Posts Tagged ‘Ki Energy’

In weather like this, and especially after a good, hard Jung Suwon workout, soup is the only logical solution to me.

So you see, today requires a good soup.  Great Grandmaster Tae Yun Kim talks about the healing properties of food, and that on cold, rainy days our bodies need hot, healing foods.

Grandmaster Tae Yun Kim taught me how to make great soups, and make them quickly.  After training at Jung Suwon, and working up a hefty appetite, most people think noodle soups, ramen, or perhaps meat based soups.  All those are good, no doubt.

But there are also many wonderful vegetable soups that nourish body, mind, and spirt, and are so quick and easy to make!

Here is what Great Grandmaster Tae Yun Kim suggests:

If you have Kimchi, cut some up and boil for a while, add some freshly ground garlic (or whatever garlic you have on hand.)  Add some of the Kim chi juice. If you have tofu, cut into cubes and add.  And from here on, have fun!  Great Grandmaster Tae Yun Kim teaches that when you prepare food, have the best of attitudes, put a lot of love into it.  Any kind of vegetable can be added, I prefer celery, zucchini, broccoli, and asparagus.  But be free!

If you have some cooked meat on hand, perhaps some chicken, you can add that as well.  Season to taste – and Great Grandmaster Tae Yun Kim recommends red pepper, some Kosher Salt, or Himalayan Salt, a little anchovy sauce if you like (no MSG) and some cut up green onions.

Now you are ready to enjoy with rice, or, you could add your noodles, dumplings, or rice cakes.

Enjoy!  As Great Grandmaster Kim would say, “Dig it in!”

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Since lemons are fruits, and as such, food, I feel justified in blogging about other benefits of the wonderful lemon here.

Great Grandmaster Tae Yun Kim has taught me a long time ago, that lemons have incredible powers, aside from being health powerhouses, loaded with vitamin C and all other sorts of wonderful things.

But what Grandmaster Tae Yun Kim also points out, is that lemons are wonderful in helping your skin stay young and supple and healthy looking.  Before each meal, including at restaurants, Great Grandmaster Kim asks for some cut up lemon, then takes a wedge, and squeezes the juice into her palms and then gently massages it into her hands.  This not only thoroughly cleans your hands, it will also make the skin so smooth!

After you rub in the lemon juice, let your hands dry naturally in the air.  Don’t rush this step.  Great Grandmaster Tae Yun Kim advises to let the lemon juice and all its goodness soak in well.  Do not dry off your hands.  Let them dry naturally.

If you want to get the full “lemon benefit” in your life, have some cut up lemons and kosher salt in your shower, Great Grandmaster Tae Yun Kim says, ” just before you get into the shower, squeeze some lemon juice into a handful of Kosher Salt, and make a paste – use that instead of soap.”

“Here look at my hands, at my skin,” Great Grandmaster Kim offers, “See how smooth they are, just like baby skin.”

During lectures and seminars, Great Grandmaster Tae Yun Kim sometimes has her staff pass out out freshly cut lemon wedges, for everyone in attendance to try this.

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I know.  I said this wouldn’t turn into a cookie/cake/cupcake type  blog, and I promise again, it won’t.  But just see here what Great Grandmaster Tae Yun Kim has to say about being flexible in mind and spirit:

“I have to plan, “you may say.  “I have to think about what I am going to do ten minutes from now, or tomorrow, or it own’t happen.”  Yes, you should make plans in the present moment.  You don’t ever stop thinking, but be watchful to keep yourself open to new incoming ideas that may change what you plan.  Th epoint is to be aware every moment of what you are thinking, because whatever is going on now is on the way to manifesting.  How important it is, then to keep everything you don’t want out of your moment to moment consciousness.  how can you do that if you are not focused here, now?”

See?  So this is perfectly all right to blog about cake pops even if you never planned on doing so.

Great Grandmaster Tae Yun Kim teaches about healthty foods, and also states that healthy can include, once in a while, healthy sweet treats.  And these little goodies, are as healthy as sweet treats can be!  First offf, they are gluten free.  Secondly, they were made with lots of love, one of the most important things to consider when prepareing food, Grandmaster Tae Yun Kim says.

