Bran Muffins

I recently discovered my kids love bran muffins.  I made them for them to snack on, an they devoured them.  

Here's the recipe.  It's super easy. 

3 cups bran

1 cup water

1 stick butter

1 cup brown sugar

2 1/2 cups flour

2 tsp baking soda

1 tsp salt

2 eggs (beaten)

2 cups buttermilk

Boil water and add 1 cup bran.  Stir and set as side to cool for about 3-5 minutes. Add butter to melt.  Mix in brown sugar.  Mix in eggs. 

Mix flour, 2 cups bran, salt, and baking soda together in a bowl.  Add buttermilk (don't stir). 

Combine wet bran mix, with flour/milk ingredients. 

Put in muffin cups and bake 400° for 15 minutes.

Makes 35-40 muffins (depending on the size)

Easy Korean Kimchi

With the new found American interest in probiotics, this Korean staple is finding its way to the American plate and palate.

Kimchi is Korea's most celebrated dish, and is the general term given to a group of fermented vegetables.

There are over 200 different kinds of Kimchi. In fact there is even a kimchi museum in Seoul, S. Korea.

According to the Korea Food Research Institute, correctly fermented kimchi contains higher amounts of lactic acid and lactic acid bacteria than dairy fermented products such as yogurt.

Kimchi contains protein, calcium, phosphorous, vitamins C, B1, B2, and niacin.

Kimchi is a must serve at Korean meals.

The following recipe

uses common ingredients usually kept on hand or easily found. The ingredients are cut into small pieces for easy eating and quicker fermentation.

QUICK KIMCHI RECIPE

1 head Chinese cabbage*, 2 ½ - 3lbs. (also known as Napa cabbage)

1 medium Asian radish

¼ cup coarse sea salt

4 scallions (cut into 1" pieces)

4 garlic cloves (minced)

2 tablespoons fresh ginger (minced)

2 tablespoons hot chili flakes

1 Teaspoon sesame seeds (optional)

Water

To prepare:

1 - Dissolve salt in 1 cup water/set aside.

2 - Thoroughly wash the cabbage/then cut into 2 inch lengths/peel Asian radish and halve it lengthwise, then halve lengthwise again - then slice thinly into ½" squares.

3 - Place cabbage and radish in a large bowl and pour salt water over them.

4 - Let soak overnight or at least 5 hours.

5 - After soaking drain vegetables BUT RETAIN SALTED WATER.

6 - Add scallions, garlic, ginger, chilipowder (and optional sesame seeds).

7 - Mix all vegetables, thoroughly, by hand

(using gloves as chilis may sting)

Pack all in a large jar (about 2 quart size)/pour the salted water over the mixture.

Leave an inch of space at the top of the jar.

Cover tightly.

Let sit for 2-3 days depending on how fermented you like your kimchi.

Refrigerate after opening.

Share and Enjoy!

* Although Napa Cabbage is preferred, regular cabbage can also be used.  

Weight Loss Vegetable Soup

This recipe is one my mom have me when she was on Weight Watchers.  I just copied and pasted it in here.  

"We found this soup to be very effective in reducing toxemia in my midwives practice, from around 5% to less than 1%. the national average is between 10 and 25%. 

It is made as a edible fast or cleanse, as we believe (though the med model often disagrees) that toxemia (PIH) is almost solely caused by diet and that by cleansing your liver and kidneys and improving nutrition will lower the blood pressure and reduce other effects of toxemia. 

When we first see women showing signs of toxemia, rising bp, swelling, protein in the urine etc... we encourage them to eat this soup for 3 days. We have had AWESOME results."

1 bulb garlic (and yes I mean the whole bulb) cut coarsely 
1 red onion 
1 white onion 
1 yellow onion

1 cup mushrooms 
1 cup carrots 
1 cup spinach 
1 cup broccoli 
1 cup cabbage (shredded) 
1 cup yellow squash 
1 cup zuchinni 
2 cups tomatos

The first 4 ingredients (garlic and onions) are not optional, though you can use 3 onions of the same type, but I like all the different flavors better.

The other ingredients you can have or not have and the amounts are not precise. You can also add other veggies but You want there to be a good variety of colors represented in the soup. And you want them to be fresh, no canned or frozen. A little salt is okay, but not too much.

Do not use potato, celery, corn, or any other veggie that is starchy or has no or low nutritional value.

Cut all the veggies to around the same size pieces (except the garlic it should be smaller, but still chunky for garlic).

Use a tiny bit of olive oil (not vegetable oil) and cook the garlic and onions until they begin to sweat. Add the mushrooms let cook for a few minutes.

Fill a large pot about 1/2 way with water. add the rest of the veggies. Add the cooked garlic, onions and mushrooms. 
Boil until the veggies are cooked but still crisp.

It is meant to be eaten for three days. Eat it as often as you are hungry as it is all you eat and the only beverage is water.

After this cleanse your body should be much improved! >>>