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Posts Tagged ‘Ki Energy’

2016-01-19 - delicious dinner

It’s been a couple of years since I have come to this spot and shared some great food creations with you.  It’s not that there hasn’t been any new food in my life, but that wonderful life things have kept happening and there simply wasn’t any time to do any  writing to do these special meals justice.

But Dr. Tae Yun Kim has been coming up with a myriad of healthy and very tasty breakfast, lunch and dinner meals that just blow the mind. Maybe we can even talk her into putting it all together into a cook book!

Dr. Tae Yun Kim has a very unique cooking style as you might remember. She goes by Ki energy, and will put together whatever works best for the people she cooks.  The above dinner was a spur of the moment kind of dinner, naturally gluten free, and some of the most delicious and healthy creation ever.

Not only did it taste heavenly, it was also very healthy, full of protein, vitamins, fiber and all the good stuff.  There was lots of ginger and garlic in the sauce, and it was made creamy by the addition of ground yucca, another of Dr. Tae Yun Kim‘s additions.

Because this dish is naturally low in carbohydrates it is great for diabetics and those that want to reduce their carb intake.

I will get you the basic recipe tomorrow.  For now I just wanted to let you all know – this blog is alive and well and will supply you with great new recipes!

Thanks for sticking with me, I look forward to more happy bloggings!

 

 

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Before I get into this great topic – let me tell you that at the end of this post you will find a most delightful story by Dr. Tae Yun Kim, where the lowly humble cabbage plays a major role.  If you have time – please read it!

I am sure everyone has heard how healthy cabbage is.  It’s full of cancer fighting components, helps reduce cholesterol and is therefore good for heart health, is packed with antioxidants, has a lot of anti-inflammatory qualities, and is excellent for your digestive tract.

2013-07-31 cabbage

Several cultures have propelled cabbage to their national foods, such as Kim Chi in Korea (a very nice spicy fermented cabbage) and of course Sauerkraut of the Germans.  They are both very very good and very very healthy.  Give them a try, if you haven’t!

Dr. Tae Yun Kim‘s favorite is to have either just plain Napa cabbage leaves, raw, and eat them with a spoon of brown rice and goju jang, a hot red pepper sauce.  Or steamed regular cabbage.

I love cabbage prepared in all kinds of ways and always like to come up with new and exciting ways to incorporate it into our food plan.

Yesterday, I started out, like I so often do, by sauteing chopped onions and chopped garlic in a little olive oil.

2013-07-31 10.31.55

Then, I added shredded cabbage .

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Just that, by itself, with a tiny bit of salt, was very very good.  But I wanted to combine it with some protein and make a meal out of it.  On consulting with my refrigerator, I saw organic, non-GMO tofu there, as well as eggs from the local farmers market.  I put half the block of tofu and an egg into the blender, and some parsley and gave it a whirl.

Then I combined the tofu mixture and the (slightly cooled off) cabbage mixture and put it in ramekins, which I then steamed.

2013-07-31 cup in steamer

It didn’t take very long, about 10 minutes or less, to have it “set.”

It turned out really good, very subtle and gentle flavors, yet the cabbage still shining through.

2013-07-31 cabbage ramequin

I understand many people nowadays don’t  eat any soy products, but still give this a try – just leave out the tofu and add another egg, or maybe substitute cheese if you can have dairy.

2013-07-31 cabbage ramequin closeup

Go ahead, dig in your spoon and enjoy, and if you like, you can add any sauce you want, although I myself prefer to just let the simple earthy flavors come through.

Now, to that cabbage story.

“Once there was a king who had grown very bored and disenchanted with life.  He went from one meaningless and stagnant day to another finding no satisfaction or pleasure in anything.  He had even lost his taste for food, and all his traditional exotic dishes no longer yielded the joys they once had.  He grew so tired and apathetic that he issued a proclamation that whoever could bring him a dish that truly pleased him would be richly rewarded.

The greatest cooks came from all over the world bringing their best dishes.  But the king didn’t like any of them.  Life continued to be one boring dish after another.

One day a poor farmer came to the palace.  “Your Majesty, I have the most incredible dish you have ever tasted.  On this earth there is no other that can match it, but this dish takes some special preparation, and in order for you to fully enjoy it, I must ask that you eat nothing else until it is ready, ” the farmer said.  The king, by now so bored with his life, was willing to take the chance.

So the farmer left to prepare his special dish.

The next day the farmer arrived empty-handed in the king’s hall.  The king asked, “Well, where is my food?”

“I am sorry your Majesty.  It will be ready soon, I promise, but you must still keep your bargain.”

The next day, the farmer returned again, empty-handed.  This time the king was furious.  “Where is my food?” he roared.

The farmer replied humbly, “Oh, Your Majesty, I am still preparing.”

“Still preparing?” the king fumed.  “I am starving, and you are still only preparing?”

