Marian Buck Murray

EFT and IFS for Sensitive, Creative People. Empower yourself self-compassion and deep understanding.

Easy Asian Style Cabbage

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Savoy cabbage

Cabbage is sooo good for us!  It’s detoxifying, helps treat ulcers, eases constipation, reduces inflammation,  improves digestion,  and purifies the blood.   Plus — it’s inexpensive, and delicious!  Here’s one  of my favorite recipes.  

1 small cabbage, savoy, napa, or green
1 tablespoon light sesame oil or olive oil
Salt and pepper
Splash of dark toasted sesame oil
1-2 tablespoons Brown rice or apple cider vinegar

  1. Cut cabbage into quarters. Use a sharp knife to shred.
  2. Heat oil in large skillet. Add cabbage.
  3. Saute until wilted, adding salt and pepper mid way.
  4. Season with toasted sesame oil and vinegar.

ENJOY! 

Cabbage is the ultimate food for spring cleansing.  Contact me to schedule a Spring Cleanse Diet session.

Be Healthy and Well,

Marian

Marian’s Kimchi

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I had a dream once where I met a woman named Kimchi.  She would say I am Kimchi, and I would say, “No, I AM KIMCHI.”  Over and over we argued,  until someone finally asked would the Real Kimchi Please Stand Up?

Well, I’m definitely not the real Kimchi.  But  here’s my version.  It’s not real Korean kimchi —  it’s a lot less spicy.  You can really play with this recipe.

Marian’s Kimchi

Kimchi is a Korean-style  naturally fermented, probiotic  sauerkraut.  It’s a perfect side dish for protein or grains.   Promotes digestion, and adds probiotics to your diet.  

1 small head cabbage, cored and shredded
1 bunch green onions, chopped
2-3 carrots, shredded
1 beet shredded (optional)
2 parsnips, shredded (optional)
1 tablespoon freshly grated ginger
3 cloves garlic, peeled and minced
½ teaspoon dried red pepper flakes  (optional)
1 tablespoon sea salt
4 tablespoons liquid whey (see recipe below)

  1. Place all ingredients in a bowl, and pound with a wooden pounder or a meat hammer to release juices.  You may also do this by using your hands to knead the mixture.
  2. Place in a quart-sized, wide-mouth jar and press down firmly with a pounder or wooden spoon, until juice comes to the top of the cabbage.  Vegetables should be submerged in liquid.  If necessary, add a little water to cover  top of  vegetables.
  3. Cover tightly and keep at room temperature for about 4-5 days before transferring to the refrigerator.  Keep vegetables submerged in liquid by periodically pressing them down with a wooden spoon.  Taste each day to check for desired sourness.

Whey and Yogurt Cheese

2 cups (or more) high-quality organic plain yogurt

  1. Line a strainer with double or triple layer of cheesecloth.  Place strainer over a bowl.  Pour in the yogurt. Let stand for a few hours.   Whey will drip into bowl, and milk solids will stay in the strainer.
  2. Store whey in sealed jar in the refrigerator.
  3. Flavor whey cheese with ½- 1 teaspoon orange zest, 1-2 teaspoons raw honey and a sprinkle of currants or raisins.  Use as a spread on crackers or toast.

ENJOY!