Author Archives: healthyai

kimchi recipe

Kimchi Recipe

21st June 2017

kimchi recipe
Ingredients:
2 heads of napa cabbage
1 cup table salt
10 cups water
7 Tbsp fish sauce
1 1/4 cup crushed Korean pepper
8 green onions (chopped into 2 inch pieces)
6 Tbsp garlic paste
6 Tbsp ginger paste
1/2 onion, chopped
1 fuji apple (peeled seeded and chopped)
4 Tbsp sugar

Instructions:

  1. Wash napa cabbage and chop into bite-sized pieces. Put chopped cabbage pieces into either very large bowl or several gallon-sized ziploc bags.
  2. Massage salt into the cabbage and pour water into salted cabbage bowl or distribute among bags. Let rest for 2 hours.
  3. Combine fish sauce, Korean pepper, green onions, garlic paste, ginger paste, onion, apple, and sugar in food processor. Blend until all items are finely chopped.
  4. After 2 hours, rinse cabbage in cold water 5 times. This will get rid of a majority of the salt. Strain as much water as possible from cabbage.
  5. Place cabbage in large bowl and massage (I like to wear gloves to protect my hands, but it’s not totally necessary) spice mix into the strained cabbage.
  6. Put spicy cabbage mix into glass jars and refrigerate.
  7. Enjoy!

Kimchi will last several months if kept refrigerated. The longer it sits, the more probiotic bacteria will thrive. It will become more sour (kind of like sauerkraut) but definitely delicious. I like to use sour kimchi in cooked dishes like fried rice, soups, and stews. I’m not Korean, but I have eaten a LOT of kimchi. This recipe may not be totally authentic, but it is really tasty. It doesn’t have shellfish (my husband is allergic) and if you wanted, you could use coconut aminos or soy sauce to amp up the umami flavor to make it vegetarian/vegan. This is a variation on the very first kimchi recipe I tried. But this one does not have daikon radish because I live in an area that doesn’t have daikon readily available.

Blueberry Picking at Morning Belle Farms

14th June 2017

For Mother’s Day, I asked to go blueberry picking. I’ve never lived in a place that had blueberry farms (to my knowledge) and it seemed like a really fun activity. It was actually quite hilarious. He couldn’t pick (and eat) them fast enough! It’s really fun sharing these moments with my little family. I love finding these new spots to enjoy and start new traditions. Plus, going to these locations is a great way to teach kids where their food comes from, while supporting local farms and small businesses. We definitely appreciate all of the work the growers do to pick these little, delicious berries.

Morning Belle Farms is located pretty close to the Georgia-Florida state line. This is the website here: https://www.morningbellefarms.com/

I highly advise wearing lots of sunscreen and bringing hats.

They have a lovely little stand with t-shirts and some preserves and honey. If your child (and you!) enjoy blueberries as much as we do, we highly recommend this for a fun trip! Enjoy!

 

Beet Smoothie Recipe

1st May 2017

beet smoothie

We love smoothies! They’re delicious, full of vitamins and minerals, and a sneaky way to get my toddler to get in his daily fruits and veggies (he won’t eat anything green unless it’s a pickle). We went to our local farmers’ market in Port Royal, SC and found some fresh beets to put in our smoothie. Beets are super underrated! They’re a good source of folate, vitamin A, vitamin C,  magnesium, calcium, manganese, and other vitamins and minerals. They’re so versatile and sooo delicious. Plus, who couldn’t love that wonderful dark pink color?! Anyways, here’s a quick video with a quick and easy beet smoothie. If you’re not too keen on videos, just scroll down and the recipe is there too. Enjoy!

Beet Smoothie

  • 1 cup baby spinach (we buy our fresh spinach in bulk and freeze it)
  • 1 small beet cubed
  • 2 chunks ginger sliced
  • 1.5 bananas
  • 1 cup strawberries
  • water, juice, or coconut water

Put all ingredients into blender and add water, juice, or coconut water. Blend under you reach desired consistency (I blend until the bananas are completely unrecognizable because I can’t stand the texture). Pour into glass and enjoy!

PS: With any fruit/veggie smoothie, if left for a while, separation is completely normal. Just give it a quick shake or stir, and it will go back to the right consistency.

 

 

 

 

 

delicious beet smoothie recipe

Carrot Ginger Salad Dressing Recipe

25th April 2017

carrot ginger salad dressing recipe

I love salads. I can honestly eat a salad a day and totally not get tired of eating them. However, I know everyone is not like this but would like to eat a salad every now and then. Enter the Carrot Ginger dressing. Okay, I have to admit, this isn’t the prettiest food picture. But, hear me out. This salad dressing is REALLY delicious. Like, you want to slather this on everything delicious. We ate this on the side of a steak and totally dipped the steak in the extra dressing. Plus, the dressing is practically a salad in and of itself and it’s crazy easy to make. It’s my go-to salad for weekdays when I can’t think of a good side dish (and I have extra salad in my fridge).

Carrot Ginger Salad Dressing

1 cup vegetable oil
12 cup sweetened/seasoned rice vinegar
14 cup soy sauce
1 tbsp. finely grated ginger (or the same amount of ginger paste to save time)
2 medium carrots peeled and chopped
12 medium yellow onion chopped
Pinch of sugar (to taste)
Sea salt and freshly ground black pepper, to taste
Soak chopped onions in ice water for 10 minutes. Do not skip this step if you don’t want really onion-y dressing. Take onions out of the ice water after the 10 minutes and combine all ingredients in a blender or food processor. Season with salt and pepper. You can keep the unused dressing in an airtight container in the fridge for 1-2 weeks. Shake before use. Enjoy!
Sidenote: You could probably make this paleo by subbing the rice wine vinegar with regular white vinegar, the vegetable oil for olive oil, the sugar for honey, and the soy sauce for temari. It will probably be pretty delicious, but not the same.

South Carolina Travel Vlog: Summerville

22nd February 2017

A couple of weekends ago, we went to Summerville, SC. It’s just a little south of Charleston and such a fun, quaint area to explore. There’s great food, fun museums, historic homes, and a wonderful downtown area. During the warmer months, there’s a farmers’ market on Saturday’s. Every time we’ve stopped there, we’ve also met really sweet people. It’s a great place to spend an afternoon or longer!

Starting an Urban Garden

4th February 2017

Last year was the first successful home garden experience for us. Our little garden yielded so many cucumbers that made enough pickles to last us until this year. We also had more shishito peppers and okra than we knew what to do with (actually, we ate all of them). Every morning, the husband and our toddler would go out and pick out little veggies. It was suuuuper cute. I’m mushy over this kind of stuff.

Anyways, we mostly bought our vegetable plants from our local hardware store, but this year we decided to grow them mostly from seeds. They’ve been doing quite well and I’m pretty obsessed with watching their progress. We have about 20 varieties of seeds. A majority of them are doing well, but my Chinese chives (nira) and bittermelon (goya) seeds haven’t sprouted at all. I’ve planted more and I’m hoping that they’ll eventually surprise me. This is the type of surprise I can really get behind!

While I was planting the seeds on our back porch, the toddler was working on a fun bean sorting activity I found on Pinterest. Thanks Pinterest! It totally kept him busy the entire time.

 

Do you have any tips for starting your garden from seeds?