Author: Chef Kim

Extra, Extra!

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Read all About it…

There has been a lot happening this year and this year has only just begun.  I want to tell you about some of the projects and new opportunities I’m involved in so you can know me a little better. I have just returned from a stay at a Hallelujah Acres Lifestyle Center in Florida, oh it was so sunny and warm. The center provides a B&B feel while providing classes on healthy lifestyle choices, food preparation that is raw and cooked vegan, a Bible study and exercise. Last Fall I went through the training offered by Hallelujah Acres to be a Health Minister, to be able to help people claim and achieve the abundant health God intended us to have. Our choices really do get in the way of our health. I will be offering some classes based on that training. The course, Get Healthy, Stay Balanced, is one that is approaching.

I am also going through a six month Plant-Based Professional Culinary program for wellness diets, so that I can teach and inspire others in new ways how to incorporate more plant-based foods into their diet. It is through these foods, that God created, that provide better nutrition for our ailing bodies. I hope to work with some doctors in the area by providing classes that will help patients implement better dietary choices so that their sickness and diseases will be reversed.

There is another thing I want to let you know about. Besides loving to cook and prepare raw whole foods, I have a love for holistic health. Food and health go together. I have been learning and living out herbal and natural alternative approaches to healing for the last 22 years. In the past two years I have acquired training in Holistic Blood Chemistry Analysis. It is a great way to see specifically how your organs and glands are functioning and also how they respond to stress. Knowing these things about yourself can help to pinpoint what is going on and how to bring balance back to your body, by targeting those organs or glands that are out of balance with specific foods, supplements and therapies. More information on this can be found under the Healthy Alternatives Tab in the directory.

So, as I keep learning and doing, I will keep sharing that information with you, hopefully inspiring you to take greater responsibility for your own health and making healthy lifestyle choices.

I am happy to answer any questions and consult about health concerns, but I also need to state that I am not a doctor and can not prescribe or diagnose. Let me know if there is any way I can help you in achieving your health goals.

pineapple cucumber gazpacho

Pineapple Cucumber Gazpacho

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I ordered a pineapple cucumber gazpacho soup while visiting St. Petersburg, Florida. It was really tasty. Eating it outside under the warm sun was such a blessing, considering it was below freezing back home, at the time. So, when I got home, I wanted to try my hand at making my version of the soup. I hope you like it. Serves 4.

Print Recipe

Pineapple Cucumber Gazpacho

This refreshing soup is perfect for a summer day and blends together quickly leaving you more time outside the kitchen.
Prep Time30 minutes
Course: Appetizer, Main Course, Soup
Cuisine: American
Keyword: chilled soup, cucumber, pineapple
Servings: 4
Author: Chef Kim

Equipment

  • blender

Ingredients

  • 1 English cucumber peeled
  • 1 pineapple cored and diced
  • 1 lime juice only
  • 1 green onion chopped
  • 1/2 jalapeno or dash of cayenne
  • 1 teaspoon sea salt
  • 1/2 cup water
  • 2 Tablespoon walnut oil or other nut oil
  • 1 Tablespoon of white balsamic vinegar optional or more to taste
  • 1/4 cup chopped cilantro

Instructions

  • Peel cucumber and cut in half lengthwise, then cut each half in half crosswise. Chop three of the quarters and put into the blender. Scoop the seeds from the fourth quarter and place seeds in blender, reserve the seeded quarter.
  • Cut the top off the pineapple, use a knife to remove the pineapple skin then cut in half from top to bottom. Cut each halve lengthwise in half and cut the core from the center. Chop three quarters and place in the blender.
  • Dice the remaining pineapple quarter along with the remaining cucumber and set aside.
  • To the blender add the lime juice, green onion, jalapeno, salt, water and white balsamic vinegar. Blend until smooth.
  • Add the diced pineapple and cucumber, cilantro and oil and pulse a couple times fora chunky texture. Taste and adjust seasonings.
  • Pour into serving bowls or chill until ready to serve. Garnish with additional cilantro and oil if desired.

Notes

White balsamic vinegar can be substituted for 2 teaspoons of white wine or rice vinegar and 1 teaspoon of maple syrup. 
If you can get a flavored white balsamic, that will add a little more depth of flavor, for example a pear or Sicilian lemon is very good in this recipe.

