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Posts Tagged ‘Tae Yun Kim’

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 ūüôā

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!

Dr. 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 Рif 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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Don’t go by the picture please and trust me on this.¬† Ok?¬† This is really really good!

I was going to insert an appropriate quote from¬†Dr. Tae Yun Kim, something to the effect of “don’t be fooled by your 5 senses” but then I read the end of her book, “The Silent Master,” and it is simply beautiful, and I wanted to share it with you, so bear with me please.

“We live in a wonderful time called now.¬† In this moment, everything true about you is waiting to be recognized and expressed.¬† Everything in the past is gone. Tomorrow will never come.¬† There is always only now.¬† You can take charge, take action, and create freedom for yourself.

Right here and right now let’s start celebrating!¬† Freedom is real.¬† Freedom is possible.¬† You have power, truth, beauty, and potential within you alway waiting to be discovered, always waiting to be expressed.¬† Brighter and more precious than diamonds, warm as the spring sun and beautiful like spirals of galaxies sprinkled over this vast universe, your Silent Master awaits your return, so that together you will come forth as one radiant being in charge of your destiny.¬† What is stopping you?¬† What is holding you back?¬† You are free to be free!¬† Spread your wings!¬† Fly and be free!”

So, now, back to making an awesome chicken salad!¬† We had some very hot days last week, and¬†cooking wasn’t¬†on my mind.¬† Yet, with a summer-time Jung¬†Suwon potluck in the backyard, something had to be done!¬† This was one of those dishes that came together simply using what I already had at home.¬† Luckily that included an organic,¬†roasted chicken, from Whole Foods!¬† I quickly boiled about 6 – 7 eggs and chilled them.

I started by taking all the meat off the chicken and chopping it (several of our Jung Suwon warriors have to watch their cholesterol, so I didn’t use the skin.)¬† into bite size pieces.¬† NORMAL bite sized pieces please, not hulk, and not ant sized either!

After that, I chopped up the eggs, again, not too fine and not too huge, and add to the chicken.¬† Chop some celery (washed and peeled) maybe a handful, and add, and also add a handful of chopped tomatoes (firm ones, and take out the liquidy part.)¬† Chop some olives fine, and add, as well as a good handful of green onions, both white and green parts, chopped finely.¬† Add some marinated artichoke hearts, chopped into small pieces, a total of a good handful ( ūüėČ ), and a handful of marinated mushrooms, also cut into pieces.

Now, gently mix it all together, and add gluten-free, organic, olive oil based mayonnaise, just enough to make it moist.  Add salt (I use Himalayan salt) and garlic pepper to taste, and let sit in refrigerator for a couple of hours, to let the flavors do their thing.

Of course, there are hundreds or even thousands of ways how to make a chicken salad.¬† This one just happens to be my current favorite.¬† With¬†¬†Dr. Tae Yun Kim’s own words, “it is your life, and your world!¬† Don’t let anyone stand in your way!”

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I feel like I haven’t posted here in a very long time – it’s been really really busy in my life as a Jung Suwon warrior, and that’s the way I like it!¬† Great Grandmaster Tae Yun Kim says that keeping busy keeps us young in body, mind, and spirit, and I do feel that!

Even during the hot summer months it gets cool at night here in the Bay area, and so I like to make summery, yet warming dishes for dinner, that are also substantial enough to feed hungry Jung suwon warriors!

My mother’s stuffed cabbage rolls come to mind, and I just made them a couple of days ago.¬† It’s been hard to re-create her recipes, because she only took a little bit of this and some of that, and in addition, she never even knew what gluten-free was!¬† And of course I am always trying to incorporate Great Grandmaster Tae Yun Kim’s teachings into the way I cook, with the best ingredients and only the best of thoughts in my mind.

Great teacher that she is Great Grandmaster Tae Yun Kim has been encouraging me to be creative, and find new ways to make tasty food, that nourishes and heals and tastes good at the same time!  So, here we go:

To make this version of stuffed cabbage, I use Nappa cabbage, and carefully separate the leaves off the head, and then quickly put them into almost boiling water just long enough to make the leaves pliable, without breaking.¬† I used to try to just boil the whole head and then peel off the leaves, but that never worked for me.¬† Great Grandmaster Tae Yun Kim compares the cabbage to a fist:¬†just like each finger,¬†each leaf in itself, is weak and cannot survive on its own, but together with all the other leaves, it makes a strong head of cabbage (or, all the fingers together, make a strong fist!) !¬† Have you ever tried to break a full head of cabbage?¬† See?¬† In our case, it’s good that we can peel off each leaf!

