Foods

Korean Kimchi Recipe

koreankimchi

Kimchi is a famous fermented vegetable dish from Korea. Usually served as a side dish, there are more than 300 different varieties of kimchi, depending on the main vegetable ingredient used and the region or season in which they’re made.

Nowadays, you’ll see a lot of ready-to-eat kimchi brands in supermarkets, but no matter how convenient they seem to be, many of these products are often loaded with artificial flavorings, toxic fillers, and harmful additives, and have also gone through excessive processing that may have eliminated any living organism in them.

To make sure that you get the quality, the freshness, and all the health perks that you’re after, I encourage you to make your own kimchi at home using this recipe:

Ingredients

  • 4 cups of water
  • 4 tablespoons sea salt
  • 1 head cabbage, shredded
  • 1 cup daikon radish grated or 1 cup asparagus cut into one-inch pieces
  • 2 scallions, chopped
  • 2 cloves garlic, minced
  • 2 tablespoons fresh ginger, minced
  • ½ teaspoon cayenne pepper

Directions:

    1. In a large bowl, mix a brine of the water and salt. Mix well to thoroughly dissolve salt. Add the cabbage and daikon radish. Cover with a plate or other weight to keep the vegetables submerged. Soak for 12 hours.
    2. Drain the brine from the vegetables, reserving the brine. Taste the vegetables for saltiness. If they are too salty, you can rinse the vegetables. If they are not salty enough, sprinkle with a little more salt (one quarter teaspoon at a time).
    3. Combine the asparagus, green beans, scallions, garlic, ginger, and cayenne pepper. Add to the cabbage mixture.
    4. Put the whole mix into a jar or crock. Pour the soaking liquid over the vegetables, making sure that they are completely submerged in liquid.
    5. Cover loosely with a clean cloth and set aside for three to seven days. The ideal room temperature to help with the fermentation is around 70 degrees Fahrenheit. If it is colder, the fermentation takes longer.
    6. Check the kimchi daily. Make sure the vegetables stay covered in brine. After three to seven days, the kimchi will taste ripe. Once this happens, place in glass jar in the refrigerator. It will keep for months.

(From Healthy Recipes for Your Nutritional Type)

Health and Wellness Associates

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312-972-WELL

Foods

Turkey Sloppy Joe

sloppyjoe

Slow Cooker Turkey Sloppy Joe

Ingredients

1 pound (454 grams) ground turkey breast (raw)

1 cup onion, diced

1/2 cup green pepper, diced

3 cloves garlic, minced

1 Tbsp yellow mustard

1/4 cup natural ketchup

1 15 oz can no-salt added tomato sauce

1 Tbsp BBQ sauce

1-2 packets Stevia (optional, if you want to make it on the sweeter side)

Directions

Mist a skillet with oil and brown raw turkey, onions and green pepper over medium heat. (You could skip this step, but you will get a better flavor.)

Place turkey meat, onions & green pepper in the slow cooker. Add all the other ingredients and mix well.

Cover and cook on LOW for 3-4 hours or HIGH for 2-3 hours. If you don’t brown the meat first, then cook on LOW for 5-6 hours or HIGH for 3-4 hours.

Serve with a whole grain bun, toasted. Pictured is an Ezekiel hamburger bun . For gluten free, my favorite is Udi’s gluten free whole grain hamburger buns .

Yields: 4-6 Servings | Serving size: 1 Cup (bun not included) | Previous Points: 3 | Points Plus: 4 | Calories: 167 | Fat: 4 g | Carbohydrates: 14 g | Sugars: 8 g | Fiber: 2 g | Sodium: 387 mg | Protein: 23 gSchema/Recipe SEO Data Markup by ZipList Recipe Plugin

2.2

Foods

Homemade Natural Ketchup

homemadeketchup

Homemade Natural Ketchup

Ingredients

1 (6-ounce) can or jar tomato paste

1 teaspoon onion powder

1 teaspoon garlic powder

Kosher or sea salt to taste

tablespoon mustard

2 tablespoons mild molasses, (honey is optional), more or less to taste

1⁄4 cup white wine vinegar

1⁄4 cup water

Directions

In a medium bowl, add all ingredients, and stir until combined; refrigerate in a glass jar with lid. Ketchup will keep in the refrigerator for up to 2 weeks.

Yields: 8.5 |Serving size: 1 tablespoon | Calories: 8 | Total Fat: 0 g | Saturated Fats: 0 g | Previous Points: 0 | Points Plus: 0 | Trans Fats: 0 g | Cholesterol: 0 mg | 4 Sodium: 4 mg | Carbohydrates: 2 g | Dietary fiber:0 g | Sugars:11 g | Protein: 0 g

Foods

Hijiki; Anti-Aging Food

hijiki

Hijiki: Anti Aging Food

Sushi lovers should be sure to add a hijiki appetizer to their next order. The black sea vegetable is rich in iodine, which increases the synthesis of the thyroid hormone, thyroxine, to boost the metabolism. Also, 40 percent of hijiki is fiber, which helps regulate hormones and enhances liver detoxification.  Hijiki has a pasta-like texture, making it an ideal substitute when following a gluten-restricted diet. Simply soak the hijiki in water for 20 minutes, and then boil it for 10 minutes, just like pasta. Add hijiki to organic mixed greens tossed with spicy pumpkin seeds, avocado, and hemp seeds. Or, you know, just order takeout.