Hi Rose. I’m struggling with the morning broth. Miso and mushrooms are fine but the wakame makes me feel nauseous. If I leave it out will the broth still be good? Is there anything else I can add instead? Thanks so much.
Hi Rose. I’m struggling with the morning broth. Miso and mushrooms are fine but the wakame makes me feel nauseous. If I leave it out will the broth still be good? Is there anything else I can add instead? Thanks so much.
Just as well I don’t like using the microwave much. Looks like someone has taken over.
Would it be possible to have all the recipes under on heading ( it is great with the videos under the recipes heading but I miss the written ones in the plans. There so many recipes but difficult to remember what plan it was.
Hi Rose- quick question re the recipe for the Mediterranean Lentil Bowl - is that quantity really 4 portions as when I made it it seemed more like 2 portions - or maybe I'm just greedy?!
As mentioned on yesterday's LIVE - here is the recipe for an easy Kimchi x
Kimchi
1 Napa cabbage, cut into 2-inch strips
1/4 himalayan salt
2 tablespoons garlic, minced
2 tablespoons ginger, minced
1 teaspoon coconut sugar
3 tablespoons water
4 tablespoons red pepper flakes
1 large daikon radish, peeled and cut into 1-inch matchsticks
2 bunches green onions, cut into 1-inch pieces
Step 1 Place cabbage in a large bowl and sprinkle with salt. Mix thoroughly using gloves, if preferred. Place a heavy pot or pan on top with weights and allow cabbage to sit for 1-2 hours until wilted and water has been released.
Step 2 Discard water after 1-2 hours. Rinse the cabbage 2-3 times in the sink until salt is removed and allow to drain in a colander for another 15-20 minutes.
Step 3 Combine cabbage with remaining ingredients (through water) and mix. Using gloves, add the Korean red pepper flakes and begin mixing and rubbing flakes into the mixture. Add the daikon radish and green onions to mixture, stirring to combine.
Step 4 Once combined, place mixture in a jar pressing down and packing tightly so that the mixture is submerged in its own liquid. Place top on jar and allow to sit at room temperature for 2-5 days. Place jar on a plate since the mixture may bubble over while fermenting.
Step 5 Each day of fermentation, remove the lid to release gases and press down on the mixture to keep it submerged. You can taste a sample each day to decide if the level of fermentation is to your liking.
Step 6 After 2-5 days of fermentation, store kimchi in the fridge.
happy fermenting xx
Just finished the Happy Holidays plan over here in Australia. Feeling very well nourished, lighter and refreshed. Such magic!! Ready for a 39 degree day. 🌞
Hello! Like Helen, I love the look of the January plan. However, I also have a question. I have tried having apple cider vinegar and water and lemon and water first thing in the morning on several occasions. But after a few weeks, my system is too acidic. Is there any way to fix this or is this just not for me?
