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Posts Tagged ‘Grandmaster’

This is Easter weekend, and there are so many recipes out there for wonderful and filling foods, desserts, candy and such.  So I am offering you something really tasty and healthy from Great Grandmaster Tae Yun Kim’s “tool box.”  Sometimes you need to get ready in a hurry for a Jung Suwon class, even during Easter weekend, and you don’t want to feel stuffed and heavy !

So here is what teacher Great Grandmaster Tae Yun Kim recommends: a light and healthy version of quiche.  If you are on a gluten free diet, like I am, you can use any recipe gluten free pie crust, or, like I do, leave out the crust altogether.

You will need:

Pie crust, either store bought or home made, or none at all

fresh spinach, a couple of bunches, well washed

fresh kale (or if you don’t like the taste, just use more spinach)

half a yellow onion, finely chopped

handful of sliced mushrooms

one cup organic, low fat cottage cheese (make sure it’s made from certified organic milk)

2 eggs

salt, pepper,

Pre-heat oven to 400, line small ramekins, or any small dish that withstands the heat in the oven, with the crust, and bake for about 10 minutes or until light brown.  Lower heat to 375 or 350, depending on your oven.

To make the filling, heat some olive oil in a pan, sautee a couple tablespoons chopped garlic.  Add the onions, sautee until see through, then add spinach, kale and mushrooms.  Lightly sautee, add salt and pepper, lemon juice if you like it more tangy.

In a blender, mix together the eggs and cottage cheese.  Squeeze out the sauteed veggies (you can save the juices to add to some soup later) and add the veggies to the egg/cottage cheese mixture.  Adjust seasoning, fill the baking dishes, and bake until set, around 15 minutes.

Let it set for another 10 or so minutes, then decorate with parsley and cherry tomatoes, or any garnish to your liking!

Now, sit back and enjoy the fruits of your labor, and know that Great Grandmaster Tae Yun Kim’s recipe will contribute to your health and well being.

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Here is some more of what Great Grandmaster Tae Yun Kim is teaching about internal cleansing.

(disclaimer:  I am not a doctor or nurse of any kind, so please check with your physician before you start any cleansing program, new diet, or anything that could have unwanted side effects. )

I personally, on the advice of Great Grandmaster Tae Yun Kim, am increasing the amount of tomatoes in my diet by a lot, for one week.

Great Grandmaster Tae Yun Kim mentioned in Jung Suwon class the other day, that tomatoes have powerful cleansing and healing qualities.  You can find the scientific data all over the internet.  But Great Grandmaster Tae Yun Kim – although she knows all the scientific background – goes strictly by Ki energy.  Great Grandmaster Kim mentioned that right now the energy is right for some good cleansing, losing weight, internal housekeeping and such.

Great Grandmaster Tae Yun Kim also points out that no two people are the same, so therefore no program will fit all people.  For me, personally, I will have breakfast every day, and then tomatoes the rest of the day, for one week.

What I can recommend though, is for everyone (that isn’t allergic to them) to incorporate more tomatoes in your diet.  I love them a lot just plain, and eat them like an apple.

They are also great slized or quartered, with just a little salt, or with some balsamic vinegar and olive oil.  Or your can use the sauce you learned to make here and enjoy that way.

Or, slice them up and have them with some parsley, as parsley is also a wonderful cleanser and has incredible amounts of vitamin C.

Great Grandmaster Tae Yun Kim recommends that it’s always best to combine internal cleansing with an exercise program.  Of course classes at Jung Suwon are awesome for that, as you are guaranteed to sweat out everything.  But any type of exercise that will make you sweat works great!

Let me know how you will use more tomatoes, and stay in tune for more tomato related updates tomorrow!

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Yesterday I promised I would share with you how I like to make rice.  I realize that, as in so many things, there must be dozens of ways to make really good rice.  Whether you prefer a rice cooker, or you cook it on a pan, or if you just open a bag of Uncle Ben’s, this just happens to be my favorite, because to me, this just tastes best.  I learned this way of making rice from Great Grandmaster Tae Yun Kim.  At first, it seemed impossibly difficult to me.  But now that I have the technique down, it’s easy, fairly quick, and very good.  As in all things in this life, once you know how to do them, they are easy, as Great Grandmaster Tae Yun Kim points out.

You will need one of these:

This is a traditional Korean stone pot.  If you live in an area where there are Korean grocery stores, you’ll be able to get one.  But I am sure there are other stores that have them.  Pretty much any stone, or earthen ware small pot that can withstand direct heat will do.

