Have you had Aunt Barb’s Seaweed Salad? Well, if you have then you’ll know what I mean when I say, YEAH AUNT BARB! And if you haven’t, you should get on into Shine and order yourself some!
Amanda and I took our Barb to try some of the tasty dishes Jessica Emich is creating at her (and her sisters’) restaurant. Of course, I had to order the probiotic slaw sampler by Zuke to start off our birthday bash (It was Barb’s birthday celebration). The raw appetizer included several different zesty pickled things.
Finally, food trends are catching up with Shine, where the Emich sisters strive to foster an atmosphere that nourishes community through food, music, and celebration. In January, the New York Times named 10 food trends that have ‘legs & merit’. Appropriately, fermented foods were on that list.
For centuries, naturally cultured foods have played a key role in providing sustenance to civilizations across the globe. From Norwegian rakfisk (brine-cured fish) to Peruvian tocosh (fermented potato pulp), fermented foods provide significant health benefits to the human body. Certainly lacto-fermenting evolved as a means to preserve foods, but in modern cultures, the long-standing health advantage is what keeps it contemporary. These foods are rich in probiotics that populate the digestive tract with beneficial bacteria which support the immune system. Additionally, the enzymes in fermented foods help our bodies digest meals more efficiently. Since our birthday lunch began with these delectable condiments, we were off to a good start.
For our second course, we ordered Aunt Barb’s Seaweed Salad. This my friends, is ART in a bowl!
Tender micro greens and subtle wakame seaweed rest on a bed of tangy lemon massaged kale. House cultured carrots, thinly sliced cucumbers, and delicate sprouts make for a vibrant and crunchy salad. This dish is great to share before a sandwich, or to eat as a meal on it’s own. We all shared two servings along with the more simple house salad, and decided to finish with some house beers as our final course.
We had a nice afternoon celebrating our Barb! Hope this year’s journey around the sun is filled with fun and adventure!
I love connecting with people and sharing sincere enthusiasm for current passions. It’s exciting and inspiring. The other day I re-connected with Nicole T. after having not seen her for at least 2 years. Immediately we shared our smartphone snapshots, and exchanged tidbits about our lives that a quick catch-me-up session in a grocery store aisle permits. Within minutes, we realized that there was a reason for our running into each other. As Nicole pointed out, ‘ all things happen for a reason’.
Nicole had just begun a cleanse, and I was there to share with her the benefits of delicious naturally fermented foods from zuke pickled things. Everyday, but especially during a cleanse, fermented foods will improve gut flora which can boost overall health and improve digestion. This age-old process makes nutrients more readily available for absorption and enhances food flavors.
photos by Sugarcurse
Delicious flavors and inventive food combinations are what inspire the creators of Zuke pickled things, Mara and Willow King. Their citrus ginger blend is a tangy addition to any salad, or as a condiment for fish or shrimp tacos, grilled meats, and steamy risotto. The fresh, organic ingredients (green cabbage, ginger, lemon zest, lemon juice, & sea salt) combined with the high level of lactobacilli in each jar, makes for a mouth watering treat that is rewarding and satisfying. A cleanse becomes more like a celebration, rather than deprivation.
Recently, as a modern culture, we have been re-discovering this traditional process of preserving foods with lactic acid fermentation. Nourished Kitchen explains well the benefits of eating fermented foods, and also shares amazing whole food recipes.
For a simple, quick, nutrient dense dish try this salad as a light meal, or as a side dish.
GREENS W/ CITRUS GINGER PICKLED THINGS:
Swiss chard (thinly sliced) Purple or lance shaped kale (thinly sliced) Shredded golden beets citrus ginger pickled things Slivered almonds Chopped pears Olive oil Apple cider vinegar Salt & pepper to taste
In addition to its amazing flavor, citrus ginger pickled things is an excellent source of many vitamins and minerals. Cabbage and lemons are rich in vitamin C, which help the body resist infectious agents. Lemon peel (zest) is high in potassium and calcium. Potassium plays a role in maintaining your heart function, and aiding in digestive capabilities. Calcium is important for maintaining bones and teeth. It also plays a role in heart rhythm and muscle function. Sea salt is naturally rich in trace minerals, essential for many metabolic functions. And ginger improves the absorption and assimilation of essential nutrients in the body. It can also help with nausea, and aids in digestion.