If you feel like making these, start with a home made gluten free pound cake, I prefer this one from Shirley.  Once cooled off, break it apart into little pieces.  Now comes the fun part.  You can either use any type of frosting/filling for the next step, my favorite is to take a block of cream cheese, and blend in a generous amount of nutella.  Or, blend in some strawberry jam into cream cheese until it’s perfect.  Use a little frosting at first and add until you can roll cake pops of the size you prefer.

For the chocolate ones, I used a glutenfree brownie mix and as the “cement” I used the above mentioned cream cheese with nutella.  But go ahead, try your own creations!
You are creative energy!  As Grandmaster Kim always says!

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This year, Grandmaster Tae Yun Kim treated us to a very special New Year dinner.  She invited us to a restaurant, and the owners put on a very special menu for Grandmaster Kim.  Since it is the Year of the Dragon, the chef prepared a very creative center piece, complete with dry ice as the dragon breath!

As we admired each dish, each one more creative then the one before, I started thinking about Grandmaster‘s Silent Master Images.  Let’s review those here.  (If you want to learn more about them, you can read about them in Grandmaster Kim’s book, “Seven Steps to Inner Power”)

You are one of a kind

You and the Life Force are one.

Your thoughts create reality

You are creative energy

You have the power to fulfill your dreams

You are complete, peaceful and fulfilled.

In this case, I thought especially about “Your thoughts create reality”  and “You are creative energy.”

Grandmaster Kim always emphasizes that in order for us to do something, we have to think it first!  If we can think it – we can do it!

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Yes, this recipe is a bit involved, but just trust me, this is really worth the effort.  Actually, come to think about it, it’s not all that time consuming if you are managing that time well. 

This is one of my very treasured recipes, one that i received directly from Grandmaster Tae Yun Kim.  She told me this soup reminded her of Korea, when she grew up during the war time.  Back then, the soup was a lot more “bare basics” and didn’t have any meat or mushrooms or anything fancy.  The current version is old-style Korean with a new twist.  But most of all its just plain good. 

You start with a base of oxtail soup.  Here’s a quick primer if you are not familiar with that.  You get a package of oxtails, and put them in a pot with cold water, crushed garlic and kosher salt.   Bring to boiling, then let boil for about 15 minutes or until there is a lot of dark foam on top.  Drain the oxtails, rinse well, and wash out the pot.  Bring water to boiling again, add the oxtails, crushed garlic and Kosher salt.  Cover, and let boil on low heat at least an hour, but you can let it boil for several hours – the soup only gets better.  It’s best when it gets milky white.  The meat will get so tender it will fall off the bones. 

About half hour before you want to serve this soup, bring some water and salt to boiling in a seperate pot, and add a handful of chap chae noodles (glass noodles, made of sweet potatoes) per serving of soup you want to make.  Cook until still very al dente, then rinse with cold water and set aside.

Meanwhile, cut a handful green onions – the white part into 1 inch long chunks and put right in soup.  The rest, chop very fine and set aside.  For the suchebi = dumplings, you can either start from scratch – and any recipe for noodle dough you have will probably do fine.  I like to make noodle dough from 2 eggs mixed with salt and a little oil, about 2 Tsp per 2 eggs, and about 3/4 cups warm water.  Add enough flour and mix until the dough holds shape, then knead on floured board until no longer sticky.  Add flour as needed.  If you are not using the dough right away – which is actually better – you can let it rest at room temperature under a small porcellain bowl.  Just before serving, pull off very thin pieces of the dough and add to the soup.  You won’t have to cook it very long. 

If you are a bit queasy or, heaven forbid, intimidated, by this recipe so far, take heart.  You don’t have to make the dumplings from scratch.  Just get a box of suchebi mix from a Korean store.  This is what the box looks like:

With your hands/fingers, flatten one end of the wad of dough and pinch off (or cut off with scissors) flat, relatively thin, pieces of the dough and put into soup as you go along.  At this point, you can  also put in straw mushrooms if you like.  Season soup with salt, pepper, and red pepper. 

To serve, ideally, put a little broth into a Korean soup pot like the one above, add the glass noodles, add more broth and suchebi.  Top with the finely chopped green onions, cover, and serve piping hot.  Traditionally, and I do make it this way – you would bring the soup and contents to boiling in the soup pot directly on open fire, and then serve like this, while it’s still boiling inside the pot.  But you don’t have to do this.  It will taste great even if you don’t. 

