones for 2-3 minutes each side, take them out and set aside. Add vegetables into the same pot and cook until golden outside. Add cooking wine to deglaze the pot and then add tomato paste, all spice, water, bay leaves, star anise and vinegar. Put the bones back in the pot. Water should be enough to cover the bones. Bring it up to a rapid boil and then simmer on low heat for 3-4 hours. Add soybeans and rice in the last hour and season with salt and pepper. Once the beans and rice is cooked, turn off the heat and remove the bones, bay leaves and star anise. Take all meat and bone marrow off the bones (wear gloves). Cool down the soup so that you can skim off the fat. Put the meat and bone marrow back into the soup and heat it up again. Serve with fresh coriander.

Posted in: Dinner, Gluten Free, Lunch

Buckwheat Kale Salad

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buckwheat saladBuckwheat is a triangular shape fruit seed, and comes in raw or roasted. They are gluten free and can also be bought ground into flour for baking. It is so versatile you can use them for porridge, salads, baking, risotto or eat raw after sprouting. They have mild and slightly nutty flavour. Nutritionally, buckwheat contains all eight of the essential amino acids ass well as minerals such as manganese (important for healthy tissue and bones, and hormone function), magnesium (activates enzymes, contributes to energy production, and regulates important nutrients in the body), and phosphorus (builds strong teeth and bones). They are a good source of fibre and can help lower the risk of developing high cholesterol and high blood pressure. The flavonoid rutin in buckwheat is an antioxidant and cancer fighter that helps the body heal.
buckwheat salad1Ingredients

2 cups of massaged kale leaves
1 tsp Himalayans salt
1 tbsp olive oil
1 cup of buckwheat, soaked
1 orange
a handful of walnuts
a handful of dried cranberries

For soy dressing
1 tsp soy sauce
1 tsp honey
1 tsp sesame oil
a pinch of cayenne pepper
pepper to taste

Rinse soaked buckwheat in a colander thoroughly until water becomes clean. Cover with a plenty of water and bring it up to a boil. Cook for about 10 minutes, turn off the heat and rest for another 10 minutes with a lid on. In the meantime, tear the kale leaves into bite sizes and gently massage with salt and olive oil. Once buckwheat is cooked, drain and set aside to cool. To assemble the salad, combine massaged kale, cooked buckwheat, sliced orange, cranberries and walnuts in a large bowl. Pour half of the dressing into a bowl and gently toss. Transfer to a serving plate and drizzle the rest of the dressing.

 

 

Posted in: Dinner, Gluten Free, Lunch, My recipes, salads, Vegetarian

Healthy Shepherd’s Pie

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Shepherd's pieShepherd’s pie is something I never knew about before I came to Australia. The name doesn’t really explain what it is. Pie? What kind of pie? Then I was surprised when I saw it because there was no pie crust or pastry used in the dish. Healthy pie? relatively. I had to google what the cottage pie is then because it really confuses me when people use the names interchangeably. This is what I found (you might already know>.<). The term cottage pie from England and Ireland (1791) came long before Shepherd’s pie (1870). Cottage pie used minced beef and sliced potatoes layered on top whereas Shepherd’s used minced lamb with mashed potatoes spread on top. I never thought I would make this, but yes for Daniel. It is very hearty, wintery, comforting food. I tried to make a healthier version using lean beef, lots of veggies and also cauliflower in the mash. You can even skip the beef and make a vegetarian dish, too.   

Ingredients

400g lean ground beef
1 onion
1 carrot
1 potato
1 stalk of celery
1 cup of frozen peas
1 tbsp of tomato paste
1 tsp of minced garlic
1 tsp of Dijon mustard
1 tsp of smoked paprika
1 tsp of cayenne pepper
1 tsp of all spice
1 tsp of thyme
salt and pepper

1 tbsp of olive oil1/2 cup almond milk
1 tbsp of rice flour
2 tbsp of nutritional yeast
1 potato
1 cup of chopped cauliflower florets

In a large skillet over medium heat, cook the meat and chopped veggies until brown, stirring occasionally. Add tomato paste and all spices in, season with salt and pepper, cook for another 5-10 minutes. Add a bit of water if the mixture is too dry. In a separate pot, cook chopped potatoes and cauliflower until cooked. Mash until smooth and stir in the oil, milk, nutritional yeast and flour. Pour the meat mixture into the baking dish and spread the potato mixture on top. Put it in the preheated oven (180) for 20-30 minutes until nice and golden on top.

Posted in: Baking, Dinner, Gluten Free, My recipes

Raw Zucchini Pappardelle with Creamy Sauce

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Why do I have gluten-free and raw recipes on my blog? If you go back to about me section where I shared my story, I have changed my diet and lifestyle about 5 years ago. My theory is that I lived in Korea until the age of 21 and had mostly Korean diet almost all my life. Then I moved to Australia where all foods including fruits and veggies are grown or processed differently. My body had to adapt to the new environment somehow, so I’ve developed a skin condition and sensitivity to gluten and wheat. That’s the reason why I adapted a gluten-free lifestyle, not because of “diet” (I don’t like a name tag>.<). Let me tell you it is challenging, reading all the labels before I buy anything, eating out and choosing restaurants, traveling, etc. You would understand what I’m talking about if you have allergy, sensitivity or intolerance to gluten. It also takes a long time to get my digestion back in shape as well, once it goes out of wrack. Problem is that we are so exposed to processed and packaged foods these days that contain unnecessary gluten, wheat and preservatives, which don’t do any favour to our body. Gluten free lifestyle has opened up a new world of fresh whole food for me and I got interested in healthy home cooking. And yes, it even got me to start this blog eventually! I’m glad I can somehow share all my knowledge and recipes with you and hopefully help some of you as well if you have same symptoms like me. I’m open to any comments or feedback or questions. So don’t be shy 🙂
cauliflower sauceNow move onto the recipe. I cannot even imagine myself ordering pasta with Alfredo sauce at Italian restaurant. Well, no more dreams of those creamy pasta! because you can make a raw, healthy, gluten-free, vegan version at home. It ticks all the boxes and is totally delicious, too.
zucchini pappardelleIngredients (2 servings)

1 zucchini, ribboned
1/2 tsp of Himalayan salt
1 cauliflower floret
1/2 tsp minced garlic
1 tsp tahini paste
1 cup of unsweetened almond milk
1 tbsp nutritional yeast
a squeeze of lemon
salt and pepper to taste
alfalfa sprouts for garnish

Make zucchini ribbons using a vegetable peeler, sprinkle salt and set aside. Roughly chop cauliflower and put in a saucepan. Add garlic, tahini, nutritional yeast and milk in and gently simmer until cauliflower is tender. Transfer the mixture into a blender and blend until the sauce is thick and creamy. Add a bit of water if too thick. Season and add a squeeze of lemon. Taste the sauce and adjust if necessary, more tahini? nutritional yeast? salt? Squeeze the zucchini ribbons to remove excess water and transfer to a serving plate. Pour the creamy cauliflower sauce over the zucchini ribbons and garnish with alfalfa sprouts on top.
Zucchini pappardell1

 

Posted in: Dinner, Gluten Free, Lunch, My recipes, Vegetarian