Kimchi on everything

 

Hello

Have i told you how much i love kimchi. Kimchi and i go way way back. I must admit though that i was very scared of making my own kimchi, as i was scared of contamination and explosions- I know i am a little dramatic.

All things aside my kimchi turned out great and it was delicious. So here is the recipe that i used that i got off the kitchn.

However i did twerk up the recipe and added 1 tablespoon of Sea Salt and 1 cup of water, before letting the kimchi rest for 1 week. After 1 week i placed the kimchi in the fridge and waited 5 days after that i burst that jar open with a POP and then nomnonom.

Ingredients

  • 1 medium head (2 pounds) napa cabbage
  • 1/4 cup sea salt or kosher salt
  • Water to soak the Napa Cabbage in

For the Paste

  • 1 Tablespoon of grated garlic
  • 1 Tablespoon of ginger
  • 1  teaspoon of sugar
  • 3 Tablespoons of korean chilli powder ( In Berlin you can get it at Vihn Loi)
  • 3 Tablespoons of Water
  • 1 Small Daikon radish peeled and cut into match sticks
  • half a leek cut into circles ( you can also use spring onions)

Finishing Touch

  • 1 Cup of water
  • 1 tablespoon of water

 

Special Equipment:

Airtight seal able jar -I used this  one

Method:

  1. Cut the Cabbage in half l remove the cores and then chop medium sized strips.
  2. Salt the Cabbage, place the cabbage in a big bowl and pour in the salt massage it in well, you can use gloves here but that is purely optional just make sure your hands and nails are clean. The cabbage should start to soften once it has slightly softened add water the water should be enough to cover all of the cabbage. Cover the bowl with a chopping board and place a heavy book or canned goods on top. Let it stand for 2 hours.
  3. Meanwhile make the spicy Paste. In a small bowl mix together the garlic, ginger, sugar, chilli powder and water. Set aside.
  4. Rinse the Cabbage and wash and drain with cold water 3 times. Give the cabbage a good squeeze and drain out all the water. Towel dry the bowl and place the bowl and place the cabbage back in the bowl.
  5. Add in the paste, leek and daikon raddish. Mix everything well together, again use your hands however this time it is more advisable to wear gloves as the chilli could irritate your skin and the garlic smell may take longer to get rid of off your hands. However this is entirely up to you!  Make sure its all mixed together well.
  6. Place the mix in the jar add in 1 tbsp of salt and one cup of water, shut the jar and let the magic happen. Let it ferment at room temperature for 1 to 5 days. I let it ferment for 1 week and then placed it in the fridge and let it stand for another 5 days after that i popped it open.
  7. Check on your kimchi daily- Avoid opening the lid too often though. If anything looks off just write me or if you think something has gone wrong don’t risk  getting sick, dispose of it! Always trust your gut feeling. Taste the kimchi if it is to your liking you can eat it at an earlier stage as well, however please use a clean fork and do not use the same fork once it has been in your mouth to avoid contamination.

IMG_4336

 

once my kimchi was done i ate it with everything ( as pictured above on top of my lentil pommegranate salad) . Kimchi also tastes great with a simple bowl of rice, quinoa or what have you. Kimchi Good!

 

Here are a few links to a blogpost that i read about the benefits of fermented foods. Sauerkraut i am coming for you next!

 

http://www.mindbodygreen.com/0-5711/Why-Im-Krazy-for-Kimchee.html

http://www.mindbodygreen.com/0-14758/why-fermented-foods-are-good-for-weight-loss-mood-glowing-skin.html

http://www.mindbodygreen.com/0-24066/the-best-foods-supplements-for-a-healthy-gut-a-doctor-explains.html

 

 

 

 

Simple vanilla Chia Pud

 

So i am one of those people that get very very very happy when i have prepped all my food a night before for the next  day. As this means that i can sleep longer in the mornings and that i do not have to make so called “convenient” not so nutritious food choices at university or on the go.

This recipe is super easy and so delicious and can be made a up-to 3 nights ahead. It is delicious and tastes so good and can easily be transported in a small glass jar. For this chia pudding i usually use tomato paste jar that is empty and clean, i find that reusing jars is such a nice way to store your spices and make your pantry look nice. At the same time you can use your jars to store your food like a lunch box or in my case like a “break jar” or “lunch jar”.

