Drink + Eat Like a Modern Day Wildwoman: Probiotic Superbrews + Eats

This Modern Day Wildwoman gets her buzz on via fermented beverages.

Of the probiotic and cultured type, naturally.

These probiotic powerhouses burst forth a wealth of health benefits such as aiding detoxification, tipping our bodies towards acid/alkaline balance, and containing beneficial bacteria which our enhance our digestion and increase general feelings of well-being.

You may have heard of probiotic brews. Kombucha and kefir drinks are standard at health food stores around the Unites States, abroad, and now even at certain chain grocers (at least here in progressive California). If you haven’t noticed a special brew in the cold case, you’ve certainly tried, and undoubtedly benefitted from, a probiotic beverage or food unknowingly while dining. Perhaps a Japanese Miso soup, or Korean Kimchi has touched your lips?

You could say my fermentation exploration started in college when I used ‘mealpoints’ at UC San Diego’s Earl’s Place, the on-campus co-op, to buy my first kombucha. To my co-ed delight, ‘bucha left me slightly buzzed in between cram sessions at Geisel Library

English: Geisel Library, UCSD

Geisel Library, UCSD
Named after a writer named Geisel, AKA Dr. Seuss!
(Wikipedia)

But really, this ride began with kimchi, the fermented spicy cabbage dish for which South Korea is famous.

Indeed it did…and in the land of Kimchi, nonetheless.

Kimchi

Kimchi (korea.net)

In 2010, I embarked on a one-year journey to South Korea, adding ‘English as a Second Language Kindergarten Teacher’ to my already…um…varied? exciting? ADD?… resume.

Admin at a Malibu holistic wellness center, beach camp counselor, editorial, PR, television, and talent agency intern, model, actor, fine dining hostess…preschool teacher to cute Korean kiddos all before the age of 24? Okay!

I’d never felt so healthy as I did that year. On top of daily kimchi-munching, I began brewing kombucha, a fermented tea, nurturing my first batches from my lil’ apartment with no windows (aka the Yoga Cocoon). The brewlove was inspired by Aimee, a free-spirit and dear friend who now organizes Project Hope Art in Haiti.

One sticky July afternoon, a special circle of chingus, or friends in Korean, gathered at Aimee’s community garden spot at the edge of Seoul for her going-away party.

The Garden Party July 2010

The Garden Party
July 2010

‘Who’s to be handed down the brew?’ was a hot question on our well-stocked table full of every vegetable you could think of: lettuce leaves, radishes, cabbage, seaweed, fresh and kimchi’d alike, and magguli (rice wine, another fermentation) -filled table. (Thank you, Seoul Community Garden ajjimas and ajjashis, or Korean elder folk, for providing such abundance in our chingu’s honor).

‘Not too fret’, answered Aimee. One chingu would receive the master brew and mushroom. From that master mushroom, if we kept it well fed with black tea and sugar, top layers may be ripped off and shared with friends who could then start their own brew. The rest of the afternoon is a bit blurry with much soju, magguli, and ukulele sing-alongs flowing. A few days later, Aimee sent us future brewmasters a link via facebook with precise brewing instructions. Although Aimee left only a month later, her legacy lived on as the rest of us chingus who were sticking around for a while carried on the kombucha batch and delved deeper into additional fermentation methods.

We got so into the craft of fermentation that we held fermentation tasting parties with blind-taste contests. Only a week after my own departure, a “Fermentation Celebration” was held, organized by the aforementioned chingus, where all thing fermented were celebrated by us foreigners…yogurt, kefir, kombucha, Caucasian attempts at alcohol and kimchi-making, cheese, you name it.

In my humble, but well-read and personally tested, Beach Girl Abroad and Modern Day Wildwoman opinion, fermented foods and drinks absolutely contribute to a healthy body and a happy state of mind. Did you know most of our serotonin, the body’s ‘happy hormone’, is produced in our gut, not our brain? With the help of beneficial bacteria in our tummies, our bodies produce a healthy dose of serotonin.

 

Peace, love, namaste, happiness!

Beach Girl Abroad 

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Capturing Your Essence: Asian Superfood Soup

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Continuing to channel the good juju cultivated during my stay in Asia, I’ve created another Asian dish. Superfood veggies such as red cabbage, chard, and kale make up the bulk of this soup. Dried black fungi are a cancer-fighting superfood well-known in Chinese Medicine. Fermented Miso gives a little protein, satisfying umami taste, and healthy probiotics. Avocado and toasted sesame oil add omega-3 fats for a happy brain, and a whole egg adds additional satisfying protein and choline for brain health.

