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Archive for the ‘Greens’ Category

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One of my favorite things to do is gather wild vegetables and herbs – and use them.  This time of year offers abundant wild vegetables, and what to me and so many other people looks like just another weed, to Dr. Tae Yun Kim they are very precious foods.  When I am lucky enough to get to accompany her on a wild herb picking adventure, she talks about how when she was little, those herbs saved her life.  If you follow my blog you might remember that when she grew up, she was rejected and abused and eventually abandoned just because she was a girl – and during the time of having to fend for herself she relied on those wild herbs.  Later on, when Dr. Kim was training under a Buddhist monk in the Martial Arts, he passed onto her an amazing treasure of knowledge, not just what you can eat, but how to use all manner of herbs for healing all kinds of conditions.

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In the above basked you can see some herbs that are easily available in most places, such as young dandelion, shepherds purse, purslane and more.  This particular basket includes a few green onions that had gone astray and grown way outside the actual vegetable garden.

In addition to the great taste, wild herbs also help detox your body after winter.

To use them in soup, soak these herbs well in apple cider vinegar for about 10 minutes, change the water, and repeat.  Then chop them up into big pieces, including the roots if you can, and boil until barely tender.

For the soup base, you really can you use any broth you like.  Chicken soup is a great one as is beef.  The most traditional way to eat the herbs is boil them briefly in “bean paste soup” or Deng Jang chigae as it is called in Korean.

Let’s go outside and gather some herbs!  Just be sure you know which ones are edible.

 

 

 

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So yesterday I shared with you a quick and easy, yet tasty and very healthy dish that will help you get back on track after all the Holiday feasts we’ve been having.

cold-noodle-salad

Dr. Tae Yun Kim has many such recipes.  Today, I am sharing another one of her gems.  This is more for hot summer days, but I am thinking, if you are in a cold weather area like I am right now, and look outside and see snow in big piles, maybe you would want to re-created summer in your heart and stomach, and try this delicious beef-noodle salad that is sure to delight your taste buds and make you think of balmy summer afternoons.

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So how do you make this beautiful salad?  Very simple!  If you have some leftover beef roast, or chicken, slice it thinly. If you want to use eggs, boil a couple, peel and quarter.  Cut your veggies and fruits into bite sized pieces, smaller is better – tomatoes, carrots, lettuce, kale, cabbage, cucumbers or any other combination you like.  Add some berries, we had home grown blackberries and strawberries.  But apples, oranges, or pears work well, especially now in the winter when you may not have fresh berries available.

The noodles in the picture are Korean acorn noodles, they are superb with this dish.  Since they are not gluten free, substitute any gluten free pasta, or you can leave it out altogether.  I just happen to think pasta adds nice texture and flavor, and Dr. Tae Yun Kim explains that noodles are a symbol of long life, and who wouldn’t want that?

Now that you have your ingredients ready, make the dressing.  This is pretty spicy, so use as little or as much red pepper and garlic as you need. You start with apple cider vinegar and lemon juice, about 1/4 cup apple cider vinegar and a few Tbsp lemon juice, add a teaspoon toasted, crushed sesame seeds, about a Tbsp raw sugar, red pepper flakes, and a touch of (gluten free) soy sauce , and add a bit of water and some olive oil.  Mix the sauce with the veggies first, then add the meat and the noodles.  Toss well, and put on plates and decorate with the cut up eggs. Enjoy!

Doesn’t that make you feel like digging out your bathing suit and going for a swim?

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2016-02-21 buchu sushi cut

The kitchen is an amazing place.  It can be a warm place for family gatherings, it can be a lab, or simply the best room in the house.  In Great Grandmaster Tae Yun Kim‘s home it’s all of the above!  Not only does she eat the healthiest of foods, but she also makes incredible new food creations that blow the mind!

Great Grandmaster Tae Yun Kim shares that good healthy food shouldn’t just taste good, it should also look good, and it shouldn’t be the same old thing every day, no matter how healthy.

2016-02-21 buchu sushi

That is why she has been creating some pretty amazing things!  Right now, Great Grandmaster Tae Yun Kim is working on a cook book, where she will explain about all aspects of food, even down to the detail of how your attitude while cooking will affect the quality of the food!  She mentions the example of how when you fix dinner as a newly wed or to impress a boy friend – how you will so happily cook and set a delightful dinner table.  On the other hand, if you are unhappy about someone or something and you have to cook for them, you will probably make something that does’n’t taste near as good as it could be or should be!

So challenge yourself – no matter what kind of mood you are in, no matter how your day has been – when you cook, focus on your love for your family (or whomever you are cooking for)!

 

 

 

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We have had some pretty hot days here in Northern California.  Not my favorite time of year – I love it in the high 60s – low 70s during the summer and below that in the winter 🙂

At any rate, heat or not, hungry Jung Suwon warriors want to still eat, to replenish the energy they spent working out and training hard.  So, feeding them “cool” foods benefits the cook and the warrior!

Great Grandmaster Tae Yun Kim advises her Jung Suwon warriors to eat as close to nature as possible, when possible, such as fresh fruits and vegetables, organically grown, and if you eat eggs and meat, get the eggs from free ranging, organically fed chickens, and only purchase organic, grass fed beef – if possible.  You really can taste and feel the difference!

Here are some visually appealing, great tasting, totally organic and gluten free meals and snacks:

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It’s Memorial Day weekend, and we practically live outdoors now, especially since the temperatures are wonderful, around 65 degrees!  Perfect!

