This week I decided to start the Freeletics workout and the Whole 30 food plan, so I am going to try out a lot of recipes and workout.
I literally spent hours trying to understand about Freeletics and the Whole 30 lifestyle, it is not that easy since I am not a nutritionist, I just care about what I eat and put inside my body. Remember that even if you workout like crazy that food is also important, if you need a good reference website for health and fitness, I really strongly recommend to check http://www.bodybuilding.com they are really informative and helpful. Stay tuned for updates and check out other posts relating to these two topics if you want to try it as well.
Have you heard of Pinterest? It’s a really nice app to explore a lot of things, instead of saving each posts that you find you can just pin it and it literally looks a digital album of inspiration and ideas. So while I was looking through the recipes under the keyword: Whole30; this post popped up and it looks really good. I linked the recipe to the original post, so don’t forget to check this site out as I will be trying some of her recipe throughout the week and tell you later.
Why I decided to try cabbages, it might have something to do with my personal hatred for this ingredients as well. I don’t why I was never impressed by it, if you grew up in a Chinese family they love using cabbages for their recipes. Taiwanese cabbages are actually very sweet and crunchy, so there are a lot of variations of variety available, plus it is cheap! Still I would rather avoid it if I could, but just in case I will give you a recipe for you to try.
- YIELD:Serves 4 to 6
- ACTIVE TIME:10 minutes
- TOTAL TIME:35 minutes
- 4 to 5 dried shiitake mushrooms
- 2 tablespoons dried baby shrimp
- 1 head Taiwanese cabbage (or substitute with green or Savoy cabbage), about 2 pounds
- 2 tablespoons vegetable, peanut, or canola oil
- 3 medium cloves garlic, minced (about 1 tablespoon)
- 2 small, fresh red chilies, such as Thai chilies, thinly sliced
- 1/4 teaspoon white pepper
- Kosher salt
Soak the dried shiitake mushrooms in 2 cups water until all the mushrooms are soft throughout, about 20 minutes. Reserve soaking liquid (strain out any crumbs or solids at the bottom if necessary). Squeeze out the mushrooms and remove its stems. Slice the caps thinly and set aside.
Soak the dried baby shrimp in just enough water to cover until slightly more soft and moist, about 10 minutes. Drain and set aside.
Slice the cabbage head in halves, then quarters. Cut out the tough stem portions and discard. Coarsely shred the remaining leaves.
Heat oil in a large pan or wok with a lid over medium-high heat. Add the garlic, chilies, dried shrimp, and sliced shiitake mushrooms. Stir until very fragrant, about 1 minute.
Add the cabbage to the pan along with the white pepper and a pinch of salt. Toss occasionally, until its volume has decreased slightly and the oil and other ingredients are incorporated throughout, 1 to 2 minutes.
Pour in the reserved soaking liquid from the mushrooms and stir. Cover the pan and reduce heat slightly. Let cook, covered and at a steady simmer, for 5 to 6 minutes. Check on the dish; once the leaves are fully wilted and translucent, remove lid. Taste and season with salt as desired. Remove from heat and serve immediately.
Not going to lie but this dish does look amazing, it can be a representative dish as well for a typical cabbage dish here. Definitely easy enough to cook, let me know if you did try it and if you liked it.
Anyway onto the main topic of this post, the recipe is the one below.
- 1 head of green cabbage
- 2 tbs coconut oil, melted
- salt, pepper, granulated garlic
- 1/4 cup salted almond butter
- 1/4 cup water
- Juice of 1/2 a lemon
- 2 Tbs coconut aminos
- 2 tsp. sesame oil
- 1/4 cup fresh cilantro, chopped
- 1/4 cup fresh basil, chopped
- 1/4 cup mint, chopped
- 1/4 cup pistachio meats
- Lime wedges, for garnish
- Preheat the oven to 425 degrees. Cover a baking sheet with aluminum foil or parchment paper and set aside.
- Chop your cabbage into wedges. Remove as much of the core as your can. Place the wedges onto the foil lined baking sheet and drizzle with coconut oil. Spice up the wedges with salt, pepper and granulated garlic to your taste. I used each pretty liberally.
- Roast the cabbage for twelve minutes. Remove the pan from the oven, flip each piece of cabbage and put back in the oven to roast for an additional eight minutes.
- While your cabbage is roasting, make your almond sauce. In a small sauce pot, add your almond butter, water, lemon juice, coconut aminos and sesame oil. Stir it constantly as it heats up. Once it gets hot all of the ingredients will come together and it will turn into a creamy sauce. If the sauce is too thick, simply add more water a Tbs at a time until it reaches your desired consistency.
- Remove the finished cabbage from the oven and drizzle with almond sauce. Top with fresh herbs and pistachio nut meats. Serve with lime wedges and enjoy!