You’ll need:

1 cup dried black fungi (find at Asian market)
1 egg
2 cups-ish Swiss chard, chopped
1 cup-ish Kale, chopped
1 green onion, chopped
1/2 avocado
4 tbsp miso
1.5 tbsp Toasted Sesame Oil

Bring water to a boil, add chopped veggies (including dried black fungi) and let veggies cook until tender.

Add egg, allow to boil until egg looks cooked through (can leave whole or break it up in pieces).

Turn stove off. Add miso and sesame oil to pot and stir. Serve in bowls, add avocado to top of soup.

To your health! 🙂

Capturing Your Essence: Dubu Kimchee

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The past few weeks I’ve been seriously missing Asia. The landscape, the people, the inability to understand the conversations going on around me, the 24-hour markets, the endless hours wandering the streets exploring, the freedom

Recalling how healthy and energetic I felt, actually preferring Asian food at times (oh, and getting sick of it plenty, too…kimchi and I had a love/hate relationship), I looked up the nearest Asian market in Oxnard and proceeded to stock up.

A wise friend and Naturopath commented that subconsciously, I’m beginning to channel the essence of myself that I happened to find in Asia. The free spirited me.

A cartful of tofu (Korea calls it ‘dubu’), kimchi, gochujang (Korean Chili Paste), and ‘gim’ (seasoned seaweed), I came home and made a Dubu Kimchi meal on the stove.  How? Sautee kimchee and tofu, add some sesame oil, soy sauce, and sesame seeds, add in some gim, and you have yourself a healthy meal of fermented vegetables and quality vegetarian protein.  Yum!

Also in the cart from East Asia? Dried Black Fungi (aka Anti-Cancer MEDICINE in Chinese Medical Wisdom) and dried wakame (a type of seaweed, good for the female system) to add to soups, and an enormous tub of Miso. I didn’t stop at Korean goodies, either. Capturing my essence, of course, I foraged flavors of Thailand and India (a land I’ve yet to explore, but have a feeling I will find some of my future ‘essence’), as well. Panang Curry Paste, Coconut Milk, Curry Powder, Tumeric…warming spices that  which Mother Ayurveda would highly approve. Next blog!

Veg Veg Lots of Veg!


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Now, I’m by no means vegan, but 99% of my meals end up vegan- by -default. What can I say…I love the veg!

In Ayurvedic Medicine, also known as the Ancient Indian Medicinal side of Yoga, Winter is a time to focus on root vegetables and warming spices to stay in physical and mental balance (to learn about your specific constitutional type and foods/lifestyle tips, check out http://www.yogajournal.com/health/2630 to find out if your Vata, Pitta, or Kapha AKA Wind, Fire, or Earth).

Chilly temperatures in Ventura County this December leave this Vata-Pitta craving warm, winter vegetables like squash (Turban Squash eaten above), steamed kale, and sweet potatoes, topped with EVOO by Bragg’s, and Trader Joe’s Sea Salt and African Smoke Seasoning.

Yum!

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Ladies and gentleman, the Turban Squash! I believe this was about $2 at Trader Joe’s…it’s huge and can feed a family of 4 or more. High in Vitamin A, Vitamin C, and fiber. Plus, the Turban Squash looks so festive that my roommate had me buy a second one just for holiday decoration.

What does your bod crave in the Winter?

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Lemon Ginger H2O

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Mmmmm…lemon ginger-y goodness. Refreshing and detoxifying (although it’s good enough to add a dash of libation if it’s party time 🙂

Blend fresh ginger in a hand blender *
I do this once a week and keep a Tupperware full of fresh ground ginger in the fridge.

Add fresh lemon juice and ginger to water.

Sweeten with sweetener of your choice. *I prefer stevia for it’s zero effect on blood sugar, plus it doesn’t cause tooth decay. But any natural sweetener will do!

Shake or stir, and enjoy.

Kidney Detox Smoothie

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Lanikai Community Garden Bounty

Bottoms up to clean kidneys and no undereye circles!

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Parsley, Lemon, Ginger for kidneys, Lilikoi for fun, Kale for protein, enzymes, and it’s phyto-greengoodness, papaya seeds for digestion, H2O, ice