• My First Lime Pickle

    Ozuké played host yesterday to an Indian ladies group.  Chani, a member of the group runs an amazing in home Montessori preschool – Radiance Montessori, my three year old Desmond goes to her school.  She has been following my pickle factory progress for the last year and asked me to host a fermentation class for her ladies group.  Her group, the Ekta Ladies are a broad background of working moms from different age, ethnic backgrounds (Sri Lankan, Indian etc.) and occupational backgrounds.  One thing in common, they were a spicy, chatty group with plenty of jolly laughter, jokes and jibes.  Most of my classes I teach a basic sauerkraut.  Kraut is really the gateway ferment, simple with a high success […read more]

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  • Kung Hei Fat Choi!

    Happy Year of the Horse everyone! Susan Levitt says the following about this year: “The Wood Horse year is a time of fast victories, unexpected adventure, and surprising romance. It is an excellent year for travel, and the more far away and off the beaten path the better. Energy is high and production is rewarded.” We have some high excitement and big plans for this year so we put a little extra ooomph into our Chinese New Year dinner.  Thought I should share the highlights with all of you. Typically for a Chinese New Year dinner one eats “lucky” foods.  Or foods who’s names sound lucky.  Like this pile of delicious citrus.  “Gut” is Chinese for Mandarin Orange and its […read more]

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  • January cleanse

    After a wonderful month of butter cookies, eggnog and other sundry delights, it is time to clean the pipes. I have a couple of cleanses that I really like and think can work for different metabolisms and temperaments. One of my favorites is the Colorado Cleanse:      http://lifespa.com/cleansing/colorado-cleanse/  which can be adapted to suit your needs. I often make this salad for the first four days (although the mustard is not really allowed) but the oily delight of the avocado with the zing of citrus ginger kraut is very satisfying. I have also heard great things about what these ladies are up to: http://consciouscleanse.com/ and am eager to try it out this month. I will let you know how it […read more]

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  • Pad Thai w/Kale & Collards Kimchi

    I’ve heard that Pad Thai (stir-fried rice noodles Thai-style), the sweet and savory dish many Americans think of as a Thai staple, is not easily found in restaurants in Thailand. It is commonly prepared by street vendors (video), and is apparently rather ubiquitous in touristy areas. Well, I hope some day to be able to find out for myself. In the meantime, I prepare it at home, and can make a pretty good version thanks to Robert Danhi.  Robert is a talented American chef who specializes in southeast Asian cooking. His book, ‘Southeast Asian Flavors‘ has won several awards. I feel fortunate to have had the opportunity to watch Robert prepare Pad Thai, and was careful to take lots of notes. […read more]

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  • Ancient Family Recipe with pickled things

    Erika’s ‘ancient family recipe’ wowed my palate at a potluck dinner recently. It was a tender brisket served over gluten free pasta. Although she brought other delicious food, it was the brisket that left a lasting memory. Several of us topped the dish off with some citrus & ginger pickled things. It was divine, and so delicious that I was caught scraping the pan clean with my fingers at the end of the night. I had to have that recipe! As soon as I got my hands on her ancient family recipe, I thawed my Lasater Grasslands brisket and prepared a feast of my own. Because this beef dish is slow cooked, you should plan ahead.  However, the simplicity of […read more]

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  • Aunt Barb’s Seaweed Salad

    Guest Blog by Mignon Macias Have you had Aunt Barb’s Seaweed Salad? Well, if you have then you’ll know what I mean when I say, YEAH AUNT BARB! And if you haven’t, you should get on into Shine and order yourself some! Amanda and I took our Barb to try some of the tasty dishes Jessica Emich is creating at her (and her sisters’) restaurant. Of course, I had to order the probiotic slaw sampler by Zuke to start off our birthday bash (It was Barb’s birthday celebration). The raw appetizer included several different zesty pickled things. Finally, food trends are catching up with Shine, where the Emich sisters strive to foster an atmosphere that nourishes community through food, music, […read more]

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  • Tasty Cleanse, Nourished Body

    Guest blog by our beloved Mignon Macias: I love connecting with people and sharing sincere enthusiasm for current passions. It’s exciting and inspiring. The other day I re-connected with Nicole T. after having not seen her for at least 2 years. Immediately we shared our smartphone snapshots, and exchanged tidbits about our lives that a quick catch-me-up session in a grocery store aisle permits. Within minutes, we realized that there was a reason for our running into each other. As Nicole pointed out, ‘ all things happen for a reason’. Nicole had just begun a cleanse, and I was there to share with her the benefits of delicious naturally fermented foods from zuke pickled things. Everyday, but especially during a […read more]

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