Above: the gorgeous hot pink hummus topped with organic hempseed for a kick of protein and contrast. Cultured Roasted Beetroot Hummus Okay, so a quick word about fermenting beans and legumes. Generally beans are not beloved by paleo or keto folks because they contain a […]
Month: October 2018
How I missed Red Onion Chutney when I first made the move away from sugars in my diet. It was sooo good for sprucing up sandwiches, salads and as a garnish to entrees. Once I discovered fermenting though… a whole new world of peppery flavors […]
Fermented Beetroot (Beets) for salads, mezza style platters and… fermented beetroot hummus!
Okay, so I try not to talk to much about non-food stuff but I promise this is related. One of the first Aussie food things I learned to do was to make homemade canned beetroot. I grew up hating the stuff… when I moved to Scotland it was likewise awful. But then I went to Australia to meet Steve’s family and I’m fairly certain there was a big tub of it sitting on nearly every table at friends and family’s houses. It was a side to nearly every meal… and the reason was because it tasted awesome with all the Aussie platters and pretty much all summer food. So… I found an Australian recipe and learned to can it myself. We enjoyed it for years on grilled cheese sandwiches and in salads but when life got a bit more stressful my already high sugar sensitivity went through the roof and I needed to find a new way to prepare my favorite things. In came Nourishing Traditions and a whole wide world of cultured foods was opened to me. Once I got through the extreme language I saw the value in the foods and way of preparation used. I’m sure it helped that from the very first experiment I fell in love with the flavors of ferment. I started on milk kefir, and found a budget friendly friend in fermenting hummus. Began making my own Ginger Beer (Ginger Whiskey as my husband calls it) and found for myself that the probiotics themselves also helped with my genetic predisposition for anxiety. (Thank you, Scottish roots). So I’ll shut up now, but all that to say I was pleasantly surprised to find a way of preparing one of my favorite vegetables that brought it to life rather than just baked the life out of it, though I still like that as well.
I did this recipe in a 2 Liter Kilner swing top canning jar but you can adjust proportions to your liking.
Fermenting lids and weights are helpful but you can do this with stainless steel or plastic lids… or swing top like this one. In place of a weight you will need a sanitized jar small enough to insert on top of the veg. Another trick is to fill a clean ziplock back with water and stuff it in. I have done this when using a bigger jar like with Kimchi.
- 1-2 bunches beetroot, depending on the size of your jar or jars.
- 1-2 Tablespoon kosher salt, sea salt or pink salt
- Glass jar, sanitized
- Fermenting weight or small jar, sanitized
- Make sure all your tools are clean and washed with hot soapy water and rinsed.
- You can sanitize your jars in the dishwasher but I tend to put mine in the oven. I set it to 170 degrees Fahrenheit (the lowest temp) and place my jars and weights on a cookie sheet with a silicone baking mat to prevent slipping. I leave them in at that temperature for 2-5 minutes while I’m prepping the veg.
- Remove beetroot leaves and “tail” with a clean knife.
- You can use a mandolin or a sharp chef’s knife and slice the beetroot thinly and evenly. About 1/4″ or slimmer if you can as it makes for awesome texture and layering.
- Fill your sanitized jar with washed, unpeeled and sliced beetroot.
- Leave 2-3″ room at the top for placing the fermenting weight… and you’ll still want 1-2″ room to prevent explosions.
- Dissolve 1 tablespoon pink salt or sea salt per 2 cups warm non-chlorinated water and pour over the top, repeating until all your veg is covered. Insert sanitized jar or weight to keep vegetables submerged. Close lid.
- If you do not have fermenting or swing lids, set the lid loosely and cover with a towel to keep bacteria out. Wait 3-7 days, depending on your taste.
I love this in salads and paleo wraps and mezze platters. I’ve done this with Golden and Chiogga Beetroot as well but the red is still my favorite for fermenting.
The colors are gorgeous and the healthy bacteria are a boon! 🙌🏼
Fermented Hummus My girls and I are hummus fanatics. My son even likes it from time to time. But fermented hummus has the added bonus of healthy bacteria and comes with a peppery kick that I love. It is favorite around our home and I […]
Brownie Batter Hummus It seems my son only likes beans in two forms. One is infused with ham like in grandma’s Bacon Baked Beans and the other is when it is hidden in the form of chocolate. My girls love it too. This recipe came […]
Paleo Coconut Flour Pumpkin Muffins
These muffins are perfect for autumn. They are healthy, fragrant with fall flavors and a new family favorite. I have been working on it for a bit but we have come to a crossroads on the coconut flour choice. I would say the texture is better with Anthony’s coconut flour but the flavor is richer with Bob’s Red Mill Coconut Flour. I’m not sure why but they are good either way! You can replace the spices with a tablespoon of pumpkin pie spice for simplicity but I prefer it as stated.