This will make a wonderful summer treat, or a great way to bring summer flavors to your table while you’re waiting for it to thaw, give it a try.

Giving Thanks

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Happy Thanksgiving!

Today, we set aside a whole day to enjoy food, family and friends and to reflect on our blessings and BE Thankful.  Have you ever considered taking on this mentality Daily, everyday!  I’m not talking about the food gorging and all the extra helpings of  mashed potatoes and pie we find ways of justifying because it is ‘ only one day’.  I’m talking about the aspect of focusing on the enormity of our blessings, which the most important of which are family and friends! I have come to realize that it is with WHOM we have relationships, that bring the greatest blessings into our lives. Each day we may touch someone new with a smile to lift their aching heart or give  someone a tender touch to comfort their soul, have tea and conversation with a good friend or take a walk around the lake. It is our presence in their life that we may never know the impact of, while they make a mark on our life.  I believe when we are thankful and take time to acknowledge our blessings, we feel better and have a greater quality of health.  So taking time out daily to be thankful for the people you will see that day, or for friends and family that you received a call or text from, can build up your mind and body  while exercising your spirit of Thanksgiving. I believe God provides gifts of comfort and enjoyment, but it is the people He puts into our lives that make life worth living and bring the greatest blessings! I’m thankful for you, who visit this site, who come to my classes and those who visit me at Fresh and Green and enjoy the food I prepare. Many of you have become friends that I cherish and feel blessed knowing you.

 

Take Care

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Green Goodness!

If we don’t have a life-threatening illness, we know someone who does.  We have been taught that disease is a result of a host of many possible causes, of course depending on what the illness or symptoms are.   It is my understanding, that the majority of illnesses and diseases are primarily the result of two causes…  either a deficiency of nutrients that prevents the body from functioning in a healthy way, or a toxic load under which the body cannot function, or the combination of both, in most cases.  The body was created to deal with all kinds of assaults from bacteria, viruses, injuries and poisons and has in place specific mechanisms like generating fever for overcoming pathogens and acute inflammation and cell renewal for healing itself.  But these self – healing abilities require proper nutrition for the innate mechanisms to take place. When the nutrients are not provided through eating fresh whole foods, the lack of nutrition generates dis-ease in the body in addition to it not being able to fight off pathogens and  self-heal.
When a food is ripe in nature, it is at its nutritional peak. As soon as it leaves the ground, branch or plant it grew on, it begins to lose nutritional value. If that food is then processed in some way and ends up ground, bleached, heated, pasteurized, sauced and in a box, can or jar, there isn’t much nutritional value left. Then usually, synthetic vitamins are added. However, the synthetic vitamins are difficult for the body to utilize, if at all. So much of our food that we have been told is good for us and we have lived on for many years, has been nutritionally deficient causing our body’s to reach a level of having significant deficiencies. When food is processed it is also loaded with additives to sustain its shelf life, but the additives are toxins to our bodies. Our bodies try to break them down and get rid of them, but adequate nutrients are necessary for proper detoxification to occur. So many of us have also reached appoint where our bodies can no longer detoxify sufficiently, so we have a large toxic load due to insufficient nutrients. In addition to food toxins, we are exposed to hundreds of environmental toxins and toxins found in personal care products. So there is no shortage of toxic buildup in our bodies. The combination of toxins and the deficiency of nutrients play an integral part in the dis-ease and illnesses we experience.
To successfully overcome illnesses, super nutrition is needed in the form of fresh vegetable juices, a whole foods diet comprised of mostly raw fruits and vegetables, nuts, seeds and legumes. If you take care of your body and give it what it needs, your body will take care of YOU. It was created as wonderful self-healing machine.

I will be giving a Come Clean-Cleanse Workshop on Thursday November 7, from 6:00-7:30 PM at Fresh and Green Market. Green Juices and Smoothies will be served and the cost is $10.

 

Simple or Elegant

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I taught a few classes this summer that turned out to be really enjoyable for me and from the feedback, for everyone who attended.  What I want most for people to see and encounter when attending my classes, is that it can be easy to put together Beautiful and Deliciously Healthy Food!   It is very fun for me to see excitement in peoples faces when they taste something that wakes up their taste buds but at the same time understand that they are really nourishing their bodies, because they are eating fresh, whole food without a box and the accompanying preservatives and chemicals.  And most recipes take less time the “convenient food in the box”. I won’t get started on “fake” food.  Just think of all the goodness there is in your garden or at the farmer’s market or in your CSA box. There are so many wonderful things you can do to get creative with raw foods – greens, fruits, vegetables, nuts, seeds, etc. You can enjoy the simple delicious pleasure of a superbly ripe peach, watermelon, or berry each with their own array of antioxidants and vitamins. Or you can take a little time and combine some of the earth’s bounty into a wonderfully refreshing salad that is sure to please! 