This tastes incredible after a hard class at Jung SuWon, it will rejuvenate and strengthen you.  Especially on a dark and blustery fall or winter night.

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Banana Bread so good you won't even notice it's so healthy!!!

Delicious, healthy Banana Bread

Last time we talked about pizza.  Well, I am from Austria (that’s my excuse anyhow) and I was born with a very sweet tooth.  It didn’t help matters that everyone in my family was an avid cook and even more avid baker.  To top it all off, my mother – in order to run a restaurant – took up classes and ended up a pastry chef! 
Nowadays, as I add years to my life (whoever gets old anymore!) I have to watch what I eat.  I love sweets, but I realize that health is more important, and keeping at a healthy weight most certainly is, too.  I also have a very close friend who has diabetes, and so I am always trying to adapt a tried and true recipe so she can have it as well.
Again I have to think about one of Grandmaster Tae Yun Kim’s trademark sayings, “Don’t treat your body like a trash can!  You put the best gas in your car, you have to put the best food into your body!”
Actually, she has given me some of the best advice ever on the topic of healthy weight management.  Everything in moderation and balance….something we learn a lot about in our Martial Arts classes at Jung SuWon as well. 
So, to satisfy all the sweet teeth out there, yet don’t provide empty and/or damaging calories, here is a recipe I came up with for what I think has got to be the best banana bread ever. Hey, it’s my blog, so I can claim it’s the best!  Because to me, it is! 
  • 4 cups flour, total.  I use 1 1/2 cups whole wheat flour, 1/2 cup raw wheat germ, 1/2 cup crushed flax seed, 1/2 cup Amaranth flour, and the rest white flour, mixed with a little bran.  You can leave out the Amaranth flour and use just more white flour instead, or if you want it less healthy, use less whole wheat flour – just as long as you end up with 4 cups total and not too much flax seeds since they have an overwhelming taste
  • cinnamon, cloves, vanilla – if you so desire.  You could also add some lemon peel and a few squirts of lemon juice
  • 2 tsp baking soda, or baking powder, I have used either one successfully
  • 1 cup very soft butter (no substitutes here unless you get some very high quality margarine)
  • 1 1/4 cup brown sugar, or raw sugar
  • 4 eggs, beaten  (if you want a lighter version of the bread, seperate the eggs and add the beaten whites at the end together with the flour, but this is certainly not necessary)
  • 4 1/2 cups mashed up bananas
  • 1 1/2 cups walnut pieces
  • How to put it all together:
  • Preheat oven to 350 degrees.  Grease a loaf pan, or bundt pan. 
  • mix all the different flours and dry ingredients together
  • cream butter with sugar and egg (or just the egg yolks if you want to add the beaten egg whites later)
  • Add mashed bananas
  • add flour, a little at a time, and don’t overmix at this point.  More like, gently fold into it, don’t beat it any more.
  • Put into pan(s) and bake, about an hour, depending on what size and shape of pan you use.  Don’t overbake!  You can also make little cupcakes or muffins from this, and your kids will love you for the lunch snack! 

Now, sit back, relax and reward yourself with your home made treat.  It’s good for you, and you are going to work it off in your next Jung SuWon class anyhow! 


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It’s been very hot here in California, and while I want to serve my loved ones good and healthy foods, cooking for long periods of time or otherwise creating heat anywhere in the house doesn’t excite me.

So, what’s a Jung SuWon Warrior to do?  Salads!  Some substantial salad, healthy, light, yet loaded with nutrition so your body can heal after a long hard, Jung SuWon Class.

I am sure everyone’s got their own version of pasta salad, and I don’t claim this one is the best.  But I do claim it’s the best I ever tasted, so go ahead and give it a try!

