Lunch Series: Kimchi


Even though I grabbed a half gallon of kimchi at Lotte Plaza, I decided to use the left over napa cabbage to make a vegetarian kimchi for a kimchi chigae (soup). Today my daily swap was getting up and being active instead of sleeping in. I woke up today at 9am, did my laundry, and made kimchi (which will be ready tomorrow).


To make my Vegetarian Kimchi you will need:

Napa Cabbage (about half a head - I made a small batch)

Korean Red Pepper Powder



Grated Ginger  (I freeze mine and grate it right over the bowl)

2 Scallions - chopped

1 tablespoon Garlic

1 large Pinch white granulated Sugar

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Today I made a delicious kimchi. I posted the recipe over on my 28 day challenge blog, as it is just part of the recipe I am working on. Tomorrow I’l be posting my Kimchi Chigae recipe.

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Cauliflower soup for lunch! See you soon @harboreastwfm
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I can’t even handle my niece! She too #ADORABLE
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Getting ready for #friendsgiving

Notes on Food: Coffee



Coffee: helps circulate chi and acts upon the liver, kidney, lungs, stomach, and heart. It enhances alertness and is a warming, bitter tasting stimulant with diuretic and purgative properties. It is a known stimulant and should therefore be used in moderation. Coffee is primarily used as a…

Snack Series: Breaded Bean Tots



Breaded Bean Tots

Serves 2

1/4 cup raw sunflower seeds
3/4 cup of each black beans, kindey beans, and pinto beans: no-salt-added or low-sodium, drained and rinsed
1/2 cup minced onion
2 tbsp low sodium ketchup
1 tbsp wheat germ or old fashioned rolled oats
1/2 tsp chili powder

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Dinner Series: Broccoli & Chickpea Bowl with Tahini Sauce


Broccoli & Chickpea Bowl with Tahini Sauce



  • 3 cups cooked quinoa, brown rice, or other grain (made from 1 cup uncooked grain)
  • 2/3 cup water
  • 1/3 cup chickpeas
  • 3 tablespoons fresh lemon juice
  • 2 tablespoons tahini
  • 1 tablespoon chia seed (optional, for thickness)
  • 2 cloves garlic
  • 1/2 teaspoon salt, or to taste
  • 1/4 teaspoon ground cumin
  • 2 medium onions, chopped
  • 4 cloves garlic, minced
  • 2 teaspoons cumin seeds
  • 3 cups cooked, drained chickpeas (2 cans)
  • 1/4 cup water
  • 2 teaspoons smoked Spanish paprika, hot or mild (or a combination)
  • 1/2 teaspoon ground cumin
  • salt to taste
  • 1 large bunch broccoli, cut into small florets
  • 1 cup baby carrots or sliced carrots

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Notes on Food: Snack Series: Shaved Fennel and Sweet Onion Salad



Shaved Fennel and Sweet Onion Salad

1 lime

1 sweet of vidalia onion

1 fennel bulb and stalks


Using a Cheese Grater, shave the 1 complete sweet or vidalia onion and the entire bulb of a fennel. Chop thin slivers of fennel using the remaining stalks. Mix the shavings and stalk slices…

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Agave Nectar/Syrup:  produced from a desert plant, and has a metallic aftertaste. Agave Nectar is often advertised as raw and more healthful than honey, but it is actually made by processing the core of the agave plant and it is similar in structure to high fructose corn syrup. It is regarded as good for diabetics because it has a low glycemic value, and that it does not stimulate digestive insulin secretion (as it is 90% fructose). Agave is easier to use than honey because it pours cold, easily dissolves, and does not crystallize. In recipes substitute 1 cup of sugar for 2/3 to ¼ cup of agave nectar/syrup.  When a sweetener is 90% fructose it’s source – be it corn or agave – is not relevant. Problems associated with high fructose consumption include obesity, heart disease, diabetes, interference with copper metabolism, and liver cirrhosis.
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Artichoke: the smooth sweet taste of artichokes makes them popular. Artichokes are a yin and blood tonic, support the gallbladder and liver, promote chi circulation, and have a neutralizing effect on some toxic substances. They contain cynarin which increases bile production and thus may aid digestive disorders marked by poor fat assimilation. Among vegetables, artichokes are one of the highest in antioxidant activity. Fresh artichokes are an excellent source of inulin and therefore of use to diabetics. They are easy to digest, and good for convalescence. They are loaded with chromium and fiber, and are a good source of vitamin C. To prepare, simmer in water for 50 minutes, or pressure steam for 15 minutes.
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Arugula: has a peppery, pungent taste – like a radish – but with an almost musky aroma. Arugula is a member of the cabbage family, and is a digestive and chi tonic. It contains antioxidant glucosinolates, which have anticancer properties. Arugula is an excellent source of vitamins A, C, Folic Acid, and calcium. It is also a good source of Riboflavin, potassium, copper, and iron. Young arugula leaves are a wake up note in a salad of otherwise mild tasting greens. It is good in soups and stir fries, and can act like a basil substitute.
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Avocado: technically a fruit, and chemically more like a nut; the avocado is commonly considered a vegetable. A member of the laurel family, it is a relative of cinnamon, bay, and sassafras. There are hundreds of avocado varieties but the most popular is Hass. Avocados are a cooling food and a blood and yin tonic that support the large intestine, liver, lung, and spleen. With their high fat content (20%) they are good for people looking to put on weight or that need nourishment. Avocados are a superior source of monounsaturated fatty acids vitamin E, B vitamins, and fiber. They are a good source of carotenoid lutein, which is required for healthy eye-sight as we age.