Here is a recipe from my Gourmet Summer Supper Class that can be made simply with option one described below or a bit more elegant by following option two. Option two may look like it takes practice or maybe too much time. but when I made it for the first time, layering the avocado only took about ten minutes and it does not need to be perfectly aligned, it just needs to be overlapping slightly. Give it a try, it is stunning both to the eyes and the taste buds.

Stuffed Avocado Salad

Avocado half or roll,  filled with chopped lemon vegetable salad 

  • 2 avocados, ripe but not too soft
  • 1 tablespoon olive oil
  • 2 radish
  • ½ cup zucchini, small diced
  • ¼ cup red pepper, diced
  • 3 tablespoon green or sweet onion
  • 1 med kohlrabi, small diced
  • 2 tomatoes, seeded and diced
  • 2 tablespoon minced basil,
  • 1 1/2 teaspoon sesame oil
  • Zest of one lemon
  • 6 tomato slices crisp dehydrated (optional)
  •  Garnish: White balsamic vinegar or coconut aminos.
  • Tomato crisps (paper thin tomato slices dried in dehydrator until crispy)

 

 For chopped Salad: Slice off top and bottom of tomatoes, cut outer flesh away from seeds and pulp of tomato, keeping seeds intact. Cut flesh into 1/4 inch cubes; reserve seeds and surrounding gel aside for garnish. Combine tomato cubes with diced kohlrabi, onion, pepper, zucchini, and radish. Add lemon zest, basil and sesame oil.

 Option 1: Cut avocado in half, remove the pit, peel and place on a bed of baby greens. Fill with chopped salad, drizzle with vinegar or coconut aminos.

 Option 2: Lightly oil a sheet of plastic wrap with olive oil. Peel avocados, keeping them whole. With peeler, shave thin slices of avocado, working from the top to the bottom. Carefully place slices on plastic wrap, overlapping slightly to create a sheet of avocado about 4 by 12 inches. Sprinkle lightly with salt. Repeat to make 2 sheets.

 To assemble stuffed avocado rolls:  Place ½ -3/4 cup vegetable mixture across bottom of each avocado sheet. With plastic wrap, roll up like a sushi roll. Remove plastic wrap. Drizzle white balsamic or coconut aminos on each serving plate. Cut each large roll into three pieces.  Place 1 roll per plate. Garnish with tomato seeds and tomato crisps.

 

Creamy Vegetable Stack

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This is my dinner tonight. It is easy to throw together once you slice and chop your vegetables of choice. I hope you like it as much as I do.

For 2 servings:

  • 1 zucchini, thinly sliced lengthwise using mandolin
  • 14 cup red pepper, diced
  • 1/2 cup spinach, leaves stacked and sliced thinly into ribbons
  • 1/2 portabella mushroom, diced
  • 1/2 avocado, sliced
  • 1 small carrot, shredded
  • 1 Tbs diced onion, diced

Cream: 1/2 cup soaked cashews, 1/4 avocado, 1/4 cup fresh cilantro, 1 Tbs Braggs aminos, 3/4 cup water

Prepare vegetables as indicated. Combine cream ingredients in a blender and blend until smooth.

To assemble: Slightly overlap 3-4 zucchini slices lengthwise. Place half of the avocado on top of the zucchini, followed by half of the spinach, mushroom, pepper, carrot and onion. Spoon 3-4 Tbs of the cream on top of the vegetables and cover with another layer of overlapping zucchini. Repeat vegetable layers and cream. Top with zucchini slices and cover with cream. Allow to set for 30 minutes to combine flavors, or if you have a dehydrator, place inside and warm using a setting of 125 degrees for 20-30 minutes.  YUM!

 

 

Green Coconut Mint Bars

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These are still frosty from the freezer, but oh so cooling and delicious!

