Tag Archives | cabbage

Salad for One with Lemon Hemp Ailoli & Smashed Chickpea Croutons

Salad for One with Lemon Hemp Aioli

When I used to teach regular cooking classes, one of the questions I would get all the time was ‘how do I cook healthy food for one?’ It would come from someone who lived alone or was trying to cook healthier for themselves, while still cooking for their less vegetable-y enthusiastic family.

Crushed Chickpea Croutons

I like to think that if I lived alone I would still cook well for myself, but the truth is, I have gotten home, realized I was solo for the night and had popcorn and Netflix for dinner -I totally get it. It’s way more fun to make fun food when you have someone to share in the excitement of it. The same goes for if you’re making beautiful healthy food that no one else is interested in eating; it makes you less inspired to try new, healthy recipes.

(more…)

Kimchi, the Crushing-Cancer Way

I had a dream the other night that I smelled like old cabbage and everyone around me was too polite to say anything. I have been spending a lot of around fermenting cabbage lately… So far nobody has been bold enough to tell me that I smell like sauerkraut, but clearly my subconscious thinks I might. Oh god, DO I?!

Cancer-Crushing Kimchi

At least I am on trend. Home fermentation projects are picking up steam, which is great news for the world’s intestinal health. Imagine a world where all of our intestinal bacteria was in balance! It could only lead to world peace.

Cancer-Crushing Kimchi

Kimchi, a spicy, more interesting version of naturally fermented sauerkraut, is a Korean staple, and I totally understand why (and that’s before we even get into the health benefits). It is tart, salty, pungent, complex and sooo very addictive. The version that I make is not authentic, as I have kept the ingredients fresh and as local as possible (no rice starch or fish sauce etc) but it is equally delicious and addictive.

(more…)

Fermented Cabbage & Golden Beet Sauerkraut

image

While working in a small upscale French restaurant 10-15 years ago, someone accidentally ordered 4 litres of pre-peeled garlic. It promptly started to go off from a lack of use, and stink up the walk-in, and I remember worrying about the smell attacking the rest of our mise en place and fruit, cheese etc. A fellow cook who I worked with had spent a few years working in South Korea, and she was the only one embracing the fermented garlic cooler-stench wafting around our small kitchen. She had eaten her fill of (intentionally) fermented foods while there, and loved it enough for some rotten garlic in our walk-in to be causing her nostalgia. I found this hilarious yet oddly intriguing at the time, and have never forgotten it. Little did I know….

image

Fermented is now the new green, which is great for people like myself, (enthusiastic, but needs to see it happening to fully understand it, as opposed to reading about it in great black and white detail a trillion times while absorbing nothing) because there are now plenty of colourful pictures and videos out there happily spinning our right-brained minds into action.

(more…)

Wintery Spring Salad

Spring is a funny time of year for food. We start to crave fresher flavours – salads, smoothies and more raw food, even if Mother Nature is telling us not to put away our winter clothes just yet. This salad speaks well to this awkward time of year. It is fresh yet hearty and full of raw, lush winter vegetables, allowing us to curb those spring time cravings and still eat locally.

This combination of vegetables could be thinly sliced or grated to create more of a traditional coleslaw, but I like the chunkier dice and slice, which really makes for a juicier salad (I’m looking at you cabbage!). My Mom was actually the first person I saw do it this way, no kale massage, no small slices or dices, no apologies, just bold, beautiful vegetables, embracing their voluptuous fibers. You can taste the confidence. Not pictured – a sweet bartlett pear to bring out the sweetness in the vegetables, just dice it up and toss it in with the rest.

image

These vegetables vary in colour and pigment, which means that we are getting a large variety of antioxidants from this salad. On top of that, we have the kale and cabbage, both being from the powerful cruciferous family, offering up their mighty I3c (Indole-3-carbinol), crushing cancer like it’s their job.

image

It needs to be properly dressed to come together. This dressing is tart and rich, and it compliments this salad very well. It’s creaminess comes from avocado and soaked cashews (instead of mayo/yoghurt), and it is where the fat comes from too, no need for refined oils (we are all about whole fats whenever possible). Add as much garlic as you are comfortable with, if too much raw garlic makes you feel hung-over (anyone?), just add one small clove and some extra green onions. (more…)