The reality is, not many kids will smile at a bowl of cold, raw, fermented cabbage at the dinner table.
I’ve searched for years to get my family to enjoy the benefits of fermented foods at dinnertime. What mother doesn’t want to show her love with immune-boosting, detoxifying, cholesterol-reducing, probiotic platters?! Finally, I’ve found a recipe they actually LOVE.
While this recipe features a generous helping of probiotic-rich kimchi, it’s accompanied by all of the comforting, crowd-pleasing flavors of your family’s favorite Asian cuisine: sweet, tangy, with just a hint of spice. The rice is hearty and filling, red pepper delivers your daily dose of immune-boosting vitamin C, kimchi gives you a probiotic boost, broccoli serves as the iron-rich green, and tofu gives you your strength-building protein for the night! This recipe is such a home run, it may even make its way to replacing our weekend take-out order!
Rezept für 4 Portionen
Preheat oven to 375 degrees. Line a baking sheet with parchment paper. Pat each slice of tofu dry with paper towel.
Whisk together the soy sauce, ginger, garlic, cayenne, honey or agave nectar, lime juice, miso, mirin, and oils. Pour this marinade into a dish that can accommodate all of the tofu slices in a single layer. Place tofu inside to marinate for 15 minutes on each side, turning once. Transfer this to the baking sheet.
Toss sliced red peppers and broccoli florets in the marinade dish, coating thoroughly, and add to baking sheet. Place baking sheet in oven to roast for 20 minutes, turning the veggies with tongs halway through cooking. When edges of the tofu are golden-brown in color, remove from heat.
Heat the kimchi in a small pan on stovetop. Spoon rice into four wide bowls and top with kimchi, broccoli, peppers, and tofu slices. Drizzle with remaining marinade to taste, sprinkle with sesame seeds, and serve.
Holistic Nutritionist & Lifestyle Cleanse Expert, Los Angeles
After being diagnosed with cancer when she was 32, Elissa Goodman explored holistic alternatives and combined them with traditional treatments and was able to beat the disease. Her husband wasn’t as fortunate; he succumbed to Non-Hodgkins Lymphoma when he was only 45 after a regimen of doctor-prescribed chemotherapy and two bone marrow transplants. Her personal experience led her to realize the many ways in which nutrition and lifestyle affect our ability to deal with health challenges.