Learning to Cook healthy Food
10 Recipes Created by LOVEFOODLOVE
Recipes in this Collection
This lacto-fermented recipe makes about 2 quarts of fresh Kimchi. Kimchi can be used as a condiment for soups, salads, pastas, etc., or can be eaten by itself for breakfast alongside eggs. This recipe requires whey (preferably homemade). If you can't make whey or can't get it, you can substitute a little extra salt.
This recipe is taken from Sally Fallon's Nourishing Traditions. If you are interested in learning how to make your own whey, yougurts, creams, etc....check her out!Submitted by LADYZHERRA
Here is a favourite recipe of mine, it's packed with nutrients, and really easy to make with whatever veggies or meat you have on hand, or you can leave the meat out for vegetarian fare....
I actually used a cut called "Sandwich Steak" at my grocery store, I couldn't find it on here though, so I put in the flank steak cut.
The bibimbab sauce is actually a red pepper paste mixed with sesame oil, that can be found in most Asian markets (or if you have a really great International Section in your supermarket). If you find just the paste, then add a bit of oil at a time til you get a taste you like :)
I used my steamer for my rice and chopped veggies while the meat cooked, great multi-tasking lol...
The key ingredient for the proper flavour is the sesame oil! I tried to sub different oils, but it just doesn't taste very good, unless it's sesame.
I think the egg is the icing on this recipe, it makes it very authentic! (I lived in South Korea for a year, and ate this every other day!)
This is very filling, if I eat a serving for lunch, it really takes me past that 3:00 Snack Monster, I think because of the protein in it :)Submitted by IMLUZINGIT
Get your daily dose of omega-3 fatty acid with this lime and ginger flavored salmon dish.
This tofu burger contains chicken and tofu. Serve it with grated daikon radishes and sweet sauce. It was found on About.com and submitted by Setsuko Yoshizuka, an about.com guide. I use ground chicken and it is so much easier to mold into burger shapes. I also made 6 burgers not 4 like in the original recipe.Submitted by WENDYPHOTO