It’s true, as Nicole said, all things DO happen for a reason. I thank you for your excitement and support. Here’s to a tasty cleanse and a nourished body!
Please send your favorite recipe ideas for our citrus ginger pickled things. We would like to share them.
This is a very simple and tasty recipe on how to make ginger beer. It is very strong in ginger taste and perfect for the cocktail “Dark ‘N’ Stormy “or just drinking. You can also add half seltzer water for the folks who like a milder Ginger flavor. Below is a cartoon of the recipe ,thanks to my fantastic mama for drawing it. A natural, classic non-alcoholic ginger beer made with fresh pressed ginger juice.
* You may have to unscrew the lid a couple of times to let the gases out if not it will explode.
Yield: 6 bottles
Prep Time: 30 minutes + 60 hours of infusing and fermentation time
Ingredients:
3/4 cups Brown Sugar
2 qts of Water
1.5 cups of Grated Ginger
2/3 cups Lime Juice,
Fresh Squeezed please it is worth it
1/4 tsp Cream of Tartar
1/4 tsp of Baker’s Yeast or Champagne Yeast
Let’s go make some ginger beer…
1.)Bring the brown sugar, water, grated ginger, cream of tartar to a boil.
2.)Place into a large jar and let sit for 24hrs.
3.)After it sat overnight strain the ginger.
4.)Heat the mixture to 65 F, then add the yeast.
Close up picture of the yeast in the ginger beer.
5.) Cover and let sit for 48 hours for maximum carbonation. Bottle if desired. If you do not have the fancy bottler I do, then just put the ginger beer in glass bottles and tighten the lid on. My mother uses repurposed glass mineral water bottles. Some of the carbonation will leak out, but it will be okay.
Make sure you chill the bottles before opening them because they will explode all over.
We enjoyed this distinctly grown up soda (it’s a bit spicy for the kids and not too sweet) with some excellent Kraken spiced rum over ice. It was a fun center piece to a sausage making party that we threw, a sharp and warming accent to the delicious fatty sausages.
I love Ginger. I have a tendency to keep asking the sushi chef for more and when I was in Japan it was unlimited. I was eating at the sushi conveyor belt restaurant and I must of ate 1.5 cups of ginger. Within 10 minutes, I got a really bad stomach ache and could not go anywhere. It was not fun. I learned my lesson: Do not eat an excess amount of ginger!
Dorian O’Connell guest blogging for Esoteric Food Company… see her own blog here:
It’s Mojo Mastery time again. This time I taught broth making which was a first for me. I love that making chicken broth in my own home is a second nature act. Bones never get thrown away and I like to roast a whole chicken every couple of weeks or so. I can’t help it when I look at a whole chicken from the store nestled in it’s plastic with “giblets included” written ostensibly on the outside I can’t help but think “mmmmmmatzo balls”. (ok I actually think fried chicken, a whole bird quartered with gravy and biscuits, but that’s just me, my stomach to brain neural connections fire at double time and I like to include butchering in my imagination).
I’m a busy lady so cooking for my family it is good to have some good solid building blocks around. So amazing what one can make when you have the right things just hanging out. In fact the beef marrow chicken soup that we threw together on Thursday night was one of those great happy accidents… thanks Bob Ross.
The group we had gathered greedily drank up the chicken broth that I had preprepared. I don’t blame them it was dank, slow simmered for more than 36 hours, zero salt added it was seasoned with one of my favorite flavorings… chicken, chicken, chicken. But I was going to use it for my chicken noodle soup… good thing I had also preprepared some beef bone broth. I very rarely make beef bone broth at home, and I think I’ll have to change that trend. My spine tingled when I drank just the plain broth before we fancied her up, like it was hungry for some of that celular building block goodness. So anyways here is the recipe for the bone broth chicken “noodle” soup, the five vegetable blood cleansing mineral broth as well as the recipe for the split pea soup I demoed at Mojo as a easy dinner application once your fridge is “stocked”.
