Game Plan and Kim Chee Recipe
My current game plan and a great recipe for making homemade Seaweed Vegetable Kim Chee
Date: 8/26/2007 7:35:08 AM ( 15 y ) ... viewed 2420 times
Well, I hadn't really planned it this way, but it worked out pretty perfectly that the first day I attempted to go 100% raw vegan this past week was the day before my current vacation from work, which will last about 2 1/2 weeks. In other words, during my "enforced vacation" I would otherwise have too much time on my hands, not having the wherewithal to actually take a "real" vacation right now.
But now I realize this is just perfect. I can go ahead and become totally and obsessively preoccupied about raw diet, exercise and all things healthy during my initial "kick-off" period.
I have also ordered some raw books, and I'll share some things I learn from them when I get them.
Before I moved to where I currently am, I could easily get hold of reasonably priced organic produce -- most notably greens, such as spinach, dandelion, arugula, kale and more. I had been drinking a LOT of what I call green drinks but which most call green smoothies and was averaging at least one pounds of organic dark leafy greens per day. Now that I live where one pound of organic dark leafies could exceed my budget for food all by itself, that was a big setback for me. I was sooooo dependent on my leafy greens. And don't get me wrong: organic leafy greens are a great thing to be dependent on, in my opinion.
However it has been a big lesson for me. Just because I can't have exactly what I want does not mean I cannot live raw and vegan. It just means I have to open myself up to other possibilities. For instance I am not one to jump up and down about celery, apples, carrots, bananas or cucumbers. I outright disliked celery, felt bored with carrots, apples and bananas, and cucumbers were okay but seemed like nothing. I was into my green drinks and those drinks would usually have bananas and apples in them, but I wasn't into eating them separately. And celery -- well, I disliked it so much that I would be hard put to even add it to my green drinks.
Now enter my home this year. The only affordable organic produce within 100 miles (and I am not able to travel that 100 miles) is celery, carrots, apples, cucumbers and sometimes bananas -- oh, and some very anemic-looking Romaine "hearts." Most of this year I lived on non-organic foods, and I cheated a lot with cooked and non-vegan. It was not pretty.
But "where there is a will there is a way." I learned about banana and celery smoothies and decided to try it. It was not half bad. Best description I could give for the taste is "fresh," and fresh feels good indeed. I have also started eating apples or adding them to my celery-banana smoothies, and that tastes great to me now. The carrots I love to add to my cucumber salads especially due to the vibrant color and also because they take some chewing and slow me down in my eating, and I have enjoyed the cucumber salads.
I have also been using a zapper recently, but have neglected to make sure to replenish with probiotics. Probiotics in liquid are outrageously expensive and in capsules are just plain expensive too. (I don't buy hardly anything in capsules. I usually purchase the bulk powder and encapsulate them myself -- as with my maca root, turmeric powder, kelp powder and bluegreen algae.) Back in June I was using plain yogurt for probiotics, but that's dairy so I quit.
After purchasing a large granite mortar and pestle from Thailand online -- I got the 8-inch from
-- I discovered a great (as in simple and tasty) recipe for homemade sauerkraut that I could actually do. I had not made sauerkraut before, ever, not in the 16+ years I have experimented off and on with raw diet, because I never had the right kind of crock pot and weights, etc. Then I found this one sauerkraut recipe that made me realize I could use my mortar and pestle to pound down the cabbage (and any other ingredients) and that I could let the resulting mushy mass ferment in a mason jar in my closet for 5 days and poof, homemade sauerkraut! My first try I experimented with different ways with 3 or 4 mason jars. In 2 or 3 of them I put added water; in the last I pounded longer and harder and added no water. I disliked all the ones with added water so much that I threw those out (keeping the jars of course). Now today I will make some more. I did not follow this recipe exactly (as to ingredients), just using green cabbage, Celtic sea salt, cayenne powder, nori and dulse. She forgot, but the cayenne gets HOTTER as this ferments, so I recommend a light touch on the red powder! Sorry, I do not remember where I picked up this recipe (somewhere online though):
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SEAWEED VEGETABLE KIM CHEE
This is the recipe for the kim chee I invented while working at It's Alive.
Ingredients are in order of amount, with napa being the most. The seaweeds are what make this kim chee so good. Maine Coast sea vegetables sells nori pieces. You can also just tear up nori sheets. The green nori sheets have been toasted, the darker ones are raw.
bok choi (optional, adds some nice green)
Chop the napa, green onions, and bok choi into 1 inch sized pieces. Julienne the daikon so it is thin and about a 1/2 inch wide, or slice and cut into quarters. Put the vegetables into a bowl, and add the salt and grated ginger.
You don't need a whole lot of salt. At It's Alive we used about 1 T per 4 pounds of vegetable. Because this uses sea vegetables, you might want to use a little less salt.
Salt will bring the water out of the vegetables and keep the fermentation stable. The more salt you have, the slower it will ferment. The hotter it is, the faster it will ferment. During the summer you might need more salt.
Pound and press the vegetables to get some of the juices out. You are trying to get enough juice to cover the vegetables. Add the cayenne slowly, and taste it as you go. The spiciness will stay about the same, but might go down (I can't remember!). Add as much of the seaweeds as you like. I like lots.
Mix the vegetables and cayenne well, and continue to press and pound until you have a really juicy mixture. If the vegetables are old and don't create enough juice, add some water or rejuvelac.
Put the kim chee into glass jars, leaving about an inch or two at the top for expansion, and seal with a lid. It takes about 5 days to ferment. The kim chee juices might leak from the jar, but your kim chee should still be alright. After it's fermented you can keep it out, or store it in the fridge.
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