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Archive for the ‘Tae Yun Kim’ Category

I am pretty sure that there are as many different Korean Pancake recipes as there are kinds of kimchi!  And they are all very delicious.

As usual, Dr. Tae Yun Kim takes it to another level altogether.  She starts out with the basic concept, and then goes on to “healthify” it as we like to call it.  She mixed up a basic pancake batter, where she combined a “home-grown” egg,  “a little water” and whisked until was all well combined, with some salt and garlic powder added.

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Then she added flour, enough to get the consistency of regular pancake batter.  If you are gluten-free, be sure to use xanthan gum or physllium powder with your gluten free flour to make the batter hold together.

Dr. Tae Yun Kim likes to kick the heat notch up a bit and adds some grated jalapeno to the batter, or finely chopped parsley.

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Then, this time, she added some carrots that had been pre-cooked just enough to be very firm but not crunchy any more.  She added sliced tofu, onions, and other veggies, along with sliced up kosher hot dogs.

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Then, after the batter started to barely turn solid, here comes another surprise:

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Dr. Tae Yun Kim added another thin layer of batter over the top.  After a quick and swift flipping over, the newly created art form looked like this:

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Doesn’t that make you want to run in the kitchen and make on of these RIGHT NOW???

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And even though there are no set amounts of ingredients for this savory pancake here on this blog yet, do go ahead and try – you really can’t go wrong!  And you will thank yourself you did!

 

 

 

 

 

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Isn’t this a beauty?  Even with New Years resolutions and goals to finally lose those 15 lbs you do need a little sweet now and then, right?  Especially when you got something healthy and gluten-free going.

Dr. Tae Yun Kim is not into having people deprive themselves, or never touch anything sweet ever again.  She knows that is not realistic for 99.999% of the population.  So Dr. Tae Yun Kim set out to create a cake that’s so delicious, yet at the same time very healthy for you.

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We talked about the health benefits of Seabuckthorn in my last post.  Once again, 1/4 cup of the flour was included into the batter.  The basic batter comes from my dear friend Shirley and you can see the recipe right here.

Usually, I double the recipe because, well, because there are plenty of eaters around that if I only made one batch it would disintegrate the minute it comes out of the oven, and I do need time to set up and take pictures.  So…..

Dr. Tae Yun Kim also likes to use the bounty of the land, and especially the healthy gifts mother nature provided.  So not only did blueberries get to jump into the batter, (a good 2 cups of fresh ones) but also about a cup of Madrone berries that had been soaked in Vodka for a couple of months.  Madrone berries have been used by Native Americans for centuries, to make use against stomach cramps and pains and to help with skin irritations of all sorts.  They provide vitamins and minerals in the winter when not much else in the cold, snowy woods is available.

To make this cake, double the recipe mentioned above, but instead of all gluten-free basic flour, use half almond flour and half the basic gluten free flour.  For the sugar we always use the raw organic turbinado sugar, and that is why the cake comes out a little darker.  Dr. Tae Yun Kim raises her own chickens, so no worries about the quality of the eggs.

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The berries were folded in at the very end, very carefully to not smash them.  If you don’t have any Madrone berries you can add some dried cranberries that you can soak in brandy or vodka or a couple of hours.

The result?  Deeeeee-licious!  Give it a try and see if you agree!

 

 

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I seriously can’t wait until Dr. Tae Yun Kim‘s cook book comes out!  It’s not going to be just a cook book, but will go into detail about all the health benefits of recipes and food preparation methods.

When the weather is cold and rainy, and you want hot and satisfying food, yet you don’t really feel like having another bowls of soup or stew for a while – well, then this will certainly make you happy.  These are great with dinner, as snacks, when you watch TV, or have any gathering – you can make them as small pieces for snacks, or leave the hot dogs hole and serve for dinner, with a nice big salad.

Dr. Tae Yun Kim came up with this tasty and crispy and absolutely delicious version of hot dogs in a blanket.

She started out with yeast dough, gluten-free, consisting of 1/2 almond flour and half gluten free mixed flour, that already had xantham gum in it.  She also added sea buckthorn flour, about 1/4 cup of it to a total of 4 cups of the other flours.

Dr. Tae Yun Kim is using a lot of sea buckthorn powder – check out its benefits below! It’s worth the effort of ordering it and using it in breads, cereals, tea, dessert, and others.

After you let the yeast dough rise (and this particular one stays well contained overnight in the fridge and rises beautifully the next morning) roll it out very thin and place your ingredients on top, like this:

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The little red round things are Madrone berries, also very healthy for you.  These particular ones used in the picture had been infused in alcohol for several months and were scrumptious.  You press the berries into the dough after you rolled it out.

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Then you use your (gluten-free) hot dogs, dab a little mustard in the middle, insert a slice of kosher dill pickle, and sprinkle with shredded cheese of your choice – Dr. Tae Yun Kim likes mozzarella and cheddar, but smoked gouda or other meltable cheeses are great too.

