Kimchee Renkon (lotus roots) with Aonori Seaweed Flakes

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Kimchee Renkon (lotus roots) with Aonori Seaweed Flakes
When the weather gets cooler its natural that you crave more hearty foods that are higher in starch. It is our instinct to start to stock up for winter and to keep our bodies warm with food = energy. 

As much as we want to avoid processes white carbs like pasta, white rice and bread, you do want to have some good carbs in your diet. Not all carbs are bad. Instead of trying to completely eliminate carbohydrates learn how to choose the "good ones". I like to go for beans, peas, root vegetables, buckwheat, oats, quinoa, and other whole grains.
Most of us know by now that while potatoes are also root vegetables, they are known for being high in starch which spikes our blood sugar levels, so these are the root veg that we want to avoid or consume in small amounts. 

When is comes to picking carb-rich foods, we want tot go for the ones that are high in fiber and won’t cause a sudden rise in blood glucose.  These foods have a slow, gradual impact on glucose levels, which, when coupled with fiber, keeps you feeling satiated.

Having said that, lotus roots are one of the root vegetables that you want to keep for the carb craving days. It not only mimics potatoes (have you tried lotus chips?) but it comes with 2 benefits! Lotus root contains both fiber and complex carbohydrates. These two components not only work together to help manage your body’s cholesterol and blood sugar but also also helps maintain a slow digestive process which will give you that satiety you are looking for when you reach out to carbs. 

Try this super easy and satisfying recipe which we use our kimchee paste

Plus adding that extra umami with the aonori seaweed flakes. (Just like you do with okonomiyaki!) 

Mirin will add some gentle sweetness to this dish but you can skip if you don't need the sweetener. I feel it has a nice balance with the salty and spicy kimchee flavor.

I think I yakked enough about healthy carb options for this 10 min recipe. Hope you enjoy!! 
PS. It's red and green so maybe a nice snack for Christmas? 😂😬

Kimchee Renkon (lotus roots) with Aonori Seaweed Flakes

(Makes a side dish for 4 people) 
✅Gluten-free
✅Low sugar
✅Dairy Free
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Ingredients 
200g, Lotus Root with skin on
1 Tbsp., Sunflower Frying Oil
1 Tbsp., Mirin
1 Tbsp., Kimchee Paste
1/2 tsp/. Natural Salt 
1 tsp., Toasted Sesame Oil
1 Tbsp., Aonori Seaweed Flake

Instructions

Wash the lotus root well and slice it in 2-3 mm thickness with the skin on. Cut the slices in quarters. 

Kimchee Renkon (lotus roots) with Aonori Seaweed FlakesKimchee Renkon (lotus roots) with Aonori Seaweed Flakes

Heat up a non-stick frying pan with a tablespoon of oil and stir-fry the kimchee paste till it starts to "bubble".

Kimchee Renkon (lotus roots) with Aonori Seaweed FlakesKimchee Renkon (lotus roots) with Aonori Seaweed FlakesKimchee Renkon (lotus roots) with Aonori Seaweed Flakes

Add in the cut lotus roots and stir-fry till it gets a nice red color. Add in a tablespoon of mirin and heat up till the alcohol evaporates.

Kimchee Renkon (lotus roots) with Aonori Seaweed FlakesKimchee Renkon (lotus roots) with Aonori Seaweed Flakes

Add in the aonori seaweed flakes and toasted sesame oil mix well. remove the pan from the flame and serve hot! (Its good to serve this dish cold too.)  

Kimchee Renkon (lotus roots) with Aonori Seaweed FlakesKimchee Renkon (lotus roots) with Aonori Seaweed Flakes

Did you like our recipe?
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