Asian broth with rice noodles

There is something terribly nourishing and cleansing about a broth.

This dish is a relatively quick, hydrating, nutritious and wholesome dinner, that will warm the belly and will be easily digested in your system.

A good source of protein, thiamin, vitamin B6, folate, iron, magnesium, zinc and manganese …. plus, packed full of flavour, and with an impressive nutrition profile to boot, king oyster mushrooms should be a welcomed addition to your nutritional regime. I love to cook with them regularly.

Seaweed is also one of the best dietary sources of iodine, which helps support your thyroid gland. It also contains other vitamins and minerals, such as vitamin K, B vitamins, zinc and iron, along with antioxidants that help protect your cells from damage. It would be remiss not to include it in this healthy bowl of goodness.

 

ingredients

1 tbsp sesame oil
2 diced shallots
3 garlic cloves minced
4 spring onions diced
4 large king oyster mushrooms sliced
5 pieces of kai lan *cut stalks into batons + keep leaves to the side
6 cups organic vegetable stock
3 tbsp organic tamari
1 drop ginger doTERRA essential oil
450g rice noodles
2 nori seaweed sheets *torn into strips
pinch red chilli flakes
fresh coriander leaves
pinch black sesame seeds
pinch white sesame seeds

 

Heat the sesame oil in a deep pot over a medium heat.

Add the shallots, garlic and spring onions (reserving the green ends for later). Sauté for a minute or two, then add the stalks of the kai lan and the king oyster mushrooms. Continue to sauté for a few minutes.

Add the stock and bring to a boil.

Reduce the heat. Add the tamari and ginger oil.

Allow the broth to gently simmer away for 5 minutes.

Add the rice noodles, nori strips and chilli flakes. Cook for a few more minutes.

Serve ladles of the broth and noodles in bowls. Top with spring onions (green ends), fresh coriander leaves and sesame seeds.

 

ASAIN BROTH WITH RICE NOODLES 2

Have a wonderful week ahead!

With love,

Kristy x

French onion soup

This could be quite possibly, one of the easiest soup’s you can make. Minimal ingredients, this soup cooks itself…

It can be quite time consuming though. Caramelising onions calls for patience. It will be so worth it, trust me. You will be rewarded with golden, sweet, juicy onions + a soup with a rich, intense flavour.

There will be tears. And, lots of them. You have 1kg of onions to slice. Food processor perhaps?

 

ingredients

50g organic butter
1 tbsp olive oil
6 brown onions thinly sliced
1 tsp sea salt
2 tbsp plain gluten free flour
1 litre organic vegetable stock
2 cups additional water
bay leaf
few thyme sprigs
fresh chopped parsley
sea salt
cracked pepper

to serve

cheese toast *I lightly toasted some gluten free bread. Rubbed a garlic clove all over, then melted cheese on top of the toast under the grill.

 

Gently heat the olive oil + butter in a heavy based dish. Add the onions + sea salt. Cook until the onions have become very soft + caramelised. This process took me a good hour.

Add the flour, stir through + cook off a little, then add the vegetable stock + additional water. Add the bay leaf + thyme sprigs.

Reduce the heat to a simmer + allow to cook for another 20-30 mins or so, for the flavour to develop.

Taste + season.

Serve with a slice of cheesy bread + scatter with a generous amount of fresh parsley.


 

You had me at cheese toast.

With love,

Kristy x

Creamy Celery Soup (Vegan, GF)

With winter well and truly on it’s way, I’m finding myself craving soup for warmth & nourishment.

Coming of the bat of living in Saudi Arabia for 2 years, desert heat – where 3/4 of the year the temperature soars…I must admit, it’s a little hard adjusting to the cooler climate here in Australia this time of year. My equilibrium is adjusting, that’s for sure!

This is deliciously creamy, super simple…nutritious, hydrating (as celery is predominately water) and detoxifying. It is great for digestion, full of antioxidants, vitamins (vit c) & minerals.

Most of these ingredients, you are most likely to have on hand!

There is no need for any additional herbs as it is flavourful, but if you like – you can add some chopped chives or parsley when serving.

INGREDIENTS:

1 leek sliced
1/2 red onion diced
2 garlic cloves diced finely
evoo
6 celery stalks sliced
1 potato cubed
1 litre organic vegetable stock

Cook the sliced leek, onion and finely diced garlic cloves in a little extra virgin olive oil over a medium heat. Cook until translucent (approximately 10 mins). Stir regularly to stop it catching.

Add the potato cubes and slice celery. Sweat for another 5 mins.

Pour in the vegetable stock, bring to a boil and then simmer for 30 mins.

When cool, blend in batches until smooth.

Season with salt & pepper.

It’s really that easy. x