A chilli packed Korean tasting version on sauerkraut. Great if you like heat, perfect for topping to salads, Asian noodle dishes and eggs and bacon for breakfast, lunch or dinner!
Start small on the chilli amounts and increase with each batch until you find your heat level. This ferment gets hotter as it ferments so what may seem like a small amount of chilli will actually be a full flavour hit after 7 days.
1 cabbage (green or purple)
2 Tbsp. cup salt
1 tablespoon grated garlic (about 5-6 cloves)
1 teaspoon grated ginger
2-3 red chillies
1 Tbsp chilli flakes (for extra hot)
½ daikon radish 4 scallions or 1/2 leek (optional_
Cut Daikon into match sticks or julienne
Chop Scallions/ leek (if you want onion)
Add to bowl with salt and massage until translucent
Add Flavourings and massage again (gloves are good for this especially if you don’t want to smell like garlic)
Press tightly into jars leaving 2 inches at the top.
Cover top with cabbage leaves and add a weighted jar or weight to top (keep vegetables under liquid)
Secure lid and place in a dark spot for 7 days minimum and 20 days maximum.
Taste test the Kimchi after 7 days. Leave for longer if the vegetables are still too crunchy or the flavours are not robust.
Put in fridge to stop fermentation process.
Experiment with purple or green cabbage or a wombok
I’ve added kale, rocket, curry leaves, beetroot leaves….anything really.
Tastes amazing and the chilli builds as the fermentation goes on…..WHOA!
It’s been more than two weeks since I’ve shared a recipe, opinion, tidbit, or pointless part of my daily life. I’ve actually spent the last two weeks focusing on work. Photoshoots with amazing people like Lola Berry, product shoots with some amazing wellness businesses and collaborating with beautiful souls in the magazine industry. It’s really shifted me on a private path to prosperity where I never thought I’d end up. It’s been hectically refreshing and I am really excited and scared for my future but am a huge believer in serendipity and am ok with learning curves, failures, tests.
So I have been busy in the kitchen, in the fermenting HQ and with the camera and cannot wait to share with you some great food and projects next week. My two passions are merging more and more and it is truly exciting. Hang in there with me as we restore and revitalise RealFood Mum.
Meanwhile let’s throw back to a great breaky recipe for a Saturday morning. The mornings are warming, the sun is shining and it’s a great time for a smoothie bowl of nourishment. I know I’m having one in the morning
When it comes to lunches and filling lunchboxes for kids I often hear the saddened sigh or a cringe on faces. I love filling my girl’s planet box every evening for the next day whether it be for home, care or travel. But what do I put in there you say? How does it keep her interested when you simply can’t be bothered?! Well, firstly I can’t promote Bento Style lunches enough. Think picking platters, a bit of this a bit of that, deconstructed sandwiches because let’s be honest most kids pull their lunch apart anyway so why not make it easy for them. They are easy, yes different, and lots of people will find them odd at first, but seriously I have adults drooling over M’s lunches. So with school going back I thought it be fitting that I share my favourite recipes and recipes of blogs, chefs and friends that are sure to keep your kids lunchboxes (and your own) full of nutritious wholefood’s that are a mix of grain free, sugar free and dairy free items*.
Some people can’t eat eggs, some don’t like them, we all have our reasons. We eat eggs like they are another limb but sometimes it’s time consuming with my poppet who wakes up needing food immediately!
Oats used to be our staple until we worked out that it was the cause of our 10am slum. I like to keep things in their natural state as much as possible so that I know I what I am eating and where it comes from (obviously keeping it real); so we try to avoid overusing things like coconut flour; which is great for you but a small amount is a shiiiiz load of coconut really?!
Buckwheat is not wheat, nor is it gluten, nor is it a grain. It’s a seed related to rhubarb just with a confusing name. It’s chia’s cousin in the ‘superfood’ family if you think about it. It has a yummy nutty flavour and is packed with soluble fibre, high amino acids (the feel good about life serotonin producing tryptophan), manganese, magnesium, zinc and copper (fabulous for us women). Buckwheat is also full of these wonderful anti-inflammatory polyphenols so has amazing antioxidants that help with a multitude of things. And let’s add the cost. It is pretty much the most cost-effective superfood on the market (that’s before people realise how good it is and the price rises). So go get some and use it.
