I love a High Speed Blender and there are so many on the market. I use my blender multiple times over the day for making smoothies, juices, soups (blenders that go at this speed will make food hot), sauces, dips, dressings, blender ice-cream, hot chocolate and nut butters. I want one that will be powerful enough to make sooth juices out of whole carrots and kale! I had one, then it died (after 4 years). Used 3-4 times a day, this blender needs to be durable, good quality and powerful!
I am lucky enough to be in touch with a factory making commercial blenders (exactly what I am looking for) and so I can now offer a choice of 3:
3 different models, delivered to your door at highly competitive prices.
All the machines have an 18 month warranty and the customer service of the team at the factory is great.
The main points for me to consider when buying a blender are
1. Wattage of motor and speed
2. Quality of materials used (ie BPA free jug and stainless steel blade)
How do these blenders add up?
1. Blenders may advertise two different numbers, the Voltage will depend on the country you are in. Hong Kong runs on 220V. Then they will advertise the power of the motor in Watts and the speed in RPM. This is the maximum speed the motor can maintain. The best way to compare blender motors is to look directly at the wattage, as that will always show exactly how powerful the motor is. For example the below machines have a wattage of between 1500-2200W- and a standard Vitamix is 1000-1200W (see here).
2. All of the Jugs are BPA free and the blades are stainless steel.
3. The cost starts at $800 and goes to $1200 (You will not find these prices for this quality anywhere else!!)
Here is the comparison table to help you to decide.
Kimchi is a traditional Korean ferment. There are hundreds of variations using cabbage, radish, scallion or cucumber as the main ingredient. The paste can contain a variety of ingredients. There may be more than 187 different varieties, all from different regions of Korea. Traditional ingredients will may use garlic, ginger, red pepper, some also add sugar, vinegar, fish sauce or paste to add to their recipe. Families will pass on their different seasonal varieties and they are traditionally buried in the ground to ferment.
Traditionally made by brining the vegetables and then mixing in a paste before packing it into a fermentation vessel to become full of probiotic bacteria and flavour.
Fermented cabbage has a long history of providing benefits for many different health conditions (see my sauerkraut here and a flavoured version here). The fermentation process produces the living probiotic microorganisms that are beneficial to the digestive and immune system, plus making nutrients in the foods being fermented come to life and are more accessible.
The fermentation process increases the bioavailability of nutrients rendering Kimchi even more nutritious than the original starting points.
Salt is one of the most amazing natural products. Hugely beneficial to the body when consumed in the right way. I am often asked which salt to use- these are my salts of choice:
Sea salt – originates from drying the sea water in the sun, salt lakes or other methods. This is what I prefer and generally prefer those from Wales, France or Scotland. Sea salt nutrients can vary and may contain up to 80 or more minerals than table salt (which is refined down to one or two) it will hugely depend on where the sea salt was obtained. In addition to sodium and chlorine, you are likely to find potassium, phosphorus, calcium, sulfur. Trace minerals in sea salt can include iron, iodine, manganese, zinc, bromine, boron, copper.
Pink Himalayan salt – this salt is traditionally harvested in the Pakistan side of the Himalayan mountain range and the pink colour may be due to the salt containing iron oxide. Harvested from caves of ocean salt settled into geological pockets. It is an unrefined, unprocessed raw mineral, mainly mined by hand. The salt can be up to 250 million years old, which is pretty cool! Its nutrient content is similar to sea salt (since they both originated from the sea).
I use these two salts in fermenting, in cooking, in the bath, as a scrub, as salt lamps and also on the carpets to help deep clean them.
This is a basic Kimchi recipe. There are around 187 different variations of Kimchi, this one uses Chinese cabbage, daikon radish and carrot. I have made this one sugar free and suitable for vegans and vegetarians as it is also seafood free.
Weigh cabbage, radish and carrot to work out how much salt is needed.
Try and retain one of the out side leaves for later. Add the thinly sliced cabbage to a non reactive bowl (plastic or ceramic)..
Weigh and add the salt to the vegetable in water. Mix into the cabbage with your hands to massage and work in the salt. Leave for 1-8 hours.
Make the paste by adding the remaining ingredients to a mini chopper and pulsing until a paste.
Drain the vegetables from the brine, taste to determine saltiness. (note the saltiness will mellow). Rinse if necessary.
Wearing gloves, mix in the paste, massaging the vegetables.
Add to your fido jar pushing the vegetables down with a wooden spoon, potato masher or fingers. You will notice the brine being created and rising up to the top of the cabbage.
When all the vegetables are in the jar then you place the retained cabbage leaf on the top- this will ensure all the stray bits remain under the brine. You may weigh down the cabbage with either ceramic baking beads, marbles, rocks or a shot glass. This step is not compulsory but does help the first few days of fermenting as it makes it easy to continue to push the kraut down to keep the cabbage in the brine.
Leave for 1-2 weeks on the counter and taste, depending on the temperature and humidity levels of your fermenting spot- leave for up to 28 days. Ferment to taste so continue to taste and then refrigerate when you like it!
It is optional to use 1tsp fish paste, you can also use seaweed in the paste.
By Louise Buckley
Loula Natural http://loulanatural.com/
Here is my video on how to make the paste to add to your vegetables:
When it comes to flavoring your Kimchi the only limitations are what you have available!
You can add anything. Play with other root vegetables, using vinegar, fish sauce and other spices in your paste (like turmeric, cumin or coriander).
