Tasty Bytes

I love seaweed. The unsung vegetables of the sea! Chock full of minerals that our bodies sorely lack these days, I wonder why we don’t include it in our diets more. Here in the U.S. of A, seaweed eaters are made fun of as granola eating hot tubbers. Even if our favorite sea vegetable company is located in Mendocino.

But what do they know! Asian cultures have been reaping the health benefits of these nutritious vegetables for thousands of years. For example, here is a version of the soup my SIL enjoyed (much more than the pig’s feet I might add) after the birth of little S. For new mothers, this soup is purported to help contract the uterus, stop bleeding, clear the blood, detoxify, and rejuvenate so that the mother can produce lots of milk for the new baby. This is generally consumed for the first three weeks after birth. Judging from the results my SIL experienced, this and/or the pig’s feet worked and then some!

Nutritionally, this soup is rich in protein, calcium, iodine, magnesium, iron and folate. Not to mention all of the other trace minerals that our bodies only need in tiny tiny quantities. No wonder new moms find this soup so restorative.

Luckily you don’t have to be a new mom to slurp up this soup. It’s a great soup for anyone to enjoy and in fact you will find this soup (or a variation there of) on many a Korean restaurant’s menu.

* Exported from MasterCook *

Miyuk Guk

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 ounce Korean brown seaweed or wakame, dried
6 cups water or beef broth or combo (preferably homemade)
1 pound mussels, whole fresh
6 ounces grass-fed ground beef
1 teaspoon sesame oil
1 teaspoon tamari soy sauce
1 clove garlic — minced
2 thin slices ginger — minced
2 teaspoons oil — grapeseed or rice bran
sea salt to taste

Soak Korean brown seaweed or wakame in water for 30 minutes or until soft. Wash well to remove any sand, drain. If there is a thick center stem, remove. Cut into 1-2″ pieces. Set aside.

Cook mussels in the water or beef broth. Remove mussels from broth and separate mussel from shell. Reserve the broth and mussels. Discard shells.

Marinate beef with the sesame oil, tamari, garlic and ginger for 5 minutes. Heat 2 teaspoons of oil in a 6 qt stock pot, saute the marinated ground beef. Cook for a few minutes then add seaweed. Saute for another 2 minutes. Add broth and simmer for 10 minutes. Add mussels. Simmer another minute or so. Season to taste with additional tamari or sea salt.

Variations: use more or less of any of the ingredients to your taste. You can also add additional seafoods like clams and oysters.

I had a request from an expectant mother for the Chinese remedy given to mothers after the birth of their child and to help with milk production…Pickled Pig’s Feet.

When my SIL gave birth to little S, my Mom brought over batch of endless batch of these delicious trotters (…at least those first 2 or 3 were tasty but really, how many can one really eat in a month!) It didn’t bother my Mom in the least that SIL was afraid of the sight of former trotters of any animal origin. Mom’s solution was for me to pick out said trotters and eat them myself (…*belch*) leaving the brine, radish, eggs and ginger for SIL – no small feat 😉 when the resultant brine after simmering for more than an hour in vinegar is now a block of hard rubbery gelatin. Oh, those fond memories…I think there is still some gelatin stuck to the ceiling of the kitchen…

On a nutritional note, this is really a great replensihing ‘bone’ broth – rich in minerals, collagen, and protein. Think about it – the primary function of a being is it’s own survival. A Mom who just gave birth is depleted to say the least! If she stays depleted, she may not be able to produce much milk. Eating nourishing broths can quickly rebuild much needed minerals and protein. Once the mother is replenished, she can spare the nutrients for her baby.

Here is the recipe as adapted from Mom, Grace Young, Eileen Blonder and Annabel Low:

* Exported from MasterCook *

Pickled Pig’s Feet with Ginger

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
5 pounds pig’s feet — split and cut into 2 inch pieces
2 teaspoons sea salt
**Brine**
6 cups water
1 pound ginger — peeled and cut into 1 in chunks
20 fluid ounces chinese black vinegar — (hock naw mai cho)
21 fluid ounces chinese sweet black vinegar (teem ding teem cho) — may sub Balsamic vinegar
6 ounces rapadura or sucanat (more or less to taste)
1 1/2 cups apple cider vinegar
1 1/2 pounds daikon radish — peeled and cut into 3/8″ half round slices
6-8 each hard boiled eggs with shells

In an 8 qt stainless steel or enamel pot, bring 4 quarts of water to a boil with sea salt. Add pig’s feet and bring back to a boil – boil for 10 minutes.

