Kitchen Fever
Every few weeks I go on a kitchen rampage.
Over the course of an hour or two I bake, broil, chop, whip, cook, and stir up all kinds of food treats.
This little food tornado always results in at least a few fermented goodies and Tuesday’s rush was no exception. With flu season in full thrust (Tate ran a 103* temperature for two days!) my brain is swirling with ways to boost the immune system and fermented foods are, in my humble opinion, one of the best. The Cheese Slave has a great post on the benefits of eating fermented food.
I made Kimchi!
Kimchi is an acquired taste, one that I now crave! It’s tangy and spicy and a little stinky (in a good way!) and adds tons of flavor to whatever you eat it with. I try to keep a jar in the fridge and eat a small serving several times a week.
Tate was so sick on Tuesday! He mentioned something about chicken noodle soup in his delirious state and I made my equivalent (I’ve never eaten or cooked a chicken in my life). Heavy with veggies, garlic, ginger, and seaweed this was one Super Miso Soup!
Making yogurt is easy and cheap! And yogurt is an easy, accessible delicious way to get probiotics in everyday.
What is your first line of defense when it seems like everyone around you is going down hard and fast? I try to follow the ‘lots of fluids’ rule and get plenty of rest in addition to eating as nutritiously as possible.
