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Kale Salad with Pecan Parmesan

This is a recipe I got from a friend. I adjusted some of the ingredients and instead of using Dinosaur Kale, I used three different types of kale: curly kale, swedish kale, and purple kale (harvest from our spring garden this year). My family likes it, so I thought of sharing it with you all.

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KALE SALAD WITH PECAN PARMESAN

Classification: Vegan
Good Source of fiber, protien, vitamins A to Z, and minerals

INGREDIENTS:

kale – 8 cups, finely chopped (2 medium bunches, de-stemmed)

garlic cloves – 3 to 5 large garlic cloves

fresh lemon juice – 1/2 cup

salt – 1/4 teaspoon or more to taste

pepper – 1/4 tsp (optional)

dried cranberries – 1 to 2 cups for garnish

 

Pecan parmesan Ingredients:

roasted pecan (nuts) – 1 to 2 cups

nutritional yeast – 2 tablespoons

olive oil – 3 tablespoons

salt – 1/4 teaspoon or more to taste

Preparation:

  1. Roast pecans in 300*F oven (150*c), for 8 to 10 minutes until fragrant of lightly brown.
  2. Wash and drain kale greens thoroughly. Remove stems and chop leaves really fine.

Dressing preparation:

  1. In a processor (or a blender) , process garlic until minced. Add lemon, oil, salt and pepper. Process to mix. Adjust ingredients to taste.
  2. Pour dressing onto chopped kale greens, and toss until kale is well-coated.

Pecan parmesan Preparation:

  1. In a clean processor, process pecan until they are crumble size (pea-size).
  2. Add nutritional yeast, oil and salt. process until it’s a course crumb –not powder.

Sprinkle pecan parmesan all over kale. Garnish with dried cranberries. Enjoy your healthy, yummy Kale salad!

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4th of July Bread :USA Flag

Having this edible USA flag at our breakfast table this morning was a simple delight; reminding us that today is the US Independence Day. This is a copied idea from someone who posted some 4th of July edible ideas  (I don’t recall where and when I got it). Anyway, our warm greetings to all Americans  outhere, from my family to yours! Godbless the US of A!

4th of July Bread :USA Flag

Classification: Vegetarian

Good source of fiber, carbohydrates

 

INGREDIENTS:

wheat bread (any sliced bread would do)

yogurt fruit dip or any spread that is creamy-white (cream cheese or bread spread)

raspberry cherry rhubarb jam (any red colored jelly would work)

fresh blueberries

 

PREPARATION:

  1. Toast bread. Spread yugort dip or cream cheese on top evenly.
  2. Using an icing/frosting pen make straight red stripes on top of white bread spread carefully. Spare the top left part of the bread for bluberries (resembling stars effects)
  3. Arrange bluberries on the top left. Enjoy a different look of your 4th of July bread!

 

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Green Vegetables :Juice Preservation

This year we have abundant green vegetables in our garden. We planted three types of Kale, lettuce, and Swiss Chard.  We eat a lot of salad, we mix it in stir-fry, we steam-cook, and we did some juicing, too. We got too much that we have to save them for later use. I froze some greens (after blanching it),  and saved some green juice as well. Nothing special, but I am sharing this DIY  food preservation with you.  Frozen Kale greens (juice) come handy whenever you want it in your smoothie or fresh juice.

 

KALE GREEN JUICE :FROZEN

Classification: Vegan

Good source of fiber, vitamins and minerals, alkaline

INGREDIENTS:

Kale greens or mixed green vegetables (fresh)

WHAT YOU NEED:

Juicer set

Wraps, small containers, or ice cube tray for freezing.

Note: The ice candy/popsicle plastic wraps I used you can buy online or at an Asian market.

PREPARATION:

1. Wash Kale greens throughly. Check for bugs and bad spots.

2. Process in a juicer; stems and leaves. (Follow juicer instructions carefuly.)

3. Put the processed juice in a wrap or mold. Secure lids or packs.

4. Place packed Kale juice in a freezer.

Frozen Kale juice should be ready after 8 hours in the freezer. Mix it in fresh juice, smoothie. Keeps your drinks cool, too! Enjoy, and stay healthy!

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pak choi kimchi (2)

Pak Choi Kimchi :Korean Side Dish

Kimchi also spelled kimchee or gimchi, is a traditional fermented Korean Side dish made of vegetables with a variety of seasonings. In traditional preparation, kimchi was stored underground in jars to keep cool during the summer months and unfrozen during the winter months. There are hundreds of varieties of kimchi made from napa cabbage, scallion, radish, or cucumber as a main ingredient. -Excerpt from Wikipedia.

In this recipe I used Pak Choi (or Bok Choi) vegetables. Pak Choi is a type of Chinese cabbage with a smooth, dark green leaf blades. Is it popular in Southern China and Southeast Asia. This savory vegetable is typically used in salad, soup, or stir-fry. I must not forget to mention that the Pak Choi’s I used in making this kimchi are from our garden!🙂 I consider this recipe as a basic Kimchi recipe.