Ingredients:

6 Tbsp of Chia seeds

1 Tbsp of Oats

1/2 Vanilla bean

10 Tbsp almond milk

half a frozen banana cut up in chunks ( if you do not have frozen bananas in the fridge on standby at all times for nicecream emergencies, just use a regular banana)

handful of cacao nibs

pinch of Ceylon cinnamon (optional)

handful of hemp seeds (Optional)

Method:

Mix all the ingredien
ts together thoroughly. Really stir it all together or else the pudding won’t be pudding like but instead will be dry and not so great. Once you have mixed everything well together seal well and store in the fridge overnight.

Yum in the Tum!

P.s if you like it on the sweet side feel free to add in some agave or maple. Use berries instead of banana or use both. As always this should serve as an idea take it and make it to your liking.

I enjoyed the pictured chia pudding on a beautiful  wooden bench enjoying the last rays of light for that day.

Simply Good: Cauliflower-rice fry

This is part of a series of recipes that are easy and very simple to make. They are also inexpensive, full of nutrients and delicious.

I constantly hear from people that they do not have time to make a meal for themselves and that a quick fix is all that they want ( by quick fix they mean a sandwich with some processed topping or a bar of chocolate) . I think that this is a false approach, i think that we should make the time to prepare meals for ourselves of course we do not need to spend hours and hours in the kitchen ( unless you like that) however i do think that we should cook for ourselves its an act of self love and in order for you to do all the things that are eating your time you need to fuel yourself properly first.

This recipe is easy and full of nutrients as it is made up veggies and some more veggies.

Ingredients:


Vegetables

1 1/2 cup of cauliflower florets ( ‘Rice’)

1 celery stalk

1/2 cup of leek

2 Carrots chopped

crushed garlic (optional)

some chopped parsley

half  a red paprika

squeeze of lemon juice


Spices

**1/2 tsp of red ras al hanout spice ( or any other spice that you like you can get creative here)

1/2 teaspoon of paprika

pinch of cayenne pepper


Oil

1/2 tsp Coconut oil


Other things

1tbsp of tomato puree

1 tsp of Miso red paste

1 cup of water

Tahini ( optional)


Method:

Start by chopping up the cauliflower into very small pieces. If you have a food processor than place the florets in there and chop them to a rice consistency.

Place a pan on a medium high stove top and add in the oil.

Place the leek, celery and garlic into the pan and Saute for 1 minute.

Add in the cauliflower followed by the carrots and the spices and cook for 3 minutes constantly tossing everything together to avoid the veggies from getting burnt.

Place in the Miso  and tomato puree, mix eveything well. Add the water and reduce the heat and let it simmer for 5 minutes.

cook to a consistency that you prefer i do not like overcooked veggies so 5 minutes is enough for me.

serve with a squeeze of lemon juice, parsley, a dub of tahini and some freshly raw chopped up paprika.

 

Make your on Chocolate : Raw Chocolate barks

 

I sprinkeled some lacuma powder and aronia powder it added so much flavor.
I sprinkled some lacuma powder and aronia powder it added so much flavor.

So seeing that it is getting colder here in these parts of the world and soon there will be Christmas and hot cups of cacao and lots and lots of chocolate. I have decided to make some chocolate myself, it is much better than all that stuff you can buy in the supermarkets and it is cheaper than buying that fancy expensive chocolate and  it tastes amazing. Its also super easy to make. Less processed, vegan, refined sugar free, nourishing full of antioxidants and vitamins… the list of the goodness of making your own chocolate is endless. Make these for your friends and family, gift them, share them eat them and feel good.

 

Ingredients:

1/2 cup of melted coconut oil

1/2 cup of cacao

3 tablespoons of rice syrup or maple syrup

Method:

Mix all the ingredients in a bowl, if the mix is too liquidy add more cacao if its too dry please add more coconut oil. mix it well it should be moldable pour on parchment paper and shape like a chocolate bar-make it which ever size you want really. Place in the freezer once it has firmed up remove from the freezer and let it sit outside for 20 minutes now cut it into barks and place in a container and keep cool, or wrap them and gift them.

I made one bar with raisins and walnuts and sprinkled some lacuma and aronia powder on top before freezing which made the chocolate really delicious and gave it a sweet rich taste. The second bar i made peanut butter with pecans which was also delicious, i just added a teaspoon of Peanut butter into the wet mixture and sprinkled some pecans on top before freezing.

