Roasted Vegetables in Miso Broth

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A smell and sound of the miso soup boiling away on stove. Mum’s cutting vegetables on chopping board. All busy herself in the morning to feed us a beautiful nourishing breakfast. This is a home feeling that comes to my mind  in a minute when I think of my mum, home and weekend morning. All the details that others cannot perceive, but me. There is nothing as nostalgic as the food of home. Isn’t it strange what you eat as a child dictates what you crave when you grow up? What is your home feeling? Oh, maybe I’m getting a bit of home-sick.

Miso soup in Korea is quite different to the ones you get at the sushi restaurants here. Korean version has a richer flavour with loads of ingredients in it. Tofu, clam, potato, zucchini, spring onion and mushrooms beautifully  arranged and cooked  in a large stone bowl. That is the main dish right in the middle of the table for us to share. Mum ladles a soup for my brother and me. I don’t consider myself the pickiest eater, but definitely want to get what I want. More tofu! She gives extra tofu in mine because she knows my taste. We also have a small bowl of rice and kimchi on the side. That’s right. To me, miso soup is the highlight of the meal, not the side. It always calls me when I crave a hearty home meal or should I say, when I miss home.

It is a simple dish to make, trust me. All you need is rice, vegetables, miso paste and vegetable stock. A great way of using up the veggies in your fridge! I seasoned and roasted chopped veggies in the preheated oven (200) for 15 minutes until they are cooked al dente. Boil miso broth in a pot and cook rice (I used a quinoa and bean mix) in another pot or rice cooker. Serve rice and roasted veggies in a bowl, and ladle the soup around it. Garnish with toasted sesame seeds. Serve warm.
miso soup

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

GF Bread with Sprouts + Simple Guacamole

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sprouted breadHow much do you know about alfalfa sprouts? Did you know it is a healing food? Alfalfa sprouts are the shoots of the alfalfa plant, harvested before they become the full-grown plant. Because they are so small, the sprouts contain a concentrated amount of certain vitamins and minerals such as calcium, vitamin K and vitamin C. They are one of the most significant dietary sources of phytoestrogens, that can help reduce your risk of heart disease, cancer and osteoporosis. Saponins in alfalfa sprouts can help lower your bad cholesterol while also increasing good cholesterol. Saponins might also help boost your immunity. An easy way of using them is rinse under running water and add into your salads, sandwiches, wraps and burgers. I used to make this awesome gluten free bread, which turned out to be really good. You don’t need to pay ten dollars for a loaf of sprouted bread any more when you can make it so easy at home. Plus, for my lunch, I made a quick guacamole to spread on this beautiful slice of bread. Yum!

treat kidney stones, gastrointestinal and bloating

sprouted bread1Ingredients

For Guacamole
1 avocado
1/2 cup chopped parsley
a squeeze of lemon
1/2 tsp of smoked paprika
a pinch of Himalayan salt
1 tbsp thick Greek yogurt
1 tbsp of olive oil

Simply place all ingredients in your food processor and blend until smooth. Transfer to a serving bowl and refrigerate until serve.

For Sprouted GF Bread
20g chia seeds
1/2 cup earl grey, strongly brewed
2 eggs
1/4 cup melted coconut oil
1 tbsp thick Greek yogurt
1/2 cup almond meal
1/2 cup coconut flour
1/2 cup alfalfa sprouts
1 tsp ginger
1/2 tsp cardamom
1/2 tsp nutmeg
1/2 tsp baking soda
a pinch of Himalayan salt

Soak chia seeds in earl grey tea until it gets thick and gel-like. Add eggs in and gently whisk to combine. Add coconut oil and yogurt in and stir to combine. Add the rest of the ingredients, stir well to combine, pour the mixture into a loaf tin and set aside for 10 minutes. Bake in the preheated oven (180) for 40-45 minutes until cooked. Take it out of the oven and let it cool in a tin.
guacamole

Posted in: Baking, Breakfast, Dinner, Gluten Free, Lunch, My recipes, Snack, Vegetarian

Smokey Beetroot Hummus

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We all have cutting board(s) in kitchen, yes? I like wooden or bamboo ones since I can use it to plate up rustic foods. Though do you know how clean your cutting board is? Approaching a hot summer in Melbourne, I thought I will briefly write about it to prevent a cross-contamination and food poisoning. You might all know but it is best to use different cutting boards for different foods (wood ones for fruits and vegetables, plastic ones for cutting meat, glass ones for pastry and cheese). If you use wooden or bamboo ones like I do, vinegar or hot soapy water is a way to go to kill all bacteria. You can use baking soda for a deeper clean and dry completely before storing away in a rack so that there is air flow. Replace them if you find deep cuts, scratches or grooves due to bacterial growth. I also tend to use one cutting board to just serve food on or put a baking paper when using my usual cutting board.

