tag:blogger.com,1999:blog-36239474823026665002011-08-09T07:56:26.166-07:00Rebuilding My Immunity by Healing My Gut Dysfunction (or at the very least trying not to make crap standard american fare for me and my husband)Shelhttp://www.blogger.com/profile/14016620142838952240noreply@blogger.comBlogger291100tag:blogger.com,1999:blog-3623947482302666500.post-61191583478339264052011-03-03T14:35:00.002-07:002011-03-03T15:43:56.619-07:00

This salad tastes amazing with roasted lamb.  If you're making this ahead, reserve the sea salt until ready to eat.  It will pull all the water out of the cucumber and leave you with a mushy mess. Cucumber Avocado SaladYield: 4 servings INGREDIENTS1/2 English cumcumber, shredded 1 ripe avocado, mashed1 handful fresh cilantro, roughly choppedsea salt to tasteground pepper to taste DIRECTIONSIn

Shelhttp://www.blogger.com/profile/14016620142838952240noreply@blogger.com2tag:blogger.com,1999:blog-3623947482302666500.post-89745818236692435322011-03-03T12:45:00.008-07:002011-03-03T13:47:35.716-07:00

This was supposed to be published last year in June, but life got in the way. 20 June 2010 It's been a year since I realized that what I was eating greatly affected my energy levels, digestion, mood, emotions, behavior, monthly cycle, etc.  I thought that I was eating healthy.  I was eating whole grains, lots of vegetables, and fruit.  I rarely had red meat and ate mostly chicken and fish. 

Shelhttp://www.blogger.com/profile/14016620142838952240noreply@blogger.com2tag:blogger.com,1999:blog-3623947482302666500.post-88552838628407643892010-07-24T22:20:00.001-07:002011-03-03T15:44:17.174-07:00

We're moving soon back to the states so it's time to clean out the fridge!  I've had a bag of frozen mango chunks for a while now and decided to make a mango sorbet.  It was as simple as blending the frozen mango with the juice on 1/2 a lemon, pinch of sea salt and enough water to make it the consistency of sorbet.  I have trouble finding frozen mango that is as sweet as fresh mango so you may 

Shelhttp://www.blogger.com/profile/14016620142838952240noreply@blogger.com2tag:blogger.com,1999:blog-3623947482302666500.post-27226985649394358692010-06-23T02:41:00.001-07:002011-03-03T15:44:40.836-07:00

This weekend I lightly roasted eggplant, asparagus, yellow and red bell peppers, red onion, and zucchini for vegetable additions to my daily bone broths.  I put them into my roaster for an hour at 300 degs.  I'll cook down each portion daily for 20-30 minutes in bone broth.  Lately (and maybe always) I've noticed a strange reaction to eggplant and sometimes nightshades in general.  When they

Shelhttp://www.blogger.com/profile/14016620142838952240noreply@blogger.com2tag:blogger.com,1999:blog-3623947482302666500.post-34509009103755540202010-06-19T23:11:00.000-07:002010-06-19T23:11:04.429-07:00

The spring, summer, and early fall seasons in Korea are often plagued with heat, monsoon rains, pollution, pollen, and yellow dust from China's Gobi Desert. It's easy to lose a whole weekend locked away in the apartment, avoiding the world outside. This weekend was overcast, but the heat wasn't stifling and we ventured out to take some pictures. Enjoy these random shots from the garden outside

Shelhttp://www.blogger.com/profile/14016620142838952240noreply@blogger.com0tag:blogger.com,1999:blog-3623947482302666500.post-21298409590212278622010-06-19T17:02:00.001-07:002011-03-03T15:44:58.145-07:00

Korean food is super delicious, but can cause digestive problems for some.  Most Korean dishes come with abundant vegetables on the side, but you'll also find an abundance of irratants like soy, legumes, vegetable and nut oils, starch and grain thickeners, and sugars.  To be safe, I stick with unmarinated meats that can be grilled right in front of me or sushi/ sashimi and raw veggies. It's hard

Shelhttp://www.blogger.com/profile/14016620142838952240noreply@blogger.com1tag:blogger.com,1999:blog-3623947482302666500.post-51484474285985926062010-05-31T03:11:00.000-07:002010-05-31T03:11:58.358-07:00

