Spring is a time when I often feel like I need to slough off winter and begin anew. Cleansing is a great, simple way to restart your digestion and immunity. There are tons of great options out there but two of my local favorites are Conscious Cleanse and the Colorado Cleanse. Both have been designed by people with enormous passion, experience and generosity. These cleanses can be challenging and these guys have considered not only the nutritional piece of this work but also the emotional and spiritual components. When I cleanse I sometimes feel groggy at first and long for a cup of tea with milk or a square of chocolate but slowly it begins to work its magic and I feel more energized, lighter and more self aware.
This season I am doing the Colorado Cleanse. It is a comprehensive reset for you digestive system based on Ayurvedic principles. The mainstay of the cleanse is kitchari, a simple Indian porridge made of lentils and rice. In the first four
pre-cleanse days, Dr. Douillard recommends eating 1-2 raw beets a day. I love beets, I really do, but 2 raw beets can be a little overwhelming. I have taken to doing some juicing and also using our Ozuké beets, dulse and kale which adds some great flavor to salads or simple soups, has all the properties of plain raw beets plus probiotics.
If you are interested in either of these cleanses I recommend doing the guided offering that Conscious offers or getting Dr. Douillard’s book and following all the recommendations as this will yield the best results but.. over the years I have added little things that keep the mission in tact but make it a little tastier, especially in those first few sluggish days.
Every year I choose a different culinary tradition to model our Holiday dinner around.We’ve done Victorian England, with Roast Goose and Christmas pudding, we’ve done Shanghainese Soup Dumplings, once visiting my Sister and Brother in Law we did Puerto Rican Christmas. Bringing in these varied traditions helps to educate me as a cook and to educate my children with the many flavors of our abundant human experience. I can’t remember which year we chose to cook traditional Hanukkah treats but now Latkes always make an appearance in our home around this time of year.So simple and so good.And I love how the story of Hanukkah resonates especially around the time of the Winter Solstice.As the nights get longer and the days get shorter the story of Hanukkah meditates on finding a miracle of light in the darkness and finding freedom in the midst of oppression. And of course the tradition of eating fried foods to celebrate the miraculous oil that lit a single lamp for 8 days…a holiday that celebrates with fried food!!!!That is a wonder for sure!
This year I can’t believe that I’ve never thought to replace the onion in the Latke recipe with kimchi before.It is simply amazing!You can add more spiciness, more chiles or gochugaru to the mix if you like.I doubt you can make these and not fall in love.
Wishing you all a great miracle this Hanukkah.
Kimchi Latkes
2 cups shredded potatoes (I like em with skin on but either peeled or not is fine)
½ cup of kimchi that has already had all the juice squeezed out of it.
3 eggs
3 heaped Tablespoons flour
Salt and Pepper
More chiles/gochugaru (optional)
Oil for frying (we used peanut oil but your choice of high heat oil)
Put shredded potatoes in cheesecloth or nut bag and squeeze as dry as possible.
Cut the squeeze dried kimchi into small dice or tiny strips.
Beat eggs.
Combine potatoes, egg, kimchi, flour, (gochugaru if you want), salt and pepper.
Heat a heavy skillet with a ¼ inch of oil on the base to medium high heat.
Press heaping spoonfuls of potato mixture onto the hot skillet squashing the pancakes down to ¼ – ½ inch thickness.Cook until brown on both sides…approximately 3 minutes each side.
https://ozuke.com/wp-content/uploads/2016/07/OZUKE_PRESS_THE_GOOD_TRADE_LOGO.jpg648831matt salterhttp://ozuke.com/wp-content/uploads/2017/05/OZUKE_LOGO_STACKED_BW.pngmatt salter2016-07-26 17:22:252016-07-26 17:23:51The Good Trade delves deep into Ozuké's humble origins
A few weeks back we had the pleasure of hanging with our friend and fermentation hero, Sandor Katz.
We had some lovely meals together and met lots of great folks who are interested in the lore, health benefits, gustatory profile and funk of fermentation. The culminating event was a farm gathering with classes, talk, book signing, marketplace, food, beer and friends at Frog Belly Farm in Longmont. It was a perfect fall afternoon, the barn was cozy, the cabbages fat in the field, the piglets happily nursing. Good all around.