I felt like having a little picnic-style food today although we didn’t go out or anything. I didn’t want to spend too much time in front of stove either in this warm weather. So I went through my fridge and ended up creating this Turkish inspired plate. I made hummus and served with home-made flat bread, kofta and vegetables on a board with a bottle of chipotle sauce for dinner. Beetroot hummus really shined with a bright pink colour and a punch of smokey and garlicky flavour. I cannot believe I haven’t made this hummus until now. It is so yummy and pretty in pink 🙂 The recipe below makes two bowls which I used one for dinner and saved one for later use such as making wraps or falafels. When making hummus, always taste after blending up if seasoning is right. Salty? Enough garlic? Acidic from lemon? Nutty and creamy from tahini? A good drizzle of olive oil is a must to finish off. Have fun making x

beetroot hummusIngredients

150g dried chickpeas, soaked overnight
1 large beetroot
1/2 tsp cumin
2 garlic cloves, crushed
2 tbsp tahini
1 tsp Himalayan salt
juice from 1/2 lemon
1 tbsp e.v.o.o

Cover soaked chickpeas with cold water and boil over medium heat for about 20 minutes or until cooked. In the mean time, dice beetroot, drizzle with oil, sprinkle cumin, place in the preheated oven (180) for 10-15 mins until tender. Put cooked chickpeas, beetroot, tahini, crushed garlic, lemon juice and salt into a food processor. Blitz until smooth adding a bit of water if needed. Taste and adjust seasoning. Transfer to a serving bowl and drizzle e.v.o.o. dinner plate

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

Za’atar Spiced Cauliflower and Celery Soup

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roasted cauliflower soupOur body in balance with seasonal cycles is so important for good health. For example, cooked foods with root vegetables in cold weather nourish and warm up your body. On the other hand, you need cooling and hydrating foods like fresh fruits, green leafy veggies and herbs which cleanse your body in hot summer months. You need to take advantage of beautiful seasonal ingredients.

As we are in spring in Melbourne, weather can be very unpredictable, hot one day and cold next day. Soups like this are perfect on cool gloomy day. It is super healthy, delicious and really highlight the chosen vegetable. I like using raw cauliflower for cauliflower rice or salad, but especially when it is roasted in the oven with za’atar spice, the complexity of the flavour is beyond your imagination. I garnished with sweet and sour balsamic glaze and salty blue cheese which I think goes really well with this creamy hearty soup. Magic sprinkle of roasted nuts and toasty bread on the side is a must.

Ingredients (serves 4)

1/2 of large cauliflower head
2 stalks of celery
2 tbsp coconut oil, melted
1 tbsp za’atar spice
1 tsp cumin
1/2 tsp smoked paprika
1 tsp Himalayan salt
1/2 onion, finely chopped
1 clove garlic
1/2 tsp wholegrain mustard
1 bay leaf
1 cup of water or vegetable stock
1 cup of coconut milk

Roughly chop cauliflower and celery and place in a bowl. Dress with melted coconut oil, za’atar, cumin, paprika and salt. Place in a baking tray and cook in the preheated oven (200) for 15 minutes or until softened. Heat a pot over medium heat. Add coconut oil, onion and garlic and cook until transparent and fragrant. Add mustard, bay leaf, cooked cauliflower and celery into a pot along with water and coconut milk. Reduce the heat and simmer for another 10 minutes. Remove bay leaf and then blend smooth using a stick blender or food processor. Taste and adjust seasoning. Ladle the soup into serving bowls. Drizzle truffle balsamic glaze, sprinkle crumbed blue cheese and toasted nuts for garnish.

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

Fish Miso Rice Bowl

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When I accidentally forget to eat or get too busy to grab something healthy, I’m one of those people who don’t eat until I get home. I prefer home-cooked flavoursome meal over store-bought take-away foods. So yes, when I eat after missing a meal I look like I starved for days. Not a good look and question mark for “appreciating my body”. Anyways that’s just me. What kind of eater are you? Routine eater who sticks to 3 meals a day? Busy bee who eats one big meal a day or snacker who eats continuously? I fall into the last one – never like a big meal that makes me sluggish and enjoy snacking between meals or when I can.

Rice bowls are perfect for a ready-to-go meal for me. It is a simple nourishing honest food. Growing up in South Korea a staple food was a bowl of rice, soup and side dishes almost everyday on the table. Rice is a good source of energy and kind of makes other ingredients shine. Since I’m on the quest for flavour combinations and textures, I like to mix with beans and grains such as black beans, quinoa, adzuki beans, millet, mung beans, etc. Brown rice unlike, white rice, is unrefined, rich in thiamin, calcium and magnesium and high in fibre. Oh it is also delicious! Let’s share a love for rice bowls, shall we? x
miso rice bowlIngredients (for two)

2 cups of a mix of brown rice, mung beans and adzuki beans (but you can use any kind of grains here)
1 tbsp of miso paste
2 cups of water or vegetable stock
1 large carrot, chopped
1 stalk of spring onion, chopped
1 cup of bean sprouts
1 barramundi fillet
pickled ginger
seaweed
salt and pepper to taste
1 tbsp of toasted sesame seeds
1 tbsp of sesame oil

Soak rice and beans preferably overnight. Rinse and drain. Mix miso paste and 2 cups of water or vegetable stock in a pot. Add rice and beans in a pot and bring it up to a boil. Reduce the heat to low and cook for about 20 minutes or until liquid is all absorbed. Turn off the heat and set aside for 5-10 minutes with a lid on. Steam chopped carrot and barramundi fillet until cooked. To assemble, spoon miso rice in a bowl and serve fish and vegetables on top. Season with salt and pepper. Sprinkle sesame seeds and drizzle sesame oil on top.

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