Drain feet into colander and rinse feet well. Remove any hair or discoloration with a paring knife or shave with a disposable razor (my favorite part.)

Wash pot. Add 6 c water, ginger and regular black vinegar to pot and bring to a boil. Add pig’s feet, lower the heat and simmer covered for 45 minutes. Add daikon radish. Continue simmering until tender – another 15 to 20 minutes. Next, add sweet black vinegar, cider vinegar, sugar and hard boiled eggs – bring back to a boil and simmer another 20 minutes.

Cool. Pick out the eggs and peel. Refrigerate overnight. Remove hardened fat. Heat and serve with the peeled eggs.

Grace Young’s The Wisdom of the Chinese Kitchen

Ellen Blonder and Annabel Low’s Every Grain of Rice

Up next, a recipe from the Korean Tradition…

There is a great deal of research and hence controversy regarding the health benefits -or not- of soy and soy products. The main concerns are that soy is high in phytoestrogens and compounds that inhibit the absorption of nutrients by our body. Not only that, but many of the soy products typically consumed by consumers these days are highly processed and chock full of nasty food additives.

So what’s so bad about phytoestrogens? Well, hard to believe for some, but our bodies are finely tuned organisms controlled by an array of hormones. Tinkering with our body’s hormone balance by even amounts so small to imagine can throw this delicate balance off. This is especially true for infants and children. Studies have shown girls experience puberty at a much younger age these days…could the increase of soy in the American diet be responsible?

Besides, soy is NOT the most nutritious food on earth as the soy industry and soy industry lobbied government organizations would have you believe. The B vitamins are not in a form absorbable by humans and in fact soy contains anti-nutrients which inhibit the absorption of vital nutrients.

And, those soy burgers, dogs, and other meat substitutes are the highly processed waste product from the soy oil industry – mostly GMO by the way. In order to make the leftover soy oil sludge edible it must be put through a maze of high pressure chemical mastication and de-odorization to give it a ‘nice’ texture and ‘clean’ palate to then add a chemical lab inventory of artifical flavors, colors and preservatives. Yum!

Ok, so that said, not all soy is bad. The age old fermentation process actually transforms soy into a healthful addition to a well balanced diet. What’s on the good list? Any non-GMO organic miso, tamari/soy sauce, natto, Chinese fermented bean curd, and tempeh. Tofu doesn’t fall into the fermented category. When studies cite Asian diets as high in soy – well, it’s a bit of a stretch. While an Asian may have soy products everyday – it’s usually only a few tablespoons of a fermented soy product or occasionally some tofu but again only a small amount.

What’s a soy lovin person to do? Well, as an adult, I’d enjoy the good list of soy products with some tofu on occasion and even some homemade soy milk every now and then.If I had a baby or kid, I’d avoid giving too much of the good soy – maybe a few times a month if that. And for everyone, avoid like the plague, any overly processed soy-like ‘fake’ meat products, commercial soy milks and anything with soy oil.

I must admit I love soy milk – it’s in my blood. BUT not the commercial stuff you find today in the typical grocer. That stuff has all kinds of additives to give it a ‘creamy’ almost dairy milk like consistency, sweeteners, and bad bad bad forms of calcium and deadly D2. BTW, The good form of vitamin D is D3.

When I was in China, a typical breakfast included a hot bowl of freshly made soy milk. I enjoyed that treat so much that I figured I could make my own healthy version. After a bit of research, I found a basic recipe in Grace Young’s The Wisdom of the Chinese Kitchen. I made one addition to her recipe of adding lemon juice (or any acid) during the soaking phase to neutralize some of the anti-nutrients (phytates). So when I want to enjoy some soy milk, I whip up a batch of my own from organic, non-GMO soybeans. Here’s the recipe:

SOY MILK

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–

1/2 cup soybeans, dried (approx. 3 oz.wt.)

