KIMCHI WITH ENDIVE AND CARROTS

 



One of my very favorite, favorite recipes from my experience at Matthew Kenney Weekend Intensive was the Kimchi Dumplings.  The flavor is so fabulous my mouth waters every time I think about it.   I am sad that I have not been able to purchase the larger dehydrator I need to make the dumpling skins as of yet, but I wanted to taste that filling again.  So, I decided to make the filling anyways to eat with my favorite veggies.  To start I need to make the kimchi.  I tweaked the recipe slightly to make it my own and it came out tasting very savory.  So easy and simple.

Some people may be afraid to ferment food at home, but it really isn't hard and it's really very simple.  I just love the colors of these combinations of these vegetables.

KIMCHI WITH ENDIVES AND CARROTS

2 cups endive
2 carrots cut into matchsticks
1/2 teaspoon salt

SEASONING PASTE

1/4 green or yellow bell pepper chopped
1 tablespoon fresh garlic, minced
1 tablespoon fresh ginger, grated or finely chopped
1 tablespoon fresh green onions, finely chopped
1-1/2 teaspoon dried red chilli pepper flakes (add more if you like it spicy)
2 teaspoons agave
1/2 tablespoon salt

Wash the endives leaves thoroughly and tear into small pieces.  Sprinkle 1/2 tablespoon salt onto the leaves and let it sit.  Water wills tart to release from the leave to make a brine.

Create a seasoning paste with the remaining salt, bell pepper, scallions, garlic, ginger, dried chilli flakes, agave and salt.  Using a mortar and pestle or mini prep combine all these ingredients together.  I used a mini prep.  In a large bowl combine the endive and the seasoning paste together and mix by hand making sure all the leaves are covered with the seasoning. It may be a good idea to put on gloves.  Because of the salted seasoning, the leaves will release moisture and this creates the brine.

Transfer the mixture into a glass container (a large mason jar with an airtight lid) and use firm pressure with your hands to push down on the leaves as they stack up inside the jar.  Transfer any and all liquid that accumulated during the mixing process into the jar as well.  It will become the kimchi brine.  The vegetable mixture should be completely covered by the brine.

Leave about two inches of room at the top of the jar before capping it tightly with a lid.  Allow the jar of kimchi to sit at room temperature for two to three days. 

Store outside of the refrigerator, on a shelf, out of the sunlight to ferment.  What I learned from my class at The Matthew Kenney Academy is that kimchi is an example of Anaerobic Fermentation - fermentation in the absence of air - which is why it is important to cover the cabbage with the brine.  This promotes the presence of Lactic Acid Bacteria growth.  The refrigerator would stall the growth of good bacteria and fermentation.

You should "burp" your kimchi after 24 hours to release some of the pressure from fermentation.  After 2-3 days your kimchi is ready to eat.

Kimchi can be stored in the brine but is best drained before use.  The refrigerated kimchi will continue to ferment slowly and over time, becoming more sour and flavorful with each day.  And always use clean utensils when dipping into your kimchi.

Enjoy!

Later on I'll share a recipe using the kimchi that really makes my mouth water!

Join the discussion!

Do you have a favorite kimchi recipe? We would love to hear what it is! Share it in the comments below. Links are welcome.

 

 

ALMOST RAW: VEGAN COLE SLAW WITH BRUSSEL SPROUTS

 

 

 



It's funny how your tastes change and mature as you grow older.  My mom did not make brussel sprouts too often when we were younger, but when shes did, the only way she cooked them was by boiling them.  Was that just they way they cooked them in the 70's and 80's?  I was scarred for almost the rest of my life. Haha!

 

 

I only started eating brussels sprouts last fall when we went over to a friends for dinner.  She cooked them in a way that that was so delicious that my husband (who also did not like brussel sprouts because of the exact same experience) and I devoured them.  And it was really simple, nothing fancy... cut the brussel sprouts intp halves, chop onion and place on baking pan and drizzle with olive oil salt and pepper and bake them till browned.  So simple yet so delicious.