Beef Bone Broth
Stock Bones (split open so the marrow shows)
H2O
2 Dates
2 Umeboshi Plums
2 Dried Shitake Mushrooms
Bouquet Garni (i used fresh rosemary, thyme, sage and parsley) wrapped in cheesecloth
Bake bones at 374 for 45-60 minutes. You will see the bone marrow start to plump out of the bone showing that it is cooked all the way through. Pour off the fat (this was a nice treat for the dog) and transfer the bones to your pot or crockpot. Clean and scrape pan droppings from the bottom of your cooking dish with a little boiling water and throw that in the pot too. Now top up the pot with water, bring almost to a boil (or all the way if you’re not fussy about cloudy broth) and turn down to just under a simmer and let it steep that way for at least two hours, or much much longer. Note: I only added the Bouquet Garni for the last 10-15 minutes, if you put the herbs in for too long your broth will go greenish grey.
Quick Chicken Noodle Soup.
1 Roasted Chicken
Mire Poix Vegetables (1 part Carrot, 1 part Celery, 2 parts Onion)
1 package Kelp Noodles
Bone Broth
Salt and Pepper to taste
Notice there are no real measurements here. Remember in 20 years of cooking my own dinner I’ve only completely failed and had to order out twice… So use the force and make a great soup!
Cut Meat from the Chicken…. save bones to make soup. “Sweat” your mire poix veggies for about five minutes, that means gently cook with a little cooking oil (I like to use the chicken fat I saved from roasting the bones) try not to brown them. Add Broth, Chicken and noodles (these are precooked they only need to be reheated) and voila, you have just made an amazing dinner in under 10 minutes (if you don’t count the three days it took you to make the broth ;))
Ham Bone Pea Soup
1 Ham Bone (you can use Raw or Smoked, either works fine)
4 Cups dried Split Peas
1 Gallon Chicken Stock
2 Cups Mire Poix Veggies
Salt and Pepper to taste
If you are using a smoked ham bone you don’t need to do anything to it. If you are using a raw one you can either preboil or preroast the bone. Sweat mire poix veggies in a little oil for about 5 minutes, I sometimes put whole cloves of garlic into this soup at this point. Throw in the ham bone top up with broth. Sort and rinse your split peas… like lentils they do not have to be soaked, but pick through and make sure there aren’t any rocks, give em a rinse and toss em in.
Bring the whole shebang to a boil and turn down to simmer. Cook this dish uncovered nice and slow for at least 2 hours so the meat will be falling off the bone. Stir occasionally to make sure the peas don’t stick to the bottom, also skim occasionally to get the foam off the top. When the peas have broken down and thickened the soup and the ham is where you want it, this easy dish is done. Pull the hambone out and shred the meat and add the meat back to the pot. Season to taste. I personally love a little olive oil drizzled on top of this hearty soup.
Five Veggies Mineral Broth for Blood Cleansing
Carrot
Daikon Radish
Radish Greens (can substitute Kale if the Daikon comes without greens on)
Shitake
Burdock Root,
(I like to add Kelp too for extra mineral goodness, that’s six ingredients but I won’t tell if you don’t tell)
Wash and rough cut veggies (roll cut is great here for the daikon, carrots and burdock). Top with water. Bring to a boil, turn down and simmer for between 30 minutes and an hour. You can cook for longer, but if you cook a long time you might want to strain out and not eat the veggies, just drink the broth like a tea or use it in cooking. Serve hot or cold.
First of all, whoever and wherever you are- thank you for taking the time to pop on to our blog from time to time and see what we are up to. We have so much gratitude for the network of support out there that keeps us going when the days get long.
Things have been really busy lately- lots of daily tasks, lots of planning for what comes next and frankly, lots of questions. Starting a business has been a great, exciting experience for me but it has also been riddled with the naked feeling of never knowing what is around the next bend and if I have what it takes to get there. There are many challenges and many obstacles to survival and sometimes the odds seem slim. While this kind of feeling still makes me feel itchy and unsure and am starting to realize that it is also the best part about doing what I am doing. As author Brené Brown says “vulnerability is the core, the heart, the center, of meaningful human experiences.” and I am really starting to believe her. Yes, it is hard to conquer new things and feel like you are learning a new language. It’s hard to bet the farm on something that is fringy, odd and sometimes makes people crinkle their noses, but it is also life affirming and surprising. I have met so many amazing characters, we have laughed a lot, we have fed lots of people good food and we have come to understand the value of just putting ideas into motion and trusting the trajectory. A dear friend sent me excerpt from an article by Brad Feld, TechStar co-founder, “Being an entrepreneur, or anyone pressing the boundaries of society, can be incredibly lonely. Make sure you are surrounding yourself with people who
can help.”
