For the first time in several years, I caught a cold. Or maybe it was allergies. Whatever the eff it was, it wasn’t fun. It’s also been lingering the past week. I’m not sick, but a little sniffly in the early mornings and late at night (along with an occasional cough). To combat it, I’ve been drinking loads of Prevention Tea and cooking with shit-tons of fresh garlic, onions, and ginger. Today’s recipe showcases all of the above, with the added benefits of homemade Kimchi.
Kimchi is a fermented Korean side dish made of cabbage, carrots, garlic, onions, and plenty of spice!! Traditionally, it’s made with fish sauce, though, being the veggie I am, I omit that and it tastes just as good! (My kimchi is Korean-friend Approved LOL!!) I made the kimchi in this recipe well over a year ago, and it’s still just as delicious, if not more so. Some things just get better with time..
During my kimchi research, I found that the older kimchi and it’s juices are often reserved for use in soups and stews. Thus, today when I set out to abolish my Ramen-noodle craving (I don’t eat the stuff, but I make a homemade version that is just as good-without the chemicals and MSG!), I decided to add the rest of my old fermented goodness. I make my kimchi with red cabbage, which is abundant in Iron, Vitamin K, Vitamin C, and Vitamin A. Iron assists your body in creating the cells that fight viruses, while Vitamin K is excellent for bone health, and is especially important for women. Vitamin C is a well-known combatant against colds and viruses; it also helps to neutralize free radicals in the body. Vitamin A provides you with the much needed antioxidant Beta-Carotene (also found in carrots!), which helps boost your immune system and is wonderful for eye health!
Other health-boosting ingredients include a nutrient rich, low sodium organic vegetable broth, organic tamari (which can help with digestive health), and lots of sauteed garlic, onions, and ginger. The three above superfoods have great anti-inflammatory benefits. Garlic and onions are both anti-viral and anti-bacterial, as well, which increase immunity to help kick whatever is keeping you down.. and FAST!!!!
Immunity Boosting Kimchi Noodles
- 1/2 white onion (chopped)
- 3 cloves garlic (finely diced)
- 2-3 inches fresh ginger root (peeled and grated)
- enough grapeseed oil to saute all of the above (about 1-2 tbs)
- 1-2 cups organic vegetable broth (you want roughly twice the amount of liquid as noodles)
- 1 handful spaghetti noodles (I’m not sure what the best way to accurately measure spaghetti noodles is.. but it was about 1/6 of the package. LOL)
- Splash of organic tamari (to taste)
- Paprika, garlic powder, red pepper flakes, salt, and pepper to taste
- 1 cup homemade (or store-bought) Kimchi w/ juice
First, you want to saute the onions until they are translucent. Add the garlic and ginger, and cook for about 1 minute. Pour in 1-2 cups vegetable broth and bring to a boil. Add the noodles (I always break mine in half first for easy handling) and cook til tender. Now you can lower the heat, add the seasonings, and stir in your kimchi! Enjoy with a large glass of water, because this shit is HOT!! 🙂
Stay healthy this cold/flu/allergy season! xo