 

Ever since that dinner we have been eating brussel sprouts.  I love them!  I love to put them in salads raw too.  And what a nice way to change up you cole slaw recipe.  It adds a nice kind of sweet taste to it.

 

Here's the recipe...

 

INGREDIENTS:

 

2-1/2 cups shredded brussel sprouts

1-1/2 cups shredded cabbage

1-1/2 cup julienned or sliced carrots

1 cup sliced celery

1/2 cup sliced red onion

1 lemon, juice of

2 table spoons veganise

2 table spoons vegan sour cream

salt and pepper to taste

 

Put all the in ingredients into a large bowl and mix well.  You can also garnish with cilantro if you'd like.  You can even substitute the veganise, sour cream, lemon, salt and pepper for our favorite creamy dressing.

 

So simple and so delicious.

 



 

Brussel sprouts are very nutritious as well.  Here are 11 benefits as to why brussel sprouts taste even better from Health Diaries...

 

Cholesterol
The high fiber content (over 15% of our RDA) of Brussels sprouts lowers our cholesterol by binding with bile acids that the liver produces from cholesterol for digesting fat. Because many of these bile acids are coupled with fiber, the liver is charged with producing more bile acid to digest fat, and therefore requires more cholesterol to do so, ultimately lowering the cholesterol amount within our bodies.

DNA
Recent studies have shown that certain compounds in Brussels sprouts block the activity of sulphotransferase enzymes that can be detrimental to the health and stability of DNA within white blood cells.

Antioxidants
A host of antioxidant ingredients are found in Brussels sprouts, including Vitamins C, E, and A, as well as the mineral manganese. Furthermore, flavonoid antioxidants like isorhamnetin, quercitin, and kaempferol also serve well to protect against oxidative stress on the body's cells.
 
Inflammation
Glucobrassicin, a glucosinolate particularly abundant in Brussels sprouts, has been shown to fight inflammation on a genetic level once converted into the molecule indole-3-carbinol, or ITC. Furthermore, one and a half cups of Brussels sprouts contain about 430 milligrams of omega-3 fatty acids (about ⅓ of the daily recommended amount) that are an essential part of our body's anti-inflammatory messaging molecules. Finally, the wealth of vitamin K found in Brussels sprouts has been shown to effectively regulate our body's inflammatory responses.

Cancer Prevention
Glucosinolates in Brussels sprouts and their detox-activating isothiocyanates are shown to fight against and even prevent various cancers, including bladder, breast, colon, lung, prostate, and ovarian cancer.

Cardiovascular Support
Brussels sprouts contain the isothiocyanate sulforaphane made from glucosinolates. This powerful compounds not only triggers anti-inflammatory activity in our cardiovascular system but may also prevent and even possibly help reverse blood vessel damage. By regulating inflammation within the body, Brussels sprouts can fight against the onset of heart attacks, ischemic heart disease, and arteriosclerosis. Furthermore, the lowered cholesterol mentioned earlier may also lessen the possibility of arterial blockage.

Digestion and Diet
One cup of Brussels sprouts contains four grams (16% of the RDA) of dietary fiber, which can aid in digestion, prevent constipation, maintain low blood sugar and check overeating. The sulforaphane found in Brussels spouts also protects our stomach lining by obstructing the overgrowth of Helicobacter pylori, a bacteria that can lead to gastric cancer.

Vitamin K
Brussels sprouts are especially high in vitamin K (one cup contains 273.5% of the RDA), which promotes healthy bones, prevents calcification of the body’s tissues, serves as an antioxidant and anti-inflammatory agent, and is essential for proper brain and nerve function.

 

Vitamin C
The nutritional benefits of vitamin C (one cup contains over 161% of the RDA) found in Brussels sprouts ensure a healthy immune system, ward against hyper tension, lower blood pressure, fight lead toxicity, combat cataracts, and serve as a powerful antioxidant that prevents “cellular rust,” which can lead to atherosclerosis, heart disease, stroke and cancer. Vitamin A Brussels sprouts also contains over 20% of the RDA of vitamin A that boosts immunity, protects eyes against cataracts and macular degeneration, maintains healthy bones and teeth, prevents urinary stones, and is essential to our reproductive organs. Folate A biochemical event called the methylation cycle relies on folate to properly transcribe DNA, transform norepinephrine into adrenalin, as well as transform serotonin into melatonin. Furthermore, folate suppresses the amino acid homocysteine that has been shown to contribute to heart disease. One cup of Brussels sprouts contains a healthy dose of folate (almost 25% of the RDA) and the health benefits associated with it.

