SEATTLE — Nutritionist Michelle Babb from Eat Play Be talks with New Day Northwest about microbiomes, anti-inflammatory eating and it's benefits, and why fermented foods are so popular right now, as well as teaching us how to make here delicious Kimchi Fried Rice and Quick Kraut. She is the author of Anti-Inflammatory Eating Made Easy and Anti-Inflammatory Eating for a Happy, Healthy Brain.
Michelle Babb's Kimchi Fried Rice, from Anti-Inflammatory Eating for a Happy, Healthy Brain
Makes 4 servings
- 1 tablespoon coconut oil
- 1 shallot, chopped
- 6 cremini or button mushrooms, chopped)
- 2 cloves garlic, crushed
- 1 teaspoon sea salt
- 1 cup frozen petite peas
- 1 ½ cups cooked brown rice (leftover rice works great!)
- ¾ cup kimchi
Protein Options:
- 8 ounces baked tofu, cubed
- ½ cup cashews
- ½ cup sunflower seeds
- 4 eggs (one per serving, can poach, fry, or scramble)
Melt coconut oil in a large sauté pan over medium heat. Add the shallot and cook with occasional stirring until soft, three to four minutes. Add the mushrooms, garlic and salt and sauté until mushrooms become tender, about three minutes. Fold in the peas and continue cooking for another three minutes.
Stir in the rice and sauté until rice is heated through. Remove from heat and blend in the kimchi. Add your favorite protein option and enjoy!
Basic Quick Kraut
- 3 pound head of Napa cabbage, shredded (with one large leaf reserved)
- 1 tablespoon sea salt
Place cabbage in a large bowl, add salt, and massage thoroughly for several minutes until cabbage starts to shrink down and becomes very juicy.
Transfer cabbage into quart jar and tamp down with your fist until juice covers the top of the cabbage. Place the leaf on top of the cabbage and weight down with a small jar filled with water (a jar of baby food works great!).
Cover the whole jar with a dish towel and allow to sit out on the counter or in a pantry for ~ 2 weeks.
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