Kimchi is added to most foods, soups, noodles, stews, pancakes and so on. It is really nice mixed in to sauces like BBQ, mayo and ketchup. Kimchi is also delicious with cheese and also eggs…
Char sui (Chinese Barbecue Pork) is one of my all time comfort foods. Growing up in Hong Kong, Char Sui is the lynch pin for so many meals. Served with rice and veggies, in noodles, in buns and just by itself as a snack, its salty sweet bbq flavour is completely addictive. However of course so are all the nasty additives, colourings and msg you can find in it nowadays- not in a good way of course.
When I first stumbled across this recipe I was not convinced it was going to taste as good. But oh boy is it on the money! Simply marinade and roast. We serve with chinese greens stir fried with garlic or we make coconut rice (or try cauli mash/parsnip rice)
Homemade Char Sui (Barbecue Pork)
A clean ingredient recipe for a classic favourite. Authentic takeaway/restaurant flavour with great ingredients.
Kombucha is a fermented Tea. It is described as a ‘delicious sour tonic beverage’ slightly sparking and a little like apple cider. The drink is made with a SCOBY( symbiotic colony of bacteria and yeast). Also known as “The Mother” just like with Apple Cider Vinegar. It is a bit like a disc which floats on the surface as it ferments.
Kombucha is an aerobic process so it has to float as its where the oxygen is- if it is not floating after a few days or generate a new film- sadly it may have died. Although sometimes it will sink then rise. It is best to use a wide glass vessel (no metal) that is partially filled. Your SCOBY will generate a film that is the same size and shape as your vessel. As you make more the SCOBY will get thicker and generally grow in layers that you can peel off and use to generate other batches and to share (babies!) As they have no added benefit by being thicker you can share or why not puree it into a paste and use it for a facial?!
This is how you can make it at home
Each SCOBY and brew will be different, much like Kefir. Some will be more robust than others and some may be able to brew herbal teas and adapt to other sugars. Some people have even used fruit juice. It is best to start with a more fail safe ‘tea leaf’ brew; black, green or white tea. Then play with the herbal teas in the second fermentation.
All you need is Tea, sugar and an acidic environment. The amount of sugar is dependent on your taste. It is possible to brew a strong tea as a concentrate and then water down (also to cool it). The tea can be sweetened while still hot (as it is easier to get the sugar to dissolve) but can also be done when cold
What you will need:
Wide glass jar (I use 1.6 litre Jar)
1 litre Cooled, strong brewed tea (black, green or white tea)
1⁄2 cup sugar (I use coconut)
Acid (either 100mls brewed Kombucha saved from last batch or 2 tbs of any vinegar) Plastic tongs (to transport the mother)
Piece of cotton or muslin/rubber band to secure)
Plastic Funnel and Glass bottle to store for drinking
Glass Jar to keep mother in (with some reserved tea)
The tea needs to be at body temperature (no hotter) mix in the sugar.
Then add 100mls Kombucha about (5-10 percent so for a litre about 50-100mls)or 2 tbs of vinegar (any kind) if you have no matured Kombucha.
Add the Mother (SCOBY)
Always cover the vessel with a light porous cloth that allows air circulation but protects from bugs and dust. Kitchen towel works well too.
Leave Vessel in a warm spot away from direct sunlight.
The length of fermentation will depend on how warm it is and how acidic you want your drink to be. Taste it every few days to see if you like it, but on average it is between 7-14 days (can be months- when it’s really cold)
When it is to taste, take the mother out and place in a bowl to separate the layers or the ‘babies’
Reserve in some of the tea to store in the fridge (cool temp stop fermentation). Have another batch of tea ready to start again and drink tea (bottle as is either in tight sealed bottle or open bottle and store in the fridge) or bottle with fruit for the second fermentation.
My son is not a fan of meat- AT ALL. It doesn’t bother me too much as he has lots of stock (bone broth) on a daily basis. He also has a broad spectrum of healthy fats over the day. Animal protein is important and if he ate eggs then I would relax, but he doesn’t. If I am not careful he would just eat carbs all day (like most kids) but then I would pay the price with his behaviour (moaning, anger, weepy and destructive!).
My quest for lunchbox foods also continues- this one really fits the bill too as they are bite size and nice hot or cold. They will be perfect party food, picnic foods and travel snacks. The fact that they are easy to make is also a huge bonus!
There are just 3 steps;
Cut and soak; Soaking the chicken keeps it really moist and tender
Shake; shaking it in coconut flour and almond flour/coconut gives it a good crust
and bake (or shallow fry in butter);
He loves them and calls them popcorn! I love that they are packed full of goodness and healthy fats! Bonus is my daughter also loves them and asks for them for lunch. Wining all round! You can add a variety of spices to the chicken, personally I like curry powder in mine, it is delicious with the coconut milk.
Tumeric and Coconut Popcorn Chicken
This is a great chicken recipe, full of healthy fats and packed with flavour. Coconut and turmeric make this grain free, paleo friendly recipe delicious and nutritious.
Cut chicken meat into small bite size pieces and place in a glass container (with a lid). Pour over coconut milk and add turmeric, salt and pepper. Replace lid and shake. Leave to marinade in the fridge overnight
Put coconut/almond and flour into a ziplock bag. Pour in chicken and shake bag until all the pieces are covered. Pour contents out onto baking sheet and drizzle with olive oil.
Bake at 200 degree C for 20-25 mins until chicken is fully cooked.
Chicken can be frozen at this time if desired. To reheat, thaw completely and heat some ghee/butter in a pan and reheat chicken until hot through.
Chicken can also be fried in butter or olive oil or in an airfryer
these are great cold or hot. Serve with some fermented ketchup or mayo, sweet potato chips or a big colourful salad.