Tag Archives | napa cabbage

Steamed Garlic & Chili Cabbage

Published on in Keto-friendly, Main course, Snack By |
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The last time I was in New York City was also my first time ever. It was shortly after my Mom passed away and it had been her wish that the whole family go as sort of a celebration of her life. With 11 of us, including 2 babies, it took a great deal of organizing, back and forth emails, and reservations, navigating tastes, dress code, high chair availability, location proximity to hotel/show etc. It was really fun and memorable, but emotional for all of us and overall pretty stressful.

Steamed Chili and Garlic Cabbage

This past weekend we took another shot at it with no babies (except for the one rutabaga-sized stowaway in my belly), no boys, no reservations and no plans whatsoever. My three sisters and I were met by spring-like warmth, blue skies, a surprisingly well-located hotel and no pressure to see or do anything at all.

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BLT Wedge Salad

Published on in Greens, Legumes, Main course, Raw, Salad, Salad dressing, Seeds By |
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Yes, the B stands for bacon, but it’s not real bacon (it looks like it though, doesn’t it!?) It’s sneaky, equally addictive bacon made from portobello mushrooms and some fancy spice work.

Now that we have that out of the way, hello! I was thinking about BLT sandwiches last week, and really just how great they are. Salty, crisp bacon, creamy mayo, tart/sweet tomato, fresh lettuce –a classic combo of greatness.

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Kimchi, the Crushing-Cancer Way

Published on in Condiment, Fermented, Keto-friendly, Nightshade-free By |
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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?!

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.

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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Gado Gado Salad with Sunflower Seed Sauce & Quinoa

Published on in Freeze-able, Grains, Legumes, Main course, Nightshade-free, Salad, Seeds By |
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I spend a lot of time thinking about how to encourage people (trick people into?) eating more vegetables. It is just too easy to become bored with ‘salad’ or to eat the same convenient veggies all of the time until we can’t bring ourselves to eat them anymore. If we keep them fresh and interesting, eating more vegetables and an a greater variety of them will not feel like a chore.

Gado-gado literally translates to mix-mix but it may as well translate to ‘this peanut sauce is going to trick you into eating aaaaaalll these veggies’, because that is what happens every time. In my experience, pour on a warm, delicious sauce, bonus if it is Indonesian, and whatever it is mix-mixed with will get eaten.

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