Carrot, ginger, turmeric, cashew smoothie

March 26, 2017 By Wendy Ellen Thomas in Beverages, breakfast, Fresh and healthy, Juicing, Vegetables Tags: carrots, cashews, ginger, lemon, Smoothie, turmeric 9 Comments

AKA “Golden Bliss smoothie” – thought I should just say what it is straight off there in the title but I like Golden Bliss:)

We’ve been drinking this colorful, energy packed smoothie many a winter morning and straight on into spring. It’s packed with protein, immune boosting and anti-inflammatory properties.

I could drink it everyday because it tastes so damn good but we alternate with the berry spinach smoothie. The carrot conversation was happening for me as we (me again at least) have been influenced by media that carrots are high sugar (albeit natural) and carbs and then the Glycemic Index (GI) gets thrown in there and that sounds serious. In the last decade research on not only GI is readily available but also GL- Glycemic Load- which is how the body processes the food. It’s similar with our cholesterol scores. You’ve got to read the fine print- HDL LDL and ratio… Here are a couple links to check out on GI and GL ….. TTYL (just kidding).

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White Kimchi with Pear & Fennel

March 13, 2017 By Wendy Ellen Thomas in Asian inspired, Condiments, Fermenting, Fresh and healthy, Lacto fermentation, My life, Vegetables, Writing Tags: #midlifeawakening, #StarRouteOrcas, Cured magazine, Darra Goldstein, Edward Lee, fermenting, IACP, kimchi, vegetables 15 Comments

Inspired by the fermenting demo at 610 Magnolia with Chef Edward Lee, I made this white kimchi with pear and fennel within days of returning home from the IACP conference in Louisville. It’s loosly based on the recipe from Smoke and Pickles by Edward Lee.

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Salmon Poke at home

March 2, 2017 By Wendy Ellen Thomas in Appetizer, Asian inspired, dinner, Fish, Fresh and healthy, Gluten Free, Main: seafood, Raw Foods Tags: @Bonappetit, Ginger People, organic ginger juice, Poke, raw fish, salmon, Sweetfin poke 27 Comments

As previously mentioned in my last post on the UCLA writers program, I ate poke from Sweetfin everyday. One day I also ate it at The Poke Bar (no beating around the bush)- . Also very good but I liked the base of kelp noodles at Sweetfin… and the name.

My poke bowl

salmon-poke-8 It’s not like poke is a terribly new thing. It’s been a Hawaiin staple for ions and it often appears on Japanese restaurant menus . Read what Seattle Eater has to say and follow to their site for poke findings in Seattle.

“Poke comes from the Hawaiian word for “to slice or cut,” and most commonly uses ahi tuna as its base, but it can include any fish, crustacean, or even land animal. Poke is often drizzled in sesame and sometimes gains a savory flavor from inamona, a relish of Hawaiian native kukui nut (candlenut), macadamia nuts, sesame seeds, and other seasonings.”

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