Tag Archives | cruciferous

Fresh Bok Choy Salad with Apple Sesame Dressing

Fresh Bok Choy Salad with Apple Sesame Dressing

Hi! You may (or may not) have noticed we disappeared for a few weeks. My excuse is boring and kind of gross but it feels great to be back, I’ve missed you all.

Fresh Bok Choy Salad with Apple Sesame Dressing

Remember the Game of Thrones Season Finale? It seems like it was a long time ago now. We recorded it because we had people for dinner and then stayed up to watch it after they left. It was past our bedtime (any time after 9pm, these days) so between the two of us falling asleep and rewinding it to re-watch parts, it took us about three hours to watch.

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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.

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Rapini, a Love Story

For reasons that go far beyond the fact that I am currently on a serious kick, let us celebrate rapini. It is also known as broccoli rabe, and is a plant well deserving of two names, as it offers both an abundance of natural beauty and an impressive nutritional profile. You can’t eat tulips, just saying…

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I think of rapini as an adult vegetable, mostly because I didn’t grow up with it, and only truly discovered it when I spent some time working in Toronto where the Italian influence is hot and heavy. I could not get enough of it and always had a big juicy bunch in my fridge, along with some good olive oil, garlic and anchovy paste in a tube for when I got home from work. (In the interest of full disclosure, I may have also folded it into some KD once or twice. I’m not proud if it, I was working with kids).

One of the things I love about this beautiful plant, is what it offers up in terms of variety. From just one vegetable, you get thin, tender stalks, hearty leaves, flavour-absorbing florets, and if you’re lucky, even some flowers. It has a bitter edge (like all good things) and some sweetness too, and needs very little encouragement to shine bright like a diamond.

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