Make a lemon and ginger electrolyte drink!!! Every morning upon waking to help cleanse my liver, I drink a glass of warm water with the juice from half a lemon and 1/4 tsp Himalayan Sea Salt.  Over the course of the day I drink about 4 cups of water with 3/4 tsp sea salt, juice from the other 1/2 lemon, and about 1 inch ginger (grated).  This combo works well to energize me, kill any cravings

Shelhttp://www.blogger.com/profile/14016620142838952240noreply@blogger.com0tag:blogger.com,1999:blog-3623947482302666500.post-44710803686963567502010-05-25T05:42:00.001-07:002011-03-03T15:45:19.092-07:00

Elana's Pantry is featuring cupcakes all this month (grain-free of course) and I decided to make her coconut cupcakes in an effort to make a dent in all the coconut flour in the freezer.  The only substitution I made was using honey in place of agave nectar.  The hubby whipped together a creamy topping of clotted cream, honey, and strawberries to sweeten them up even further. 

Shelhttp://www.blogger.com/profile/14016620142838952240noreply@blogger.com2tag:blogger.com,1999:blog-3623947482302666500.post-33842218532085079152010-04-28T03:43:00.000-07:002010-04-28T03:43:18.104-07:00

A few weeks ago I started a batch of green/purple sauerkraut.  Last year I was addicted to cultured foods and tried to ferment anything and everything.  The last batch I made went earlier this year went bad within a few days and it's taken me a few months to get up the courage to try again.  Pounds of carrots into the garbage.  I was heartbroken. I decided on a simple sauerkraut this time-

Shelhttp://www.blogger.com/profile/14016620142838952240noreply@blogger.com3tag:blogger.com,1999:blog-3623947482302666500.post-4467486442977679332010-04-23T04:08:00.002-07:002011-03-03T15:45:38.744-07:00

Cut the duck into 8 pieces and seared in butter. Cook over low heat for about 10 minutes until browned. After pieces are browned, cover pan and roast in oven at 350 degs for about 45 mins. Can't waste all the innards so those were fried up in butter. Added homemade tomato sauce (with oregano, fennel, and red pepper flakes) and had this over "faux"tatoes (whipped cauliflower).

Shelhttp://www.blogger.com/profile/14016620142838952240noreply@blogger.com4tag:blogger.com,1999:blog-3623947482302666500.post-69364469336168399112010-04-15T02:32:00.001-07:002011-03-03T15:46:00.219-07:00

*Mascarpone is nor SCD/GAPS legal* 

Shelhttp://www.blogger.com/profile/14016620142838952240noreply@blogger.com3tag:blogger.com,1999:blog-3623947482302666500.post-72462080080335571382010-04-10T22:04:00.004-07:002011-03-03T15:46:22.851-07:00

This recipe is basically the base of French Onion Soup without the addition of alcohol. The deep flavor will come from the caramelization of the onions and this will often take one to two hours to get the perfect sweetness.  Add herbs and spices to your liking and maybe even some melted swiss on top if you're able to eat cheese. Start with a clean pot. I always add a stick of butter to cook the

Shelhttp://www.blogger.com/profile/14016620142838952240noreply@blogger.com4tag:blogger.com,1999:blog-3623947482302666500.post-84229694982608037902010-04-08T04:22:00.002-07:002011-03-03T15:46:42.590-07:00

Drinking mineral-rich broth daily (or with every meal) is a wonderful way to improve your digestion.  A good bone broth will be loaded with fat, gelatin, and marrow, all prized for their healing properties.  Broth can be made from any bones, but I find beef to be the most healing for me (ironic because I'm Hindu).  About 4 months ago, I was unable to properly digest any nut.  Now pecans are no

Shelhttp://www.blogger.com/profile/14016620142838952240noreply@blogger.com0tag:blogger.com,1999:blog-3623947482302666500.post-18028890437950815432010-04-06T03:01:00.003-07:002010-04-06T03:04:34.736-07:00

During our trip to Italy last summer, we of course had to bring home some "real" Italian extra virgin olive oil and sundried tomatoes.  Most extra virgin olive oil in the states isn't actually extra virgin olive oil.  Some are made of soybean oil with flavor additives.  Companies don't have to tell you this because the US is not a part of the International Olive Oil Council.  Check this out if