 

Enjoy!

 

 

 

 



ROASTED VEGETABLE + PEPITA SALAD WITH CRANBERRY QUINOA

Written by contributor Yumi Payne of Nastukashii.

Hello to all 'A Simply Raw Life' readers!  Thank you for stopping in.  I'm sure you've been enjoying all of the posts here as I have.  It's definitely sparked a lot of inspiration and motivation.

This salad has kind of a mouthful of a title, but I like getting an idea of what's in a dish by just knowing it's name.

Roasted vegetables are one of my favorite things to nibble on.   One of my go to side dishes is roasted carrots in olive oil & fennel seeds.  Super tasty.  Here, I added a few more things to go with...

Quinoa, nuts and seeds are always a tasty and filling addition to any salad.  All measurements are approximate.  Go with what balance you would prefer and have fun with it!

ROASTED VEGETABLE + PEPITA SALAD WITH CRANBERRY QUINOA

 

INGREDIENTS:

1 dozen carrots - sliced

1/2 red onion - sliced

1 red bell pepper - sliced

extra virgin olive oil

1-1/2 tbsp fennel seeds

salt & pepper to taste

2 medium sized zucchinis - sliced

a few dashes of chili powder

1/2 cup roasted salted pepita seeds

1/2 cup dried cranberries

1/2 cup cooked quinoa

mixed greens

Preheat oven to 425F.  In large bowl, combine carrots, red onion, bell pepper.  Drizzle with enough olive oil to coat vegetables after they are tossed. Add fennel seeds, then sea salt & freshly ground pepper to taste. On rimmed baking sheet lined with parchment paper,  spread out vegetables in even layer.   Roast in the oven for approximately 40-45 minutes or until edges have browned a bit.  

While veggies are roasting, cook quinoa per directions on bag or box.  Remove from pot.  Add a cranberries. Allow to cool.  Then, heat grill pan over medium-high heat with about a tbsp of olive oil.  Add sliced zucchini pieces in one layer.  Add salt & pepper and chili powder to taste.  Grill in pan until tender.  Remove from pan. Allow to cool.  

After vegetables are done roasting, allow to slightly cool.  In large serving bowl, add mixed salad greens, quinoa/cranberries, pepita seeds, zucchini, and roasted vegetables.  

Toss and enjoy with salad dressing of choice.

Thank you to A Simply Raw Life for having me over!

SUMMER PEACH SALAD WITH PEPITAS

Summer is rolling quickly past us here in Los Angeles.  I am a bit sad by it because the weather in Southern California is quite nice year round.  It's hot where we live in the summer, but we can drive 20 minutes to be near the beach and have fabulous weather.  I've been eating a lot of peaches for breakfast, raw or in smoothies this summer, but I thought what about in a salad?  I've seen a few recipes that use nectarines and so I thought, why not, let's try it! 

PEACH SALAD WITH PEPITAS

1 package arugula salad mix (spring mix or baby greens will works too)
1 organic cucumber (I made strips with my vegetable peeler to change it up)
1-2 organic roma tomatos, to your liking
1/4-1/2 chopped red onion to your liking (you can also use green onion)
1/4 cup cilantro, chopped (optional)
2 peaches, sliced
1/2 cup Pepitas, or more if you'd like

DRESSING:

Creamy Cucumber Avocado Dressing - find the recipe HERE

Mix all the salad ingredients in a big bowl, plate, drizzle on the dressing and serve.

This salad is so refreshing!
I hope to do one more peach recipe tomorrow to get ready for the long weekend.


Enjoy!


Photo: Taken by Felicia using iPhone 4, Summer Peach Salad, Creamy Avocado Cumumber Dressing, Plate from Ikea, paper from Michaels.

