My dear friends and kitchen fireflies,
I promised to help you mainline more greens into your life. Check out this charred tenderstem with kimchi cream.
It might just be the Dish of 2025.
Even the most testosteroney, green-loathing, veggie-averse carnivore will delight in its presence, like a lost kitten at a stranger’s leg.
Just press play!
If you fancy, go ahead and leave out the tofu-championing cream. Charred tenderstem is still sensational with just the chilli or lemon rind. But the silken tofu is pretty badass when whipped into kimchi. Expect a freight of helpful isoflavones with each scoop of silken tofu. These are the phytoestrogens associated with happy hormones. In the majesty of our gut “bacteria converts isoflavones into substances that have a balancing effect on hormones,” explains Dr Marilyn Glenville. (Uhm, yes please).
There’s a handy printable PDF below, so that you have immediate access to this recipe all summer long. And a great analysis on the glories of cruciferous veggies by Rhonda Fitzpatrick here;
May industrial amounts of joy, sulforaphane, and polyphenols be upon you.
Love, light, and racy little broccolini,
Susan Jane
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// Tenderstem and Kimchi Cream//
Serves 4
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