Though I know I first heard about eating for tips from James Wong, the BBC botany darling, in my favorite gardening book “Grow for Flavour” I frankly did not remember. Sorry James. My dear friend Kirsten of @theeightacrefarm and I went picking at her lovely […]
Okay. Admittedly I have never been to Cuba. But a few years back the movie Chef came out and I was watching all that beautiful food happen and could almost taste it. My husband was working in Northern Ireland and I and the kids were […]
You can do this with 2 quart masons or a 2 Liter swing top and some fermenting lids and weights. I have taken to pouring a bit of avocado or olive oil on top of my vegetables to help keep out the bacteria.
The flavor is delicate and void of the bitterness I usually find in parsnips. I like them regardless but fermenting makes them palatable to even the worst parsnip critics. Like say, my husband and children.
For this recipe I used a 2 quart pickle jar.
- 8-9 parsnips – enough to fill a 2 liter sanitized jar or whatever jar you are using.
- 1/2 a lemon, sliced
- 1-2″ piece of fresh ginger, pureed
- 2 garlic cloves, thinly sliced
- 1/2 Tbsp peppercorns
- 2-3 sage leaves or 1 tsp dried sage
- 1-2 sprigs parsley or 2 tsp dried parsley
- Course kosher salt, sea salt or pink salt
- Glass jar, sanitized
- Fermenting weight or small jar, sanitized
- Lay all your tools on a cookie sheet with a silicone baking mat
- in the oven and heat to 180°F to sanitize everything.
- Peel, rinse and chop your carrots either into sticks or rounds to desired thickness (we did both because littles were helping)
- Fill your sanitized jar with washed, unpeeled and sliced parsnips (if not organic, peel and rinse them) leaving a couple inches room at the top.
- Dissolve 1 1/2 – 2 tablespoons kosher salt, sea salt or pink salt per 2 cups non-chlorinated water and pour over the top, repeating until all your veg is covered. (I added the borrowed ferment liquid to top mine off)
- Insert sanitized jar or fermenting weight to keep vegetables submerged. Close lid. If you do not have fermenting or swing lids, cover with a towel to keep bacteria out.
- Wait 2-7 days, depending on your taste.
- Save the juice for other ferments!
I came up with this recipe in an attempt to veer from my standard potluck fare of chips and salsa. I took it to my first potluck at our new church. I got a bit of the mick taken out of me by our pastor […]
Who loves fennel?! I do (obviously) and so does my husband and a handful of other folks I’ve met but for the most part when I explain that the key vegetable that goes into one of my favorite salads is a licorice tasting bulb I […]
Happy Cinco De Mayo Folks! This is a wicked addictive dressing (or dip, if you make it thicker) and perfectly quick and tasty to whip up today for your celebrations. Give it a go… you won’t regret it.
- 1/2 cup stirred tahini
- 1/4 cup fresh squeezed lime juice (I used key limes)
- 1/4 cup cultured juice from fermented onions
- 3 Tbsp cup Apple Cider Vinegar with the Mother
- 1 garlic clove
- 1 bunch cilantro, washed
- 1 teaspoons pink salt, according to taste
Combine all ingredients for the dressing in high powered blender and pulse until smooth or mix with an immersion blender. I like to use these Oxo Chef Squeeze Bottles for all my homemade condiments. But in all reality you might stand there with a spatula scraping every last drop out of the blender and it may never make it into the bottle. So enjoy. I did.
I love fresh salsa… and all the more when it is both smoky and fermented. This is achieved by first blackening the tomatoes with the onions, jalapenos and garlic and then blending it together with the rest of the ingredients. It’s relatively quick to make […]
Cinco De Mayo is nearly upon us and what better to prepare than to ferment a batch of cultured spicy carrots! These are a great side to any Mexican meal… or any meal in my opinion! I’ll be quick with this one as it really […]
Makes about 4 wraps
Everyone has a keto flax wrap recipe it seems. Probably because they are so easy and quick to make and have less than 1 carb per wrap. If you can handle the omega-3 fatty acid smell (some people find it fishy) then these are a real boon. They also help regulate hormones, are helpful for digestion and lowering blood sugars and blood pressure and are high in antioxidants (lignans). Yay, yay and triple yay. I add spices to mine and my secret B vitamin ingredient: Vegemite! I often make these for our date nights as they’re easy to fill and we can eat on the go. They keep well in the fridge so I tend to make a double batch. If you have a high powered blender or food processor you can use whole flaxseeds but if you don’t I have a trick, so don’t fret. These are great for any type of wrap… as well as a great mock tortilla for quesadillas and soft tacos. I love them with cultured jalapenos and casero cheese! As Cinco De Mayo is coming up it’s a great substitute!
Ingredients for single batch:
- 1 cup golden flaxseed or 1 1/2 cups golden flaxseed meal (re-ground to fine)*
- 1 cup boiling water
- 1/2 teaspoon Himalayan pink salt or magnesium & potassium salt
- 1/4 tsp turmeric (I like to add this as an anti-inflammatory)
- 1/2 tsp Vegemite, stirred into the boiling water
- 2 tsp Kirkland Signature Organic No-Salt Spice Seasoning (or 2 teaspoons of your favorite spices)**
- 1 scoop collagen peptides (optional, see note below)
*If you add 2-3 tsp konjac root powder to ground flaxseed you will get the same result as with re-blending with a bit more kneading. If you are not vegan or vegetarian, 1-2 scoops collagen peptides will do the trick as well.
**a couple of my favorite combinations are: 1/4 teaspoon garlic powder, 1/4 teaspoon onion powder, 1/2 teaspoon dried oregano or thyme OR 1/4 teaspoon garlic powder, 1/4 teaspoon onion powder, 1/2 teaspoon smoked paprika or chipotle or ancho chili powder
- Blend your flaxseeds or flaxseed meal in a blender until fine. You can either add your spices and other dry ingredients (konjac/collagen) to this grind and re-pulse to blend or add them to your pot of boiling water and whisk to combine.
- Bring your water to a boil and if you haven’t already, add your salt and spices.
- Turn off the heat, pour your ground flaxseed and konjac/collagen into the boiling water and begin stirring immediately with a wooden spoon or heat safe silicone spatula/paddle until it forms a ball. Add flaxseed meal as needed or a tiny bit more konjac root if it has not formed a ball after 2 minutes.
- You can roll these out with parchment paper but I find it easier with silicone mats and a rolling pin.
- Divide your tortilla dough into 4 parts and roll each one out between the parchment or silicone mats until you have about a 10″-12″ tortilla. Carefully peel away the top mat/parchment sheet by pulling it back parallel to the top.
- Take a circular pan lid of 10″-12″ and place it on the tortilla. Gently cut around the lid but be careful not to cut the parchment or silicone mat. Peel away the outside of the ring and set aside.
- Carefully place the wrap (still stick to the parchment) flax side down on a hot cast iron griddle or large non-stick frying pan. Carefully peel away the parchment as above.
- Let cook for 1-2 minutes and then flip (I can usually roll out the next one in this time)
- Repeat until you have cooked all the wraps
Above: From forming the ball to the finished tortilla, left to right and top to bottom.
Fill them with whatever you like and roll them up or make quesadillas!
I have found they keep quite well in the fridge (3-7 days).
Fermented Yellow Squash Hummus I love hummus. I know that’s a strong word but it really is one of my favorite foods. Lately though I have been dealing with some inflammation issues and have gone a mostly plant based keto to help manage it. I’ve […]