Next, put in some rice, about this much:

This works best with short grain, white rice.  (Yes, I hear you.  Doesn’t Great Grandmaster Tae Yun Kim teach us that we should use whole, unprocessed foods whenever we can?  Absolutely!  But just wait a minute!)

I always mix either millet, or black sesame seeds, or both, with the white rice.  I also add some vegetables, (those that can withstand the long cooking process) such as potatoes, sweet potatoes, radishes, mushrooms, even chestnuts, cut in big chunks.  Here you see Oriental mushrooms in the rice pot:

Rinse the rice well and fill the stone pot with water, about 2/3 full.  It will look like there is way too much water.  Add in vegetables, if any, cut in chunks.  Put the stone pot on the stove – I have a gas stove and it works really well.  Bring it to a rolling boil, then cover it with it’s lid:

Great Grandmaster Tae Yun Kim has also shown me how to do this for brown rice and rice mixed with beans:  You’ll need to soak those for several hours and preferably pre-cook them a little.  A lot of effort?  Perhaps, but well worth it.  As we hear at Jung Suwon a lot, some things in life you can’t just get from a convenience store – you have to work for it!

Turn the heat down to the very lowest setting, and wrap a towel around it, being careful not to let it touch the flame or the burner, and put something heavy onto the towel to keep it in place.  If you don’t do the “towel thing,” then you’ll end up flooding your stove, as the steam will come out the sides.  This is what it looks like:

Then it’s time to practice the Jung Suwon code of ethics, last one:  PATIENCE!  For the next 20 – 30 minutes, don’t peek!  Resist the temptation!  Go practice your Jung Suwon forms in another part of the house, or read one of Great Grandmaster Tae Yun Kim’s books!

After 30 minutes, you can open the pot and check – doesn’t it smell wonderful?

Check and make sure the rice is done.  If it’s done but looks too wet, leave off the lid and let it sit on the stove on very low for 5 minutes or so and it will be fine.  If its not done yet and the water is gone, add some water and cover back up.

Now, enjoy!

And tomorrow, you will learn from Great Grandmaster Tae Yun Kim, her favorite sauce to eat with this!

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

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Today I would like to say a few words in honor of my mother.  She passed away 2 years and 2 days ago.  She was, at 72 years of age, full of life and vigor, and enjoyed every moment of her life.  She always said that when it would come her time to go, she wanted people to still be happy – because that’s what she was all about – being happy and making people happy.  At my Martial Arts school, Jung SuWon Academy, Grandmaster Tae Yun Kim always says, “celebrate every living breath as if it was your last breath” – and that is what my mother did. thoroughly enjoying every moment of her life.

Being a full on Austrian, to her, making people happy, always was connected with food.  When I grew up we never had a lot of money.  In fact we went through some pretty rough spots.  But we never had to go without food.  Somehow she managed to come up with something to feed us. 

 Here is one of the most quintessential Austrian desserts my mom made for us a lot, because it was very cheap to make, and we loved it.  She always tried to make us happy.   Nowadays its more considered a delicacy  because of it’s down to home goodness, comfort, and just plain out ofthis world taste.  It’s not a diet food, and if you are worried about too many carbs, this is definitely not for you.  However, I can vouch for the fact that this is worth evrey single calorie it contains.  The recipe is very very simple:

Ingredients:

  • slices of bread – Jewish Challah is great for this, but any sturdy white bread with raisins will do – but if you don’t have any, just use whatever bread you have – while not authentic it will still taste good
  • Powidl  – this is a very dense kind of plum jam, looks and acts like a paste.  If you can’t get this try for some other kind of sturdy plum jam.  Do yourself a favor and forget about the sugarless stuff you can get – just get the best plum jam you can have and go for it.  If you really absolutely cannot get plum jam – use any kind of dense jam – it’ll still taste very good.  You can also mix a little brandy into the jam if you want to really do it up
  • a couple of eggs, beaten
  • some butter for frying, and yes, do use butter.  It’s important for the authentic taste.  For heaven’s sakes don’t use olive oil for this one.  Like I said, this is not a health food….

How to put it together:

put a thick layer of powidl on as many slices as you want to eat, or serve, and top it with another piece of bread.  Squeeze together a little bit and then coat it with the beaten egg.  Fry in melted butter until it’s nice and brown on both sides.  Serve hot with a little powdered sugar and cinnamon.

Enjoy!  And then go to Jung SuWon to work it all off again!

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