Shelhttp://www.blogger.com/profile/14016620142838952240noreply@blogger.com2tag:blogger.com,1999:blog-3623947482302666500.post-36965572048268427652010-03-31T03:58:00.001-07:002011-03-03T13:47:09.471-07:00

It's been a hellacious few months, to say the least. Today marks the 40th week since I declared my freedom from the Neolithic agents of disease (see right column of things I don't eat) that were causing so much of my bowel distress. It took a bit of experimentation and lots of wasted food hurling from my mouth and into the toilet to realize what works for me, but I'm better now for it. No high

Shelhttp://www.blogger.com/profile/14016620142838952240noreply@blogger.com4tag:blogger.com,1999:blog-3623947482302666500.post-63086964496145106402009-11-14T00:24:00.001-07:002011-03-03T15:47:04.995-07:00

Our grocery store sometimes surprises us by having quality products.  One random day I found a goose!  It was a bit pricey, but I was going to get all my money's worth by rendering all it's precious fat.   I stripped the bird of all the fat I could find and threw it in the crock pot for a couple of hours.  This was our bounty: We used this and some duck fat to fry up a cornish hen and some

Shelhttp://www.blogger.com/profile/14016620142838952240noreply@blogger.com2tag:blogger.com,1999:blog-3623947482302666500.post-8258337443311905542009-11-10T00:31:00.002-07:002011-03-03T15:47:23.429-07:00

I had so much pumpkin butter that I had to find ways to use it all up.  The black cake recipe turned out well so I adapted it to make a Pumpkin-Almond Butter Spice Bread.  I added some honey because it needed a bit of sweetness.  This was my first recipe using the Baker's Edge Brownie Pan.  I usually have trouble with burnt edges and gooey centers using my 9x13" pyrex but not this time!

Shelhttp://www.blogger.com/profile/14016620142838952240noreply@blogger.com0tag:blogger.com,1999:blog-3623947482302666500.post-4395215118857134212009-11-10T00:07:00.001-07:002011-03-03T15:47:39.118-07:00

Since the success of the Apple-Pear Butter, I've been making lots of different variations, hoping to come up with something just as good.  The first was peach butter.  I used about 4 bags of frozen peaches that I had in the freezer.  This time I tried the crock pot and had it cooking for about 12 hours.  It never developed the "stickyness" that the hubby liked in the Apple-Pear Butter.  I had to

Shelhttp://www.blogger.com/profile/14016620142838952240noreply@blogger.com0tag:blogger.com,1999:blog-3623947482302666500.post-14454000037049904632009-11-08T04:10:00.002-07:002011-03-03T15:47:56.530-07:00

A few months ago I had a craving for Guyana Black Cake.  I'd never really liked the taste of it but something was calling me.  Every few months or so I get strange cravings for the weirdest Guyanese dishes and call my mom up asking for the recipe.  Since I had cut grains out of my diet, using flour was out of the question.  Nuts might work I told myself.  And they did.  Three months later, I

Shelhttp://www.blogger.com/profile/14016620142838952240noreply@blogger.com0tag:blogger.com,1999:blog-3623947482302666500.post-87141196424310559042009-11-06T00:16:00.002-07:002009-11-06T05:25:41.305-07:00

Thanksgiving may be my least favorite holiday. Eating breast-heavy birds that couldn't walk because they were off balance, eating foods that are loaded with sugar that come out of a box or a can, and the American Indians. My mother can tell you about the American Indians. For years I went on a rant during the days before Thanksgiving about the true meaning of the holiday and how many American

Shelhttp://www.blogger.com/profile/14016620142838952240noreply@blogger.com0tag:blogger.com,1999:blog-3623947482302666500.post-2566558221087138272009-11-04T04:20:00.004-07:002011-03-03T15:48:18.731-07:00

My mission these past few months has been to use up the foods in my freezer and pantry that have been sitting there for way too long.  A couple of weeks ago I used a bunch of red apples and pears to make an apple-pear butter. Last weekend I made a peach butter that didn't quite have the oomph for the hubby as the apple-pear butter, but he ate it nonetheless and all those lovely peaches didn't go

Shelhttp://www.blogger.com/profile/14016620142838952240noreply@blogger.com0tag:blogger.com,1999:blog-3623947482302666500.post-67286013774427672092009-10-27T00:30:00.006-07:002009-10-27T22:02:35.436-07:00