One thing that starting this company has really driven home for me is how very interconnected we are. The earthworms, the folks who weed the cabbage patch, the faithful truckers, the diligent accountants, the sassy kitchen staff, the late night design guru, the babysitters.. I could go on an on. Basically, I am learning what the micro organisms already know- together we heal.
This is perfect for when you have left-over rice and a jar of Ozuké Kimchi, the napa and garlic kind. It’s now really winter out there, and something hot and spicy and a little oily will warm you up right away. Plus, it is fast and can be made with any of the proteins listed, so it’s flexible. The recipe is very loosely adapted from Quick And Easy Korean Cooking by Cecelia Hae-Jin Lee.
1 Tablespoon vegetable oil (sesame is good, as is coconut)
1 onion, chopped
4 oz of chopped pork loin, 1 package of tofu cubed, or 2 eggs
1 more Tablespoon vegetable oil (or more if you need for sticking)
3 cups of cooked rice (brown, white, whatever you have)
2 green onions, chopped
1 cup kimchi with a lot of kimchi liquid
Salt to taste
Heat the oil (depending on the protein, you may need more than one Tablespoon – tofu does not give off it’s own fat). Add the onion and sauté for 3 minutes. Add protein. If you are using pork or tofu, fry it for about 5-8 minutes, until cooked through, and for tofu a little golden. If you are using eggs, scramble the eggs.
Add more oil and then the rice, green onion, kimchi and kimchi liquid and cook until it is all warmed through. Salt to taste and serve hot in bowls. Eat with your fingers wrapped around the bowl and maybe some extra kimchi or chili-garlic sauce for the top.
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SHINE and Aunt Barb’s Seaweed Salad
/2 Comments/in Fermentation Recipes, Food Concepts, Paleo Recipes, Press /byGuest Blog by Mignon Macias
Have you had Aunt Barb’s Seaweed Salad? Well, if you have then you’ll know what I mean when I say, YEAH AUNT BARB! And if you haven’t, you should get on into Shine and order yourself some!
Amanda and I took our Barb to try some of the tasty dishes Jessica Emich is creating at her (and her sisters’) restaurant. Of course, I had to order the probiotic slaw sampler by Zuke to start off our birthday bash (It was Barb’s birthday celebration). The raw appetizer included several different zesty pickled things.
Finally, food trends are catching up with Shine, where the Emich sisters strive to foster an atmosphere that nourishes community through food, music, and celebration. In January, the New York Times named 10 food trends that have ‘legs & merit’. Appropriately, fermented foods were on that list.
For centuries, naturally cultured foods have played a key role in providing sustenance to civilizations across the globe. From Norwegian rakfisk (brine-cured fish) to Peruvian tocosh (fermented potato pulp), fermented foods provide significant health benefits to the human body. Certainly lacto-fermenting evolved as a means to preserve foods, but in modern cultures, the long-standing health advantage is what keeps it contemporary. These foods are rich in probiotics that populate the digestive tract with beneficial bacteria which support the immune system. Additionally, the enzymes in fermented foods help our bodies digest meals more efficiently. Since our birthday lunch began with these delectable condiments, we were off to a good start.
For our second course, we ordered Aunt Barb’s Seaweed Salad. This my friends, is ART in a bowl!
We had a nice afternoon celebrating our Barb! Hope this year’s journey around the sun is filled with fun and adventure!
Shine
2027 13th St.
Boulder, Co 80302
303.449.0120
OPEN FOR LUNCH & DINNER DAILY
Tasty Cleanse, Nourished Body
/3 Comments/in Citrus & Ginger /byGuest blog by our beloved Mignon Macias:
I love connecting with people and sharing sincere enthusiasm for current passions. It’s exciting and inspiring. The other day I re-connected with Nicole T. after having not seen her for at least 2 years. Immediately we shared our smartphone snapshots, and exchanged tidbits about our lives that a quick catch-me-up session in a grocery store aisle permits. Within minutes, we realized that there was a reason for our running into each other. As Nicole pointed out, ‘ all things happen for a reason’.
