Super Ingredient in Action: Sauerkraut

 

Yet another great recipe from Abbey Bell!!! Why buy sauerkraut when you can make it at home?? And much healthier! Click here for the benefits.

 

From Abbey:

 

Lauren and I have been discussing how beneficial fermented foods are for our bellies, so when she asked me if I could come up with some ways to use Sauerkraut other than on hot dogs, I took it one step further and told her I would make the sauerkraut itself.  I researched several sites online for recipes and techniques and learned it’s not difficult to make your own fermented foods. 

 

 

 

Macerate the cabbage in salt, store in a jar at room temperature for a couple of weeks, fully submerged in it’s own liquid, and enjoy. 

 

Here’s what they don’t tell you. Every time you walk into your tiny apartment, you’ll think your dog left you a gift in the other room. You’ll have to warn your dates that that smell isn’t you, it’s the sauerkraut. You’ll panic that the smell is permeating your clothes and following you everywhere.  BUT, in the end, the result is worth it, as you’ll have deliciously tangy, bacteria-full, preservative-free sauerkraut.  I added fennel seeds to my batch, which lended a sweet anise flavor, but you could leave them out if that’s not your favorite flavor, or add some chili flakes to make it spicy. 

 

I’ve taken eating the kraut with my eggs for breakfast, putting some in my quinoa bowls, a la The House in the Hills recommendation, and using it as additional side dish with my dinners.  I love the sharp flavor it adds to my meal and my belly loves the good bacteria. Try it yourself and let us know how it goes!

Click here for the original recipe.

Super Ingredient In Action: Forbidden Rice

 

Kicking off a new series of posts here on The Healthilicious Chick with my good friend and amazing cook, Abbey Bell. A lot of people hear about some great new food or spice that they should be adding to their diet, but have no idea what to do with it. Well we are here to put an end to that issue! Abbey and I are combining efforts; each post will showcase a super, nutrient dense ingredient and Abbey will give a delicious recipe so we can all starting eating it immediately.

Meet Abbey:

Hi Everyone!  I'm Abbey from Abbey Bell Catering. I used to be Lauren's Pilates instructor, but now I'm her cooking instructor. When Lauren told me she was getting certified as a holistic health coach, I thought it was the perfect opportunity for us to learn from each other. I've asked Lauren to share an ingredient and it's benefits for my clients and in return, I've created a recipe for you incorporating that very ingredient.  Today, we're cooking with black rice.

 

When Lauren gave me her write up about Black Rice, the first thing I thought was how beautiful an array of colorful vegetables would look against the black backdrop, so I've created what I'm calling Black Rice Fun-Fetti! I've curated a rainbow of anti-oxidant rich vegetables that have been lightly sautéed and tossed with the rice and a light Asian inspired dressing.  This is a gluten-free vegan recipe that is a perfect side dish to your protein of choice or add your favorite beans to create a complex protein and compete meal. Enjoy!

 

Check out why you should be eating Forbidden Rice (Black Rice)!

 

Black Rice Fun-Fetti

 

1 cup uncooked black rice prepared to package directions*

1 teaspoon coconut oil

1/2 large onion, diced

1 large, red beet, steamed and diced*

2 large carrots, diced

1 yellow pepper, diced

2 cups shredded lacinato kale, raw

2 tablespoons cilantro, minced*

Salt and pepper to taste

2 tablespoons toasted sesame oil

3 tablespoons unseasoned rice wine vinegar

1 tablespoon gluten free soy sauce

1 tablespoon+ grated fresh ginger, to taste

Sprinkle of cayenne pepper

 

 

 

Prepare the black rice according to the package directions. While the rice is cooking, heat a sauté pan over medium heat and add coconut oil.  Sauté the onion and yellow pepper together until just soft.*  Add to a large bowl.  In the same pan, sauté the carrots until just soft and add to the same bowl.  Add the beets, kale, cilantro and rice to the bowl and toss.  In a separate bowl, combine sesame oil, rice vinegar, soy sauce, ginger and cayenne pepper and drizzle over the rice salad.  Toss all ingredients together and enjoy!

 

Helpful Hints:

• The key to fluffy rice that isn't gummy is to add just a touch less water than called for and to let the rice steam with the lid on and light off for 10-15 minutes after the cooking time.  Perfect every time!
• I steamed the beets in a pot filled with shallow water, but you could easily use pre-cooked organic beets. Trader Joe's has a great version in their refrigerator section.
• Not everyone likes cilantro.  If you're one of those people substitute Italian parsley.
• I find the vegetables are easier to digest slightly softened, but be sure not to cook them until the are mushy. You want to retain the texture of the vegetable.