• About
  • Nutrition Services
  • Upcoming Classes

Cosmo Hippie Chef

~ Local Seasonal Food, Nutrition, Love

Cosmo Hippie Chef

Tag Archives: green onions

White Girl Kimchi

24 Thursday Apr 2014

Posted by cosmohippiechef in appetizer, DIY, gluten-free, Side dish

≈ 1 Comment

Tags

cabbage, chilies, garlic, ginger, gluten free, green onions, vegetables

DSCN3806Food:

Disclaimer- the title of this post is not intended to offend or be disrespectful.

White Girl Kimchi made 1 quart & 1 pint

2-2 1/2 lb head of cabbage, I used Napa cabbage

1 bunch scallions, ends trimmed, cut into 3/4 inch pieces

1 T. chopped garlic

1 T. grated ginger

3 T. korean chili

3 T. korean fish sauce

1 T. plus 2 tsp. local honey

coarse sea salt

DSCN3785Directions:

1. Start by placing two colanders in your sink. Next cut the cabbage in half, cut out the core and then cut the cabbage into 1 inch chunks. Divide the cabbage between the two colanders.

2. Sprinkle 1 T. of coarse sea salt over each colander filled with cabbage. Toss the cabbage with your hands to disperse the salt. Let the cabbage sit for thirty minutes.

DSCN37863. The cabbage should be wilted and reduced in volume. Place the cabbage in a bowl and fill with cold water, swish the cabbage around in the cold water. Drain and rinse two more times (taste it, it should taste seasoned but not overly salty) . Drain well and set aside.

DSCN37954. In a large bowl mix together the garlic, ginger, scallions, korean chili, korean fish sauce and the honey.

DSCN3788DSCN3792DSCN37935. GENTLY squeeze the cabbage to drain, just a little! Add the drained seasoned cabbage to the ginger/chili bowl and toss well to coat all of the cabbage (taste it and adjust seasoning). Pack the cabbage into glass mason jars being sure to leave a little head room, place a tight-fitting lid on the jar. Place the jars in a cool dark place, I place mine in the cabinet above my fridge. Let the kimchi sit for about three days and then place it in the fridge. I like to unscrew the lids and push the kimchi down and release some kimchi gases before storing in the fridge.

DSCN3797DSCN3807Love:

This is how I knew my kimchi was ready to go in the fridge- my husband came up from downstairs and said “what stinks?!” I said “kimchi is ready!” I have loved kimchi ever since I was a kid, I often wonder what my parents thought about their child asking for kimchi at the grocery store. My parents where both great cooks but we certainly didn’t eat kimchi at our dinner table. I have bought many different kinds of kimchi searching for the one that most reminded me of being a kid, failing to find the one. I have also attempted many times to make it myself, failed again! It wasn’t until I begged my friend Vanessa Chang to “please” come over and show me the mastery of this ancient food that I got a first hand look at how this special Korean condiment is made. The first time we made it she demonstrated and I watched, the second time I demonstrated and she watched, the third time I went solo and VIOLA, White Girl Kimchi was achieved! I lovely call it that because I am no way a master of kimchi, I’m still learning but I am so proud of myself for learning how to make something new that I have loved all my life. The salty, spicy, acidity that this kimchi has is just what I’ve been looking, and now a forever staple in the Cosmo Hippie Chef kitchen, even if my husband thinks it stinks! (Remember that’s how you know you did it right!) Enjoy!

Nutrition:

Probiotic- Bacteria, bacteria, bacteria! Kimchi is fermented therefore FULL of probiotics, aka good gut bacteria. Kimchi is full of vitamin A and C which are great for the immune system, 70% of our immune system happens in the gut. Our guts are so advanced it should actually have its own brain! With all the processed foods, stress and environmental toxins we are exposed to on a daily basis it is important to maintain healthy gut flora. Foods like kimchi can help, miso, sauerkraut and kombucha are also great probiotic foods.

DSCN3805

 

The Best Bang for Your Bite- Spring Edition

02 Tuesday Apr 2013

Posted by cosmohippiechef in seasonal

≈ 1 Comment

Tags

artichokes, arugula, asparagus, beets, chard, fennel, green onions, mint, parsley, peas, radishes, spinach

DSCN2824

Love:

Those of us who live in the SLC can probably, safety say it’s SPRING! We know not to get over zealous, we could possibly get snow until June! It’s true folks, but we’ll take the fact that we have had 70 degree weather as a sign that it is time to stop hibernating and get out and see each others faces again.

