Hello Stranger! My fault, I know. I haven’t posted in over 2 weeks, yikes! It’s been a little hectic but I’m still very alive with Naked Face Nutrition, a good reason to follow my other social media accounts (instagram and facebook) to keep up with what I’ve been up to and what I’ve been sharing there!
Last weekend I was in Vancouver and had a very active and healthy vacation – visiting different indoor cycle studios, group workout classes, hiking, hot yoga and off course the daily walking on our touring and shopping excursions. For some it may not sound like a vacation…but for me it was perfect, anything that gets my mind off of work and makes me feel good is ideal!
We also ate healthfully! One of my favourite meals was a Kimchi Millet bowl I had for lunch at Turf Living – it was the perfect plant-based meal post 2 workouts (1 ride at Ride Cycle Club then an A.S.S. class at Turf) full of high fibre energy, vegan proteins, healthy fats and beauty nutrients. It also reinforced my love for Kimchi, the spicy Koren side dish/condiment. Actually since I got home, I think I’ve eaten Kimchi with lunch and supper everyday over the last week.
Kimchi Millet Bowl From Turf Living Vancouver
What is Kimchi?
Kimchi is known as a spicy Korean food made by fermenting vegetables (most often cabbage, radishes or cucumbers) with garlic, salt, vinegar, chili peppers, ginger and other seasonings.
This functional beauty food is considered a probiotic that supports optimal health of our guts and digestive system as well as helping maintain a normal immune system. Kimchi is also a good source of antioxidants Vitamin A and Vitamin C. These antioxidants promote natural beauty by fighting off free radicals that cause signs of early aging like wrinkles and sagging skin. Vitamin C is also integral in collagen production and keeping our skin firm and youthful. Kimchi is also a good source of fibre and is relatively low in calories (150gram serving is only about 40 calories) making it a healthier option to flavour your meals!
I have yet to make my own Kimchi, but is on my list of “to do’s.” For now I’ve been reading ingredient lists and buying an organic, Non-GMO, no sugar added Kimchi. I’ll definitely post about my experience when I make my own!
I did recreated my own version of the Kimchi Millet bowl I had at Turf with a few alterations. I have been absolutely obsessed with it… literally ate all the leftovers (over different meals of course). My goal is to keep this healthy feeling that I had during my vacation into my everyday life including enjoying a little more down time where I get my mind off of work.
Here’s my Kimchi Quinoa Bowl with Charred Romaine and Walnut “Meat.” Make any type of substitutions you like! Have a beautiful week!