Lately, Dr. Tae Yun Kim has not only been emphasizing health and healthy foods, but also to use creativity in cooking and creating new dishes with healthy ingredients.
Dr. Tae Yun Kim has been busy in the kitchen, coming up with some incredible (and incredibly delicious) new dishes that will delight body, mind, and spirit! Here are some pictures, but alas, for the recipes, you’ll have to wait until the cookbook comes out.
Meanwhile, here is something for you to try out, if you like.
For St. Patrick’s day, I wanted to do something other than the usual cabbage and corned beef. Not that there is anything wrong with it, but there had to be something more exciting than that.
Allow me to digress here a bit. So often I think of something to cook, bake, saute, broil, etc and then think, nah, that’s just a bit too far out and I let the thought go.
However, Dr. Tae Yun Kim says this in her book, “Seven Steps to Inner Power:”
‘Mistakes are essential to your progress. How did we humans get the idea that to be perfect we couldn’t make mistakes? Never making a mistake does not make us perfect. Never repeating a mistake – after we learn from it – is as perfect as we need to be.”
So, armed with new confidence, I went to do what I had in mind.
I had read a lot about cauliflower pizza dough. So I thought why not make cauliflower bread? But I didn’t have any cauliflower, only cabbage. They are in the same family, right? Why not cabbage?
Since I had already tried Megan’s awesome bread (recipe here) and knew it is absolutely divine, and I had received comments that it was the best bread they ever had (not even knowing it was gluten-free!) I was going to start with that basic recipe. By the way, credit where credit is due – originally I was tipped off to this recipe by Shirley of Gluten free easily on one of her awesome roundups here.
I started out with the original recipe, except I only used 1/2 cup of water to proof the yeast (it worked just fine). I sautéed half a small head of green cabbage, with onions, garlic and salt, and pureed it in the blender with a little bit of water. I tried to end up with one cup of liquid but it was a little more.
I followed the remainder of the recipe but ended up adding a little more of each flour to make it the consistency in the recipe. I added a handful of chopped up kalamata olives and a smattering of grated cheese.
And after it was done baking, I received the biggest complement I have received for any bread I ever made.
Dr. Tae Yun Kim herself said it was THE best bread she ever had.
What more could I have asked for?
PS: After the meal, not a crumb remained, so I can’t tell you how long it would last……