Also, it’s time to start planting seeds in our gardens which is exactly what we did after our Easter brunch with the family. Working out in the garden got me thinking about this post, I have been getting a lot of request to share what is in season. I did a post on like this for Winter veggies and thought it was time for a Spring version. Thanks to my TBC (Tall Bitches Club) Kim I have this new BEAUTIFUL book on vegetables, one of the coolest books and gift. ‘Vegetable Literacy’ by Deborah Madison. I’ll be using this book for info on the veggies below. Enjoy!

Nutrition:

1. Artichokes- Artichokes are rich in antioxidants, high in fiber, endowed with vitamins C,K and B6 and with such minerals as magnesium, potassium, copper, manganese and phosphorus. Artichoke leaves also contain an extract called cynarin which is the basis of herbal medicines that are used for treating the liver, gall bladder and kidneys, reduces high cholesterol, lowers high blood pressure and other conditions.

Food: Artichoke Cottage Cheese Dip w/ Crispy Pancetta

2. Arugula- Arugula is in the cruciferous family (think cabbage). Like other cruciferous veggies arugula contains a group of anticancer compounds know as glucosinolates. These compounds exert antioxidant activity, but more importantly they are potent simulators of natural detoxifying enzymes in the body. Like other greens, arugula is rich in essential vitamins and minerals, as well as phytochemicals, such a carotenes and chlorophyll.

Food: Wild Mushroom Ravioli w/ Spinach Arugula Salad

3. Asparagus- Asparagus is low in calories and sodium but high in folate and is a significant source of vitamins and minerals such as vitamin C and B6, potassium, and thiamine. Also a great source of fiber.

Food: Quinoa w/ Spring Veggies and Miso Dressing

4. Beets- Beets are LOADED with vitamins A, B1, B2, B6 and C, they are a good source of calcium, magnesium, copper, phosphorus, sodium and iron. Their leaves are packed with even more nutritional goodies, such as choline and folate. Today beet juice is thought to cleanse the kidneys and gall bladder among other things.

Food: Spinach Beet and Quinoa Salad-It’s What’s for Lunch

5. Chard and other greens- Chard and greens are nutritionally awesome, it possesses vitamins K, A, C, B and E, the M minerals, magnesium and manganese, along with potassium and iron. Chard has high fiber but almost no calories.

Food: Tortilla Soup

6. Fennel- Fennel helps sweeten the breath and aids in digestion. They are regarded as a purifier, as the base for an effective cough syrup and as a repellent for fleas. Fennel provides eaters with vitamin C, folate and potassium.

Food: Roasted Fennel Tomato Soup

7. Green onions/scallions- Strong tasting onions are the ones who that prevent blood clotting, lower the heart rate, benefit the stomach and provide us with a long list of vitamins, B, C,and E, and disease fighting quercetin in amounts that far exceed those found in other extremely good-for-you veggies.

Food: Pineapple Pad Thai w/ Crispy Tofu

8. Mint- Mint contains a compound known as perillyl alcohol that has been shown to inhibit the growth or formation of cancer. It also contains the substance rosmarinic acid, a powerful antioxidant that blocks the production of allergy-producing leukotrienes.

Food: Minty Pea Dip & Pistachio Stuffed Dates

9. Parsley- Parsley is high in vitamin C, A and the more elusive K. It is also a good source of antioxidant nutrients, rich in folate, good for the heart, and according to one study, helps prevent some forms of arthritis.

Food: Pasta alla Friends

10. Peas/pea greens- Peas fall into the Legume family which are of special importance: they are among the oldest cultivated plants, they have nurtured people all over the world, they’ve often taken the place of meat, and they contain some of the attributes we’re obsessed with today, namely, low to moderate glycemic index number, a high proportion of protein, vitamins and minerals; and fiber-lots of fiber. Plus, they are in some instances, delicacies (consider a bowl of fresh peas).

Food: Pea and Kale Puree w/ Pasta and Scallops

11. Radishes- Radishes are a member of the cruciferous family (cabbage), the radish shares the cancer-protective actions of it cousins broccoli, cabbage, kale and Brussels sprouts. They help maintain a healthy gallbladder and liver and improve digestion.

Food: No recipe- I guess I know what’s next on the list!

12. Spinach- The fresher and the greener and more lively, the more vitamin C spinach contains. Good source of vitamins A and K, manganese and folate in great amounts, the first two exceeding daily values by a long shot.

