Happy 4th of July all my blogger friends! First I would like to show you a few pictures of Sonic, Nano and Panther.
In case you can't tell, someone is scared of fireworks.
So I will be hanging with him...
These guys on the other hand could care less.
I started off the day with some zucchini and apple juice in my juicer. I like zucchini/apple juice better than cucumber/apple. It always makes me feel good to juice in the morning first thing. It's an awesome way to start off your day with some fresh fruits and veggies.
This was my lunch at the Thai restaurant in the food court. I had long rice and mild mixed vegetables with a veggie roll.
Tonight I decided to make kimchi, since I am going to be hanging out here all night. My boy Sonic is scared to death of fire works. He is a big baby. He is an outdoor dog, but one day out of the year, he pretty much becomes an indoor dog. I am just hoping that the fireworks aren't too crazy tonight. The less the better. Here are most of the ingredients for kimchi along with two cans of my favorite tea.
1 chinese cabbage
1/4 cup mochiko (sweet rice flour)
1 1/2 cups of water
1/2 cup red pepper powder, more to taste
1/2 cup garlic, food processed
1 in knob of ginger
1/2 cup green onions
Rinse the chinese cabbage well and then shake off as much access water as possible. Put sea salt on each layer of cabbage and outside of cabbage. Set aside and let it sit for 1 to 2 hours.
It will start to wilt.
While the cabbage is sitting, cook mochiko and water on stove until bubbling. Pour in large bowl. Add remaining ingredients. Add more ingredients to taste. Spread the kimichi paste onto each leaf of cabbage. Place in mason jars. Set aside at room temperature for 1 hour to 2 days to ferment. It all depends on your taste and how fermented you want it to be.
This was my dinner of a leftover garbanzo bean burger with veganese and avocado. Oh, and a little fresh dill of course.
This was suppose to be a pie, but didn't turn out well. Now, it is a parfait. Happy 4th!