Optional:

1.Add in nuts to batter

or

2.top with nuts and then place in the freezer

or

3. Add raisins

or

4.Mix in peanut butter in the mix

or

5.Mix in hemp seeds

or

6. lavender

or

7. Cardamom seeds

The possibilities are really endless, i have decided to share a video by Taline Gabriel as she illustrates really well how to mix the mixture to make the chocolate.

http://https://youtu.be/2XRbeRtWbRE

In a Banana Bread life is sweet. My TOP 3 Recipes.

 

So it has been 1 month since i last blogged. I am sorry for the missing in action, action. Its a failure of time management on my part honestly, however here i am now my friends. I come bearing banana bread recipes.

Banana Bread is really a magical thing so many good memories and things have happened in my life which can all be traced back to banana bread. I have met and had awesome conversations with people all because of banana bread seriously its magic if its mixed up and done right.

Banana bread for me needs to be simple, fast and easy to prepare. I think everybody can make banana bread and share it with people, its not difficult at all trust me! it is also a great thing as it does not require fancy ingredients and is free from sugar and from gluten ( well the banana bread i make is). I have tried several recipes and i have come up with three recipes that never ever fail so here they are.

 

Recipe 1.

Gluten Free Date Sweet Banana Bread

This recipe is one of the first banana breads i made. I must admit that the original recipe was not vegan however once i became vegan i realised that i needed to vegan this recipe up. I have one of the best memories with this recipe, i had my first kiss with my boyfriend because we couldn’t go out as I had just placed the banana bread in the oven when he asked me to meet me. So i told him to come over instead and the rest is history.

Recipe adapted from Laura in the Kitchen

Ingredients:
2-1/4 cups Oat Flour
4 Ripe Bananas, mashed
1 cup Dates, pitted and chopped
1 tsp Baking Powder
1/2 tsp Baking Soda
1/2 tsp Salt
1/2 tsp Ground Cinnamon
1 tsp Vanilla Extract
1/4 cup Unsweetened Apple Sauce
3 Tbsp melted coconut oil
1/4 cup Unsweetened Almond Milk

Method:

Preheat oven to 176 degrees celsius.

In a large bowl mix together all the dry ingredients.

Toss in the chopped up dates.

In another bowl mix up all the wet ingredients.

Now pour the wet ingredients into the flour mix and stir well.

Line a loaf pan with parchment paper and pour in the mixture.

**If you want you can chop up a banana in to slices and place them on top of your bread. This is purely for optical reasons as it will look nice**

Bake for 1 hour and 15 minutes

let it cool for a while before serving did someone say Peanut butter!

Recipe 2:  Taline Gabriels Banana Bread

Sadly i do not have the rights to share this recipe since it is not my own recipe. However i would recommend all of you to check out Taline Gabriel’s Hippielaneapp. This is an amazing app ( FYI this is not a paid promotion or some rubbish like that), I only promote things that i personally also use and have bought with my few student budget pennies. I would recommend this app to anyone who wants to try making their own vegan, raw, gluten free and refined sugar free treats. She has some real awesome and simple recipes. On her website there are a few free recipes that one can test out before deciding to download her app. Her banana bread recipe is gluten free and i made it because a housemate of mine is glutenfree and i wanted to bake something healthy that all my housemates could enjoy and then i tried her recipe and everybody loved it. We have all made this banana bread several times again in the house and it always tasted awesome.

j
Image is from the hippielaneapp. not my image.

Recipe 3: Super Simple Banana Bread

This is a recipe that i came up with when i was broke( which is usually towards the end of the month, student problems!) but i still wanted to make banana bread i had just written my last exam and wanted to spread the love and joy. I had four ripe bananas and lotsa oats so i went ahead and came up with this super easy recipe which was inspired by a banana bread that a friend had made and brought over a week prior. His banana bread was awesome ( sadly i do not have the recipe…YET).

Ingredients:

3 Cups of Oats flour ( place oats in a food processor and voila)

3 mashed bananas, chop up the fourth one and keep aside

1/2 cup of rice syrup

1 cup of plantbased milk

1 tsp of cinnamon

2 tsp of baking powder

1 cup of chopped up walnuts and pecans

Method:

Preheat oven to 160 degree celsius.

add all you dry ingredients in a bowl and mix.

mix all your wet ingredients in a separate bowl first and then add to the flour mix. Fold in half a cup of the nut mix.

line a loaf pan with baking paper and pour in the mixture. place the chopped banana pieces neatly on top and sprinkle the remaining nuts on top.

put in the oven and bake for 1 hour or until the fork comes out clean 🙂

Nomnom!!!