If you would like to get your own snack box for free, all you pay is $2 shipping. Click HERE or go to: http://lovewithfood.com/invite?m=r&ref=213t . Full disclosure: If you do use my link I will get 500 points for merchandise in the future. This is no gimmick, if you don’t like the box just cancel your subscription. It’s super easy. =) Anyways, this month I decided to try the gluten free box. Here is what I received:
2 X Green Tea Tropical by Mighty Leaf Tea
2 X Sour Beans by YumEarth
2 X Lemon Zest Mini by Luna
2 X Wild Garden Hummus Snack Pack by Ziyad
1 X Superfood Almond YumbutterGO by Yumbutter
1 X Pure Organic Coconut Water by Coco Libre
1 X Nut Crunch Snacks by Bakery on Main
1 X Sweet Chili Popped Corn Chips by Popcorners
1 X Kettle Popped Corn Chips by Popcorners
1 X Gluten-Free Chocolate Chip Cookies by Bart’s Bakery
also came with the description of all the product as well as a coupon for free Nona Lim noodles, coupon for $1 off the hummus snack packs, and a few trial to Salted Tv which I admit I still haven’t checked out.
I am making a separate post giving my review of the products received. If you’d like to check it out, click HERE, to be taken to that page.
Making kimchi is a really easy thing to do. I know it seems daunting, but I promise, you'll love the end result! Best of all this recipe is vegan, but easily made more traditional. If you use gluten free tamari, it's also suitable for those with gluten allergies.
Serves: 10 servings
2.2lbs (1 kilo) napa cabbage
¼ cup coarse sea salt (for salting)
300g daikon radish (or Korean radish)
1 medium or 2 small carrots
8 green onions
2 cups water
2 tablespoons sweet rice flour
¼ cup soy sauce or fish sauce
½ cup to 1½ cups red pepper powder
1 tablespoon sugar, optional
2 generous tablespoons ginger, peeled (about a 1½ by 1 inch piece)
8 cloves garlic
½ sweet apple or ½ korean pear or 1 small pear
1 jar glass jar with tight fitting lid
sauce pan & whisk
blender or stick blender
gloves, HIGHLY suggested for mixing
You need to start out by salting the cabbage. This step is easy I promise. Follow along with the video. Cut the cabbage head into 4 pieces like shown and rinse under cold water. Shake the excess water off, and sprinkle salt into each leaf. Don't skip this step, if you don't salt it well enough the end result isn't very good! Leave the cabbage in a glass bowl to set.
After 1 hour, toss the cabbage over, put any larger and thicker pieces towards the bottom. If you want you can spoon over the juice to help soak better.
After another hour (2 hours total) check the cabbage, it shouldn't be gooey but softened. If you taste a piece it will have a slight crunch, but slightly salty.
Rinse the cabbage 2-3 times under cold water. Make sure to rinse off each leaf. You don't want excess salt in your kimchi.
Set the cabbage in a strainer to dry out some while you prepare the porridge.
Add 2 cups of cool water to a saucepan, and whisk together 2 tablespoons of sweet rice flour (often called mochiko because of the brand name). Make sure you remove ALL lumps before you turn the heat on. Turn to medium high and do NOT stop whisking. Once you notice the mixture starting to thicken, reduce heat to medium and cook it for about 2 minutes. It's very important to keep mixing to prevent lumps.
After 2 minutes, shut off the heat and stir in your sugar, soy sauce (or fish sauce), and red pepper powder. Then transfer to a blender jar. If you had an immersion blender (stick blender) this would work better.
Add your mixture to blender along with your ½ apple or pear, garlic, and ginger that you have peeled. Blend on high until all the ginger and garlic are mixed in.
Let this mixture cool to around body temperature. Don't skip this step or you'll cook the cabbage.
Once the mixture is cooled, mix together with the carrot, green onion, and daikon (or Korean) radish. As shown in the video, spread a little mixture onto each leaf and outside of the cabbage. Put into, preferably, a glass jar with a tight fitting lid. An old pickle jar would work great for this. Pack it down and you're done.
Let this sit at room temperature overnight, up to 2 days depending on the season. You want it to smell a little sour and you'll see bubbles from the bacteria in the cabbage. Transfer to your fridge and it'll be good for weeks, couple months even.
