This has been a truly amazing journey. After beginning my diet, my body feels so much better, and I'm starting to have a lot of fun with food. My favorite part of this new lifestyle are the adventures I have been having in my kitchen. After John replaced the lightbulb, I have been able to see my kitchen for the place it really is. Not just a microwave. Every week I have been trying a few new recipes, and I haven't made one I don't like yet.
Today was a little sketchy. I decided to try the Gingered Green Beans with Hijiki. I sat down for the afternoon and went through The Kind Diet book to find a few good recipes. I found one that only needed a few extra ingredients, since I already had a GIANT bag of green beans. The only problem- I had NO idea with hijiki or shoyu was! I googled them- and still didn't know. Neither did ANYBODY in Hy-Vee. I had a brilliant idea, and decided to try the Oriental Market next to the Journalism School. They had hijiki, and... well... shoyu--- which can apparently also be pickled plums. I got a little nervous and bought the plums, black hijiki and a 'small' bag of sea salt (the bag was about the size of my cat).
If you decide to make this recipe- I warn you- the hijiki smells like horrible smelly sea. Open your windows, cover your nose, and push on! It's worth it. When they are cooked and 'married' to the onions- it tastes sweet and delish!
In the end, the recipe makes a fantastic, healthy version of steamed green beans.
What I like about this new diet is that it makes me more hands on with food. Instead of going for the "Ready in 5 minutes" brand of food, I'm touching, smelling and exploring the food. Today, I even got out of my usual grocery store and explored the Oriental place. They had many different veggies I didn't even recognize, I will definitely be going back! It's more exciting to know where my food has come from, and what it does to my body! My skin is clearer, I feel lighter, and best of all... I'm super regular. (Didn't want to know that.. didja?)
1/2 cup dried hijiki
1 tablespoon finely chopped garlic
1 tablespoon shoyu
Pinch of fine sea salt
2 tablespoons olive oil
2 cups green beans
1/2 cup onion, halved and sliced
Juice from 2 tablespoons grated ginger
*substitutions*
Instead of shoyu, I used Bragg Liquid Aminos.
Mix olive oil and flaxseed oil to create a tastier, healthier oil base.
Instead of just the ginger juice- throw in all the pieces.
Place the hijiki in a small bowl, and cover with hot water. Soak for about 20 minutes, then drain and rinse in a colander to rid the hijiki of any remaining grit.
Combine the hijiki with the shoyu and water to almost cover in a saucepan. Cook, uncovered, over medium heat until the water has nearly evaporated, about 30 to 40 minutes.
While the hijiki cooks, heat the oil in a skillet over medium-high heat. Add the onion, garli and salt and saute for about 4 minutes, or until translucent. Cut the tips from the green beans, and add to the onions. Cover and cook until the green beans are tender-crisp, about 3 to 5 minutes. Add the hijiki and ginger juice. Mix well, and cook for 1 to 2 minutes longer to marry the flavors. Serve immediately.
