Lemongrass is an amazing super-herb cultivated and consumed in abundance in South East Asia. Found at most groccery stores in the form of fresh stalks and dried herbs, lemongrass is most commonly used to flavour teas, curries, and soups. It’s distinct sweet lemon flavour when crushed releases an essential oil called citrate, the same lemony flavour is also released when stepped as a tea.
Lemongrass has many health benefits and healing properties containing multiple compounds, oils, minerals and vitamins. The primary chemical component in lemongrass, citral, boosts potent anti-microbial and anti-fungal properties.
Equally celebrated in Ayurveda medicine, lemongrass is used as a diuretic, sedative/calmative, detoxification and tonic.
Drink up your lemongrass tea! Here’s some general uses of this super-herb:
• Cough, cold & sore throats
• High cholesterol
• Type 2 diabetes
• Rough, dry, scaly skin
• Kidney detoxification
• Relaxation & deep sleep
Sounds amazing right?
– Lemongrass is amazing chopped up and added into your typical curry: While simmering your curry (coconut milk + curry paste + veggies) add a handful of fresh stalks in to add a sweet lemon hint (even better if you can find kefir leaves to toss in there too).
– Try lemongrass tea (available at most groccery stores), if not buy fresh stalks (or dried herb) pair with fresh ginger, chamomile, honey, and you’ll have yourself an super immune boosting tea. Great for any common colds or cases of inflammation.
We were super inspired by this lemongrass creation courtesy of olivesfordinner.com
Sweet Potato + Lemongrass + Gyoza makes for an super tasty meal.
Lemongrass Sweet Potato Gyoza
– 1 large sweet potato, scrubbed and peeled
– 2 TBSP peanut oil
– 3-4 lemongrass hearts, chopped (reserve the outer stalks for broth or tea later)
– 1 large shallot, sliced thinly
– 1/2 fresh cilantro, chopped
– 1/8 cup peanuts, roughly chopped
– vegan dumpling wrappers (I used square, but round is fine too)
– 1 tsp ground flax seeds (I used a coffee grinder), mixed with 5 TB flax milk
– 1/4 cup mirin
– 2 TBSP soy sauce or tamari
– 1 tsp vinegar
– tsp organic granulated sugar
– 1 tsp to 1 TBSP Sriracha (dependant on spice preference)
– red pepper flakes
Chop the sweet potato into small, dice-sized pieces. Bring plenty of water to boil in a medium-sized pot, add the potatoes, salt and a bit of oil and boil, uncovered, for 12-15 minutes. Drain, mash and set aside.
In a small saucepan, saute the lemongrass hearts and shallots in the peanut oil for 3-4 minutes over medium heat. Transfer to the sweet potato mash and combine well. Add in the peanuts and chopped cilantro and allow to cool for about 10 minutes.
To assemble the gyozas, lay one wonton skin on a flat surface. Dip your finger into the flax seed/milk mixture and run it along both ends of the wrapper to help create a seal. Then place 1 tsp of the sweet potato mixture into the center of the wrapper. Fold the wonton into a triangle shape and run your finger along both edges to seal it. Then, pinch the edges together to create a crimped shape along the edges. Lay the assembled gyoza on a slightly oiled cookie sheet while you prepare the rest of the gyozas.
Once they are all assembled, heat some oil in a medium-sized frying pan over medium-high heat. Let the pan heat up very well, about 4-5 minutes. Gently place the gyoza in a single layer in the pan, taking care to watch for any oil splashes. Let them sit in the pan for 3-4 minutes, or until well-browned on one side. Take 1/4 cup water and slowly pour it into the pan. It will violently sizzle. Cover immediately, and reduce the heat to low. Allow it to steam for an additional 5-7 minutes. Transfer back onto the cookie sheet to cool, and repeat the process until all of the gyozas have been cooked through.
To make the sauce, whisk together all of the sauce ingredients. These can be served warm, room temperature or cold.
PC: thewanderlustkitchen + thegourmettraveller.com.au