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Pak Choi Kimchi :Korean Side Dish
Classification: Vegetarian

Good source of: Vitamin A, Vitamin C, fiber, and probiotics

Ingredients:

pak choi – 4 cups (stalks) quarter length cut, 4 cups (leaves) strips cut
garlic cloves – 5 pieces, minced
ginger root – 3 inch size, (about 2 tablespoon when minced)
chili flakes – 1 to 2 teaspoons (you can also use chili pepper powder, or hot pepper paste)
green onions or scallion, – 3 stalks (green onions) or 1 big piece (scallion), quarter length cut
soy sauce – 2 tablespoons
rice vinegar – 2 tablespoons
salt – 2 teaspoons
sugar – 1 tablespoon
sesame seeds, roasted – 2 tablespoons (optional, you can also use ground almond nuts)
honey – 1 tablespoon

Preparation:

1. In a big stainless or glass bowl place cut pak choi. Sprinkle 2 teaspoon salt and mix together. Let it sit for about 30 minutes until leaves are wilted.

2. Add the rest of the ingredients using hands or with mixing spoons. Note: Spicy-ness varies depending on the amount of  chili pepper flakes, hot pepper paste, or hot pepper powder you put. Adjust it according to your level of (heat) tolerance.🙂

3. Put kimchi mixture in a glass jar (canning jar). Make sure leaves and stalks are packed tightly before pouring the remaining sauce into the jar. Let it sit at room temperature overnight for initial fermentation, then keep refrigerated afterwards.

Enjoy Pak Choi Kimchi as an appetizer, or as a side dish.🙂

 

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Pak Choi vegetables

 

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Pak Choi Kimchi

 

 

 

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5-Ingredient Natural Antibiotic and Immune Booster

Nobody wants to get sick, and nobody really likes the taste of over-the-counter medicine.  We know that a healthy body and a strong immune system keeps one from getting sick. Fortunately, nature has so many excellent source of natural antibiotics and immune booster that can be found in fresh fruits and vegetables. We must remember that along with eating healthy food, it is also important to have a restful sleep at night, good physical activities, fresh air, and lots of fresh water intake to keep our bodies and immune system healthy and strong.

The natural antibiotic and immune booster recipe below is a simple one. You can add more to it to make the concoction stronger and more potent. Suggested ingredients to add: fresh ginger root, turmeric powder, cranberries (or other berries pure juice), honey.

5-INGREDIENT NATURAL ANTIBIOTIC AND IMMUNE BOOSTER

Classification: Vegan

Good source of:  vitamins A-Z and minerals, antibacterial properties, fiber

Ingredients:

Grapefruit – 1 large piece

Orange – 2 pieces

Lemon – 1 piece

Garlic – 1 whole bulb

Onion – 1 medium piece

 

Preparation:

1. Squeeze out juices of grapefruit, oranges, and lemon, and place it in a (canning) jar container with a lid.

2.Mince garlic and onion finely, and process in a blender half a portion of each and 1 cup of squeezed juice for about 1 minute or until it is well blended.

3. Put the remaining half (finely minced garlic & onion) ingredients into the jar, and add the blended ingredients together. Let the mixture sit for  about 7 hours or overnight. Keeps best when refrigerated.

Note: Taste and strength vary depending on the amount of ingredients added. Pulp in the mixture may be taken by adults as well for extra potency and fiber. Children may want the liquid only.

Organic dozage: Child daily supplement – 2 tablespoonfuls twice a day.  Sick child-3 tablespoonfuls, three times a day. Adult daily supplement – 3 spoonfuls twice a day. Sick adult – 5 tablespoonfuls to 1/3 cup, three times a day or as often as you want.

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Grow Your Own Edible Microplants :Lentil Sprouts

LENTILS SPROUTS

Classification: Vegan
Good Source of: phytochemicals, vitamins, minerals, bioflavanoids, proteins, amino acids, essential fatty acids, enzymes, coenzymes, and fiber

We all know that green and leafy vegetables are high in vitamins and minerals essential for our overall health. Sprouts (also classified as micro-plants) are related to leafy vegetables, they provide a much higher level of nutrients than other foods. Each sprout consist of rich and healthy enzymes essential for the little plant’s (and human) growth. According to experts there are about 100 times enzymes in sprouts than uncooked fruits and vegetables. Enzymes are special types of proteins that act as catalysts for all our body’s functions.

Microplants come in different forms and colors, harvested from both land and sea, and nutritionally they are excellent source of two important phytochemicals, the chlorophyll and lycopene. These super powerful nutrients support our body’s ability to detoxify heavy metals and other toxins, and they are loaded with nutrients to boost our natural immunity to disease.

In countries where there are four seasons, it is a challenge to have fresh green leafy vegetables year-round because especially in winter time. Special planting techniques such as using low and high tunnel greenhouses must be used to ensure that vegetables thrive during freezing temperature.  But what if you don’t have a space to make a garden and put a greenhouse? Indoor seeds sprouting is one of the best ways you can do. Why not give this easy and simple method a try? It is cheap too.🙂 Check also DIY: Alfalfa Sprouts.

