The benefits of eating fresh sauerkraut cannot be overstated. It is cheap to make both in terms of money and labor. All that’s required is time and a watchful eye. The fresher your cabbage when you start, the better your chances of succeeding with the first try. My first batch of homemade kraut was left for days (without my attention) and turned out fabulous.
The combinations of flavors are up to your imagination. Spice it up by adding some fresh ginger. Turn it bright red with beets. Choose whatever veggies you want! As long as you follow the basic steps outlined in this video, you can make your own fermented veggies.
Fermented foods are helpful to digestion, which when functioning smoothly, is the basis for a healthy immune system. Eating a small amount of probiotic food with each meal used to be par for the course, and is still seen in some cultures (with Kimchi in korea, for instance). In our antibiotic/processed food-ridden culture, the addition of naturally fermented foods is desperately needed.
Carrot-Cumin-Coriander-Kraut is my tasty version of sauerkraut that I have on hand at all times. I try to remember to eat a few teaspoons with every meal. It’s a nice refreshing thing to add as a bookend to any meal, especially rich soups or dense salads.
A quick word on the crock: it costs $9.99 from Bed, Bath, and Beyond and makes at least 4 16oz (416g) jars of kraut for you. I’ve heard that you can use a large Mason Jar if you don’t have a crock, but I prefer to do mine the “traditional” way.
ps. I don’t know why this video won’t upload the custom thumbnail. *Sigh* technology.Read More
Exciting week for me folks! As I mentioned in my last post, I collaborated with the fantastic lady Hilah of HilahCooking to make Texas Style Sliders with a California Style Salad. Check out the Recipes section to see a pretty picture of this dish and get the recipe (duh). Be sure to watch the episode we shot together in the Tastemade studios, too. Next time I have a chance to film down there, I’m gonna try to make something from the “Brooklyn” kitchen. Stay tuned!
For this week’s episode, I made one of my absolute favorite things in the WORLD to eat: Prosciutto Wrapped Figs. This snack sends me straight to swoon heaven on the Swoon Heaven Express. The salty-chewiness from the prosciutto combined with the seedy-sweet fig makes me melt with happiness.
That said, I shot this episode when figs were all over the market. Due to technology breakdowns, I wasn’t able to get my special combined Passover/Easter episode prepared in time. So save this one for when figs start showing up at the market, and if you forget: I’ll remind you! If you’re tuning in from other countries, then you’re in the money game and I’m jealous of you.
What is everyone most looking forward to about Spring? I know for me that I love when the trees begin to show their pink-and-white blooms. Has it begun to get warm where you’re living? In the east bay it’s been flip-flopping between really warm days and then chilly ones with a biting wind. I have me my second cold in 3.5 weeks! So far I’ve managed to stay away from taking any IB-Profuen or decongestants, but boy has it been hard.
Drop me a line, let me know how you’re feeling, what you’re cooking, what’s inspiring you? In the kitchen or otherwise!Read More
Exciting happenings in both the YouTube and food world for In The Kitchen, Keepin’ It Real.
YouTube world: I’ve been fortunate to collaborate with two other YouTube channels that I friggin’ love to pieces.
Food world: juicy-explodey-firework-flavor strawberries (my favorite fruit since childhood) have begun showing up at the market!
This episode was for a Fridge Cam collaboration with the boys of Sorted Food; watch it to learn more about what they asked us YouTubers to do, and see what I made. As usual, find the recipe on the “Recipes” page of my website—and stay tuned! I had the chance to film in the Tastemade studios with Hilah of HilahCooking! She’s one of my favorite YouTube ladies and it was so much fun to make something together in person.
What are you most excited by as March moves closer to April? I love when Spring weather ushers in a new batch of seasonal foods to the market…subscribe to my YouTube Channel for recipe ideas with this seasons’ bounty.Read More
Today’s episode features a long-time favorite recipe, and one I’ll miss dearly if the grain-free diet world claims me. If you can get your hands on sprouted quinoa, that’s the best–or you could sprout it yourself!
For today’s blog post, check out a piece I wrote for the blog Delivering Happiness called, “A Path To Happiness: Pursuing Your Passion (And Keeping Perspective).” It’s about my journey with illness and health, food’s role in this journey, and how I came to start In The Kitchen, Keepin’ It Real. Please do share it with your friends and loved ones. It’s a message I hope to share with as many folks as poss.
Last but not least, I’m on Twitter! Find me, follow me, let’s get freaky together (not really, but ya know what I means).
In good health,
If you’ve had the chance to make these awesome gluten-grain free chocolate chip cookies, save a few to make dairy free ice cream sandwiches to keep in the freezer. I use coconut mint ice cream for mine, but get creative and do any flavor you can dream up. Tell me this doesn’t swoon you off your feet!
Watch the video below for the step-by-step how-to. Cheers!
I now give you a dish I call Death of the Diner Dilemma. Be sure to read the post below and get the recipe on the “Recipes” page.
In preparation for an upcoming meeting with a nutritionist to discuss what options I might take to heal my digestive issues and reverse my intolerance to gluten and certain forms of dairy, I had to fill out a survey that asked about my diet as a child. My answer depends on what timeframe we’re talking about; 0-8, and 8-18 were drastically different for me nutritionally. The form gave five blacks to fill in for each meal time. Breakfast was easy. First to mind: bagels. Then: eggs, cereal, and muffins. As I stared at the last blank spot I had to stretch my mind to remember. Stretching…stretching…and I got it! Bagels.
Ditto that for lunch with pizza. These two foods were staples of my diet growing up and boy do I miss them. Thank the good gods I do not live in New York. I’ve got discipline for days but GLUTEN-FREE in NYC? Yike-sy.
The one time I didn’t have bagels for breakfast was when I was in a diner, where I opted for the pancakes. Later in life this became a struggle for me because as the late great comediam Mitch Hedberg once joked, “Pancakes are all exciting at first but by the end your f*ing sick of ‘em.” Ahhh-men Brother Mitch. Amen.
This dish is the answer to when you’re in that very same dilemma at home. You’re NOT gonna cave and go for the packaged pancake mix cause you’re avoiding processed foods, and you’re not inspired by scrambled eggs. You don’t live in NYC so a bagel isn’t worth your time (or the carbohydrate crowding of your waistline). BOOM—you’ve got this dish, an egg pancake tostada with a veggie hash.
If I were to do this video again, I’d beat the egg whites until they formed stiff peaks and then I’d fold them into the separately beaten egg yolk. This makes a VERY fluffy egg pancake.
Alas, most of you are going for easy-to-prep from start-to-finish dishes and these little details are the kind of thing that only the kitchen-obsessed-food-a-philes such as myself care to dirty another dish for. Enjoy!Read More
I’m updating the blog for two reasons. 1 is to test that it’s working. We’ve been trying to troubleshoot the issue for a few weeks now. Hopefully it should be fixed. If you get this post, leave me a comment and let me know.
Secondly, I highly recommend reading these two articles from the NYTimes this week. One is about how the junk food industry engineers its food to be maximally addictive. The other is on the mystery of celiac disease and its growing prevalence in the world.
Below is a picture to tease you with this week’s very special episode. If you subscribe to my Youtube channel and/or like my Facebook fan page you won’t miss future updates if technology hiccups. Cheers!Read More