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Don’t these dishes look yummy? Perfect for the upcoming rainy weekend. @forwardrootsny, handmade lacto-ferments, original Fermented Kimchi Sauce and a vegan version. These products are designed to draw kimchi flavor into any kind of dish when added. We love how they are tangy and add a lot of freshness and brightness into your recipes. .
150ish Local Dish Newsletter
A fermenter reaches for her Korean roots
And learns to pay it forward to the next generation
December 13, 2018 | Photo forward ROOTS
Meeting Su In Park and hearing how she started making her forward ROOTS kimchi sauces reminded Francesca and Marisa of cooking with their own Italian families. As a child, Su In watched her mom prepare kimchi, gochujang, fish sauce and other traditional fermented Korean ingredients. After moving to NYC with her new husband, it was her mom’s care packages filled with jars of homemade kimchi that kept her going. When her mom passed away, she decided to look to her family recipes and try making her own.
Here’s the dish. Su In Park, a New Yorker who was born in Korea and raised in Canada, eats kimchi every day no matter what. When she was a child, Su In’s mom prepared hundreds of pounds of kimchi, just like she did in Korea where fall brings circles of women together to preserve enough for the harsh winters. The tradition came with her to Canada. “This was the day the kitchen came alive!” Su In remembers. “At the end of the night, each person took home kimchi, a token of appreciation. This process continued at each woman’s home. I loved the camaraderie the women shared, they bonded as they labored.” When Su In married and moved to the city, her mom shipped her jars south. “Mom was my supplier and teacher until she passed away several years ago,” she says. After that, Su In relied on store-bought kimchi, but it never tasted right.
With careers in fashion, marketing and most recently as a fishmonger and co-owner of a fish and seafood market, Su In never had the time or ......
I might catch flak from the health nuts but I’ve started doing cold pressed juice twice a week for the past month or so. The reason I started was because Goodland Juice which is local in Mesa cold presses theirs twice a week with nothing but the veggies and fruit used no extras also because I rarely eat veggies at all. What’s nice to me is that in three days it will spoil which means that’s as fresh as it gets. My do the the red which is beet based for my circulation and it has ginger for inflammation, the green since I don’t eat anything green and the apple lime for my immune system.
Checkout @centeronlife who is the founder and creator. .
Have you ever made your own salad dressing? Sticking with our 5 ingredient or less post from yesterday, salad dressing is a product that’s relatively easy to switch out with a homemade version! Here at #Unculinary , we love making our own dressings for several reasons, the first being you know *EXACTLY* what’s in it - no fillers, preservatives, flavor additives or artificial food coloring. The second reason we love to make it ourselves, is that it’s an easy way to save a couple of bucks at the grocery store- our dressing uses ingredients you probably already have at home and if not, they’re relatively inexpensive and versatile ingredients to invest in. And perhaps the BEST part of making dressing at home: you get to tailor it exactly the way YOU want it!
In this video we use rice vinegar and olive oil in about equal parts, honey and dijon mustard (which act as natural emulsifiers- ingredients that keep fat and acid mixed together) and salt, all of which can be adjusted to taste. Rice vinegar has a relatively low acidity, but if you have other vinegars on hand (apple cider, balsamic, red wine, champagne even plain lemon juice) feel free to use those instead!
Notice anything strange about this recipe? That’s right- we’re not giving any measurements because this one is up to YOU- try it, adjust it and make it yours! Our last tip: make more than you need for you dinner tonight and store the rest in a jar in the fridge for later! Saving yourself time in the future? That’s #unculinary .
Who has a hard time getting at least 3 servings of veggies in every day? 🙋♀️ Thanks to my stockpile of frozen vegetables, I always have a good helping with dinner each night, but what about the rest of the day? One of the best ways to make it easy to get your veggies in is to have some cut up and ready. You can add them to your every day recipes, have as a side for lunches, or use them as a quick, healthy snack. I love to munch on them plain or dip them in hummus or tzatziki. I find it’s easiest to go ahead and cut them up the same day I shop. Add a glass of wine and some good music and you will find yourself looking forward to it!