  • 2 cups shredded coconut
  •  ¼ cup cashews
  •  2 Tbs chlorella or other super green powder
  •  2 dates
  •  2 Tbs maple syrup
  •  2 drops mint essential oil

Combine the coconut and cashews in a food processor and blend until it begins to break down into a creamy texture. This will take a couple minutes as it takes time for the fat to separate from the coconut fiber and become soft. Once it is spreadable, add remaining ingredients and continue to process to combine well. Line a dish with plastic wrap and pour mixture onto plastic. Cover with another sheet of plastic and press firmly together and form into a rectangle approximately a half inch thick. Remove plastic and score into bars, and place in the freezer to set. After 30 minutes they can be transferred to the refrigerator or kept in freezer. At room temperature they will soften, so it is less messy to eat them straight from the fridge. Enjoy the goodness.

 

Let the Sunshine In

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Doesn’t your body yearn for the warmth of sunshine in the dead cold of winter? Mine sure does. If I were a cat, I could lounge in a sunny window and stay warm during those few sunny days that bless a Wisconsin winter.  My two cats flaunt that fact, while I get ready for work and bundle up in five layers to walk from the car into work.  For five weeks I am so blessed to be able to enjoy the warmth of the sunny days in NC that far outnumber the grey cold snowy days in Wisconsin.  It feels like Spring here, evidenced by daffodils and pansies in full bloom, making my spirit light. It seems impossible, because it’s only February and there are at least 2 months of winter left, at least that is what I have experienced the last twenty years.  But even in the funk of grey cold days, the sunshine can penetrate and lift our spirits, by experiencing a blessing from another.  That kind of sunshine is really Sonshine, the way God created us to interact with each other, blessing one another, just as he blesses us with his expansive and beautiful creation, and all those special people he puts in or midst.  Look around you and enjoy all the blessings and experience the warmth of the Sonshine!

You may know that the color green in our leafy greens: kale, chard, lettuce, collard greens, spinach, arugula, parsley, cilantro, bok choy, etc. is called chlorophyll and is the primary receptor of sunshine that allows the plant to make its own food.   But chlorophyll  also brings that light energy into our bodies when we enjoy our leafy greens in smoothies, salads and as snacks. So let the sunshine in by eating your greens! See posted recipes Recipes.

Asian Collard Salad

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I had a great salad yesterday, that was so easy to make. I wanted to share it with you because collard greens are probably one of the least used raw greens. I love them especially as wraps for slaws, quinoa salad and avocados (that was my lunch today).

For a single serving:

4 collard leaves or more, cut off stem and into bite size pieces

1 apple, chopped

1 tangerine or orange, sectioned

Place all of these in a single salad bowel. Toss with Carrot-Ginger Dressing.

No Oil Dressing:

1 carrot cleaned and chopped

1 inch slice of ginger, peeled, and minced

2 Tbs rice or cider vinegar

4 Tbs pure water

1 Tbs Braggs aminos

Place all dressing ingredients into a blender and blend well. The carrot will not get completely smooth. Toss with salad and enjoy the wonderful flavors of sweet and spicy!

Beautiful!

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Here a some pictures of a beautiful place I visited recently…South Africa!

Beauty is a gift for us to enjoy each day, I need to remember THAT even when it is negative 5 degrees F outside!  The sky in Wisconsin is always something I see beauty in. But we should also take the time to not only enjoy the beauty of our surroundings, but enjoy or feast with our eyes, what we put on our plates.

I will never forget working on Quantico Marine Base during high school, serving mess to the officers in training…it was a mess, and I don’t know how they ate it. But they always tried to smile. We served it up with a smile, because they were enduring rough treatment, but it never looked very appetizing. Poor guys!

I believe we decide whether we will like something before we even taste it! If it is beautiful, we want to like it!  Our digestion starts when we salivate, and we can get the juices flowing by looking at beautiful food. So take a little time to ‘dress up’ your plate, so you can sit down and look forward to eating and enjoying the beautiful food provided. 

Something to think about when you’re composing your meals, is trying to incorporate different colors into your dishes or onto your plates. For example: a colorful root slaw, with shredded orange yams and/or carrots, red beets, white turnips, purple radish, green cabbage, and yellow peppers!  Each color brings with it a specific phytonutrient important for health. There are so many that science is just scratching the surface of the benefits and health promoting / disease preventive actions that they have.

So eat food with as many colors of the rainbow as you can DAILY!