Food: Ravioli Salad

Like me on Facebook

Like me on Facebook
Follow Me on Pinterest

Recent Posts

  • Leftover Local Turkey, Apple, Potato and Smoked Gouda Salad w/Cranberry Mustard Vinaigrette
  • Spiced Apple Zucchini Muffins (Cupcakes) w/Chai Buttercream Frosting
  • Oat Free Granola- Seasonal Fruit and Local Goat Yogurt Breakfast Parfaits
  • Cherry, Quinoa, Goat Cheese Salad w/Honey Wine Shallot Mustard Vinaigrette
  • Rhubarb Ginger- Mint Lime Shrub

Archives

Categories

Tags

almond meal apples arugula asparagus bananas beans beets bok choy bread broccoli brown rice brussels sprouts cauliflower cheese chicken chilies chocolate cilantro coconut coconut milk corn dates eggs Farro fish fruit garlic ginger gluten free goat cheese goat yogurt green onions greens herbal honey hummus juicing kale lemon lentils liquor local mexican mint miso nuts oats onions parsley pasta peaches peanut butter peas potatoes pumpkin quinoa radishes raw rhubarb salad seasonal seeds soup spinach squash strawberries tart dried cherries tofu tomatoes turmeric vanilla vegan vegetables walnuts zucchini

Enter your email address to follow this blog and receive notifications of new posts by email.

Join 127 other subscribers

RSS Cosmo Hippie Chef

  • Leftover Local Turkey, Apple, Potato and Smoked Gouda Salad w/Cranberry Mustard Vinaigrette

Spring SuperFoods

Spring Comfort

Spring Green

Spring Fresh

Spring Raw

Spring Love

Spring Clean

Anytime Classic

Anytime Comfort

Anytime Classic

Anytime Comfort

Classic

Classic

Classic

Classic

Classic

Classic

Foodies Search Here:

Like me on Facebook

Like me on Facebook

Recent Posts:

  • Leftover Local Turkey, Apple, Potato and Smoked Gouda Salad w/Cranberry Mustard Vinaigrette
  • Spiced Apple Zucchini Muffins (Cupcakes) w/Chai Buttercream Frosting
  • Oat Free Granola- Seasonal Fruit and Local Goat Yogurt Breakfast Parfaits
  • Cherry, Quinoa, Goat Cheese Salad w/Honey Wine Shallot Mustard Vinaigrette
  • Rhubarb Ginger- Mint Lime Shrub

Categories

Archives

  • December 2014 (1)
  • November 2014 (1)
  • October 2014 (1)
  • June 2014 (3)
  • May 2014 (1)
  • April 2014 (2)
  • March 2014 (2)
  • February 2014 (1)
  • January 2014 (3)
  • December 2013 (2)
  • November 2013 (3)
  • October 2013 (7)
  • September 2013 (4)
  • August 2013 (3)
  • July 2013 (3)
  • June 2013 (4)
  • May 2013 (1)
  • April 2013 (4)
  • March 2013 (5)
  • February 2013 (4)
  • January 2013 (4)
  • December 2012 (3)
  • October 2012 (1)
  • September 2012 (3)
  • August 2012 (3)
  • July 2012 (5)
  • June 2012 (2)
  • May 2012 (2)
  • April 2012 (4)
  • March 2012 (7)
  • February 2012 (13)
  • January 2012 (9)
  • December 2011 (2)
  • November 2011 (3)
  • October 2011 (8)
  • September 2011 (1)
  • August 2011 (5)
  • July 2011 (9)
  • June 2011 (13)
  • May 2011 (8)
  • April 2011 (14)
  • March 2011 (8)
  • February 2011 (4)
  • January 2011 (5)
  • November 2010 (7)
  • October 2010 (2)
  • August 2010 (4)
  • June 2010 (8)
  • May 2010 (3)
  • April 2010 (10)
  • March 2010 (4)
  • February 2010 (1)
  • January 2010 (4)
  • November 2009 (3)
  • October 2009 (3)
  • September 2009 (9)
  • August 2009 (1)
  • July 2009 (4)
  • June 2009 (8)

Blog at WordPress.com.

Privacy & Cookies: This site uses cookies. By continuing to use this website, you agree to their use.
To find out more, including how to control cookies, see here: Cookie Policy
  • Follow Following
    • Cosmo Hippie Chef
    • Join 127 other followers
    • Already have a WordPress.com account? Log in now.
    • Cosmo Hippie Chef
    • Customize
    • Follow Following
    • Sign up
    • Log in
    • Report this content
    • View site in Reader
    • Manage subscriptions
    • Collapse this bar
 

Loading Comments...