Healthy dining taste tips from Remedy Kitchen
The team at The Remedy Kitchen are letting you in on their menu secrets to help keep your lockdown meals healthy and tasty.
See their latest tips below.
HOW TO: make gluten free pasta more exciting
We’ve heard the shelves are bare of pasta, so by know you’re probably looking for new ideas to make yours more exciting. This simple pesto, made with wild greens and pink peppercorns is a 5 minute dressing, perfect for salads or pasta dishes in the summer months. Fresh, clean, and versatile - the recipe will be featured in our new ebook released later this month.
Our recommendation for gluten free pasta is to always take the time to find one made of lentil flour rather than standard, we love Profusion Organic's Red Lentil Pasta with 20g of plant protein per serving, it's fantastic.
HOW TO: make your own Teriyaki Chicken
Teriyaki Chicken Recipe
Chicken thigh, ginger & chilli infused teriyaki sauce, black rice flavoured with cinnamon, white sesame seeds & micro wasabi leaf
Soy Free, Refined Sugar Free Teriyaki Sauce Recipe
½ cup of coconut aminos
2 heaping teaspoons of finely grated ginger
1-2 heaped tbsp honey (or maple syrup if plant-based)
1-2 tbsp toasted sesame oil
1/4 tsp of chilli flakes (add to taste)
* Add all ingredients to a mixing bowl and whisk until combined.
* Add to a saucepan on a medium heat and simmer until thick and glossy.
This recipe is from The Remedy Kitchen's best selling Teriyaki chicken dish, usually served to your table in the restaurant.
You can use this sauce on chicken or beef with amazing results. The best way to achieve the ideal consistency is to add your protein to a pan on medium heat and sear for 2-3 minutes, then add the teriyaki sauce and leave to simmer until the protein is cooked through and the sauces is sticky, coating the chicken or beef with a glossy, dark caramel coloured finish.
For plant-based dishes, try adding drizzling the reduced sauce over baked chickpeas and seared vegetables (peppers, beansprouts, tender-stem broccoli and spinach all work well together). Top with shredded chilli and spring onion and serve with black rice for a fragrant and warming lunch or dinner idea.