Nicole had just begun a cleanse, and I was there to share with her the benefits of delicious naturally fermented foods from zuke pickled things. Everyday, but especially during a cleanse, fermented foods will improve gut flora which can boost overall health and improve digestion. This age-old process makes nutrients more readily available for absorption and enhances food flavors.
photos by Sugarcurse
Delicious flavors and inventive food combinations are what inspire the creators of Zuke pickled things, Mara and Willow King. Their citrus ginger blend is a tangy addition to any salad, or as a condiment for fish or shrimp tacos, grilled meats, and steamy risotto. The fresh, organic ingredients (green cabbage, ginger, lemon zest, lemon juice, & sea salt) combined with the high level of lactobacilli in each jar, makes for a mouth watering treat that is rewarding and satisfying. A cleanse becomes more like a celebration, rather than deprivation.
For a simple, quick, nutrient dense dish try this salad as a light meal, or as a side dish.
Swiss chard (thinly sliced)
Purple or lance shaped kale (thinly sliced)
Shredded golden beets
citrus ginger pickled things
Slivered almonds
Chopped pears
Olive oil
Apple cider vinegar
Salt & pepper to taste
In addition to its amazing flavor, citrus ginger pickled things is an excellent source of many vitamins and minerals. Cabbage and lemons are rich in vitamin C, which help the body resist infectious agents. Lemon peel (zest) is high in potassium and calcium. Potassium plays a role in maintaining your heart function, and aiding in digestive capabilities. Calcium is important for maintaining bones and teeth. It also plays a role in heart rhythm and muscle function. Sea salt is naturally rich in trace minerals, essential for many metabolic functions. And ginger improves the absorption and assimilation of essential nutrients in the body. It can also help with nausea, and aids in digestion.
It’s true, as Nicole said, all things DO happen for a reason. I thank you for your excitement and support. Here’s to a tasty cleanse and a nourished body!
Please send your favorite recipe ideas for our citrus ginger pickled things. We would like to share them.
Homemade Ginger Beer Recipe
/1 Comment/in Uncategorized /by maraGinger Beer Recipe:
This is a very simple and tasty recipe on how to make ginger beer. It is very strong in ginger taste and perfect for the cocktail “Dark ‘N’ Stormy “or just drinking. You can also add half seltzer water for the folks who like a milder Ginger flavor. Below is a cartoon of the recipe ,thanks to my fantastic mama for drawing it. A natural, classic non-alcoholic ginger beer made with fresh pressed ginger juice.
* You may have to unscrew the lid a couple of times to let the gases out if not it will explode.
Yield: 6 bottles
Prep Time: 30 minutes + 60 hours of infusing and fermentation time
Ingredients:
3/4 cups Brown Sugar
2 qts of Water
1.5 cups of Grated Ginger
2/3 cups Lime Juice,
Fresh Squeezed please it is worth it
1/4 tsp Cream of Tartar
1/4 tsp of Baker’s Yeast or Champagne Yeast
Let’s go make some ginger beer…
1.)Bring the brown sugar, water, grated ginger, cream of tartar to a boil.
2.)Place into a large jar and let sit for 24hrs.
3.)After it sat overnight strain the ginger.
4.)Heat the mixture to 65 F, then add the yeast.
Close up picture of the yeast in the ginger beer.
5.) Cover and let sit for 48 hours for maximum carbonation. Bottle if desired. If you do not have the fancy bottler I do, then just put the ginger beer in glass bottles and tighten the lid on. My mother uses repurposed glass mineral water bottles. Some of the carbonation will leak out, but it will be okay.
Make sure you chill the bottles before opening them because they will explode all over.
We enjoyed this distinctly grown up soda (it’s a bit spicy for the kids and not too sweet) with some excellent Kraken spiced rum over ice. It was a fun center piece to a sausage making party that we threw, a sharp and warming accent to the delicious fatty sausages.
I love Ginger. I have a tendency to keep asking the sushi chef for more and when I was in Japan it was unlimited. I was eating at the sushi conveyor belt restaurant and I must of ate 1.5 cups of ginger. Within 10 minutes, I got a really bad stomach ache and could not go anywhere. It was not fun. I learned my lesson: Do not eat an excess amount of ginger!
