Our second video explains the missing link that we have searched for to support people with lasting change in health and natural weight loss. So wonderful to connect with each of you in this way.
The missing link is all about our thinking, and how our moment to moment thinking determines our life experience. When we have a busy mind, we are often stressed. Stress deeply impacts health. Bill shares more on that in the video. Enjoy!
Please keep questions and comments coming. We delight in hearing from you and will read each comment and respond.
The recipe today is Kim Chi made from the abundant garden veggies we have available this time of year. Kim Chi is a ferment food high in vitamin B’s and great for our Microbiome. It supports our immune system and our ability to absorb nutrients.
If you don’t like spicy hot, leave out the tiny red peppers and the Mrs. Dash Extra Spicy. Then you’ll have a great veggie sauerkraut. It has the same health benefits as Kim Chi, just a different flavor.
To Your Amazing Health,
Kim Chi Recipe
1 medium Napa cabbage, cut in 2 inch pieces
1/2 red onion, sliced in half moons
5 garlic cloves, cut in thin slices
2-3 inch piece of fresh ginger, peeled and cut in thin slices
4 carrots, cut in matchsticks
1 Daikon radish or 2 salad turnips, cut in matchsticks
1 sweet red pepper, diced
2 Jalepeno peppers, seeded and diced
6 tiny Hot red peppers, seeded and diced
4 kale leaves, torn away from stem in small pieces
1 teaspoon sea salt
1 teaspoon to 1 tablespoon Mrs. Dash Extra Spicy (depending on how hot you like it)
Place all ingredients in a large bowl. Massage salt and spices into the vegetables. Massage until there is juice in the bottom of the bowl (approximately 4 to 5 minutes).
Pack veggies and juice into a glass jar and press down with a wooden spoon until the juice begins to cover the Kim Chi. I put a glass of water into the jar to bring the juices up to cover veggies. When the juices cover vegetables, replace the glass of water with a clean stone.
Place a plate or bowl under the glass jar to catch any juices that may overflow. Close the lid on the jar, but don’t screw it on tight. Leave some room for juices to bubble up and overflow as the Kim Chi cures. Let ferment from 5 days to one week. Serve over a baked potato or as a small portion with lunch and dinner.