I made some delicious kimchi (Korean Sauerkraut) over the weekend and am totally enjoying eating some with each meal! This is the recipe I used. It is from Nourishing Traditions by Sally Fallon
Makes 2 quarts:
1 head Napa cabbage, cored and shredded
1 bunch green onions, chopped (green and white parts)
1 cup carrots, grated (about 2-3 carrots)
1/2 cup daikon radish, grated (optional but I would include it if I were you)
1 Tablespoon freshly grated ginger
3 cloves of garlic, peeled and minced
1/2 teaspoon of dried chile flakes (I added 1 full teaspoon)
2 Tablespoons of sea salt
Place vegetables, ginger, garlic, red chile flakes and salt in a bowl and pound with a wooden pounder or a meat hammer to release juices. Place in a quart-sized, wide mouth jar and press down firmly with a pounder or meat hammer until the juices come to the top of the cabbage. The top of the vegetables should be covered completely by juices. Cover tightly and keep at room temperature in a warm place out of direct sunlight (I put them on top of my fridge) for about 3 days before transferring to the fridge for cold storage. They should taste sour and a bit tangy when ready!
For more information about cultured foods, check out this article below!
Don't forget to eat your breakfast- here's more reasons why!http://www.huffingtonpost.com/michael-stanclift-nd/breakfast-health_b_1598590.html?utm_hp_ref=healthy-living
Great article about the problems with wheat today! The take home message: Eat more fruits, veggies, nuts, seeds and lean meats. Stay away from all processed foods- including gluten free processed foods. They aren't good for you either!
I will be giving a talk at the Belfast Free Library, 106 High Street, on Wednesday December 7th at 6:30 on Daily Detoxification. We typically think of spring and fall as times to cleanse. I will share the importance of detoxification year round. A wide variety of detoxification issues will be covered from heavy metal programs to emotional detoxification. Lots of simple daily cleansing techniques will be shared. Please come! This talk is sponsored by the Belfast Coop Store.
I am a doctor who practices what she preaches. I had a delicious beet salad with my breakfast this morning. I made it last night so I could just serve it up today with my eggs.
Luscious Beet Salad with Toasted Pumpkin Seeds-
From Cynthia Lair's Feeding the Whole Family Cookbook
4 Large Beets
1/4 cup pumpkin seeds, toasted
1 bunch beet greens (I used 1/2 bunch of kale because my beets were from my storage down in my garage without the greens attached. Cynthia Lair also suggests watercress, collards, raw spinach or arugula leaves)
2 scallions, finely chopped
1/4 lb. feta cheese (optional- I left this out as I am allergic to dairy)
3 Tablespoons extra virgin olive oil
2 Tablespoons balsamic vinegar
3/4 Teaspoon Dijon mustard
1/4 Teaspoon freshly ground pepper ( I left this out- I don't like pepper)
1 Tablespoon finely chopped fresh basil
Wash beets and remove tops. Place in large pot filled with water and bring to a boil. Lower heat and simmer until tender (about 1 hour). Set aside to cool. Peel and cut into cubes when cool.
Toast pumpkin seeds by placing seeds in a dry skillet over medium heat. Move the skillet back and forth over the heat with one hand and stirring the seeds with the other hand using a wooden spoon. When seeds begin to pop and give off a nutty aroma they are ready. Remove seeds from skillet and set aside.
To prepare greens, bring a large pot of water to boil. Wash the greens and chop inot bite-size pieces. Drop greens into boiling water and let is cook for about 30 seconds (I cooked the kale longer since it is thicker- maybe 1 1/2 minutes) until the stems are tender. Place in a colander and run cold water over them to halt cooking.
Place all dressing ingredients in a jar and shake well.
Put beets, greens, pumpkin seeds and scallions into a salad bowl. Pour dressing over salad and toss gently. Crumble feta on top if desired. Serve at room temperature or chilled.