Yields 12 Muffins.
- 6 humanely raised eggs (can sub psyllium husk or flax “eggs” for a vegan version)
- 1 cup pumpkin puree
- 1/2 cup coconut oil, melted
- 1/4 cup Maple Syrup (Paleo) or Sukrin Fiber Gold Syrup (Keto)
- 5 drops liquid stevia*
- 1 Tbsp pure vanilla extract
- 1/2 teaspoon baking soda
- 1 tsp cream of tartar
- 1/2 teaspoon sea salt or pink salt
- 3 teaspoons cinnamon
- 1 tsp nutmeg
- 1 tsp ground ginger
- 1 tsp allspice
- 1 tsp cloves
- 3/4 cup coconut flour
- 1/4 cup tapioca flour
*You won’t taste the stevia in this amount, but if you don’t want to use it, increase your maple syrup or sukrin to 1/3-1/2 cup and take out one egg.
Preheat oven to 350 degrees Fahrenheit (175 C)
In a medium sized bowl combine dry ingredients and mix.
Whisk together wet ingredients in another bowl and then pour the wet into the dry and fold until combined.
I like to spray the muffin cups with a bit of coconut oil before I pour the batter in. Leave about a 1/4” or half a centimeter at the top to allow them to puff up. I find there is not really spillage when using coconut flour.
Bake at 350 degrees Fahrenheit for 20-25 minutes, depending on your oven. They are done when you can just tap one with a finger without making a depression.
Take out immediately and let cool before enjoying.
Nut-Free, dairy-free, sugar-free, paleo, keto Recipe by Brenna May @culturedbite These are a work in progress but are my favorite little treat. They got me through eight months of the brutal anti-mycotoxin Kauffman diet, which I might add, one is only meant to do for […]
(Paleo, Ketogenic, Vegan & Kauffman Compliant) This is my new favorite treat. It produces about an 80% cacao bar, but if you cut out the coconut oil or divide it and the cocoa butter by half it will yield an 85% version. I tried quite […]
This is my kids (and husband’s) favorite sandwich bread. Homemade bread gets stale quickly so I use potato and milk kefir to keep it soft. You can use either spelt or einkorn flour. I prefer the latter but because of it’s cost I most often use spelt. Either Bob’s Red Mill for whole grain or VitaSpelt for a finer grain. It is soft, nutty, nutritious and wheat-free. They love it slathered with butter, and often with the addition of Vegemite.
Yields 2 loaves.
- 6 cups einkorn or white spelt flour
- 2 1/2 teaspoons sea salt or pink salt
- 2 tablespoons raw honey, maple syrup or sucanut/rapadura
- 1 1/2 cups milk kefir
- 2-3 potatoes, boiled and mashed (about 2 cups)
- additional water for adjustments and flour for kneading
Preheat your cast iron loaf pans in an oven set to 425 degrees Fahrenheit.
In a mixing bowl combine flour, salt and mix.
Make a well in the center and add honey, yeast and warm milk kefir or buttermilk and let sit for 5-10 minutes for yeast to activate.
Add your mashed potato, put on the dough hook and let it combine on the first speed until it forms a ball. If it’s too dry, add a tablespoon water at a time. If it’s too wet add a tablespoon of flour at a time.
Form the dough into two oblong balls and pinch at the bottom.
Remove the hot pans from the oven and place the dough pinch side down.
Turn off the oven and leave it open to cool while you transfer dough from bowl to pans.
Place the pans back in the oven and let rise for 40 minutes.
If you are not using cast iron, rub your pans with butter or coconut oil and do not heat them. Leave in a warm, but off, oven for 1 – 1.5 hours.
Bake at 385 degrees Fahrenheit for 30-35 minutes, depending on your oven and whether you preheated it. Loaves are done when they are brown and slightly pulled away from the pan.
Take out immediately and let cool a bit before slicing.
I used to cook for fun. For hours. I loved to host people and put out a spread and watch them enjoy it… when they did. Sometimes I enjoyed watching them sweat because my food was so inordinately spicy. My husband (when we were mere […]