A smooth and slightly sweet yoghurt dressing that works wonderfully with coleslaw or almost any salad.
This easy-to-make kimchi will provide your gut with some beneficial natural probiotics. Kimchi will add extra flavour and goodness to any meal, especially stir-fries, eggs, and even toasted cheese sandwiches.
Kimchi is like spicy sauerkraut and is as common in Korea as sauerkraut is in Germany. I have been a fan of sauerkraut ever since my extended stay in Tuebingen, Germany in 1985.
Despite this love for sauerkraut, I had never been brave enough to try Kimchi – only because I thought it would be too fiery hot. That is until I saw an easy Kimchi recipe on the website of Changing Habits and figured I could make my own. This way I could have some control over the level of spiciness.
This was the first fermentation I had ever attempted. I was totally surprised at how easy it was. Like a lot of others, I was a little worried about accidentally creating some unknown biohazard. I read that in order to avoid this, a necessary first step is to start with clean equipment and sterilised storage jars. The good bacteria produced by the fermentation process will actually fight any minor bad bacteria in the jar or in the gut. However, do discard the kimchi if you see mold on the surface or smell or taste anything that is not a clean sour taste.
If you are following a Keto diet and use Kimchi only as a condiment, then this small amount of carrot is allowed.
Ferments are not recommended for a Low FODMAP diet.
Some people, especially children, who are not used to eating a diet rich in probiotics may, at first, find fermented foods difficult to digest. Some even have to start with as little as half a teaspoon or less and build up from there. If there is a consistent problem with digesting fermented food, then please seek medical advice to discover the reason why.
The choice of chillis will determine the heat intensity of the Kimchi. Traditional Kimchi uses gochugaru, a Korean chilli powder. Gochugaru is a milder version of red chilli flakes because it does not include the seeds and membrane of the chilli. The seeds and membrane are where most of the heat is. I prefer using fresh ingredients when I can, so I chose the mild red chillis that I often use and can easily buy at my local fruit and vegetable shop. To help you decide which chillis to use, click here for a guide to some of the types of chillis, what they are best used for, and what their heat factor is.
If you prefer to use the tamari sauce and not the fish sauce, choose an organic variety such as Pure Harvest. This will avoid GMO soybeans that have been sprayed with glyphosate (the active ingredient in zero and roundup).
Pegans (Paleo plus Vegan) can use coconut aminos instead of fish sauce or tamari sauce.
As mentioned before, start with squeaky clean hands, utensils, and sterilised jars. Click here for three different ways to sterilise the jars before filling them with the Kimchi.
Once the Kimchi is fermenting, some recipes suggest opening the lid daily. The fermentation process produces gas bubbles and opening the lid allows these bubbles to escape and prevent any unwanted explosions of trapped gas. I didn’t open the lids and had no problem, but figured I should warn you of the possibility.
When the Kimchi has reached a level of sourness that is to your liking, store it in the refrigerator with the lid sealed. It will continue to ferment but at a much slower rate.
Have you read the ingredients on store-bought BBQ Sauce? It is at least half sugar and it is refined sugar!
Back when I didn’t know better, I would let my son use BBQ Sauce on everything as a way to entice him to eat.
This very easily made BBQ Sauce is four times less sugar and it is refined sugar-free. There is also an option to add some chilli powder to make it even more flavoursome.
So, next time you are having guests for a BBQ, impress them with this tasty and more nutritious version of this must-have condiment.
I have used repurposed tamari sauce bottles that were thoroughly washed then rinsed with boiling water before bottling the sauce.
When I bottled the sauce I had to be careful that the sudden change in temperature of the air in the bottle didn’t cause the sauce to spit out as I was pouring in. That is why I have recommended letting the mixture cool a bit before bottling. A jar works just as well and the spitting won’t be a problem because the mouth of the jar is large enough to let the expanded air escape.
