A quick post-class option when you don’t know what else to make!
Kimchi has some amazing health benefits. It’s a fermented cabbage that’s made with a mix of salt, vinegar, garlic and spices, and contains healthy bacteria and probiotics for overall wellness, and is rich antioxidants. Kimchi has also been found to boost immunity and metabolism, and lower cholesterol levels.
SERVES 4
2 cups jasmine rice (or you can use quinoa)
1 tablespoon coconut oil
5 cm piece of ginger, peeled and grated
1 teaspoon sesame oil
1 cup kimchi
1 cup fresh peas (or thawed frozen peas)
1/2 cup tamari
2 spring onions, sliced on the diagonal
Cook the rice or quinoa according to the packet instructions and set aside to cool completely.
Heat the coconut oil in a wok or large frying pan over medium heat and gently cook the ginger for 1 minute or until fragrant.
Add the rice or quinoa, sesame oil, kimchi, peas and tamari and cook for 3 minutes or until heated through. Top with spring onion to serve.
This recipe was supplied from Gemma Davis and Tracy Noelle’s cookbook The Compassionate Foodie, see here.