Grandmaster Tae Yun Kim’s special pasta salad:

  • some cooked pasta – any shape you like, although I personally prefer the unusual ones, like bow ties or whatever strikes your fancy
  • finely chopped green onions
  • finely chopped dill pickles
  • avocado, cut in chunks
  • vine ripened, vine fresh tomatoes, cut up
  • finely cut up cucumbers
  • leftover pot roast, cut into small bite sized pieces
  • handful green olives, cut up fine
  • a few red radishes, shredded
  • hard boiled eggs, cut up
  • Balsamic vinegarette salad dressing
  • extra balsamic vinegar

Mix all the ingredients together, and season with salt and pepper if needed.  Make sure there is enough salad dressing, as the pasta will soak up some of it.  Let it sit in the refrigerator until chilled and flavors have blended.  Add more vinegar, if you like, and a couple drops of the finest olive oil.  Sprinkle with chopped green onions if desired. 

Start out with this, see if you like it and then go wild with your own creativity!

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Here is the ultimate “be ready for dinner” recipe. One of the things Grandmaster Tae Yun Kim teaches her students is to be ready any time, any place.  So, whether you come home after a Jung SuWon class by yourself, or if you have some friends drop in, or you have to go to a meeting and won’t have time to cook when you come home, here is something you might want to try.  It’s healthy, simple, and easy, and something fool proof for even the most beginners of cooks.  You start this, of course, before you go to class, for example or to a meeting, and when you get home after a couple hours, dinner is all ready!

When I cook, I like to visualize the finished product while I cook.  And here is a favorite quote from Grandmaster Tae Yun Kim, from her book “Seven Steps to Inner Power“:

“Creative visualization is not idle day dreaming or wishful thinking.  Yes, you could say that it’s like dreaming, but it’s more than that.  It is focused imagining, with the power of your  will and persistence behind it.  It is an immaterial activity that takes form first as a mental image, then as a material image.”

So, here is the result of some creative imagery:

Prepare a good sized beef pot roast, by rolling it in a mixture of regular flour that you mixed with some salt, black pepper and ground garlic.  I prefer a rolled chuck roast encased in a net since it holds its shape very nicely.  Quickly fry the roast on high heat from all sides, a couple minutes each side, preferably in the same pan you are going to put it into the oven with.

Preheat oven to 325 degrees. 

Cut up tomatoes, onions, mushrooms, olives, parsley and fresh basil leaves.  You can also add green peppers, carrots, zucchini if you like.

When the roast is browned on all sides, add the onions around the meat, tomatoes, mushrooms and rest of ingredients.  Add about a cup of red wine and enough water to make it come about half-way up the height of the roast.   Cover tightly, and put into the oven.

Now walk away and do whatever you need to do for the next  2 – 3 hours and this will depend on the size of the roast.  With this style of preparing the roast, you really can’t go wrong.  It tastes great rare, but if you leave it in longer, it won’t be bad either, it just seems to get more tender.

If you really want to do yourself a favor, get your rice pot going at the same time you put the roast into the oven.  When you come home, smile and prepare to eat a most delicious dinner!

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Ok.  Last time I promised you a bread recipe.  Oh oh! 

The thing is, I don’t use any recipes for bread.  I throw things in a bowl, mix it all up, let it rise, and bake it!  But, I am a woman of honor and I keep my word.  So here is my most basic bread recipe:
One piece of advice: don’t bother with fast rising yeast.  If you can get it, use fresh yeast, you know, the cake kind that crumbles…but any regular dried yeast will do.  The problem with fast rising yeast is that the dough might get too dry, or the fast rising will make it smell like booze. 

Like my Jung SuWon Grandmaster always, says, anything worthwhile in life, you have to work for and you have to be patient with.  One of Dr. Tae Yun Kim’s favorite sayings is “a pregnant woman – no matter how morning sick – can’t have a baby after just 3 months.  She has to wait for 9 months, until the baby is ready.”

You need to apply the same principle with bread.  Back to the recipe.  Here is my very basic recipe:

  • 1 cake fresh yeast, or 1 envelope dried yeast
  • 1 tablespoon honey
  • 2 or so cups of lukewarm water (depending on how much bread you want to make)
  • as much flour as it takes to make a plieable, smooth dough

Dissolve the honey in the water.  Crumble in or sprinkle on the yeast, depending on what kind you are using.  Wait a couple of minutes.  Most cook books tell you that you must put this mixture in a draft free, warm place, and that is right.  Just don’t fret if you don’t find such a place.  Yeast dough is pretty indestructible, so relax and enjoy the process. 

