Healthy Kitchen Makeover (3/26/11)
Listen to this podcastStocking Your Pantry Healthy Food List (PDF)
Healthy Kitchen Makeover Contest
You heard us talk about it on the ‘Healthy Kitchen Makeover’ Podcast…now, here are the details about our Healthy Kitchen Makeover Contest. Entering the contest is SIMPLE and the prizes are great! Just follow these instructions:
1. Take a Before photo of your pantry, refrigerator or freezer.
2. Clean out said location and organize it well!
3. Take an After photo.
4. Go to our Green Tea and Honey Facebook page and upload your images with a short post on what you transformed.
5. Every person who submits photos will be entered to win gourmet teas and other goodies from Teatulia.
We will choose three winners for prizes, but really, everybody wins since this is a great motivation to finally organize your kitchen. The deadline to enter is April 29th. Good luck and Happy Spring Cleaning!!
It’s Alive! (3/19/11)
Listen to this podcastHomemade Kim Chi
Makes 1 quart
Kimchi (kim-chee) is loaded with vitamins and when cabbage ferments, it produces lactobacilli, a good bacteria that helps promote immunity. While you can purchase it in stores, it is easy and more economical to make your own, plus it is delicious!
- 1 large or 2 medium heads napa cabbage, washed
- 1-2 Tablespoons course sea salt
- 3 cloves garlic, peeled and roughly chopped
- 2 Tablespoons chopped fresh ginger
- 1/2 red onion, sliced
- 1 red chili pepper (you may remove seeds if you want it to be less spicy)
- 1 Tablespoon tamari
- 1 Tablespoon rice vinegar
Cut the cabbage in half and remove the core. Slice it into 1 inch slices and place in a large bowl. Sprinkle cabbage with 3 Tablespoons salt and use a plate or other weight to weigh the cabbage down for at least 2 hours. Rinse the salt off of the cabbage, being sure to squeeze out excess moisture.
In a food processor, blend garlic, ginger, onion, chili, tamari and vinegar into a paste. Thoroughly mix the cabbage with the garlic paste and place into a clean quart size jar. Pack it tightly into the jar, filling all the way to the top, pressing down until brine rises. Cover jar tightly.
Allow kimchi to ferment at room temperature for 48 hours. Place kimchi in refrigerator where it will continue to slowly ferment and the taste will intensify. Kimchi will last at least a month in your refrigerator.
Fats & Your Heart (3/12/11)
Listen to this podcast
Coconut Carrots & Beets
Simple yet comforting!
- 2 Tablespoons unrefined coconut oil
- 1 cup grated carrots
- 1/2 cup grated beets
- 1 teaspoon dried coconut
- 1/2 teaspoon cumin seed
- Sea salt to taste
Heat oil in a skillet and sauté carrots, beets, coconut and cumin seed together until just heated through. Add salt and serve.
Choppin’ Broccoli (3/5/11)
Listen to this podcastRoasted Broccoli Pasta
Serves 4-6
Preparation Time: 10 minutes
Cooking time: 25 minutes
Equipment needed: Baking tray, large Saucepan, large pot for pasta
Nutrition All Star: This pasta dish is loaded with broccoli and gets most of its fat from olives, which contain healthy monounsaturated fats. Broccoli is packed with nutrients, like vitamin C, folate, vitamin A and potassium, as well as some iron, calcium, vitamin B and fiber. Plus, roasting it gives it a really yummy flavor and texture…crispy and a little salty, like broccoli chips!
- 12 oz brown rice or whole-grain pasta, rotini or penne
- 1 pound baby broccoli or regular broccoli
- 1 red pepper, diced
- 1 yellow pepper, diced
- 1 Tablespoon olive oil
- 4 cloves garlic, minced
- pinch red pepper flakes
- 1 cup kalamata olives, cut in half
- 5 sun dried tomatoes**, sliced
- 1/2 cup fresh minced parsley
- 2 Tablespoons fresh minced sage (you really want to use fresh sage here and you should have some from the Soup recipe. If not, just omit it, as dried sage will change the taste too much)
- Salt and pepper to taste
Preheat oven to 400F. Wash and cut broccoli and cut the peppers. Place on a baking sheet lined with parchment. Drizzle with olive oil and a little salt and pepper. Roast in preheated oven for 15 minutes, stirring occasionally or until broccoli is browned in some places. Also, bring a large pot of salted water to a boil. Cook pasta according to package directions and drain when done.
Meanwhile, mince garlic. Combine oil, garlic and red pepper flakes in a large saucepan. Add the olives, sun-dried tomatoes, parsley and sage. Cook over low heat until the rest of the pasta ingredients are ready. When pasta is cooked and broccoli is roasted, add all ingredients into the saucepan and cook until all heated through. Add salt and pepper and serve.
**You can use dried sun-dried tomatoes and re-hydrate them or buy the jar and use those.