For the sauce, if I have leftover spaghetti sauce, it’s perfect.¬† But if not, I make a quick tomato sauce from scratch, like this:

Saute, in olive oil, a chopped up onion, and some minced garlic, I would use a couple of table spoons, and add chopped fresh tomatoes.  I only use fresh tomatoes for my sauces, but I am sure canned would work well too.

I would also add some chopped mushrooms and parsley and saute for a bit and then add a little good quality red wine (I don’t ever use cooking wine, they add a bunch of stuff to it).¬† If the sauce is too thick at this point, I add some good quality all natural spaghetti sauce from a jar, or if I have some broth, I add that.

For the filling, I saute mushrooms, garlic and chopped onions and add some pre-cooked ground beef, and some cooked rice, add some chopped parsley and fresh marjoram, and loosely fill the cabbage leaves with this.  Put filling on one side of leaf, then roll up and put seam side on bottom and put in roasting pan.  When finished, put your tomato sauce over it, and finish in pre-heated oven (350) for 20 minutes to half hour.  If you like, you could sprinkle some cheese on it before serving!

Now, “dig it in!”¬† as Great Grandmaster Tae Yun Kim likes to say, after giving thanks to God for a most delicious meal!

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Today is a sort of guest post from a wonderful Korean lady that came and cooked for Great Grandmaster Tae Yun Kim a couple of days ago.  This was really great, after a hard Jung Suwon workout nourishing food is always wonderful to have!   I had the pleasure to watch her prepare this soup, and it looked like a special art form to me!

She was certainly applying Great Grandmaster Tae Yun Kim’s teachings while she was cooking – to focus with love and care on the food you are making, and to only think beautiful, positive thoughts about how much this food will bring health and happiness to the person receiving it!

First, to make the broth, boil water with crushed garlic and roughly cut yellow onions.  Add small dried fish (you can get those at most Oriental markets) and some anchovy sauce (it is naturally gluten-free.)  Let this boil gently for about 20 minutes, being careful to not let it boil down too much.

Meanwhile, cut carrots, green onions, zucchini if you have them, into matchstick size pieces and saute separately in olive or sesame oil.

Beat a couple of eggs, fry gently and cut into thin strips when they are done.

Boil the noodles, being careful not to overcook.

If you are gluten-free, be careful as to what noodles you use.  If noodles come in packages like this:

without any label, don’t use them!¬†¬†These might taste¬†good and look fantastic, but without any description and documentation, you will have no idea what is in them!¬† And yes, these were the noodles this lady had brought.¬† Luckily she didn’t cook the noodles in the soup, but in a separate pot, so all was well.

I like to use brown rice noodles and my family enjoys those as well.

Now you can start assembling this delicious soup:

Into each bowl, put one serving of noodles, then arrange the sautéed veggies and eggs beautifully on top.  Great Grandmaster Tae Yun Kim emphasizes how important it is for the food to look good, it needs to have eye appeal, like in the picture:

Gently add the soup (only the liquid part) and top with some crumbled seaweed.

Now, after a prayer of thanks, open mouth, insert spoon………

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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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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 Рif you have to let it sit (like I did on my first batch) Рthe 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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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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We had some unexpected guests over, and it was late.¬† Very wonderful people, but I had nothing to offer,¬†and I was about to get stressed about this situation.¬† But just in time¬†I remembered something Great Grandmaster Tae Yun Kim shared with us in¬† Jung Suwon class, (thankfully it’s also written down in her book, “Seven Steps to Inner Power:”

“Ideally, your awareness should be like a pool of water.¬† Light travels easily into still water, and you can see right into it.¬† It becomes very clear.¬† But when the wind blows and the water is agitated, or when the water is polluted, you can’t see what’s in it clearly.¬† So how can you make your mind like a pool of still, clean water, undisturbed by turbulent surface thoughts, free from polluting feelings and emotions, so that the light of your consciousness travels easily into your awareness?”

I calmed down and went to work.¬† The guests, even though not Jung Suwon warriors themselves, would appreciate something reasonably healthy, so my initial thought was to make my “go to” pound cake recipe, but as muffins for shorter baking time, and add fruit and nuts.¬† But, halfway through mixing it up, I realized that I didn’t have some of the key ingredients, such as buttermilk or even milk.¬† Oh, and it was a gluten containing recipe too!¬† Stress returning – I had already creamed the butter and sugar (half of the original recipe) and eggs!¬† Now what?