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https://ozuke.com/wp-content/uploads/2015/11/2015-10-23-IMG_7319.jpg8941200Willowhttp://ozuke.com/wp-content/uploads/2017/05/OZUKE_LOGO_STACKED_BW.pngWillow2015-11-17 20:46:552017-04-21 16:34:39A visit with Sandor
What a week for Ozuké! First we show up in a japanese magazine blog, and now we show up in Origin Magazine, One of the top Yoga, Art, Music, and Conscious lifestyle taste makers. Click on the image below to read all about it!
https://ozuke.com/wp-content/uploads/2015/08/ozuke_origin_mag.jpg648831matt salterhttp://ozuke.com/wp-content/uploads/2017/05/OZUKE_LOGO_STACKED_BW.pngmatt salter2015-08-28 00:22:562015-08-28 00:22:56Our Boshi's keep on pleasing!
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Ozuké style Colorado Cleanse
/in Beets Dulse and Kale, Health, inspirations, Spring, Vegetarian, wellness /by WillowSave
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Kimchi Latkes!
/2 Comments/in Dinner, Fall, Food Concepts, Food Traditions, inspirations, International Recipes, Kim Chi, kimchi, Potatoes, Recipes, Vegetarian, Winter /by maraEvery year I choose a different culinary tradition to model our Holiday dinner around. We’ve done Victorian England, with Roast Goose and Christmas pudding, we’ve done Shanghainese Soup Dumplings, once visiting my Sister and Brother in Law we did Puerto Rican Christmas. Bringing in these varied traditions helps to educate me as a cook and to educate my children with the many flavors of our abundant human experience. I can’t remember which year we chose to cook traditional Hanukkah treats but now Latkes always make an appearance in our home around this time of year. So simple and so good. And I love how the story of Hanukkah resonates especially around the time of the Winter Solstice. As the nights get longer and the days get shorter the story of Hanukkah meditates on finding a miracle of light in the darkness and finding freedom in the midst of oppression. And of course the tradition of eating fried foods to celebrate the miraculous oil that lit a single lamp for 8 days… a holiday that celebrates with fried food!!!! That is a wonder for sure!
This year I can’t believe that I’ve never thought to replace the onion in the Latke recipe with kimchi before. It is simply amazing! You can add more spiciness, more chiles or gochugaru to the mix if you like. I doubt you can make these and not fall in love.
Wishing you all a great miracle this Hanukkah.
Kimchi Latkes
2 cups shredded potatoes (I like em with skin on but either peeled or not is fine)
½ cup of kimchi that has already had all the juice squeezed out of it.
3 eggs
3 heaped Tablespoons flour
Salt and Pepper
More chiles/gochugaru (optional)
Oil for frying (we used peanut oil but your choice of high heat oil)
Put shredded potatoes in cheesecloth or nut bag and squeeze as dry as possible.
Cut the squeeze dried kimchi into small dice or tiny strips.
Beat eggs.
Combine potatoes, egg, kimchi, flour, (gochugaru if you want), salt and pepper.
Heat a heavy skillet with a ¼ inch of oil on the base to medium high heat.
Press heaping spoonfuls of potato mixture onto the hot skillet squashing the pancakes down to ¼ – ½ inch thickness. Cook until brown on both sides… approximately 3 minutes each side.
Serve hot with apple sauce and sour cream – YUM.
The Good Trade delves deep into Ozuké’s humble origins
/in Press /by matt salterCheck out this new interview with our own Willow king as she sits down with The Good Trade to discuss natural food ethics and fermentation.
Read all about it here:
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A visit with Sandor
/1 Comment/in & Cabbage, Fermentation, Food Traditions, inspirations /by WillowA few weeks back we had the pleasure of hanging with our friend and fermentation hero, Sandor Katz.
We had some lovely meals together and met lots of great folks who are interested in the lore, health benefits, gustatory profile and funk of fermentation. The culminating event was a farm gathering with classes, talk, book signing, marketplace, food, beer and friends at Frog Belly Farm in Longmont. It was a perfect fall afternoon, the barn was cozy, the cabbages fat in the field, the piglets happily nursing. Good all around.
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Our Boshi’s keep on pleasing!
/in cherriboshi, Press, Reviews, umeboshi, Uncategorized /by matt salterWhat a week for Ozuké! First we show up in a japanese magazine blog, and now we show up in Origin Magazine, One of the top Yoga, Art, Music, and Conscious lifestyle taste makers. Click on the image below to read all about it!
Fashion Headline Japan loves our Umeboshi (Kiyoshi Makoto)
/1 Comment/in cherriboshi, Kim Chi, Press, umeboshi /by matt salterIt’s not everyday we find ourselves gracing the pages of fashion magazines, let alone cutting edge Japanese taste makers, Fashion Headline Japan!.
follow this link for the google translation of the page
or here in the original Japanese