💚 remember those green things called vegetables? 😝 breaking up the marathon of sweets with a new SAVORY recipe - green beans almondine - a classic French side dish! 👌🏻 my version has butter toasted sliced almonds, LOTS of sautéed caramelized shallots and garlic, freshly grated lemon zest and juice for brightness! it is DELICIOUS and perfectly balanced. you know those times when you need a side dish for a dinner party or potluck, but need one that is versatile and elegant, and goes with just about everything? yep, this dish is for those times. i’ve included make ahead tips too! [recipe link in my profile @abeautifulplate]
🔥Free Radicals and Chronic Inflammation!
Most often inflammation and chronic inflammation are mistaken as similar; however, the two are different conditions. .
🔥 Acute Inflammation is known as the immune response to an infection, pain, o injury and that isn’t really a concern. Chronic inflammation on the other hand is a disease and that is when drastic life style changes must take place.
Chronic Inflammation is often times the root cause of chronic degenerative diseases. While the normal type of inflammation may be good for the body as part of the natural defense mechanism, helping it heal and protect itself, chronic inflammation has been found to be more damaging to your organs than scientist ever thought. .
🔥When the immune system shows signs of imbalance and the causative agent persists, it can cause acute inflammation to become chronic, igniting feelings of a smoldering fire in the body, pain, and discomfort which contributes to disease. According to the Center for Disease Control, 7 out of 10 Americans lose their lives due to a chronic disease. .
. 🔥Causes of Chronic Inflammation
An inflammatory response that continues for a prolonged duration- chronic inflammation is caused by:
Persistent infections caused by extra‐cellular pathogens or intra-cellular pathogens, environmental antigen, viral or microbial infection. .
🔥Persistent activation of inflammatory molecules.
Prolonged exposure to pro‐inflammatory materials .
Certain foods, including dairy products specially from CAFOS, sugar, coffee, according to the pcrm.org website, might also be regarded as allergens causing chronic inflammation. Inflammation becomes chronic when there is a persistent stimulus, coming from environmental toxins, cigarette smoke and household chemicals.
. 🔥Free radicals damage our cells and DNAvia a process best known as oxidation. Free radicals develop in foods prepared using processed vegetable oils (fried foods or rancid oils=oxidation), high fructose corn syrup– which combined are usually the end result of most processed foods
.👉Follow @healyounaturally 👉Full article
LINK in BIO 💚 SEARCH:Chronic inflammation
Did you know that several WNY farmers' markets stay open throughout the year including: @clinton_bailey_farmers_market, @fredoniafarmersmarket, @horsefeathersmkt_winter_market, @lockportcommunitymarket and the North Tonawanda Farmer’s Market. Be sure to stop by this weekend.
Also, this Saturday, stop by the Lockport Community Market at 210 Walnut Street for a ribbon cutting at its new winter location. And, pick up Edible Western NY's latest issue or visit our website for details on all the regional farmers' markets.
I don't know about you, but when it comes to vegetables, I can't eat them raw. My favourite way to get my veggies in is by baking them. I usually just toss them in some olive oil, bake and they are good to go. One of my favourite veggies to eat this way is Brussels sprouts. While we don't usually have them with any of our weekly meals, they always come up on big holidays like Christmas. While I think they make a great side dish, I also think they can make a delicious appetizer too.
I made these ones using the recipe found on @summerfreshisfresh. The Artichoke and Asiago Brussel sprouts are so easy to make (only require 3 ingredients) and they taste delicious too. They also smell amazing, but... you will just have to take my word for it - or make it yourself to find out.
Whether you are hosting Christmas or New Years, these Brussel sprouts appetizers are sure to be a big hit. I can't wait to make them for our Christmas dinner! // What's your favourite appetizer to make when you're hosting?
📸 & styling by: @partyetcie
Here’s the thing about downloading a fitness app, or hiring an online coach... if you’ve struggled with accountability in the past, and you’re not walking into a gym regularly, you might not do so hot on your own.
I was super pumped about a fitness app I downloaded in October. I used it once, and never looked at it again.
This is exactly why I launched Team Evolution’s in-home fitness and nutrition counseling.
Accountability works better when it shows up at your house twice a week and sets a fire under your ass. REAL coaching. REAL accountability. REAL evolution. Let’s get started.
Tip for getting in veggies:
Add frozen spinach to a smoothie.