“I assure you this is the most fabulous food you have ever tasted,” the farmer pleaded.  If you’ll only wait one more day, it will be ready.”

Although the king was very angry and hungry, he was also anxious to relieve his boredom.  “All right,” he agreed.  “One more day.”

The next day the king awoke very early, his whole body filled with anticipation.  He could think of nothing but the farmer’s mysterious dish.  When the time came near for the farmer to arrive, it was all he could do to contain his excitement.

Finally, from beyond his hall the king heard the light footsteps of the farmer.  He smelled the most divine of smells.  His whole body reverberated with incredible sensations of pleasure and delight.  The farmer came closer.  The king could feel his mouth salivating and his stomach grumbling as his entire attention focused on the farmer’s simple porcelain bowl and its precious cargo.

The farmer lifted the lid to expose one thick slice of cabbage, steamed perfectly.  It was the most simple of dishes, but at that moment, it was a precious as the world to the king.

The king bit into this pure, plain, and simple cabbage.  Nothing in his life had ever tasted so good.  His senses came alive as he felt once again the intense pleasure of taste, and smell, and texture.  The king was so overjoyed that he made the poor farmer a rich man.”

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I was going to blog about the great, delicious crab-mushroom cakes I made the other day, but then this happened.  My good friend Shirley from Gluten free easily talked about her banana Kaluha coconut cake, complete with picture and everything.

Well, I felt this incredible pull tugging on me and sure enough before I knew it I was back in the kitchen.  I had to smile to myself. Dr. Tae Yun Kim always reminds us that we need to be flexible, and not just physically.  When your environment changes, when the situation changes,Dr. Tae Yun Kim says, we have to change according to the situation.

Dr. Dr. Tae Yun Kim illustrated this with a story: one of her students had planned a cruise to the Bahamas for a long time, and was all packed and ready and beyond excited.  However, the day she was about to travel to the port of departure, a hurricane was forming and there were already travel warnings going out.  Rather than cancel, she still went ahead, because she had already paid for the cruise and didn’t want to just cancel.  Within a day or two of the cruise, the hurricane manifested in all it’s nastiness, and not only did the travelers have to get off the ship in a hurry, they were also stuck for almost a week at a hurricane stricken island, with minimal food, water and worries about the storm.  Not an ideal vacation!

While granted, my situation wasn’t nearly that drastic, I still didn’t mind changing direction, and went ahead to make this delicious looking cake.  I mean, it was a good excuse to make that cake, right?

Fresh out of the oven…..

Here is the original recipe, go check it out!

I could already taste the cake, while I was mixing the ingredients together.  What aroma!  What smooth batter!  I did make a minor change  – I used double the amount, so I could bake it in my bundt pan, and I substituted – for the double recipe – 2 cups almond flour, and for the rest used Shirley’s gluten-free flour mix.

When I reached for the coconut, to add that to the batter, I couldn’t believe it.  None there!  Impossible!  I knew I had 3 bags!  Someone, who for the sake of peace in the household will remain unnamed, had thrown it out because “a mouse had gotten into each bag.”  Hmmmmm.

Once again I thought if a very fitting quote from Dr. Kim – don’t carve in your emotions – instead, let them flow away like water, and get rid of all negative feelings!

Ok, but what to put in the batter instead?  In checking out the pantry, I saw a nice jar of Nutella sitting there, and without much thought started to spoon in gobs of Nutella into the batter, which now looked a little too thin, and I added another 3/4 cup or so of almond flour.  and about one cup of Nutella total.

I put that into the bundt pan and baked this experiment at 350 for about 45 – 50 minutes.

The result was out of this world!  As in, so good it was unbelievable.

And this brought back to mind another gem ofv Dr. Tae Yun Kim’s sayings (quote from “The Silent Master”)

“Clinging to a good picture you have created possibly keeps you from expanding into an even greater good.  Clinging to a disagreeable picture keeps you there!  So, don’t hold on to either as though it is the final story.  You don’t hate, resent, fight, or quarrel with an undesirable situation, and you don’t overly love or cling to a desirable situation.  Detachment means you are always ready, open, and willing to experience change.  That is how you develop.”

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Don’t get me wrong – I love this 55 degree rainy and blustery weather – it’s very rare this time of year where I live!  But for other household members and many native Californian Jung Suwon warriors, this is not what they would call fun weather.

So, while I normally would post a recipe for soup on a day like this (read up on yesterday’s blog, that’s the soup I have on the stove right now) here are some bright and wonderfully sweet, yet still healthful treats.

Great Grandmaster Tae Yun Kim has emphasized the goodness and healthful qualities of nuts, and so today’s contribution is for peanut butter sandwich cookies!  These are gluten-free, and healthy enough for Jung Suwon warriors as a snack in between classes, or as a post Jung Suwon class pick-me-up.  There is no flour in these cookies, and you can even use less sugar than the recipe tells you to, I have tried it out with as little as 1/2 the amount and the cookies still came out great.

