In a large skillet on medium, heat sesame oil. Add organic firm tofu and cook for 3 minutes. Add reduced-sodium tamari, garlic powder, diced zucchini, Swiss chard leaves, scallions, pinch ground cayenne pepper, sea salt and fresh ground black pepper, to taste.
Cook for 5 minutes or until vegetables are tender. Mix in drained kimchi and remove from heat. Divide tofu mixture among corn tortillas, heated. Garnish with chives, fresh cilantro leaves, chopped raw unsalted peanuts and juice of 1 large lime.
No need to call for delivery to get a veggie packed, Asian-style fried rice – ours tastes just as good and can be ready in 25 minutes. Plus, we’ve added fermented kimchi and tempeh, both of which contain gut friendly probiotics.
Health benefit: Fermented foods are full of probiotics, but in order to keep gut bacteria balanced, you also need prebiotics, or nondigestible carbohydrates that feed probiotics, like the inulin found in asparagus. This makes fermented asparagus a superfood for digestive and immune system health to help keep your body strong and disease-free all winter long.
Wild salmon is abundant in omega-3 fatty acids, which help ward off inflammation. The fresh peaches in this dish are a good source of vision-supportive vitamin A as well as fiber, which aids in digestion.
Lean red meat is full of satiating protein as well as iron and vitamin B12. In addition to its anti-inflammatory properties, antioxidant-rich cilantro is a very good source of iron, manganese and magnesium.
This traditional Korean condiment of spicy fermented cabbage is made in two phases: The first stage, soaking the cabbage in a salty brine, kills harmful bacteria and draws out the liquid from the cabbage. In the second stage, a spicy paste of Korean-style chile powder, scallions, garlic and ginger is mixed into the cabbage to give it that signature kimchi kick. Adding the paste also starts the second stage of fermentation, in which the natural sugars are converted to lactic acid, preserving the veggies and giving them tangy flavor.