It may look weird and sound gross, but, seriously, adding frozen spinach to my peanut butter banana shake has given me an extra veggie in my day WITHOUT changing the delicious taste! This is becoming my favorite breakfast smoothie recipe!💕 How do you sneak in those difficult food groups?👇
✨WANT HEALTHY SMILES?✨
Well the two most important factors are DIET and ORAL HYGIENE!
Just like the saying goes, you can’t out run a bad diet, you can’t prevent dental disease by only doing one thing.
Your mouth has so much bacteria, you would be shocked exactly how much lives in there. If you don’t regularly remove it with good brushing and flossing the bacteria thrive and multiply. The sugars from your diet are their energy source. The more sugar you eat the more acid the bacteria produces and the more minerals are lost from your teeth that result in decay.
Nutrition also can play an important role in preventing issues such as gum disease, poor tooth development, ulcers and oral cancers. Vitamin C is essential for wound healing and synthesis of collagen and may lower to risk of gum disease developing. It also helps the body repair bones, teeth and cartilage. Vitamin C is a water soluble vitamin so it’s not stored in the body, daily consumption of fruit and vegetables will provide the recommended vitamin C
Vitamin A deficiencies may increase the risk of oral and oropharyngeal cancers
Calcium, magnesium and Fat soluble vitamins such as Vitamin A, D and K are all important for strong tooth and bone development. .
📷@curaproxschweiz Limiting added sugars and acidic drinks can go a long way in preventing so many issues .
Today I’m thinking about TEMPTATION and DEPRIVATION. As the holidays get closer, more and more people start to message me about stress eating, and the tornadoes they get swept up in as a result. Here are just a few of my top tips for combating stress-binges.
👊🏼Avoid temptation! Don’t even bring the junk food home, if you know you can’t stay away from it. A good way to do this is by avoiding shopping on an empty stomach.
👊🏼Do NOT deprive yourself. Eliminating everything you love is a sure-fire way to fail. Don’t think about taking all the bad shit out. Think about adding good things in.
👊🏼Manage your stress! Easier said than done, I know.. but never underestimate the power of a kick-ass 45 minute workout, and the instantaneous effects it has on your mood, and your brain.
👊🏼Don’t ever forget... I believe in you.
SILLY SEASON IS UPON US 🍦🍾🎄🍹🍓🥑🍕🥖
Year end got me exhaaaaausted 😴but...‘Tis the season to be jolly 🤪🤦🏼♀️🤣 Ok, this whole year has been jolly with regards to nutrition/ “diet”. I can finally say I’ll be eating the same this holiday as I have the entire year. 70% Whole Foods 30% 🍕🍔🍟🍦🍪🍫 sometimes it’s more like 60% 40% but that’s a pass in my books 😏 I use to view holidays as time to completely go wild & jump straight back onto a diet once holiday is over. But since giving myself full freedom to what and when I eat I don’t feel the need to go mad anymore. Of coarse, there will be more treats & bigger portions than usual over Christmas season because they so readily available and generally so tasty 🤤🙈😂 but honestly nothing to beat yourself up about 🙄🤦🏼♀️ it’s just food and prob great memories made over sharing that last piece of the pie or Christmas cake if that’s your vibe 😷🤢🙈 .
Once your holiday is over you’ll have great memories shared with loved ones & some extra chub to motivate you to hit the gym. So win win I rate 🤔 and honestly once your daily/structured life starts again you’ll drop those million truffles you ate & cocktails you drank in no time 💁🏼♀️
So, this is me ☝🏻 going into the festive season looking forward to all the delicious treats Amsterdam has to offer over Xmas 🙌🏻 then some fresh fruits & veggies in Thailand, oh and coconut ice cream 🍦
Both photos taken this week, different pose, different lighting for the IG critics 🤷🏼♀️ same same but slightly diff I guess. Anyway, enough chatting from me. What’s everyone looking forward to this festive season??
I am in love.
Sweet potato with black beans, cheddar cheese and sour cream, roasted butternut squash, friend garlic parmesan zucchini, fried BBQ cauliflower.
All of my favorites on one plate...was too lazy to make a tomato salad tho 😭
We had salad for dinner tonight. 🥗
And then the older two requested salad for their lunch tomorrow. 🤯 #score
And then my oldest asked if he could top his with Flaming Cheetos. 🤦♀️ But I'm totally going to take that as a win! Because they wanted salad! 🏆