A bowl to keep your gut full!
This one is for my dad because he 1. loves traveling to Asia, appreciates good food and likes to live a healthy lifestyle, yet he swears he doesn’t like kimchi and still hasn’t found a use for the seaweed that’s been in the pantry for a good 6 months now. So dad, get your wok out and start cooking!
Rich in prebiotic, brassica and fermented vegetables this combination is created for harmonizing the good and bad bacteria in your gut!
Having a healthy GI tract is so essential for all other processes in our body to function adequately. A healthy digestive tract is essential for weight management, fertility health, regulating hormones, balancing energy levels, boosting our immune system, warding off cancers and much much more!
Some of the best foods that you can eat to ensure a healthy microbiome are things like fermented foods: kefir, miso, sauerkraut, etc. Anything that contains probiotics gets a thumbs up from your gut!
I’ve turn it Asian with the herb combination! One of my favorite herbs, ginger, is great on the digestive system. It helps by toning the muscles in the intestine and stimulating the breakdown of food therefore, promoting motility to move food out of your belly smoothly.
In this dish I incorporate kimchi which is a fermented cabbage that contains probioitcs (good bacteria) that keeps our microbiome in balance. I use Wildbrine Kimchi and it is OUT OF THIS WORLD! I literally can eat this with a fork from the bag, at any and all times!
I then hop over to aduki beans, which are a red bean from Asia. These dudes are packed full of protein and have a savory taste, much different than red kidney beans.
Along with the beans, I add two forms of brassica vegetables; broccoli and cauliflower, the cauliflower being used as a rice texture and the broccoli as florets. Brassica vegetables are great sources of fiber, full of antioxidants and help ward off cancer cells however if you find that to be a large amount of fiber or prefer basmati rice, it’s a wonderful swap as well!
I top this dish off with lump crab for a lean source of protein that blends well with the other flavors and last, but certainly not least; a dressing made from almond butter and coconut milk for a flavor explosion and source of healthy fats that promote satiety and keep your body feeling amazing!
Seaweeds are great to add to your diet for their high mineral content; namely iodine which keep your thyroid and metabolism healthy! I serve this dish with a sheet or two of Nori for the above reasons and to add a crunch!
Give it a try and show me your creations no Instagram or Facebook by tagging #NourishingNelli
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- Group 1
- 1 cup broccoli florets diced small
- 2 heaping tbsp almond butter
- 1 tbsp red curry paste
- 1 tbsp lime juice
- 1/2 cup light coconut milk
- 1 tsp liquid aminos
- 1 tsp minced ginger
- 1/8 cup water + 1 tsp brown rice miso paste
- dash of sea salt
- Group 3
- 3 cups of riced cauliflower 1 bag from Trader Joe’s
- a smudge of red curry paste garlic, ginger, and red pepper flakes
- Group 4:
- steamed broccoli from group 1
- 1/2 cup adzuki beans drained
- 5 oz lump crab
- dash of liquid aminos
- Group 5
- 1/2 cup Wildbrine Kimchi
- 1/3 cup diced green onion
- Group 6
- 2 Nori Sheets
- Red pepper flakes
- Squirt of sriracha
Steam group 1 and set aside
In a small pan heat Group 2 on medium heat stirring continuously for 2-3 mins
Heat a wok to high heat and a 1/2 tsp sesame oil, add Group 3 and stirfry for 2 minutes
Transfer the cauliflower rice to a large bowl. Add another 1/2 tsp sesame oil to the wok and let it reheat, Group 4 and stirfry for about 1 minute (careful not to mush the beans):
Add the group 4 to your plate of cauliflower rice and top with group 5
Pour your almond sauce over the top of your plate and mix to combine serve with group 6.
Red pepper flakes
Squirt of sriracha