Great Grandmaster Tae Yun Kim has invited us to all kinds of great outdoor activities, including a BBQ.  But until then, hungry warriors are storming Jung Suwon, and something has got to be done about that!

It can’t take too much time to make food either, so here is a very healthy and very fast sandwich idea to keep Jung Suwon warriors going!  This can be made with regular bread, or, like I do, with your favorite gluten free bread.

Asparagus sandwich:

Pre-heat oven to 400 F.

Wash, and thinly slice lengthwise a handful of asparagus spears (about 6 or so spears per 2 sandwiches).  Sautee in one tablespoon of oil, with freshly crushed garlic, and add a tablespoon of chopped cashew nuts.  Add salt and pepper to taste.  Saute until the asparagus is crip/tender.

While you saute the asparagus, toast 2 slices (per serving) of your favorite (gluten free) bread, and spread thinly with mustard.  Put on a layer of thinly slices avocadoes.  Heap the asparagus mixture on top of the avocado slices, and top with a sprinkling of parmesan cheese.  Broil for a few minutes until cheese is melty.

If you have really ravenous Jung Suwon warriors knocking at your door (or anyone else for that matter), you could also add a basted egg on top.  Either way, it’s delicious!

Happy Memorial Day to all, and please take a minute or two and think of all our service members and the great sacrifices they make to make the world a better place to live in!

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Dandelion

I have always been intrigued by natural foods, and living off the land.  But I didn’t know just how much you can literally live off that land!  Great Grandmaster Tae Yun Kim has opened up my eyes as to what you can eat, and what is better left to the cows!

When Great Grandmaster Tae Yun Kim was just a little girl, she was abandoned by her parents during the Korean War, because she was considered “just an extra mouth to feed.”  During that time, she learned to fend for herself, and quickly learned how to pick “weeds” and make food from it.  At the time, it was just for survival, but now Great Grandmaster Tae Yun Kim teaches that these “weeds” are very healthy and cleansing and work as a wonderful body detox, especially after the winter months.

The following “recipe” is just a guideline, a lot will depend on what you can find, and your taste buds.  But here I will share how Great Grandmaster Tae Yun Kim showed me to prepare this.  Incidentally, this soup is wonderful after a strenuous Jung Suwon class, when you crave food, but need something light and healthy.

First, go outside and see what plants you can find.  If you don’t know plants very well, you could go to a local health food store and buy some dandelions, it will work well.

Otherwise, here are some plants you could use:

Stinging nettle

stingless nettle

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Pick a bunch of very young leaves only.  No flowers or old leaves – just the very young sprouts and tips of leaves.  Wash very well in water with Kosher salt, several times.  Chop into bite sized pieces (they are probably the right size if you picked them at their ideal “age.”)

Saute some onions and ground garlic in olive oil (if you prefer butter, that works too), until onion and garlic turn beige to light brown.  Add half of the wild herbs and briefly saute.  Add some flour (I use Shirley’s gluten free mix (see bottom of page), but you could use any gluten free combination you like, except, perhaps, coconut flour and almond flour.)

Brown the flour and then add either chicken broth, or water.  I prefer water, as it lets the fine flavor of the wild veggis come through, but chicken broth is also very good.

Put this in a blender and blend until smooth.  It should be nice and creamy.  Add salt and pepper to taste, but don’t overpower it.  The main flavor should be the wild herbs.  Finely chop the  rest of the herbs and add into the soup, just slightly heating it.

And that’s it, it’s that simple!  You could of course, get fancy and add a dollop of sour cream.  Or, if you want it more “Korean” flavored, mix in some goju chang.  (spicy red pepper paste.)  Or you could add some croutons and even some chicken.

But, as Great Grandmaster Tae Yun Kim points out, sometimes the simple things are the best!  I happen to like this soup the simplest way possible!

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Since I train at Jung Suwon, and work at Great Grandmaster Tae Yun Kim’s company Lighthouse Worldwide Solutions, I work with a lot of Koreans.  Wonderful people and I have a great time interacting with them and often times get some recipes for old time Korean goodies, although, the recipes are more like my grandmothers’ : take a handful of this, and a smidgen of that…..and add enough spices to make it taste right….

Anyway, one time, one of Great Grandmaster Tae Yun Kim’s Korean friends, after a lovely dinner, looked me straight into the eyes and said, “white bitch!”

Gasp!  My jaw dropped.

You can imagine what I felt.  I had known this wonderful gentleman for many years, and had absolutely no ideas why he would call me bitch.  I had no idea what was going on.  And to my biggest surprise, all the other Koreans in the room started to laugh, no, roar uncontrollably.

I was lost.  Not only was I being called a white bitch and now they were laughing!  Great Grandmaster Tae Yun Kim stepped in, and between laughs, explained that what he meant to say, was “white peach,” but because of pronunciation difficulties, it turned into “bitch.”

Whew!

Good thing I didn’t take him seriously when he asked me to go to the crapp house and pick up some food (He had meant a restaurant called the “Crab House.”

So last week a charming Korean lady, visiting Great Grandmaster Tae Yun Kim, and wanted to cook a traditional Korean meal.  This was great, and as she was serving all kinds of wonderful food, when she served a particular marinated vegetable, she shook her head and said, “I haven’t killed it enough, I think I have to go kill it some more!”

This was an entirely plant based dish!  Nothing even remotely needing to be killed, and besides, I typically don’t have anything alive sitting in the fridge!   Again, Great Grandmaster Tae Yun Kim was laughing – she understood completely!

She explained that what this lady meant was that she needed to marinate the Korean greens longer to make them more tender!

Hope you had a good laugh today!

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