Uses for Buckwheat; Activated (aka-buckinis) (soaked for minimum 6 hours and then ‘dried’ at low temperature for a period of time in oven or dehydrator) Roasted (optional soaking for 6 hours and roasting at 120 until crunchy) Flour (ground to a fine flour and used in baking)
hit me with your buckwheat uses!
grainfree, dairyfree, lowfodmap, vegan
PREPARATION TIME TOTAL TIME
3 MINUTES 8 MINUTES
1/4 cup activated or roasted buckwheat kernels
1 Tbsp pumpkin seeds (activated)
1 tsp cinnamon
1 tsp flax seeds
1 tsp slippery elm
1 cup water or milk (we used homemade almond)
*optional: chia seeds, maple syrup, vanilla
*extra water or milk (we added extra as it thickened)
1. Place seeds in the food processor and pulses until a fine powder (you can have some larger bits if you like)
2. add powders
3. heat pan of water or milk on stove and add buckwheat mix
4. stir until a porridge consistency
5. add extra water
If you know me, you know I love talking about bums! If you’re thinking this is a little left of centre then you’re wrong. I love talking about the way it functions. My whole life I’ve had an interment relationship with my digestive system and felt like my whole life revolved around the porcelain throne.
I found this lady who also loved bums and last year I was lucky enough to be in the same room, be taught the craft of lacto-fermentation and talk about poo, health and all things cabbage and coconuts.
Last month an article appeared in my inbox that took me back to the beginning of my lifestyle changes and the understanding of what really does come from your rear end.
So I introduce….or re-introduce the lovely Maria Hunt from yourdigestion.com.au and the article that may have you laughing, crying, gagging or hopefully more aware of your health than ever before.
I am all over this winter thing at the moment. I love the cold cold and I love the hot hot. Apart from running in 1c winter is my season. One reason I love winter….chilli. I love hot food and I am lucky in a way that my gut is in a good state to enjoy a good hit of heat every so often.
This week I decided to turn my traditional Thai Green Curry into a Laksa. I never really knew what a Laksa really was but I realise that I have been eating them for some time now.
With the use of fish broth and some amazing gelatinous bone broth I created a beautiful fish curry soup packed with vegetables. I slow cooked mine in my cast iron pot in the oven, but it is a great quick dish or you could use a slow cooker. The house smelt amazing!!! And to top it off it’s a great week-long dish too, I had it with salad, with a side of greens, for breakfast and in a wrap. Food is so versatile, it’s amazing how far you can stretch one dish into so many more exciting taste bud adventures (yes I know I harp on food sustainability……give the recipe already!!!)
A Lotta Laksa
Preheat oven to 150c
PREPARATION TIME TOTAL TIME
20 MINUTES 1-3 HOURS
1 side of Snapper (not sure on weight but I’m guessing 1 kg’s of fish) You could also use chicken, salmon, any white fish, pork, duck etc
1 Large Zucchini
Green beans (I didn’t measure but it’s usually a sizeable handful)
Half a broccoli
Quarter of Head of Cauliflower
1 Small Sweet Potato cubed
*onion and garlic for non fodmapper’s
1 Tbsp Coconut Oil
1 tbsp cumin
2 lemon grass sticks (soft inside diced)
1 tbsp fresh ginger grated
1 tsp turmeric powder (I used that and some freshly grated too for a change)
1 tsp coriander
2 small red chillies
2 large green chillies
600ml Bone Broth (fish broth or chicken)
Top of the can of coconut cream (place in refrigerator for an hour then scoop of thicker top, reserve liquid for smoothies)
1 Tbsp Fish Sauce
I added 1 tbsp of concentrated chicken broth and extra water towards end to make it into the soupy laksa. It set wonderfully cold too, so when heating returns to a Laksa. mmmmm
1.Mix paste ingredients together (a coffee grinder is perfect for this) if not a mortar and pestle, food processor or blender.
2. In a pan heat oil
3. Add vegetables (apart from beans and broccoli) and saute (add onion and garlic first if using)
4. Add paste and mix through vegetables
5. Add Broth, Coconut Cream and Fish Sauce and bring to simmer
6. Place whole portion of fish on top of vegetables
**7. Place lid on pan and slow cook in oven for 2 hours
8. Remove from oven and add Broccoli and Beans, replace lid and leave for 10 minutes before serving.
**To eat now
7. Chop fish into cubes and add to pan, simmer for 10 minutes or until fish flakes away
8. Add extra broth and beans and broccoli and simmer until broccoli is al dante
7. Cook on desired setting for amount of hours you have available.
8. Add Beans and Broccoli 10 minutes before serving. Set to high for this period of time.
Serve with fresh Coconut Cream Kefir, Coriander, Extra Chilli and choose between some ‘zoodles’ or kelp noodles to add some fun to the dish.
Leftovers are seriously underrated!!!
Recipes and resources for Grain Free, Dairy Free and Low FODAMP, Lacto-Fermentation and more-Eating REAL natural, organic foods-Health and fitness as a busy mum & wife. A journey through healing.