“You are creative energy,” these words from Great Grandmaster Tae Yun Kim rang through my head.

I gathered all the different kinds of flours I had at home, and meanwhile turned on the oven to a safe, all purpose 350 degrees.  Lined muffin pans with cute butterfly liners and went back to the mixing.

Want to see the result?

Want to try re-create them?

Here is what I did – and feel free to substitute to your heart’s content, as long as you know what you are doing!

Recipe for gluten-free, Midnight miracle muffins:

2 1/2 sticks butter (I imagine coconut oil would work, 1 stick butter = 1/2 cup) and 2 sticks would work well too I imagine

1 1/2 cups brown or palm sugar

4 eggs

3 1/2 cups flour total, I used 1 cup almond flour, 1/2 cup Teff¬†flour, and 2 cups of Shirley’s gluten free flour

1/2 tsp Xanthum gum,

1/2 tsp baking powder

1 cup yoghurt, strawberry banana yoghurt (you can, of course, use any flavor you like!)

cream together the butter, sugar and add eggs one at a time.  Slowly mix in yoghurt and rest of ingredients, but make sure all the flours you use are blended together well before incorporating into the batter.

Bake for about 15 – 25 minutes, then share these wonderful morsels with those you love!

If you train at Jung Suwon, remember to bake up a batch and share with your fellow Jung Suwon warriors (hint ūüėČ )

Credit where credit is due: the very original recipe I started to work from was from here.

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A dear blogging friend that lives on the East Coast somewhere, is going through a great loss in her family right now, and we are saying lots of prayers for Shirley and her family.

Great Grandmaster Tae Yun Kim emphasizes the importance of helping others, especially when they are going through hard times.¬† And not just in word but also in deed.¬† “When someone is down,” Great Grandmaster Tae Yun Kim says, ” extend a helping hand!¬† Show your support through actions!¬† Bring some food if possible – the last thing you want to do is to think about what to feed everyone.¬† When you lose a loved one, Great Grandmaster Tae Yun Kim continues, you need some time to go through the grieving process.¬†”

While unfortunately I can’t be there other than through prayer, I did think about what I would make if I lived closer.¬† “Energy doesn’t have any distance,” Great Grandmaster explains, ” if you think great thoughts about someone, that someone will feel that one way or another.”

It would need to be some sort of easy to eat finger food.¬† You wouldnt’ want to task a grieving person with too much prep work and dish washing!¬† It also needs to be super easy to reheat.¬† And it should be fast to cook so you can run on over and deliver.

I started with the leftover cooked chicken – deboned¬†it and chopped it up.¬† Saut√©ed¬†some chopped onions and garlic in olive oil and added the chicken, and then added some mixed greens – a combination of spinach, chard, and Bok¬†choy, but don’t limit yourself – use what you have!¬† I also added¬†some oriental mushrooms in this version, but really, only your creativity will decide.¬† Add lots of love to the mix!

After the vegetables are about 3/4 done, turn off heat and let them cool off.  During that time, put a couple of eggs in a blender, add some sort of milk, whether dairy, soy, or coconut is up to you.  Add some salt and pepper and any herbs or spices you feel like putting in.  (I kept it simple and just did salt and pepper.)  I added a handful of grated cheese as well.

Prepare your favorite gluten-free pie crust, or use pre-made if you like.  You can also use some leftover mashed potatoes if you have any, or you can also bake without any kind of crust, which is what I did for myself.

Line cupcake pans with paper or foil liners.  If you are using pie crust, cut out rounds big enough to be patted into the muffin or cupcake pans.  Bake until light brown in pre-heated oven, then let cool off.

Take a small amount of the chicken-vegetable mixture and put into the crust or cupcake form.  Squeeze out the liquid, and put in enough to fill about 2/3 of the cup cake pan. Spoon or pour in the milk/egg mixture, leaving about 1/2 inch from the top.  Repeat until all cup cake liners are full.   Bake about 10 minutes at 350  or until a nice light brown.  They taste delicious hot out of the oven, or cooled off.

Enjoy, dear Shirley, wishing you all the best and may God pour out His blessings on you.

And for all other readers, go ahead and make these for someone you love!

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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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