I spent the afternoon with a new friend Maggie, who created Not a Sponge. She produced a product made of konjac, a natural material which you can use to wash and exfoliate your skin. Konjac was new to me, and then… she asked me if I’d like to try eating it! What? I was super intrigued and jumped at her invitation for a konjac noodle lunch!
When they say “only put things on your skin that you can eat,” Maggie’s taken it quite literally! Konjac is not only an amazing skin food, but after the lunch she served me, I can tell you it’s delicious too. I had to ask her to share the recipes with you!
Have you tried konjac noodles before? It looks like fresh noodles – and will take on whatever flavors you add to it. It’s super versatile and easy to cook – and – it’s also incredibly healthy for you too! Here’s why Maggie’s gone noodles for konjac:
Konjac is a super healthy root vegetable, indigenous to Asia. Due to Konjac’s prebiotic effect on the digestive system, there have been some serious studies to prove its benefit in helping to fight acne. Prebiotics should not be confused with probiotics, that are live bacteria in yogurt, other dairy products and pills. Prebiotics instead come from specialized plant fiber that helps nourish the good bacteria already in the large bowel or colon. The body itself does not digest these plant fibers; instead, the fibers act as a kind of ‘fertilizer’ to promote the growth of many of the good bacteria already in the digestive tract.
Konjac is great to keep you on track with your new year resolutions! It can replace pasta or rice – if not all, at least some of the time. Konjac is amazing because it not only has zero calories, it has dietary fibre and doesn’t spike the blood sugar levels like typical white processed carbohydrates do. In 2010, the European Food and Safety authority approved its benefits as part of a weight loss program. It’s filled with a load of vitamins and minerals such as Vitamins A, C, E, D, B1, B2, B6, B12, Zinc, Protein, Folic Acid and Iron to keep you healthy and feeling great!
What do you think? Do you want to give Konjac a try? Maggie made us this scrummy Chicken Noodle dish and I’ll tell you – I felt really nourished and light, even after second helpings. Check out the recipe below.
Spicy Thai Chicken with Konjac Noodles
125 grams konjac noodles
1 Clove garlic (crushed)
1 tablespoon gluten-free soy sauce
1 fresh red Chilli (thinly sliced)
1 bunch broccoli
25 grams bean sprouts
1 teaspoon vegetable oil
200 grams chopped organic chicken
2 spring onions (sliced thinly)
1 stalk lemongrass (pale section finely chopped)
1 lime (to squeeze over food)
finely crushed peanuts
Lightly fry chicken in pan with a little olive oil until cooked.
Add in crushed garlic, lemongrass, chilli and broccoli and toss through
Add Gluten free soy sauce and konjac noodles toss well until combined.
Remove pan from heat. Garnish with bean sprouts, sliced spring onions, and sprinkle crushed peanuts over the top.
Squeeze a little lime over dish and serve.
Ingredients serve 2 people
Note: when you first open a packet of ‘wet’ konjac noodles, the scent may be a little earthy/fishy but once you have rinsed thoroughly under water before using there is no scent and they are ready for cooking.