Once there are bubbles in the mixture, and you smell an intense yeast smell, add the flour and some salt.  Keep adding flour as you are kneading the dough – when the dough hold together and forms a smooth, pliable ball, knead some more.  Then cover it with saran wrap and let it rise.  You could cover it with anything that prevents it from drying out, I prefer the saran since then I can watch the progress.  The dough needs to rise until you have twice as much dough as when you started.  (cook books will tell you “until double in bulk, but to me that sounds just too boring)

Now punch the dough down – and yes, you really want to punch it at this point.  Knead it a little bit more – add a bit of flour if the dough is too soft, and then shape the dough into whatever you want – loaves, rolls, you can braid it….or put it in pans.   Cover again with the saran wrap, and let rise again, about an hour or until almost doubled. 

Of course you thought about pre-heating the oven, so now that it’s at about 350 degrees F, you put in your little miracles, and sit back and wait.  Depending on how big the loaves are or the rolls, you’ll bake your creations from 10 minutes (small rolls) to an hour (loaves), but do test frequently.

From here on, it only gets more fun.  The above was only a very basic homey recipe.  You can use whole wheat flour, either all whole wheat, or partially, and you can mix in nuts, seeds, other flour, cooked oatmeal, and so forth.  Instead of water, you can use milk, soy milk, water in which you have cooked potatoes, and…and….

If you are new at this, I would recommend sticking to the very basic at first, then go from there.

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All right, so I wasn’t going to write about bread.  I mean, come on, there are already so many things written about bread and even more recipes than anyone can ever read! 

But I couldn’t resist.  After I pulled out the last couple of home made loaves of whole wheat bread from the oven…..the aroma, the soft crumb, the butter melting into it, and then the first bite….oh, excuse me, where was I now…..

Bread of course.  It’s gotten a really bad reputation and people think it’s evil.  My my those carbs are gonna kill you.  If that’s the case, then why did Jesus break bread with the disciples.  Notice he didn’t break a salad, or some soup.  No, it was bread! 

We also say, “bread of life” – ever heard of the veggies of life?  Anyhow, pardon the digression.  Just couldn’t resist.

Well, the carbs in bread won’t kill you.  In fact, if you make your bread right, it’s a health blessing for all those that manage to get a piece.  See, I make breads different for different people.  For example, a good friend of mine has diabetes, so I make whole wheat bread, with added bran, some flax seeds, and cooked oatmeal.  Sometimes I add some nuts, or olives, for variety.  To give the yeast a jump start, I add some honey to the starter dough.

For another friend who is on a high protein diet, but loves bread, I proof the yeast in either milk or soy  milk, and add blended cottage cheese or tofu, or chunks of cheese to the dough. 

You get the idea.  Bread is not the enemy.  It is the staff of life.  And, if you make it yourself (and why bother eating bread if it comes from a store!) it is what you want it to be.

One more thing:  don’t worry about all these measurements, and fuss about the yeast.  I have yet to make a batch of bread that didn’t get gobbled up the minute it came out of the oven.  Oh, and those breadmaker gadgets….all right so some people like them – I am not among those.  I mean, why bother?  If I want homemade bread, I don’t want some machine to make it.  I might as well buy the bread in the store. 

So, now that you know how I feel about bread – you are pobably wondering – ok, so she has a bread fetish – but what does THAT have to do with Jung SuWon?  What does bread have to do with Martial Arts?  Or, with Grandmaster Tae Yun Kim? 

More than you might think. 

On a physical level, you develop a lot of strength in your hand and arm muscles in the kneading process.  And believe me, if you have ever made a large amount of whole wheat, or sour dough, or rye bread, you know what I am talking about.  You’ll end up looking like Arnold after a few batches.  Well, maybe not quite….

Most doughs also benefit from being punched a bit, so go ahead and practice some punches.  Your dough will be grateful! 

Then on the Ki energy level, think about putting all your good thoughts into the bread, visualize how people will just love it, think how you are going to make them happy, and keep them healthy….

And!  Ever learned how to do CPR?  Well, practice the heart compression on your bread dough…..

So, there you have it!  And next time I’ll put down some basic recipes…..pull out your aprons!

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