Let rise for 20 minutes and bake for 25-30 minutes and enjoy!

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Health Benefits Of Sea Buckthorn

Sea buckthorn has multiple uses due to its protein building amino acids, vitamins B1, B2, K, C, A, E, and folic acid, over 60 antioxidants, at least 20 minerals, and healthy fatty acids. The fruit is full of carotenoids, xanthophylls, phenolics, and flavonoids, too. It’s an absolute power house of nutrients!

The leaves, berries and roots can all be used in different forms. It is a complete food that can support the body in all the following ways:

  • Treats gastrointestinal disorders including ulcers
  • Reverses gout
  • Eliminates skin rashes
  • Cures infections
  • Improves sight, lessens eye soreness
  • Promotes colon health
  • Contributes to proper brain and nervous system functioning
  • Reduces inflammatory response in the body
  • Improves mental clarity
  • Treats asthmatic symptoms
  • Reduces skin markings associated with measles or mumps
  • Reduces illness associated with cancer
  • Lowers cholesterol
  • Boosts lymphatic circulation and immunity
  • Reduces hunger (due to Omega 7s)
  • Improves the look of skin and hair (also due to Omega 7, 3, 6, and 9s)
  • Neutralizes free radicals in the body
  • Slows the aging process
  • Supports internal organs
  • Boost health of the mucous membranes lining the digestive and respiratory tracts
  • Supports urogenital system
  • Reduces the condition of a fatty liver
  • Helps to increase cellular vitality

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ribs

Dr. Tae Yun Kim is, among all the countless other things she does, a most amazing cook.  Of course we know that by now.

But tonight was a different level of yummy.  Wouldn’t you agree by looking at the picture? First, Dr. Tae Yun Kim started out by, as usual, boiling out the long, meaty beef ribs. Naturally they were from locally raised pastured cattle, all organically fed.

The sauce!  Did I mention that heavenly sauce?  It has all sorts of goodies in it, and starts with a mixture of Korean hot pepper sauce, Gochu Jang (available in gluten-free nowadays), garlic, a little water, raw sugar, crushed garlic, apple cider vinegar, and – tada!  Tonight a new special ingredient made an appearance – cinnamon!  As far as proportions go – it’s meant to be spicy with just a hint of cinnamon, and fairly sweet.  How good was it?  See for yourself!  🙂

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Yes, that’s right there is sauce all over my face and hands….so so good!

Dr. Tae Yun Kim always encourages people to be bold and go ahead and try new things – so give it a try and enjoy the results!

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The title purposely says “Korean Style”, because with Dr. Tae Yun Kim there is no restriction or limit on her creativity.  She bases many of her innovative dishes and creations on the Korean cuisine of the time she was growing up, when all food was by default organic, grown on healthy soil with no chemicals applied to either ground, plants or animals.

Nowadays she shops for organically grown fruit and produce and grows a lot of her own fruits and vegetables.  She makes sure any poultry and meat she purchases came from healthy, happy, organically raised animals.

She still cleanses the meat before using it by using this method (from a few blog posts back.)

In these pictures, Dr. Tae Yun Kim started with chicken pieces, and sautéed them in some water seasoned with salt and garlic.  She added tofu and vegetables, starting with the hard varieties like carrots, onions, Brussels Sprouts and Yucca root, and then follows with mushrooms, zucchini and cabbage.

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As sauce, she added her very own brand of hot sauce.  I know, not fair!  To make a close approximation of that sauce, you take a couple of spoons of gochu jang, available in any Korean store.  For us gluten-free folks – there are gluten free varieties available online and they are every bit as good.

To this you add a spoon of garlic, a couple spoons of raw sugar, and some apple cider vinegar and lemon juice.  Heat up, stir vigorously and add a few spoons to the stew, enough to cover the meat and veggies but not so much it turns soupy.  Taste and adjust seasonings.  You can add some chopped up jalapeno’s of you love it really hot.

Lastly, add some cilantro, green onions, and parsley, according to your own taste.

This stew can be served over brown rice or acorn noodles, or use chap chae noodles.  Either way, it is amazingly delicious!

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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.

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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-create 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, tear it into bite sized pieces. 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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Dr. Tae Yun Kim not only emphasizes healthy foods, but also the importance of being creative when we cook.

Can you imagine eating the same food every day?  Sure, when you don’t have options and are starving, we’ll do anything for a crust of bread.  But in today’s world, creativity helps to encourage making the right food choices.

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After enjoying many versions of hot soup lately, it was time for some “sink in your teeth” food, and pizza is an almost universally liked food for all ages.

Here is the secret: you don’t really need a recipe, just some ideas.

Dr. Tae Yun Kim has made some astonishing creations, and here is a picture of my try to re-create – it was very good, but not anywhere near what Dr. Kim did!

Tip # 1: you can take pretty much any yeast dough as pizza dough.  This goes for gluten-free as well as gluten full.  If it’s too sticky and wet, just use a little flour on your hands and pat directly onto a well-greased pizza pan or baking sheet.  Pre-baking also helps when the dough is sticky.

