I tried Kimchi! Good Stuff.

In my pursuit of healthy eating and whole foods, I've come across some recipes that call for Kimchi.   I never had much interest in making my own but the other day while shopping at the amazing Earth Fare store I happened upon a jar of it!   Yay!!!! It's vegan, gluten fee, raw and a good source of probiotics.  (according to the lid)  Made of cabbage, carrots, red peppers, leeks, crushed red pepper, green onions, garlic, ginger and sea salt.  It comes in different levels of heat.  I chose spicy and it's not lying.
http://www.sunjaskimchi.com/Scripts/default.asp

I paired it with our famous Lexus Almond Chicken and some fresh green beans that I also picked up at Earth Fare.  It ended up being a pretty amazing dinner with a definite bite to it. (spicy)  Oh and don't let the smell of the Kimchi get you. Cabbage can be a real turn off by smell alone.  It's actually really yummy.

The almond chicken recipe can be found on an earlier blog in May 2013.  It's easy and you can use chicken of any sort to make it.  Using the cayenne pepper and chili pepper is what gives it good flavor.

The green beans, although not Paleo, is all whole good ingredients.  The Non Paleo in the family really like green beans so I try and treat him every once in a while. (wink)
I used the bacon grease as suggested, not butter. And I let it cook every minute of the 30 minutes.  The beans come out crisp and tender with great flavor.  This time I threw in a few little red hot peppers from the garden cut up.

http://thepioneerwoman.com/cooking/2008/06/fresh-green-beans-one-way/

Fresh Green Beans
1 lb green beans
1 cup chopped onion
2 cloves garlic
1/2 cup chopped red bell pepper
2 tablespoons bacon grease (can substitute 1 T butter and 1 T olive oil)
1 cup chicken broth
1/2 to 1 teaspoon kosher salt (can substitute regular table salt; use 1/4 to 1/2 teaspoon)
Ground black pepper
Snap the stem ends of green beans, or cut them off in a big bunch with a knife if you’d like. Just don’t tell Granny. Melt bacon grease in a skillet over medium low heat. Add garlic and onions and cook for a minute. Then add green beans and cook for a minute until beans turn bright green. Add the chicken broth, chopped red pepper, salt, and black pepper. Turn heat to low and cover with a lid, leaving lid cracked to allow steam to escape. Cook for 20 to 30 minutes or until liquid evaporates and beans are fairly soft, yet still a bit crisp. You can add more chicken broth during the cooking process, but don’t be afraid to let it all cook away so the onions and peppers can caramelize.