This is a recipe from the superhero section of The Kind Diet. To me, these are glumkis. They are cabbage leaves stuffed with yummy rice and veggies and they are fantastic. They were a real pain to make, so it will be a while before I make them again, but they were tasty. The leaves kept splitting on me when I tried to peel them off of the head of cabbage. My husband told me, after I was done making them, that if you cut the bottom of the cabbage off, the leaves peel off easy. I will definitely try that next time.
Today I made plum soup from The Kind Diet and it was delicious! Baby J and I went to the farmer’s market this morning to get some kale, but our kale man wasn’t there! But the orchard man was, so I picked up some plums and, Baby J’s request, blueberries. My daughter,A, went to visit Michigan State University with her aunt, so it was just Baby J and me.
When we got back I wanted to make the soup, but my hubby had finished the apple juice, so Baby J and I went to the store on another adventure. We got the juice, came home, and baby J took a nap. But I had time to make plum soup, so stay out of my way!
It’s a very easy recipe. Simmer apple juice and a cinnamon stick, this smells fab by the way. Then you add in the plums, simmer some more, add in brown rice syrup and kuzu, and stir. Done! That was easy.
The taste reminded me of autumn, probably from the cinnamon. It was warm, comforting, and delicious! I really enjoyed this little treat from the superhero section of The Kind Diet and I plan on sharing this with my little man when he wakes up from his nap.
Hey, gang! I know it has been a while since I last posted and I’m sorry. I started classes to finish my degree in psychology and that and being a mom takes up a lot of time. But, I still found time to make this yummy dish from The Kind Diet.
These are pretty easy to make and they are a great way to sneak sea veggies into your kid’s meals. I left the corn out, because Baby J is allergic to it. The phyllo dough was a little dry, but I got it to roll up fine.
This is probably one of my favorite soups to make. It is from The Kind Diet, mostly, and I have made some version of this soup for dinner at least once a week for the past year. It’s great because you can use up whatever veggies you have on hand and you use water instead of stock or broth. I also love to add miso to the pot at the end. I love miso soup! I could get it everyday.
I thought the steam rising from the bowls looked really cool in this picture. There is a plastic bottle in the pic (oh, the shame!) but I have been reusing it for months so I don’t feel too guilty about it.
After over a year of searching, I finally found umeboshi plums!! I was so excited! This is the first recipe that I have used them in so far. This is from the superhero section of The Kind Diet. I love how this section of recipes from the book is so pure and simple. The ingredients are just leftover rice, water, dried apricots, sunflower seeds and 1/3 of an umeboshi plum. So easy to whip up in the morning, even after waking up every few hours to nurse Baby J the night before.
This was a bit more savory than what I prefer in the morning, but it was nourishing and I did enjoy it. The umeboshi plum had an extremely salty flavor that my taste buds were not prepared for so early in the morning. However, the more I ate, the more I began to enjoy this porridge. I could feel it revitalizing my body and preparing it for the day. I will make this breakfast again, but probably not often…at least not yet. One day I hope to be on Alicia’s total superhero plan, but right now I’m mostly 60/40. Baby steps.
This dish from the superhero section of The Kind Dietsounded good….but, sadly, my family thought this meal left something to be desired. It had a weird taste and we couldn’t figure out what it was. Maybe the lemon juice? I’m not sure. I don’t think I will ever make this again. My family refused to eat most of it and I ended up eating the leftovers so I have had my fill of this recipe. At least it looks pretty!
This is one of my favorite Kind Diet soups to make because it is so easy! All you have to do is cut up the squash, put it in a pot, cover with water, and add a pinch of salt. Once the squash is tender, I purée it up in a blender and serve. It is very sweet and a fantastic side with a sandwich or wrap. I ate this a lot while I was pregnant because it helped me meet my daily intake of liquids….you need a ton of liquids when you’re preggers!
Have you ever heard of millet? Me either. In The Kind Diet, Alicia states it’s
“Naturally alkalizing, rich in B vitamins, and soothing to the stomach, spleen, and pancreas.”
I tweaked this recipe a little bit because two out of the three solid food eaters in my house hate onions with a passion. Instead of onions, I used four stalks of celery and four carrots.
My husband and I enjoyed this. A ate this dish very reluctantly. B and I had to keep pointing out that it had veggies that she like in it, like carrots and celery. I’ve been told that all toddlers are picky eaters and not to get too frustrated and discouraged. After all, she is eating more vegetables than the average toddler, so I’m thrilled with that.
This is my family’s new favorite meal! In The Kind Diet, Alicia puts this in the breakfast section. However, my family prefers this for dinner. I use cabbage, carrots, celery, snap peas, and broccoli for the veggies in this recipe. A loves it! She calls it “tufu” and she gobbles it up. I do believe this has become a weekday staple in my household.
This meal has replaced chicken and dumplings as my favorite comfort food. It only has four ingredients, which makes it insanely easy to make, and it is deeply revitalizing.
When I first decided that I wanted to prepare this dish from The Kind Diet, I wasn’t expecting to go on a quest for the holy grail, in this case azuki beans. I could not find these mythical beans anywhere! I searched the local grocery stores, health food stores, and even my beloved Whole Foods without any luck. I was totally discouraged because even if I substituted these beans with something else, such as black beans, I knew it just wouldn’t be the same as Alicia’s dish. I had to find these damn beans!
I vowed to never give up and I continued to search for this key ingredient….and I finally found it! It was hiding at my local farmer’s market. Elated, I grabbed the beans and joyously returned home to prepare this meal.
I loved the way this smelled while I was cooking it. It reminded me of the ocean because of the kombu and I couldn’t stop smiling. I feel like it transported me to a warm, serene beach instead of the snowy Midwest.
I also really loved the soft texture of the dish. The squash gave this recipe a sweet flavor. My husband and I both enjoyed this, but my toddler,A, was less than thrilled. Honestly, I wasn’t expecting her to be a fan because what three year old likes beans? Not mine,anyway.