No such thing as leftovers

Dr. Tae Yun Kim has been very strong about treating food right and to not abuse it – this means not letting it sit in the refrigerator until it goes bad.  It means you only cook as much as you and those eating with you can eat.  It’s ok to have enough for next day’s lunch, but no out and out leftovers.  It means keeping the kitchen very clean too!

Dr. Kim also wants us to develop and use our creativity.  Sometimes that’s not as easy as it seems.  I mean, what do you do with too much yeast dough?  There is only so much bread I want to make and freeze, because if I make it, I will eat it, right?

First I want to acknowledge the source of my gluten-free yeast doughs.  Shirley of gluten-free Easily has these fantastic roundups, and one of my very favorite ones are her bread roundups.  Click here for one of them.

Since I usually make at least a double batch, sometimes I need another creative use for what might be too much.

All the veggies and herbs came from Dr. Kim’s garden

Pizza is of course always a good choice and I cannot tell you how often I have used “Pizza dough” that started out as something entirely different.

I have also made peach or apple cinnamon buns and they are wonderful even made out of bread dough!

Lastly, if you don’t mind carefully rolling out whatever dough you have, go ahead and improvise an apple strudel, where the filling is peeled and chopped apples, with a generous dose of chopped walnuts, 1/2 cup sugar and a lot of cinnamon, also a couple of tablespoons of starch for every couple of cups of apples.  Let rise for 45 minutes to an hour and bake at 350 for about the same time – check frequently!

Not the most beautiful, but certainly one of the best ones!

And there you have it!  Of course, bread sticks, bread sticks with cheese….and a lot more can be made as well!  Have fun, get creative and know there is no such thing as a failure!

 

 

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Any time apple smoothie

Dr. Tae Yun Kim’s apple trees have been producing like crazy this year!  They are wonderfully sweet, juicy, crisp apples that stand well on their own, and are fabulous in apple sauce, apple pie, coffee cakes and such.

Now that the nice fall temperatures have been taking a break and scorching heat is upon us once more, Dr. Tae Yun Kim has come up with this new, and most fabulously refreshing drink, that will make you think you are having liquid, chilled apple pie, except better, and all healthy and good for you!

Here is what you do (after you picked the apples):

Into the blender container, put the following:

1/8 – 1/4 cup nuts – we use a good mixture of almonds, cashew nuts, pistachios, pine nuts and sometimes peanuts – feel free to use whatever you like, and can tolerate.  We use the same mixture used here.   If you cannot have nuts, we have successfully used all natural, gluten free protein powder

1/2 – 1 cup ice cubes

sprinkle of cinnamon or apple pie spice

2-3 apples, peeled (you can leave the peel on if you prefer)

depending on the sweetness of your apples, add maple syrup to your liking – you can use any sweetener you like, but we love the flavor, and love knowing it is all natural, pretty much straight out of the tree

add chilled water (although coconut milk also works well) – enough to the consistency of your liking – we typically make it more into a cold drink, but enjoy it as smoothie as well

And there you have it!  Enjoy and get energized!

And as an extra bonus, do check out the story of the apple farmers in Dr. Tae Yun Kim’s book, “The Silent Master,” starting on page 127.  You will love it!

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