2 tablespoons lemon juice — or vinegar

lots of filtered water

Wash soy beans well. Soak beans with lemon juice or vinegar and twice as much water as beans for approximately 24 hours in the refrigerator.

Rinse and discard any loose skins.

Put beans in a 3 to 4 quart sauce pot with at least twice as much water. Bring to a boil, reduce to a simmer and cook covered for 1 hour or until beans are soft. Alternately, you may use a pressure cooker on high for 10 minutes.

Cool to a temperature you can work with. Drain beans BUT reserve liquid. Put beans in a food processor or blender with enough of the cooking liquid to puree. Puree until very smooth like the consistency of baby food.

In a 4 quart sauce pot bring remaining reserved cooking liquid and enough filtered water to bring amount up to 4 1/2 cups to a boil. Stir in the soybean paste. Bring back up to a boil, reduce to a slow simmer and simmer covered for 20 minutes.
Remove from heat and cool. Strain through a very fine mesh sieve or muslin cloth. Press to extract as much milk out as possible. Toss solids or put into your compost.

Pour soy milk into a clean container and refrigerate.

To serve: shake bottle. You may drink hot or cold with a little sweetener or sea salt as desired. Soy milk will keep for about 4 – 5 days in the refrigerator.

Source: Adapted from “The Wisdom of the Chinese Kitchen” by Grace Young

Yield: “1 quart”

For more info on the soy controversy, read The Whole Soy Story by Dr. Kaayla Daniels or visit the Weston A. Price Foundation website.

Mochi the dog loves bones…well she loves anything she can eat – a true definition of a Chow Hound!
Mochi loves stock making day – she knows she’s getting big treats soon.
We love stocks because they are so rich in minerals – namely calcium, magnesium and potassium. As a bonus these brothy minerals are in a form easily assimilated by our bodies. And, not only are there minerals but lots of collagen and broken down cartilage – perfect for our joints. Much tastier than those glucosamine/chondroitin supplements.
Again, we find grandma and mom were right – scientific studies have shown that chicken soup will decrease the recovery time for colds and flu. Another win for Traditional Foods!
Well, poor little S broke her arm the other day. An active almost 2 year old, she loves to climb and consequently fell off a chair. Ouch! She doesn’t quite know what to make of her bright pink cast but when she showed up at our door last night with her head hanging low gently cradling her arm and with the most precious look on her face, we knew she already figured out how to get sympathy.
Little S will have to wear her bright pinkie for a month and then go through lots of physical therapy. To help her along, the perfect food – stock from beef or chicken or pork- all organic of course. She’s a lucky little gal because her mom already gives her broth everyday so we figure she’s got a good foundation built for a speedy recovery.

Here’s a recipe for Chicken Broth:

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 quarts water — more or less
6 pounds chicken bones
1 each bay leaf
1 stalk celery — sliced
1 each carrot — sliced
1 each onion — peeled and chopped
1/4 cup white wine — or 1 T lemon juice
1 piece kombu — optional
Put all ingredients in a 6 or 8 quart stock pot. Simmer for 3-4 hours. Skim often to remove fat and scum. Strain. Store in the frig up to 3 or 4 days or freeze.
We like to add some sort of acid source – wine, lemon juice or vinegar to help draw out more of the minerals in the bones. You can simmer longer if you’d like to get even more minerals extracted but the flavor can get quite strong. Some batches I simmer longer and some shorter depending on the end use. For instance, if I’m going to make a chicken vegetable soup I will go on the shorter end so the flavor is not over powering. Play around with the time to see what you like best in terms of flavor.
To make Beef Broth or Pork Broth sub the chicken bones and simmer for 8 to 24 hours. If you like a brown stock, roast the bones in a 350F oven until they are dark brown and then proceed with making the stock.
Go ahead and give it a whirl – it’s easy and oh so good for you!
Here’s to little S for a speedy recovery.