Obviously you can eat it right after making it, but after 2 days is better. The juice can be used for soups or pancakes and the longer the kimchi sits in the fridge the more sour it tastes. We love it!
If you want more traditional kimchi, replace the soy sauce with fish sauce. Also if you are making this for someone who is allergic to gluten PLEASE make sure the tamari you use is certified gluten free!! I cannot stress this enough!
Do NOT use table salt for salting the cabbage, you will end up with gooey cabbage.
The apple/pear is optional but adds a yummy mellow flavor to the kimchi. The sugar is also optional, but if you're a baby with spice like I am, it really makes a difference.
You can add as much or as little red pepper powder as you want. I don't like it very spicy so I added ½ cup, but you can add 1½ cups if you like it very spicy!
If you would like to get your own snack box for free, all you pay is $2 shipping. Click HERE or go to: http://lovewithfood.com/invite?m=r&ref=213t . Full disclosure: If you do use my link I will get 500 points for merchandise in the future. This is no gimmick, if you don’t like the box just cancel your subscription. It’s super easy. =)
I was SOO looking forward to my love with food box. I didn’t peek this time so my honest reactions are seen in the video. Some things I’m really excited about and some things not so much. For the most part the items are healthy, but the Mac n’ Cheese chips have yeast extract in them, which is msg basically, I will survive though! Here is a list of all I received in the deluxe 2015 box:
2 packets Dark Chocolate Cacao Nibs by BRITT
2 Chocolate Dipping coconut Mini bars by LUNA
1 packet Energy Kettle Cooked Apples by Big Slice
2 packets Somersaults by Somersault Snack Company
1 package Chocolate Chip Oatmeal Bliss Ginnyminnis by GinnyBakes
1 packet My Super Cookies, blueberry flavor. By Super Foods Co
2 tea bags – Breakfast in Paris Black Tea by Stash
2 packages Cassava Pops by Wai Lana
2 Velvet Truffles by Alter Eco
1 Black Truffle by Alter Eco
1 packet Crunchy Mac N’ Cheese by Eatrageous
2 packages of In-shell Almonds by Bobalu (not onions haha!)
19 items!! AWESOME!
Also got several coupons AND a gift card to hellofresh.com and a gift card to urban remedy!
ps.. I ate 1 of the velvet truffles while editing all of this, OMG! sinful!
I also just noticed that all but two of the choices (cacao nibs and super cookies) were actually gluten free. Love with food does offer a gluten free box but it costs more. This box was worth the money I think.
Quick, simple, and EASY homemade chocolate pudding is so good you'll NEVER buy the pudding pots again. I promise! This can be made vegan simply by replacing dairy milk with nondairy. I suggest coconut milk for a good rich flavor or almond milk for something a little more light.
Recipe type: Dessert
Serves: 4 servings
2 cups milk
100g or 3.5 ounces dark chocolate
3 tablespoons sugar - you can use no sugar or you can use more, up to you!
1 tablespoon potato starch + 1 tablespoon water mixed together
optional: salt and thick sugar for the toppings
Over medium high heat add your sugar and chocolate pieces into a pan. Make sure you break up the chocolate bar for quicker melting. Stir constantly with a whisk so it does not burn. Continue until all the sugar is dissolved and you don't hear "crunching" anymore.
Slowly add in your milk, if it looks ugly don't worry. As the chocolate remelts it'll come together. Once it's all melted try your mixture. If you need to add more sugar now is the time to do it!
When you have it sweetened to your liking and all the chocolate is mixed with the milk add in your starch a little at a time. If you add it all at once you might cause lumps.
Keep in mind that if you are eating this hot you might need to add extra starch. If you are going to chill in the fridge the mixture will firm up so don't over thicken it.
Divide the mixture into however many servings you want, you can make 4 good portions with this recipe.
If you want to add the sugar and salt do that now. A little goes a long way with this so be careful.
Chill in the fridge until firm and cold. This will take around 4 hours. Enjoy!
-If you are making this vegan or nondairy make sure the chocolate bar you used does not contain milk. -Try to use at least 75% dark chocolate, I used 90% cocoa by Lindt. -You can use cornstarch or tapioca instead of potato starch. -Pro tip; use martini or wine glasses to make the pudding more elegant!