Kimchi
Ingredients
1 gallon Kimchi Brine (1 cup unrefined sea salt to 1 gallon unchlorinated water)
2 large Wong Boks (napa cabbage)
½ cup Gochujang chile pepper paste
½ cup shredded Daikon Radish
¼ cup shredded Carrot
3 Scallions, greens included, sliced
½-1 head Garlic, cloves separated and minced
1 tablespoon minced fresh Ginger
Instructions
Green Smoothie
Ingredients
1 large handful of kale
1 large handful of chard, chijimisai or spinach.
1 banana (apple banana, if can)
1 green apple ( cored)
1 cup of coconut water Optional (plant based or whey protein)
Instructions
1. Add all ingredients and a handful of ice. Blend.
Kale Soup w/ Spicy Sausage and Potato
Ingredients
· 1 pound spicy Italian sausage casing removed
· 1 pound potatoes cubed
· 1 bunch kale stems removed and rough chopped
· 1 15 ounce can of cannellini beans drained
· 9 cups low sodium chicken stock plus more if needed to thin
· 5 cloves garlic minced
· 1 medium onion diced
· 1/4 cup olive oil
· 1/4 cup parsley minced
· salt to taste
· pepper to taste
Total Time: 45minutes mins
Instructions
Moroccan Summer Bowl
Ingredients
1 romaine lettuce heart (6 ounces), cut into 1-inch pieces
2 ounces (2 cups) watercress or Arugula
1 tablespoon minced fresh parsley
1 small shallot, sliced thin
2 cups cooked chicken
½ cup canned chickpeas, rinsed
¼ cup dried apricots, chopped coarse
3 tablespoons plus 1 teaspoon extra-virgin olive oil, divided
½ teaspoon garam masala
¼ teaspoon ground coriander 2 tablespoons lemon juice
1 teaspoon honey
¼ teaspoon table salt
¼ teaspoon pepper
Instructions
Cucumber Kimchi Recipe
Ingredients
4 small cucumbers preferably Korean or Japanese, thinly sliced
2 small carrots thinly sliced
1/2 onion thinly sliced
2 1/2 teaspoons salt
3 tablespoons gochugaru crushed Korean red chili pepper
3 tablespoons rice vinegar
3 tablespoons soy sauce
1 tablespoon sesame oil
2 1/2 tablespoons sugar
2 garlic cloves minced
Sesame seeds optional, for garnish
Instructions
Chickpea Chard Pork
Ingredients
14-oz piece of pork tenderloin
1 x 17-oz jar of roasted peeled peppers in brine
1O oz rainbow chard
1 heaping teaspoon fennel seeds
1 x 23-oz jar of chickpeas (find them in Italian delis)
Instructions
Thai Milk Choy - Fermented
Ingredients
1 gallon Kimchi Brine (1 cup unrefined sea salt to 1 gallon unchlorinated water)
6-7 heads Milk Choy
1 Daikon Root, shredded
1 cup Thai Basil leaves
1 (1-inch) piece fresh Galangal Root if unavailable, use fresh Ginger)
1 Tsp Gochujang
1 stalk Lemongrass, thinly sliced
Instructions
Chimichurri Couscous Bowl
Ingredients
7 ounces firm tofu, crumbled into ¼- to ½--inch pieces
1 teaspoon table salt
1 teaspoon pepper
4½ teaspoons extra-virgin olive oil, divided
1 cup pearl couscous
1¼ cups chicken or vegetable broth
1 garlic clove, minced
½ cup chopped fresh parsley
¼ cup Chimichurri Sauce, divided
½ English cucumber, chopped fine
¼ cup oil--packed sun-dried tomatoes, rinsed, patted dry, and chopped fine
Instructions
Chijimisai and Mushroom Sauté
Ingredients
1 Bunch Chijimisai, Roughly chop leaves, stems should be cut into 1/2 inch pieces
2 Cups sliced mushroom variety of choice
3 Garlic Cloves, smashed
2 Tablespoons Olive Oil
1.5 Tablespoons balsamic vinegar
Salt + Pepper
Instructions
Kale Cobb Salad Bowl
Ingredients
2 Slices of Bacon, chopped fine
8 oz of Chicken, skinless breast
1/8 Tsp Salt
1/8 Tsp Pepper
4 oz Kale, Stemmed and sliced crosswise into 1/2” wide strips (about 7 cups)
6 Tbsp Blue Cheese Dressing
4 oz Cherry Tomatoes, quartered
1/2 Avocado, cut into 1/2” pieces
1 Hard-Boiled Egg (6-10 min)
1/4 cup Toasted Chickpeas (optional)
Instructions
Eggplant Penne Arrabbiata
Ingredients
12 fresh mixed-color Chilies
2 Eggplants (1 Ib total)
10 oz dried Whole-Wheat Penne
4 cloves of Garlic
1 x 14-oz can of Plum Tomatoes
SERVES 4 TOTAL TIME: 28 MINUTES
Instructions
Pork Lo Mein Bowl
Ingredients
1 tsp Five-Spice Powder
1 tsp plus divided 1 Tbsp Shoyu
2 tsp Toasted Sesame Oil, divided
1 (12-oz) Pork Tenderloin, trimmed and sliced thin
6 oz fresh Chinese Noodles
1 1/2 Tbsp Hoisin Sauce
1 tsp Chili-Garlic Sauce, plus extra for serving
2 Tbsp Vegetable Oil, divided
6 Scallions, while parts sliced thin, green parts cut into 1” pieces
1 1/2 tsp grated fresh Ginger
1 Garlic Clove, minced
2 heads of either (Baby Bok Choy, Milk Choy, or Chijimisai)
Toasted Sesame Seeds (optional)
Instructions
Thai Steak Salad
Ingredients
1 shallot, sliced thin
2 tablespoons vegetable oil
2 tablespoons lime juice, plus lime wedges for serving (2 limes)
1 tablespoon fish sauce
1 tablespoon water
1 teaspoon Asian chili-garlic sauce
1 head Anuenue lettuce (4 ounces), torn into 1-inch pieces
1 recipe Pan-Seared Flank Steak
½ English cucumber, halved lengthwise and sliced thin
½ red bell pepper, stemmed, seeded, and sliced thin
½ cup fresh mint leaves, torn
½ cup fresh cilantro leaves
Instructions
Calamansi Zucchini Linguine
Ingredients
5 oz dried Linguine
2 zucchini (preferably 1 green & 1 yellow)
1/2 bunch of fresh Mint (1/2 oz)
1 oz Parmesan cheese
2 Calamansi
Instructions
Hoisin Chicken Lettuce Cups
Ingredients
1 ripe Mango
2 Tbsp Hoisin sauce
2 x 4-oz boneless, skinless Chicken Breasts
1 Anuenue (romaine) lettuce ( 1O oz)
1 cup Sprouts