By Piero Macola
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Greater than 60 treasures of Korean cooking are printed via easy-to-follow recipes and gorgeous pictures. study from major Korean cooks tips on how to create all-time favorites like pork bulgolgi, bird and ginseng, and highly spiced kimchi, in addition to different scrumptious and easy-to-prepare dishes resembling gujeolpan (nine-sectioned royal platter), bibimbap (steamed rice with greens and pink chili paste), and Korean Thanksgiving rice tarts.
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Extra resources for Aller simple
Kimchi and sauerkraut come in what is possibly the best form in which to consume your veggies—raw and fermented. Literally alive, they teem with nutrients, enzymes, and probiotics, which aid digestion. As central to Korean culture as pasta is to Italy, kimchi may contain any type of vegetable but often includes cabbage and carrots, which are typically spiced up with garlic, ginger, or cayenne. Because of its spiciness, kimchi makes not only a great snack, but also a delicious condiment. A German staple, sauerkraut is made from cultured cabbage.
Is it irradiated? Radiation destroys nutrients and changes an item’s chemical structure. Is it genetically modified? Genetic modification is an unnatural process if there ever was one, and at this point, we don’t know the consequences—but I doubt they are positive. Is it fresh? Canned fruit, for example, often contains preservatives, not to mention extra sugar. Were additives, flavorings, colorings, or preservatives used? It’s not always obvious, but it’s worth considering. Canned peaches may not naturally be that wonderful golden yellow.
Ask yourself: What’s better for my body—1,800 calories of junk food and candy bars, or 2,000 calories of vegetables and fruits? Which brings me to the second of the Five Precepts: The Second Precept: The overwhelming majority of your diet should consist of real, high-quality, and whole foods. Our body was designed to eat this way, regardless of our lifestyle variations, genetic makeup, and so on. So what, exactly, is “real” food? It’s a question I often hear from my clients. Once upon a time, it had an obvious answer, but, over the past hundred years, food has become increasingly unlike itself: processed, altered with chemicals, genetically modified, dyed unnatural colors, and flavored with suspect ingredients.
Aller simple by Piero Macola