Since my diagnosis with Hashimoto’s I’ve had to avoid a lot of things I love. I can’t say ketchup is up there at the top but I do like it once in a while with truffle salted sweet potato fries. As nightshades are no longer […]
Okay, before I begin my post I want to give a shout out to my wonderful husband, Steve, who moved to America (He is Australian) and has worked his bum off every way he can to support this post missionary life family. He started his […]
I first read about daikon radish as a condiment in Nourishing Traditions. It commonly eaten in Japan so I like to think of it as an easier, less stinky, don’t have to gas bomb my whole house version of sauerkraut. It has much of the favorable flavor of the German favorite without the wait. Whether you take it alongside sausage and hot mustard or a field roast dog, it’s a win.
Originally I did this in a 68oz jar but as I only have a quart left this recipe will be for 1 quart.
- 6-8″ daikon radish
- 1 Tbsp kosher or pink salt
- Non-chlorinated water
- Sanitize jars and fermenting weights in the oven at 180°F for 3-4 minutes
- Grate or shred your daikon radish in a food processor until you have about 4 cups. Leave about 1-2″ room at the top.
- Pack into sanitized jar, add salt and fill with non-chlorinated water.
- Set fermenting weight on top and pour a little avocado oil around the edge to seal out bacteria. You’ll want an inch of room to spare. Seal the jar and leave for 4-7 days before opening, or longer. I left mine for two weeks.
This is one of those typical situations for me when I really need to do something with that vegetable I bought that has been sitting on the counter for too long. I usually make jicama fries and have even tried my hand at jicama & […]
This is a recipe I came up with when we were living in N. Ireland for a stint. I’ve called this tomato sauce because it reminds me most of the lovely Australian Tomato sauce I’ve had on trips to my husband’s homeland. We have one […]
For this day of remembrance and rest I am using one of my many recipes I haven’t gotten around to posting. It is appropriate… a bit if mixing in the morning and leave it out all day and dry it overnight. Tasty. Nutritious. It feels odd to say Happy Memorial Day for a day to remember all those who died. But it is cause for celebration because those who died certainly deserve to be celebrated. So today is a day to be present with family. To remember our own who have served and died. Thank you.
For the recipe: lately I have taken to soaking and drying nuts, fermenting seeds and generally working on making everything in my pantry a little less inflammatory. I was reading Nourishing Traditions and was captured again by the idea of fermenting small seeds before eating them. Hempseed, Flax and Chia especially are a difficult one because they’re too small to soak and dry. My husband loves granola so I decided to veer a little from her 5 grain porridge recipe and try some more palatable grains (to hubs and kidlets), seeds and pseudo grains.
This one is a basic recipe for using Oats and Quinoa as the base. I regularly do a grain free version but I’ll save it for another post. Much of the sugars are consumed by the live cultures during the fermenting stage. I always feel a bit skeptical about this but I do notice that I don’t have quite the inflammatory reaction as I do when consuming say, maple syrup straight up. Science supports that it is eaten up as well so I guess it involves a bit of faith to believe it!
- 1 cup jumbo whole or steel cut oats (I like To use Bob’s Red Mill Golden Spurtle)
- 1 cup quinoa, lightly toasted
- 1/4-1/2 cup maple syrup (depending on how sweet you like it and if you are using it as cereal or cutting it into bars.
- 1-2 Tbsp blackstrap molasses (optional)
- 1 cup culturing liquid (I have used ginger beer, milk kefir and coconut kefir with varying but equally nice results.) Water kefir, kombucha and whey will work as well.
- 1-2 Tbsp cinnamon
- 1 tsp pink or kosher salt
- 1/4 -1/2 cup any seeds or nuts you like (optional)
- Dried fruit like unsulphered goji berries, raisins, blueberries or cranberries
- For Post Ferment:
- 1/2 cup coconut oil (melted) or avocado oil
- 5-10 Stevia or monk fruit drops to taste (optional)
- Diced fruit: apple, pear etc (optional)
- Toast quinoa in a baking sheet at 250°F for 10 minutes
- Combine oats, quinoa, seeds and fruit in a large bowl
- Add fermenting liquid, maple syrup, blackstrap, salt and cinnamon or other spices.
- Stir several times in the first 1-2 hours to keep it from clumping.
- Leave covered for 12 hours or overnight. If you are using chia seeds you may need to add more fermenting liquid or water.
- In the morning, add three coconut oil and any back sweetener you like. I use monk and stevia. Much of the sugars will have been consumed by the culture but it will still be sweet. Raw honey is also a good choice here.
- Lay out on a large parchment in a perforated baking sheet (you can use a normal baking sheet but it will take mug longer to dry). I use the fryer basket for my Breville Air Oven.
- If you want it for bars you will need to pre-cut it now. Or a few hours into drying or it will get too crispy and crumble.
- Dehydrate at 150°F for 8-12 hours. If it doesn’t breathe as in a standard baking sheet it can take up to 24 hours and you’ll need to break it up and flip or “toss” it.
Store in an airtight container for up to 2 weeks. I like to use a dehydrator to keep the probiotics alive. But if you don’t care about that you can just bake it in the oven at low temperature of 170°F for about 8 hours.
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 […]
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 […]