In fact, if you use a wide mouth jar rinsed with boiling water, carefully pour in the sauce straight from the stove and seal straight away, the sauce will last longer in the fridge. This is because the jars have been sterilized and sealed before any bacteria can get in.
Also, vinegar is a natural preserving agent. Foods that have a pH value of less than 4.6 will not support the growth of disease-causing bacteria. When I have been more particular with my sterilizing, I have kept the sauce in the refrigerator for a couple of months before opening. Once opened it needs to be used within the 10 days.
If you open it your sauce jar and there is a rush of escaping air, mould growing on top, or the flavour has changed for the worse then discard it.
I usually make my sauce the way described in the recipe and either give a jar away or make sure my weekly meal plan includes recipes that go well with BBQ sauce. These could be homemade hamburgers, pulled organic pork, nitrate-free bacon and eggs, frittata, or a mixed grill.
If I could do it all again, I wouldn’t have brought a store-bought bottle of BBQ Sauce into the house in the first place! I hope you try this recipe and decide for yourself if you want to go back to a store-bought sauce that is 50% sugar.
This super easy Vegan Creamy Coriander and Lime Dressing is also oil-free for those who want to avoid oil. It gives any salad a fresh-tasting lift while avoiding the additives that are in most store-bought dressings. It is particularly delicious as a condiment for my Spicy Zucchini Fritters.
If you don’t like coriander, then easily turn this dressing into a Mint and Lemon Dressing. Simply replace the coriander with fresh mint and the lime juice with lemon juice.
You can adjust the consistency from a thick dressing to an easy pour dressing (as shown in the photo) by adjusting the amount of water used.
Avoid the additives found in store bought aioli and easily make your own with a stick/immersion blender. This aioli is wonderfully creamy and so delicious with sweet potato fries, in a salad dressing or as a dip for raw vegetable sticks.
There are two culinary distinctions between aioli and mayonnaise. The first is that aioli contains garlic, and the second, is that aioli is made with extra virgin olive oil rather than a lighter tasting oil that is usually favoured for mayonnaise.
There has been some controversy about the purity of oils labelled “extra virgin”. An article in the Sydney Morning Herald stated that, “the global industry has been rocked by a series of scandals, with a recent US 60 Minutes segment revealing up to 80 per cent of extra virgin olive oil sold in America did not meet legal grades because they have been adulterated with cheap sunflower or canola oil, or are a different oil altogether – scented and coloured with “a few drops of chlorophyll”.”
To avoid this, I source locally produced olive oil. If you live in Australia, click here for a great article written by Choice Magazine. It even covers how to store and cook with extra virgin olive oil. Basically, store it in a cool dark place and use it within six months. When using extra virgin olive oil for cooking, I don’t use temperatures over 180 degrees C (350 F).
I also use extra virgin olive oil in the Date, Cinnamon and Rosemary Cake. This is actually my favourite cake recipe.
I have used a wide-mouthed “Ball” preserving jar but if you don’t have something similar, try to find a tall narrow container.
This is how the mixture will look when it starts to cream. From this point, you slowly raise the stick blender up the jar as it mixes.
If by chance the aioli won’t cream together or separates, simply add 2 teaspoons of boiling water and remix with the stick blender. I know first-hand that this works. I was impatient and didn’t want to wait for my eggs to reach room temperature so had to use this rescue method myself.
This week’s recipe is a refined-sugar-free jam or fruit spread that is super easy as well as delicious on toast, pancakes, or waffles. It is also fabulous stirred through plain yoghurt or homemade ice cream.
If you want a nut free option simply leave out the flaked almonds.
500 grams of pitted fresh apricots is approximately 8 apricots.
These dips are super easy and super nutritious because they are made from raw ingredients.
The Beetroot Dip has been kindly contributed by Leah Follett and the Olive Tapenade by Rowena Jayne. Like me, both of these women have a passion to help as many as possible to live a healthy and happy life.
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