Good Morning!
Some ingredients show up in the store more often lately, but not everyone knows what to do with them.
Lemongrass is one of them.
Commonly used in Thai cooking, especially in dishes like red curry, lemongrass brings a fresh, citrusy aroma with a subtle depth that lifts everything around it. It’s not overpowering, just bright, clean and layered in flavor.
You’ll often find it near the herbs in many grocery stores now, making it more accessible than it used to be.
The key is knowing how to prepare it.
Lemongrass has a tough outer layer, so you’ll want to peel away the dry outer leaves first. Then trim off the top and the very bottom root end. The lower portion, the pale, tender part, is what you use.
From there, you can finely slice it, mince it or gently crush it to release its flavor. It’s typically cooked into dishes like curries, broths or sautéed vegetables, where it infuses everything with its light citrus note.
It pairs especially well with vegetables and rice, making it an easy addition to simple, plant-based meals.
It’s one of those small additions that can completely change the feel of a dish, without making it complicated.
I started out over 10 years ago watching Forks Over Knives, decided to “try out” the plant-based meal plan and had shockingly incredible results. I’ve never turned back. I have lost nearly 50 pounds, and that is just one side effect that me, my family, friends and clients have experienced after making the change.
Having been an incredible cook my entire adult life, I started my own personal chef service, NuYu Nourish, to extend my help to others. I interned under a celebrity chef, became a celebrity chef myself and have been expanding my reach and goals ever since! My plan follows strictly and simply those of Dr. Mcdougall, Dr. T. Colin Campbell and Dr. Esselstyn.
