Recipe for the Morning After

Last Updated on Wednesday, 7 March 2012 10:28 Written by Flax Wednesday, 7 March 2012 10:28

Kongnamulguk, or sprout soup as we say in English, is one of Korea’s national dishes.  It is a  a very healthy and nutritious soup that is really more of a meal than a first course.  Besides being a great cure for a cold, this soup is touted for it’s hangover curing abilities.  Sprouts, the main ingredient in this soup, contain aspartic acid, shown to be useful in curing a hangover.

This dish is very simple, it takes about five minutes of preparation time and another thirty minutes of cooking time.  The soup is served  accompanied by brown rice and kimchee (spicy Korean pickles).  If  you are not a food perfectionist, you can replace the kimchee with sauerkraut or any pickled vegetables.  Just spice up whatever pickles you already have in the house by adding some chilli peppers and ginger and call it kimchee.

Ingredients:

  • sesame oil
  • 4 cloves garlic, finely chopped
  • 1 onion, sliced
  • 1 chilli pepper, finely chopped
  • 6 cups water
  • 1 package mung bean sprouts
  • 1 large piece of kombu (seaweed)
  • 3 scallions, sliced on an angle into small pieces
  • soy sauce
  • hot chilli flakes
  • 11/2 cups cooked brown rice

Saute the garlic, onion, and chilli pepper in the sesame oil.  Add the water and bring to a boil.  Simmer for five minutes.  Add the sprouts and simmer for fifteen minutes more.  Add the scallions and remove from the flame.

Place the rice, soy sauce, kimchee (pickles) and chilli pepper on the table.  Ladle the soup into bowls and add the remaining ingredients at the table.

Serves 6.

Learn More

Korean Sprout Soup

Last Updated on Thursday, 30 June 2011 11:49 Written by Flax Thursday, 30 June 2011 08:53

Kongnamulguk, or sprout soup as we say in English, is one of Korea’s national dishes.  It is a  a very healthy and nutritious soup that is really more of a meal than a first course. 

 Besides the fact that they are a great diet food, sprouts are also a really great energy food.  Sprouts represent a moment when a seed is in a state of transformation and  using a tremendous amount of energy.  When we eat sprouts we are consuming a tremendous gift of natural energy.  In addition, the transformation process basically means that nature is practically pre-digesting the food for you.  This is why sprouts give us more energy, and quicker energy, then any other food.   Try having a bowl of sprouts next time you are tired and see  what happens.  I personally think it works way better than a cup of coffee.

Sprouts are also extremely cooling.  The Asians often cook sprouts to avoid this problem.  This soup is great dish to eat all year round with the added advantage of being extremely simple.  It takes about five minutes of preparation time and another twenty minutes of cooking time.  It is served with brown rice and kimchee (spicy Korean pickles), both of which can be made ahead of time.  If  you are not a food perfectionist, you can replace the kimchee with sauerkraut or any pickled vegetables.  Just spice up whatever pickles you already have in the house, add some chilli peppers and ginger and call it kimchee.

Ingredients:

  • sesame oil
  • 4 cloves garlic, finely chopped
  • 1 onion, sliced
  • 1 chilli pepper, finely chopped
  • 6 cups water
  • 1 package mung bean sprouts
  • 1 large piece of kombu (seaweed)
  • 3 scallions, sliced on an angle into small pieces
  • soy sauce
  • hot chilli flakes
  • 11/2 cups cooked brown rice

Saute the garlic, onion, and chilli pepper in the sesame oil.  Add the water and bring to a boil.  Simmer for five minutes.  Add the sprouts and simmer for fifteen minutes more.  Add the scallions and remove from the flame.

Place the rice, soy sauce, kimchee (pickles) and chilli pepper on the table.  Ladle the soup into bowls and add the remaining ingredients at the table.

Serves 6.

Enjoy!

Learn More

Celery Smoothie

Last Updated on Monday, 20 June 2011 10:51 Written by Flax Wednesday, 1 June 2011 08:48

In order to achieve optimal weight, a diet should be based around vegetables.  Unfortunately, most of us don’t eat nearly enough vegetables.  A great way to rectify this imbalance is to begin with a celery smoothie.   There are two steps in correcting a diet.   Increasing consumption of healthy foods while also decreasing consumption of un-healthy foods.  The celery  smoothie is ideal for this two pronged task.   Celery is the ideal diet food.  It helps to dry up dampness (phlegm/fat) caused by excess sugar consumption and it also helps us to curb our sugar cravings.  This  makes it easier to begin on our path towards healthier eating.

When I make a smoothie, I add a variety of other vegetables using a few different principles.  The  first thing that I am looking for is watery vegetables that will give it a more liquid texture.  Examples of these are cucumbers and sprouts.   The next thing I am looking for is a bit of sweetness, here I use a carrot.  After that I will add a bitter vegetable (like a radish) to help the celery clean out the dampness and toxins in the system.  On occasion, I will add a member of the onion family, I prefer scallions for their more gentle flavor.

The fact that it’s pureed helps for two reasons.  The smoothie is condensed and so a large amount of vegetables looks a lot smaller.  The second reason is because unfortunately, many of us have forgotten how to chew our food. (Each bite of food should be chewed between thirty to fifty times).   Starting a diet with a smoothie will help us to digest better, until we once again, relearn how to chew whole grains and firm vegetables.

I recommend making a batch of this in the morning, serve it on a bed of quinoa or brown rice and don’t eat anything else until it’s finished.  There should usually be enough for more than one meal.   Chances are, after finishing it all up,  you won’t be hungry for anything else.

Ingredients:

  • 1 head celery, leaves attached
  • 1 cucumber
  • 1 package mung bean sprouts
  • 1 carrot
  • 1 radish
  • 1 scallion
  • Olive oil
  • Juice of 1 lemon
  • Atlantic grey sea salt

Puree all the ingredients in a food processor and serve on a bed of quinoa or brown rice.

Enjoy!

Learn More
Copyright © 2009 Afterburner - Free GPL Template. All Rights Reserved.
WordPress is Free Software released under the GNU/GPL License.