Green Thai Curry

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Ingredients

Ingredients Green Curry
1 stalk fresh lemongrass
1 tbsp coriander powder
2 tsp cumin powder
2 tbsp soy sauce 
1/2 tsp ahorn syrup
2 green chilies, sliced
13 onions, chopped
3 garlic cloves, mincer or pressed
2 inch ginger, grated
1/2 lime  juice
1 bunch of coriander, washed & drained
1 tsp Himalaya salt
Handful fresh basil, washed & drained

Remaining ingredients
1 onion, chopped
2 lime leaves
2 garlic cloves, minced or pressed
1 tsp grated ginger
1 lime, juice and zest 
1 pack coconut cream (you can also use from a can)
1 large pakchoi
1 cup dry brown lentils (cooking according package)
Pinch Himalaya salt
Pinch black pepper
1 bunch of coriander, washed & drained
1 pack noodles ( I use vegan noodles)
1 radish, sliced
1 tsp black sesame seeds
1 tbsp coconut oil

How to
1. Place all green curry ingredients in a food processor or blender with a big splash of the coconut cream and blend until smooth.
2. Heat a wok on medium heat, add the coconut oil, lime leaves, onions, ginger and garlic. Sauté it over medium-heat for 5 minutes until the onions are soft.
3. Add the curry paste and cook it for 5 more minutes.
4. Pour the remaining coconut cream, lime juice and the lime zest and cook this on low heat for 10 minutes.
5. Add the pakchoi and cooked lentils.
6. Cook the noodles according package.
7. Season the green curry to taste with Himalaya salt and black pepper, remove the lime leaves.
4. Garnish the green curry with fresh coriander, radish and black pepper & enjoy!

Bon appétit!

Quick Kimchi Recipe

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Ingredients
1 chinese cabbage
1 tsp himalaya salt
6 cloves garlic, minced or pressed
1 teaspoon grated ginger 
1 bunch radish, sliced
1 bunch spring onions, sliced
3 tsp chilli flakes
2 onions, sliced
1 tbsp coconut blossom sugar


How to
1. Slice the cabbage, cut the cabbage into quarters and remove the cores. 
2. Salt the cabbage and place the cabbage and salt in a large bowl. Add enough cold water to just cover, making sure the cabbage is submerged and let it stand for 1 to 2 hours.
3. Rinse the cabbage under cold water and drain in a colander. 
4. Meanwhile, combine the garlic, ginger, sugar in a small bowl and mix to form a smooth paste. Mix in the chilli flakes.
4. Combine the cabbage along with the radish, onions, spring onions and seasoning paste. 
5. Pack the kimchi into the jar, pressing down on it until the brine rises to cover the vegetables. Leave at least 1 inch of headspace. Seal the jar with the lid.
6. Let the jar stand at room temperature for minimum 1 to 5 days.
Check it daily and press down on the vegetables with a spoon to keep them submerged under the brine. 
7. When the kimchi is how you like it, transfer the jar to the refrigerator & Enjoy!

Bon appétit!
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