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Tip # 2: use either any tomato sauce you have on hand, or any pesto, as a layer between dough and toppings.

Tip # 3: anything goes as topping!  I mean, you know you shouldn’t pour soup on it, but seriously, any meat, any veggies, in any combination will work well, depending on your taste buds.

Tip #4: if you are adding cheese, bake without the cheese first and add it only about 5 minutes before it’s done, so you won’t scorch the cheese.

Tip #5: I bake pizza around 400 degrees and not at the higher ones you might find in recipes – basically, know your oven and bake at higher heat than you would bread, but not so hot it burns before it’s done.  In my oven, that’s about 400 degrees.

Most important tip: Dig in and enjoy!  🙂

HE CAN DO, SHE CAN DO, WHY NOT ME!

 

 

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Dr. Tae Yun Kim always celebrates New Year in a very special way.  First, several days before, she starts by fasting and praying and purifying.  She takes this very seriously and encourages others to do the same.  It is a time of taking your own internal inventory and review the past year.  Did you reach your goals last year?  How about goals for the New Year?  She reminds us, “The power is in us, it is our personal choice what we do in our lives!”

Then, to celebrate on New Years Eve, Dr. Tae Yun Kim makes very special foods.  This year, for the first time ever, she invented a new recipe.

The actual recipe will be in her cook book, to be released in the near future.  For now, enjoy the pictures and the story!

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First, you need Korean sweet potatoes, easily found in Korean and general Asian stores.  They are a nutritional powerhouse, with large amounts of vitamins, minerals, fiber and even protein.  And although the name says “sweet” potato, they are actually helping maintain even blood sugar levels and are a very good food choice for diabetics.

By adding adzuki beans, the protein and fiber levels receive a major boost, and now you have an almost perfect food to break a fast, and to proved long-lasting energy.

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The end result isn’t this brown color though – the actual jook, or gruel/thick soup, is a cheery yellow color speckled with dark maroon jewels, that make your taste buds jump with joy!

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What did you have for New Years Eve dinner?  Did you have something nutritious and delicious, or did you just overload on junk food?

It’s a New Year!  Let’s start fresh and new!  And if you are as looking forward to this new cookbook as I am, a cook book that won’t be like any other you have ever seen, please leave a response and we’ll add you to the list!

 

 

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Even though I might have written about this before, this is such an important topic these days, and Dr. Tae Yun Kim has emphasized how crucial it is to eat the purest food possible.

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Doesn’t this look good?  Unless you are a vegetarian, there is a good chance you enjoy beef ribs.

In today’s world, there is so much contamination – air pollution, soil solution, water contamination all contribute to making our food supply less and less healthy.

In addition, the majority of our cattle and poultry and even pigs are kept in very close quarters, the feed lots where they can hardly move and typically stand in their own urine and feces.   To avoid diseases and malnutrition, and fast growth, the animals receive a lot of antibiotics, hormones and other chemicals.  These chemicals will go right into our bodies when we eat that meat.

You can still enjoy all sorts of delicious meats if you prepare them right.

First of all, start with organically raised beef from local farmers, preferably raised in open pastures.

When Dr. Tae Yun Kim grew up, in the countryside of South Korea, there was only organically raised beef from pastures, simply because that was the only known way to raise cattle or chickens, for that matter.

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Then, start boiling water in a pot large enough to hold the meat you are about to use, and enough water to cover that meat.  Add about a couple tablespoons of Kosher Salt to the water, a quarter cup of crushed garlic and a couple of fresh, minced jalapenos.  If it’s beef you are boiling, also use a tablespoon or two of organic brown sugar to insure the meat is tender.

Boil the meat until about 99% done – check until  there is no more blood at the bone, and if it’s bone less, such as ground beef or chicken breast, no pink at all.  You should also boil out hot dogs or other prepared meats this way, to get optimal health benefits.

You will see a lot of grease and a lot of dirty foam rising to the top of the pot.  Good!  That is what you want to get rid of!  Once the boiling is all done, drain the water and discard it.

Rinse off the meat, and use as you normally would.

Here is a delightful dish Dr. Tae Yun Kim just recently made:

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We have had a few power outages recently, and before we got a backup generator, there were times life was a bit unusual and required thinking out of the box, something that Dr.  Tae Yun Kim has been encouraging her students to be and do all along.  “If you expect life to be without difficulties, without challenges, you are on the wrong planet” Dr. Tae Yun Kim bluntly says.

So, when you are just not able to go and pick up take out food, because it’s too late and too far, other than peanut butter jelly sandwich, what are you gonna do?

This is what I did:

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I put three candles into a cup, and set that into the kitchen sink.  I put the oven grate on top, put a pan on and made a most delicious vegetable omelette.

“You have the ability to do, the capacity to act, and the capability to perform and produce,” Dr. Tae Yun Kim says, “don’t let anything get in your way.  Where there is a will, there is a way!”

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