This weekend I used the farmer's market bounty to try more combinations of cultured veggies.  So far all of the creations I've thrown together have been pretty tasty and seem to get better with time.  Here's what I came up with this week: Contains broccoli, baby bok choy, carrot pulp and juice, ginger juice, spinach, and coconut water. With this batch I threw in broccoli slaw mix,

Shelhttp://www.blogger.com/profile/14016620142838952240noreply@blogger.com0tag:blogger.com,1999:blog-3623947482302666500.post-9983978274983860252009-10-26T20:42:00.007-07:002011-03-03T15:48:37.158-07:00

These brownies were an adaptation of Elana's Brownies (http://www.elanaspantry.com/brownies/) and they are oh so good.  The cashew butter makes them rich and sinful while the almond extract adds a delicate touch to them.  Be careful how many you consume because one batch does contain a whole jar of cashew butter!                                  Cashew Butter BrowniesYield: About 12 large

Shelhttp://www.blogger.com/profile/14016620142838952240noreply@blogger.com1tag:blogger.com,1999:blog-3623947482302666500.post-67987959393192319432009-10-25T04:41:00.006-07:002011-03-03T15:49:06.925-07:00

Up until yesterday, my husband had never tried or even heard of apple butter.  Or any kind of fruit butter for that matter.  Fortunately, I had about 10 apples and 5 pears in the freezer that I needed to put to good use.  Originally I made two batches of applesauce, one with about 5 roasted apples and the other with 5 apples and 5 pears that were just cooked down.  I stored both batches in the

Shelhttp://www.blogger.com/profile/14016620142838952240noreply@blogger.com1tag:blogger.com,1999:blog-3623947482302666500.post-31921873424298745302009-10-13T02:12:00.019-07:002009-10-27T22:04:13.120-07:00

This weekend was a 3day for us G-men so what better way to spend it than slaving in the kitchen!  Lately I've been on a fermentation kick so I wanted to try a few new things (and that was good enough reason to skip out on work after lunch on Friday to go to the grocery store).  My previous attempts ranged from really tasty to really tangy to really nasty.  Most of my recipes were based on either 

Shelhttp://www.blogger.com/profile/14016620142838952240noreply@blogger.com2tag:blogger.com,1999:blog-3623947482302666500.post-31941936865402519592009-09-23T19:26:00.009-07:002009-11-06T16:26:22.548-07:00

I find it crazy funny that most people think store-bought (and most homemade) bran muffins are healthy. Most are loaded with refined or fake sugars and don't contain much fiber. This recipes contains whole wheat flour but still produces a light, fluffy muffin. Plus they have no sugar!  The sweetness comes from the fruit.  There are so many variations you can try. I've replaced all of the whole

Shelhttp://www.blogger.com/profile/14016620142838952240noreply@blogger.com0tag:blogger.com,1999:blog-3623947482302666500.post-4366866933757194142009-09-14T21:49:00.002-07:002009-11-06T16:25:34.349-07:00

Our fall season (hopefully longer this year) has arrived in Korea and little kabocha pumpkins have started showing up at the Thursday Farmer’s Market at my apartment complex. I find that they are sweeter than most pumpkins and squash so they often don’t need much sugar to satisfy me (my husband on the other hand is a sugar fiend so he needs a little pumpkin with his sugar). The sweetness

Shelhttp://www.blogger.com/profile/14016620142838952240noreply@blogger.com1tag:blogger.com,1999:blog-3623947482302666500.post-24640033043494129122009-08-24T02:40:00.003-07:002009-11-10T03:32:41.963-07:00

This is a great recipe that adapts well to what you have on hand. I made this for my husband's and my office when I needed to clean out my ever growing pantry. Everyone gobbled them up like there was no tomorrow. Kitchen Sink Cookies Yield: 50 cookies (molded with a 1/8 measuring cup) INGREDIENTS 4.5 cups old-fashioned rolled oats 2 teaspoons baking soda 1 cup semisweet chocolate chips 1/2

Shelhttp://www.blogger.com/profile/14016620142838952240noreply@blogger.com2tag:blogger.com,1999:blog-3623947482302666500.post-52011258630393778532009-08-18T20:23:00.000-07:002009-08-18T20:24:57.852-07:00

This is my first post!!!! Still working out the kinks so it may be a while before I'm posting regularly.

Shelhttp://www.blogger.com/profile/14016620142838952240noreply@blogger.com2