Why do root vegetables like rutabagas get a bad rap? They’re nutritious, tasty, and, properly stored, can stay edible for a long time. It must have something to do with their plain appearance – no flash, no glitz, just “what you see is what you get”. And, because I like their lack of pretense (and their flavor), I’m making them into a probiotic delight. Join me on this kimchi-making journey!
Tag: Healthy Eating
Farm Ferments: Kefir Cream
Do you enjoy the super-rich creaminess of (dairy) whipped cream? How about the gut-pleasing goodness of probiotics? Well, you’re in luck – the two come together in delicious kefir cream!
Slow Food: Marvelous Mulligatawny Stew
Food is often evocative of memories – and a hot, spicy bowl of mulligatawny stew will always remind me of my friend Sarah. We worked together and became fast friends, and she will always remain, in my memory, one of the kindest people I’ve known. From the first time I tried this dish, the assertiveness of curry juxtaposed with the sweetness of tart apple and raisins made it unforgettable.
Fall Flavors: Muesli Spice Muffins
These Muesli Spice muffins have just the right combination of wholesome goodness and toothsome texture; if you like whole grain muesli, you’ll enjoy these!
Farm Ferments: Just A Small Jar Of Kkakdugi (깍두기 , Korean Radish Kimchi)
I typically make two quart jars of my favorite kimchi, kkakdugi, at a time. The last time I did, though, the second jar became a bit too fermented (it gets very soft and loses that radish crunchiness I like) for my taste. With a lonely, soon-to-be-rubbery daikon in the crisper drawer, it simply made sense to make a small batch of this spicy probiotic condiment.
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Meatless Eats: Vegan “Egg” Salad Wraps
Looking for a vegan alternative to egg salad? This recipe uses organic extra firm tofu to create a very convincing “eggy” base, with lots of protein and a dash of powerhouse turmeric.