Dorian O’Connell guest blogging for Esoteric Food Company… see her own blog here:
click here to link to www.101sweetpastry.com
Dem Bones- Quick Chicken Noodle Soup Recipe
/1 Comment/in New basics, New basics Recipes /by OzukeIt’s Mojo Mastery time again. This time I taught broth making which was a first for me. I love that making chicken broth in my own home is a second nature act. Bones never get thrown away and I like to roast a whole chicken every couple of weeks or so. I can’t help it when I look at a whole chicken from the store nestled in it’s plastic with “giblets included” written ostensibly on the outside I can’t help but think “mmmmmmatzo balls”. (ok I actually think fried chicken, a whole bird quartered with gravy and biscuits, but that’s just me, my stomach to brain neural connections fire at double time and I like to include butchering in my imagination).
I’m a busy lady so cooking for my family it is good to have some good solid building blocks around. So amazing what one can make when you have the right things just hanging out. In fact the beef marrow chicken soup that we threw together on Thursday night was one of those great happy accidents… thanks Bob Ross.
The group we had gathered greedily drank up the chicken broth that I had preprepared. I don’t blame them it was dank, slow simmered for more than 36 hours, zero salt added it was seasoned with one of my favorite flavorings… chicken, chicken, chicken. But I was going to use it for my chicken noodle soup… good thing I had also preprepared some beef bone broth. I very rarely make beef bone broth at home, and I think I’ll have to change that trend. My spine tingled when I drank just the plain broth before we fancied her up, like it was hungry for some of that celular building block goodness. So anyways here is the recipe for the bone broth chicken “noodle” soup, the five vegetable blood cleansing mineral broth as well as the recipe for the split pea soup I demoed at Mojo as a easy dinner application once your fridge is “stocked”.
Beef Bone Broth
Stock Bones (split open so the marrow shows)
H2O
2 Dates
2 Umeboshi Plums
2 Dried Shitake Mushrooms
Bouquet Garni (i used fresh rosemary, thyme, sage and parsley) wrapped in cheesecloth
Bake bones at 374 for 45-60 minutes. You will see the bone marrow start to plump out of the bone showing that it is cooked all the way through. Pour off the fat (this was a nice treat for the dog) and transfer the bones to your pot or crockpot. Clean and scrape pan droppings from the bottom of your cooking dish with a little boiling water and throw that in the pot too. Now top up the pot with water, bring almost to a boil (or all the way if you’re not fussy about cloudy broth) and turn down to just under a simmer and let it steep that way for at least two hours, or much much longer. Note: I only added the Bouquet Garni for the last 10-15 minutes, if you put the herbs in for too long your broth will go greenish grey.
Quick Chicken Noodle Soup.
1 Roasted Chicken
Mire Poix Vegetables (1 part Carrot, 1 part Celery, 2 parts Onion)
1 package Kelp Noodles
Bone Broth
Salt and Pepper to taste
Notice there are no real measurements here. Remember in 20 years of cooking my own dinner I’ve only completely failed and had to order out twice… So use the force and make a great soup!
Cut Meat from the Chicken…. save bones to make soup. “Sweat” your mire poix veggies for about five minutes, that means gently cook with a little cooking oil (I like to use the chicken fat I saved from roasting the bones) try not to brown them. Add Broth, Chicken and noodles (these are precooked they only need to be reheated) and voila, you have just made an amazing dinner in under 10 minutes (if you don’t count the three days it took you to make the broth ;))
1 Ham Bone (you can use Raw or Smoked, either works fine)
4 Cups dried Split Peas
1 Gallon Chicken Stock
2 Cups Mire Poix Veggies
Salt and Pepper to taste
If you are using a smoked ham bone you don’t need to do anything to it. If you are using a raw one you can either preboil or preroast the bone. Sweat mire poix veggies in a little oil for about 5 minutes, I sometimes put whole cloves of garlic into this soup at this point. Throw in the ham bone top up with broth. Sort and rinse your split peas… like lentils they do not have to be soaked, but pick through and make sure there aren’t any rocks, give em a rinse and toss em in.
