A Tale Of Two Cabbages: Sauerkraut vs. Kimchi

We are still waging war on the bad bacteria in our guts by focusing on the good-for-your-tummy bacteria found in fermented foods. Sarah and Amy are in the thick of it … up to their elbows in cabbage. It’s a food fight of ancient proportions: Kimchi and sauerkraut — two iconic fermented foods, both made of cabbage and both originating in Asia centuries ago. And while Amy developed her love of Kimchi in adulthood, Sarah has always had a place in her heart for sauerkraut. The adventure begins …

But first, speaking of adventures, last week Amy introduced an exciting new adventure for our Eaters — Project Detox. It’s a initiative aimed at making healthy lifestyle choices in a FREE coaching environment where we learn from each other.

If you haven’t joined us, it’s not too late! Check out our Facebook group to be part of the conversation. We want you to share your healthy living tips with us and our community of Eaters. Get support and inspiration as we take on this challenge together.

Now, let’s dive into battle! But remember … no matter which side you choose, you can’t go wrong.

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Good Versus Bad Bacteria: The War Waged In Your Gut

So this is truly a food fight this month, but not the way we usually mean it. This is about the battle of epic proportions going on inside your gut right now.

In one corner, we have good bacteria that feeds off healthy, whole foods—like kale. On the other side of the battlefield, there’s bad bacteria—like candida—demanding you fill their arsenal with more cupcakes.

May we suggest you join the legions of others fighting this same war by joining Project Detox … and resupply that good bacteria with the secret weapon it needs to keep the enemy in check?

We explain as we launch our September series on fermented foods.

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Celebrating Seafood: Unique Cooking Styles

 

Oh, fish — how you do perplex us.

Once you get the important questions answered — What’s fresh? What’s sustainably caught? — the next logical question is — How do I cook it? That query leaves some home cooks baffled.

There are so many options: You can bake, saute, pan fry or broil, bake in parchment paper (a.k.a. “en papillote”), roast, grill, microwave (please — never do this), steam, poach … or even deep fry. Hence the real problem: With an even wider variety of fish, matching your fish with the appropriate cooking method can also be mind boggling. Tender, delicate fish — like cod, haddock or tilapia — are best broiled, fried or sauteed. Halibut and tuna (firmer fish) can stand up to braising and roasting, or you can use them in stew or stir fry. Then there’s medium-firm, pink and dark oil-rich options.

Ready to put away the potholders and order take-out yet?

Here’s the thing — fish really isn’t that hard. You just have to be ready to experiment a little. So that’s exactly what we’re doing this week by employing some pretty unique cooking methods in the kitchen.

The way we look at it, if we can cook great fish in a rice cooker — or a dishwasher — you shouldn’t be afraid to throw some in a pan!

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photo credit to Aaron Otis Photography 2014


July
Watermelon is the perfect summer food. It hydrates, it cools, it's sweet and juicy. We have some great ideas for your table, including a salad, ceviche cups, popsicles and cocktails. Get ready to beat the heat with us!