The recipe for these cookies and the idea to make them into sandwiches comes entirely from Shirley Braden , and you get get the recipe for them here,  from her very informative website called, “gluten free easily.”

And while you make these little gems, keep Great Grandmaster Tae Yun Kim’s words, from her book, “The Silent Master,” in your mind and thought:

“When you prepare your food, the energy you put into the process will affect the quality of the outcome.  Was your food prepared with love and care and the will to nourish?  Or was it prepared with feelings of anger and resentment, anxiety and hurry?  When you eat food prepared either way, it will have a nourishing quality that corresponds to the energy and intent of the preparer.”

If you have the will power to let them cool off unharmed – while they are cooling off, whip some low-fat cream cheese until very smooth, and add some nutella.  How much, is up to your taste buds.  Sometimes I just go with straight nutella, but I do like the tanginess of the cream cheese.

These are worth the wait though.  As Great Grandmaster Tae Yun Kim says, great things seldom come from convenience or fast food stores, but put in your energy and see the results!

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At Jung Suwon, we have many different programs for young people, and Great Grandmaster Tae Yun Kim has given the opportunity to some Jung Suwon warriors, if they so desire, to help build a training course.  Think Army, or Marine, training courses!   This has been very rewarding, and loads of fun!  There was a lot of heavy physical activity involved, like digging holes, making cement, hauling lumber, and things like that.  It really means a lot to these Jung Suwon warriors to help build “their” training area!  As Great Grandmaster Tae Yun Kim puts it, they are putting their energy into it, and it will be truly “theirs.”

Of course, Jung Suwon warriors get hungry and deserve treats!  It was hot, and ice cream was in order.  But just plain ice cream?  That’s difficult to serve “out there.”  Ice cream sandwiches are neat and easy to transport little packages!

I had just bought a bunch of coconut flour because Great Grandmaster Tae Yun Kim had asked me to check it out, since it seems to be a very healthy type of flour.  But I had no clue yet as to how to use it.  I had learned from Shirley at Gluten Free Easily that it absorbs a lot more liquids than other flours.

The recipe on the back of the package seemed ideal.  “Allison’s wheat Free Brownies.”

Here is the recipe, straight from the bag:

Here is the front of the bag, if you would like to get the same brand, but I am sure any brand will work:

I made them almost exactly as per recipe, except instead of butter I used coconut oil, and for sugar I used coconut palm sugar, and I left out the chocolate chips.

Here is how they looked as just plain brownies (for those that couldn’t tolerate dairy):

They tasted really really good already, even without the ice cream!

I cut the remaining pieces horizontally….

and filled them with Ben and Jerry’s vanilla ice cream:

put a generous layer of ice cream on the bottom brownie half, and top with the other, wrap and freeze.  It only took about an hour to freeze these beauties.

Needless to say, all this goodness was gobbled up in no time at all!

For those of us that aren’t familiar with coconut flour yet, one word of caution:

mix the brownie batter together just before you put it in the oven – if you have to let it sit (like I did on my first batch) – the batter turned to cement!  Appearently the coconut flour is a moisture hog and will absorb every last drop, unless you can get it in the oven and bake it before it has a chance to do that!

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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

Sorrell

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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As some of you might know, I have had some foot surgery and haven’t been in the kitchen a lot the past week.  Unfortunately, no regular Jung Suwon workouts for me!  And of course, I’ll have to watch what I eat even more as a result.

Great Grandmaster Tae Yun Kim recommended cashew nuts.  As is her style, she just sometimes mentions things along the way.  “Try some cashew nuts,” Great Grandmaster Tae Yun Kim might say, “see how you feel.”

Right off, I liked that idea.  I mean, I always give a try to Great Grandmaster Tae Yun Kim’s suggestions, but this one was really easy – I already love cashews!

I was a bit concerned about the high fat content in nuts – but as it turns out, Great Grandmaster Tae Yun Kim was right on the money even with that:  The cashew nut is nick-named the “low fat nut!”  Even so, it’s a good idea to not overdo it.

But just a small handful has a lot of nutrition in it!  Number one, it’s naturally gluten free and the most allergy free nut there is.  Number two, the fat it does have, is good for you!  Number three, it has a high amount of magnesium, which we all know is good for the heart.  And so the list continues.

Come to think of it, a perfect Jung Suwon post-workout food!  Just a small amount gives you a lot of nutrition, and after a hard workout, I don’t like to eat a large amount!

So then, Great Grandmaster Tae Yun Kim encouraged me to find “more things to do” with cashew nuts – and find I did!  I had no idea you can make so much with them – beyond the obvious, like cookies and breads – you can even  grind them and make cheese!  But before I pass on a recipe for that, I better make it myself first and get it Jung Suwon warrior appetite approved!

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