Friday, September 26, 2014
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I've had a lot of great news or progress in my different areas of my life lately. I can't share all of them, but I'm very excited about different things going on. I'm loving the positive flow coming my way. And I think it's important to channel the good stuff and run with it, because not all days come as easily. And the negative energy sucks even the most overwhelming positive energy out of you in seconds in if you let it.
I've made going to my holistic chiropractor a pretty important priority right now, and I'm grateful I finally did because I've been seeing awesome results. My hormones are finally trying to regulate themselves again. I haven't had any headaches in the last few weeks. My shoulder has been much better overall and more consistently. I have even noticed more energy. I'm also building a great relationship with them, and that's been the best part. It's so rewarding and encouraging to finally interact with somebody in the flesh who understands what you're talking about and actually knows more about nutrition and well-being than you do. I love my connections with all of my fellow bloggers and readers, but some days are harder when the people in your life can't understand what you do or what you know or what you are going through.
I'm also excited to announce that I'll be hosting my very first fermenting class! I'm going to be teaching the locals how to brew kombucha! If you're in the Mobile, AL area and you're interested, make sure to follow me on Facebook at The Primordial Table to sign up for the class. I do many of my own ferments from apple cider vinegar to sauerkraut to Master Tonic to kombucha to water kefir, and I'm very happy to be sharing my knowledge with others. I'm also developing more recipes to share on the blog so you can make your own ferments too! (Hint: they're easier than you think!) I also sell SCOBYs so if anyone is ever interested, I've made them SUPER affordable, because I want you to get started. All you have to do is message me on my Facebook page.
As for food, I'm on an international kick lately. When I was growing up in Hawaii, we ate a lot of Korean food. A family friend was Korean, so we learned a lot of the dishes from her. One of my favorites was Kalbi, a special cut of beef short ribs. I don't see them often, but I happened to come across some the other day that were on sale, and it was like the universe was screaming at me to recreate these for gluten-free, international foodie in me. I tried to get really creative, but there just is not a good AIP substitute for sesame oil. And this dish is just not the same without the incredible taste of sesame. So unfortunately, this dish is not AIP but is a great option so for someone who has reintroduced seeds. (If you haven't, don't worry. I'm restarting the Autoimmune Protocol next month on the first so there will be lots of fabulous recipe developments in the future just for you!)
2 lbs beef short ribs (cut across the bone)
⅓ cup coconut aminos
⅓ cup sherry wine or pear juice
¼ cup honey
1 Korean pear (Asian pear or Bosc pear), peeled and cored
8 cloves garlic
1 small yellow onion
1 inch fresh ginger, peeled
2 tsp sesame oil
1 tbsp green onions, chopped
2 tsp sesame seeds, toasted
Place the short ribs in a bag. Combine all ingredients except green onions and sesame seeds in a food processor and pulse until a mostly smooth puree. Add the marinade mixture to the bag with the beef. Marinate the ribs for at least 2 hours but up to 24 hours. When it comes to ethnic dishes, I always prefer to marinate for the full 24 hours whenever possible. When ready to cook, fire up the grill and preheat to medium heat. Drain the ribs. Place the ribs on the grill and cook each side 3-4 minutes, depending on the thickness. This cut tends to stay more tender when cooked to medium rare or medium at most. Garnish with the green onions and sesame seeds. Serve with cauli-rice and grilled veggies like squash and onions.
(If you don't have a grill, you can also pop under the broiler for 3-4 minutes a side. Be careful not to overcook or the meat will likely get tough.)