Bring the whole shebang to a boil and turn down to simmer. Cook this dish uncovered nice and slow for at least 2 hours so the meat will be falling off the bone. Stir occasionally to make sure the peas don’t stick to the bottom, also skim occasionally to get the foam off the top. When the peas have broken down and thickened the soup and the ham is where you want it, this easy dish is done. Pull the hambone out and shred the meat and add the meat back to the pot. Season to taste. I personally love a little olive oil drizzled on top of this hearty soup.
Five Veggies Mineral Broth for Blood Cleansing
Carrot
Daikon Radish
Radish Greens (can substitute Kale if the Daikon comes without greens on)
Shitake
Burdock Root,
(I like to add Kelp too for extra mineral goodness, that’s six ingredients but I won’t tell if you don’t tell)
Wash and rough cut veggies (roll cut is great here for the daikon, carrots and burdock). Top with water. Bring to a boil, turn down and simmer for between 30 minutes and an hour. You can cook for longer, but if you cook a long time you might want to strain out and not eat the veggies, just drink the broth like a tea or use it in cooking. Serve hot or cold.
vulnerability
/2 Comments/in Food Concepts, Other /byFirst of all, whoever and wherever you are- thank you for taking the time to pop on to our blog from time to time and see what we are up to. We have so much gratitude for the network of support out there that keeps us going when the days get long.
Things have been really busy lately- lots of daily tasks, lots of planning for what comes next and frankly, lots of questions. Starting a business has been a great, exciting experience for me but it has also been riddled with the naked feeling of never knowing what is around the next bend and if I have what it takes to get there. There are many challenges and many obstacles to survival and sometimes the odds seem slim. While this kind of feeling still makes me feel itchy and unsure and am starting to realize that it is also the best part about doing what I am doing. As author Brené Brown says “vulnerability is the core, the heart, the center, of meaningful human experiences.” and I am really starting to believe her. Yes, it is hard to conquer new things and feel like you are learning a new language. It’s hard to bet the farm on something that is fringy, odd and sometimes makes people crinkle their noses, but it is also life affirming and surprising. I have met so many amazing characters, we have laughed a lot, we have fed lots of people good food and we have come to understand the value of just putting ideas into motion and trusting the trajectory. A dear friend sent me excerpt from an article by Brad Feld, TechStar co-founder, “Being an entrepreneur, or anyone pressing the boundaries of society, can be incredibly lonely. Make sure you are surrounding yourself with people who
can help.”
One thing that starting this company has really driven home for me is how very interconnected we are. The earthworms, the folks who weed the cabbage patch, the faithful truckers, the diligent accountants, the sassy kitchen staff, the late night design guru, the babysitters.. I could go on an on. Basically, I am learning what the micro organisms already know- together we heal.
Leftover Rice? Quick and Easy Kimchi Fried Rice
/in Gluten Free, Kim Chi, kimchi /by OzukeBlog post by our blogoddess, Michelle Auerbach.
This is perfect for when you have left-over rice and a jar of Ozuké Kimchi, the napa and garlic kind. It’s now really winter out there, and something hot and spicy and a little oily will warm you up right away. Plus, it is fast and can be made with any of the proteins listed, so it’s flexible. The recipe is very loosely adapted from Quick And Easy Korean Cooking by Cecelia Hae-Jin Lee.
1 Tablespoon vegetable oil (sesame is good, as is coconut)
1 onion, chopped
4 oz of chopped pork loin, 1 package of tofu cubed, or 2 eggs
1 more Tablespoon vegetable oil (or more if you need for sticking)
3 cups of cooked rice (brown, white, whatever you have)
2 green onions, chopped
1 cup kimchi with a lot of kimchi liquid
Salt to taste
Heat the oil (depending on the protein, you may need more than one Tablespoon – tofu does not give off it’s own fat). Add the onion and sauté for 3 minutes. Add protein. If you are using pork or tofu, fry it for about 5-8 minutes, until cooked through, and for tofu a little golden. If you are using eggs, scramble the eggs.
Add more oil and then the rice, green onion, kimchi and kimchi liquid and cook until it is all warmed through. Salt to taste and serve hot in bowls. Eat with your fingers wrapped around the bowl and maybe some extra kimchi or chili-garlic sauce for the top.
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