Recipe

Simple Kimchi

Ingredients:

For the Kimchi:
● 1 large napa cabbage (about 2 to 3 pounds)
● 1/4 cup kosher salt (for salting cabbage)
● 4 cups water (for salting cabbage)
● 4–5 green onions, sliced into 1-inch pieces
● 1 medium carrot, julienned
For the Chili Paste:
● 1/4 cup Korean red pepper flakes (gochugaru)
● 1 tbsp grated ginger
● 5–6 cloves garlic, minced
● 2 tbsp fish sauce (or use soy sauce for a vegetarian option)
● 1 tsp sugar (optional, helps with fermentation)
● 2 tbsp soy sauce
● 1 tbsp sesame oil
● 1/4 cup water (for paste)

Instructions:

1. Prepare the Cabbage:

Cut the napa cabbage in half lengthwise, then cut each half into quarters. Put
the cabbage in a large bowl, sprinkle with salt, and toss to combine. Cover the
bowl with a clean dish towel and let sit at room temperature for 1-2 hours, until
the cabbage wilts significantly. Toss the cabbage once or twice while it sits, to
redistribute the salt.

2. Rinse and Drain:
Once the cabbage is wilted and has softened, drain and rinse the cabbage
thoroughly under cold water 2–3 times to remove excess salt. Let it drain for
about 10–15 minutes, or use a salad spinner to drain.

3. Make the Kimchi Paste:
In a bowl, combine the gochugaru (red pepper flakes), grated ginger, minced
garlic, fish sauce (or soy sauce), sugar (if using), soy sauce, sesame oil, and
1/4 cup of water to make a thick paste.

4. Mix the Kimchi:
In a large mixing bowl, combine the cabbage with the green onions and
carrot.
Add the kimchi paste to the vegetables and, using your hands (wear gloves if
necessary), mix everything together thoroughly, making sure the paste coats
all the vegetables.

5. Pack and Ferment:
Pack the kimchi mixture tightly into a clean, airtight jar or container, pressing
down to remove any air pockets.
Leave about 1 inch of space at the top of the jar for expansion during
fermentation.
Cover the jar loosely and let it sit at room temperature for 1–2 days to start
fermenting.

6. Fermentation and Storage:
After 1–2 days, taste the kimchi. Once it has reached your desired level of
tanginess, seal the jar tightly and store it in the fridge. It will continue to
ferment and develop flavor over time.
Kimchi can last in the refrigerator for several weeks or even months.

Recipe

3 MINDful Sauces

Ingredients:

For the Red Chermoula:
● 1 roasted red bell pepper, peeled and chopped
● 1/4 cup extra-virgin olive oil
● 1 tablespoon red wine vinegar
● 1 tablespoon fresh lemon juice
● 2 cloves garlic, minced
● 1 teaspoon smoked paprika
● 1 teaspoon ground cumin
● 1/2 teaspoon ground coriander
● 1/4 teaspoon cayenne pepper (optional)
● Salt and pepper, to taste
● Fresh parsley, finely chopped (for garnish)

For the Herby Yogurt Sauce:
● 1/2 cup plain Greek yogurt (or dairy-free yogurt)
● 1 tablespoon extra-virgin olive oil
● 1 tablespoon fresh lemon juice
● 1/4 cup fresh herbs (parsley, dill, cilantro), finely chopped
● 1 clove garlic, minced
● Salt and pepper, to taste
● 1 teaspoon Dijon mustard (optional, for extra tang)
For the Lemon Pesto:
● 2 lemons, organic if possible, and washed well

● Juice of one lemon
● 1⁄4 cup walnuts
● 1⁄4 cup extra virgin olive oil
● 1⁄4 cup nutritional yeast
● Salt and pepper, to taste
● Pinch red pepper flakes or cayenne, optional

Instructions:

1. Make the Red Chermoula:
In a blender or food processor, combine the roasted red bell pepper, olive oil,
red wine vinegar, lemon juice, garlic, smoked paprika, cumin, coriander, and
cayenne (if using). Blend until smooth.
Season with salt and pepper to taste.
Enjoy with: roasted salmon, pan-seared shrimp
Salad suggestion: Thin the chermoula out with a teaspoon of olive oil and a
teaspoon of lemon juice, and drizzle over a salad of baby spinach, roasted
chickpeas, and quinoa

2. Make the Herby Yogurt Sauce:
In a bowl, mix the yogurt, olive oil, lemon juice, fresh herbs, garlic, and Dijon
mustard (if using).
Season with salt and pepper to taste.
Stir until smooth and well combined.
Enjoy with: turkey meatballs, raw or steamed veggies

Salad suggestion: Thin the herby yogurt sauce with a teaspoon of olive oil and
a teaspoon of lemon juice, and drizzle over a salad of mixed greens, radishes,
cucumber, and toasted sunflower seeds.

3. Make the Lemon Pesto:
Using a Y peeler zest the lemons into strips, being careful to avoid the bitter
white pith. Add the lemon strips, lemon juice, walnuts, nutritional yeast, salt
and pepper, and chili flakes to a food processor.
Whir the processor for about 10 seconds until crumbly.
With the motor running slowly add the oil and process for about another 10
seconds. You should have a fragrant, yellow pesto that is textured, not smooth.

Enjoy with: white fish, grilled shrimp or chicken
Salad suggestion: Thin the lemon pesto out with a teaspoon of olive oil and a
teaspoon of lemon juice, and drizzle over a salad of arugula, cooked farro, and
blanched asparagus