What you’ll need:

1 cup of lentils seeds (you can use alfalfa seeds, mungbeans, or any bean seeds)
water
big bowl or any wide container
hand towel

Preparation:

1. Wash lentils seeds thoroughly. Toss out  bad and discolored seeds.
2. After washing, drain seeds, and soak in 5 cups of  water for 4-5 hours.
3. Rinse twice and drain.
4. Put soaked seeds in a container and cover with a wet hand towel. Make sure that the seeds are completely covered.
5. Place the covered seeds on the kitchen counter or near a kitchen window.
6. Check and rinse lintels seeds every day or every other day to prevent mold growth. Dampen the towel to keep moisture in.  In 5 days you can enjoy your fresh sprouts.

Lentils sprout is perfect for juicing, vegetables salad mix, sandwiches, and soup (do not overcook). You can eat it plain, too. Enjoy!

Note: Don’t wait too long or the stems get tough. The shorter the sprouts the better. You may use a pair of scissors to cut the stems closer to the seeds (if you want to eat it without seeds).  You can cut the micro-plants up to three times as the seeds grow some more sprouts.

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Christmas Tree Bread

Here is something unique to add to your menu this Christmas… An idea  I got from a few recipes I’ve seen online. This is my version — vegan, but not gluten free. If you want to make it using none wheat-based flour, you may use rice flour, buckwheat flour, spelt, garbanzo flour, amaranth flour, barley flour, chia flour,  corn flour, oat flour, to name some of the alternatives. You can add ground flax as a natural binder to  your dough. Or if you don’t want to make the dough, you can buy crescent dough sheet that’s ready to use. Anyway, the process of making it takes time and a bit tricky, but I assure you you’ll have fun! Be creative and enjoy your edible Christmas tree bread.🙂

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CHRISTMAS TREE BREAD

Category: Vegan, non-gluten free

Good source of fiber, protein,

 

Ingredients: Dough

flour – 3 cups all purpose flour (I used 2 C all purpose, 1 C wheat combined)

dry yeast – 3 teaspoon

sugar – 3 teaspoon

salt – 1 teaspoon

warm water – 1 cup

dairy free butter – 1 tablespoon

Preparation: (dough)

You can skip this part if using a store-bought crescent dough sheet.

  1. Combine flour, yeast, sugar, and salt in a mixing bowl.
  2. Pour in a cup of warm water. Mix it well. Add butter into the mixture. If using a bread maker mix it for about 2 minutes or until dough is at right consistency. If kneading by hand, make sure you knead it well enough. Too sticky dough: add a little bit of flour.
  3. When done mixing, rest dough for 10-15 minutes. Wait for it to rise and double its size.While dough is resting, you may start making your stuffing.

 

Ingredients: Stuffing

Spinach (or any greens you like) – 5 cups (chopped) or 1 1/2 pound frozen

onion (diced) – 1/2 cup

non-dairy mozzarella cheese – 1 cup (shredded)
(option) cottage cheese -3/4 cup and  feta cheese 1/3 cup (or a combination)

dried parsley – 1 tablespoon

dried dill leaves – 1/2 teaspoon

black pepper corn – 1/4 teaspoon (optional)

sea salt – to taste

sesame oil (or any cooking oil)- 1 1/2 tablespoon (if only using fresh spinach)

pimiento olives – 1/2 cup thinly sliced for decoration or to mix with stuffing

Note: If other seasoning’s not available, use other other options or just omit it.
Preparation: (stuffing)

1. If using fresh spinach (greens): Sautee onions with sesame oil and spinach in a pan. Use low heat only just to shrink spinach leaves down.

 If using frozen spinach: Thaw out frozen spinach completely. Squeeze and drain excess liquid. No need to sautee. Combine all  ingredients and your stuffing is ready to use.

2. Add cheese and the rest of the ingredients (a little bit of olives, save some for toppings). Mix thoroughly but gently.  Do not cook the mixture. Mixture should be ready in 2 minutes.

 

To form the Christmas tree bread:

1. On a flat, floured surface flatten the bread dough (It is best if you do it on a parchment paper, so it’s easier to transfer the formed dough into the baking pan). Use a rolling pin to make a thin, big, round shape.

2. Using a pizza/rolling cutter (or a table knife), make a light marking  and make a tree-shape like (triangle) in the middle of the dough. Make strips cut on the sides.

3. Put spinach stuffing  on the tree shape dough (but not on strips part).

4. Pull/stretch and gently twist opposite sections of strips to make a band across the tree dough. Make sure both ends are sticking together well.

5. Arrange pimiento olives “decoration” then brush the dough with coconut oil, olive or sesame oil. Bake in a preheated oven at 350 degrees F (175 *C) for 30 minutes.

Sprinkle some shredded cheese on top and… Enjoy your Christmas Tree Bread!