ASIAN SLAW WITH PEANUT SAUCE

Asian Slaw with Peanut Sauce

TGIF everyone!  This one is short and easy.  I promised to post the salad I made with the Peanut Sauce I made the other day. Asian Slaw's are really easy to make.  I packed this one full of various raw veggies and so it had a tremendous amount of flavor in one bite.  An easy way to give variety to your salads is to vary the cutting methods used.  In this case I tried to Julienne, shred and thinly slice a lot of the ingredients.

ASIAN SLAW WITH PEANUT SAUCE

 

2 cups Shredded Cabbage

1/2 cup Jicama, Julienned (Or Diakon Radish)

1/2 cup Cucumber, Sliced or Julienned

1/2 cup Cilantro, chopped (I love cilantro, so I proably added about a cup!)

1/2 cup Leeks, Sliced or Julienned

1/2 cup Red Radishes

1/2 cup Green Onions, chopped

Avocado to garnish

DRESSING:

Peanut Sauce or your favorite vinaigrette or asian salad dressing.

You can also top it with your favorite nuts.  Mine would be these Sweet & Spicy Cashews, which I can't believe I forgot to use!

Enjoy and have a fabulous weekend!

 

SUPERFOOD: VEGAN WARM BLACK RICE SALAD, GREEN & HEARTY

Last nights favorite ingredient:  Black Rice

My husband was craving something a little less raw last night.  He's been doing real well with eating what I eat these days whether it be raw, vegan or vegetarian.  Such a trooper!  So I thought, yea, I will make him something hearty and tasty.  I really, really love black rice.  I picked up a package at Whole Foods the other day so perfect, I thought.  This one is imported from Thailand. On the package it said:  "Originally the proprietary rice of emperors, black rice is a member of the "royal family" of food because of the minerals, antioxidants and natural-occurring amino acids contained in it."   When you cook this rice it is soooo aromatic and delicious smelling!

In an article I read on Huff Post, it was interesting to note that research was presented at the 240th national meeting of the American Cancer Society, brought out the Baltimore Sun.  The findings show that just a spoonful of black rice bran contains more health promoting anthocyanin antioxidants than are found in a spoonful of blueberries, but with less sugar and more fiber and vitamin E antioxidants," said Zhimin Xu, associate professor at the Department of Food Science at Louisiana State University Agricultural Center, the paper reported. He said it is even better than brown rice, and considered a more healthful alternative to white rice. Black rice is also rich in iron and fiber and has a deep, nutty taste.

It's a rich source of anthocyanin antioxidants -- also found in red grapes, strawberries, red wine, red cabbage, red onion, and blood orange juice. Anthocyanin antioxidants have been shown to reduce the risk of heart disease and cancer, CBS News reported.

I guess we are on the right track then, right?

My husband was eating a bowl of this in the living room and shouted out to me that it was super delicious.  Yay!  Mission accomplished! 

Here's the recipe:

INGREDIENTS:

Black Rice, cooked per instructions. 

Haricot Vert, Chopped, Raw or Quick Blanched*

Sweet Potato, steamed and cubed (another superfood!)

Sweet Corn raw, cut from the cob

red onion chopped

Kale, chopped up small

DRESSING:

Olilve Oil

Salt

Pepper

If you are a vegetarian and want to throw in some cheese, some crumbled goat cheese would be really nice.

Cook the rice and let cool down a little andToss all the ingredients together in a large bowl while the rice is still a little warm, but not hot. Drizzle on lightly some olive oil and a few pinches of salt and pepper to taste, toss again and serve.  (This salad is also good with most of your favorite salad dressings.)

*For vegetables you don't like to eat raw, you can quick blanch them to cook them slightly and give them more greenness.  Put the Haricot Vert in a strainer, boil some water in a small pot.  Once the water is boiled pour it over the Haricot Vert, then it through some cold water and serve or use.

I really enjoyed this salad.  Black rice is definitely my favorite rice right now, hands down.  I know I will be eating this again.  

I hope you do too!

P.S. Oh I forgot to mention that I threw in some black lentils that I had left over...yum!