By Christine Salins.
“Day after day people share with us how tired they’re feeling, how depleted their immunity is and how they’re desperate to feel healthy, but they worry it’s complicated, expensive or out of reach,” say Sally Obermeder and Maha Corbett in the introduction to their book, Super Green Super Easy (Allen & Unwin, $24.99).
The sisters run a lifestyle website and online store, SWIISH.com, and they previously co-authored Super Green Smoothies, The Good Life and Super Green Simple and Lean.
In all their books, they have set out to show that healthy food doesn’t have to be expensive, bland or boring, but instead can be super easy, fast, lean and incredibly delicious.
Their latest book stays true to their belief that a predominantly plant-based lifestyle with added superfoods, good fats and oils, grains and lean protein is the way to go. As you can see from the recipe featured here, it does include some meat dishes.
The book tackles the number one hurdle that faces so many of us when it comes to eating well and feeling healthy – time. Divided into six sections – salads, one-pot meals, bowls, one-tray wonders, smoothies and snacks – its recipes are nutritious and quick to prepare, with affordable ingredients.
They have included an ingredients list for pantry, fridge and freezer, have some clever tips for cooking on a single tray, and offer a handy chart identifying which recipes are dairy-free, gluten-free, vegan, vegetarian and so on.
Sticky Sweet Korean Chicken
Serves 4
600 g boneless and skinless chicken thighs, fat trimmed and quartered
3 tablespoons honey
3 tablespoons Korean chilli paste (see note)
1 tablespoon soy sauce
1 tablespoon grated ginger
2 garlic cloves, crushed
1 teaspoon sesame oil
2 x 250 g packets 90-second microwave basmati rice
8 baby bok choy, halved lengthways
3 tablespoons sesame seeds
2 spring onions, thinly sliced
75 g kimchi
In a bowl, combine the chicken with the honey, chilli paste, soy sauce, ginger, garlic and sesame oil.
Place the chicken and marinade in a frying pan over medium heat and pan-fry, turning once, for 8 to 10 minutes until cooked through.
While the chicken is cooking, microwave the rice according to the packet instructions. Then microwave the bok choy in 3 tablespoons of water for 5 minutes. Drain well.
Arrange the rice on a platter and place the chicken on top, making sure you spoon on all the delicious sauce. Scatter over the sesame seeds and spring onion and serve the kimchi alongside.
Note: You can get Korean chilli paste (gochujang) at most Asian grocery stores. It’s really inexpensive and a little goes a long way.
From: Super Green Super Easy, by Sally Obermeder and Maha Corbett, published by Allen & Unwin, $24.99.
