We love coconut flour around here. It is not an inflammation causing grain and as you only use about 1/4 to 1/3 cup compared to standard flour or almond flour it is relatively inexpensive. My favorite Is Bob’s Red Mill but I have been known […]
Month: February 2019
Hey foodie friends, Sorry I have been absent. My littlest has required much attention of late. We have had the winter of winters in terms of illness here and she is my one who is prone to pneumonia whenever anything as silly as a cold […]
I adore baba ghanoush. Actually I adore MY baba ghanoush. Which I always begin by smoking the tar out of a pile of eggplant. I met this vegetable on a pizza in the south of France and it was called an aubergine, so forgive me if I keep it that way. It sounds WAY more appetizing than eggplant, which is probably why I had never eaten one before. It was also the best pizza I had ever eaten until I began making my own and modeling it after the one I had enjoyed at “L’aubergine” restaurant in Provence. Apparently they liked the funny little veg-fruit too.
Well, I love grilling it with with sea salt and sprayed with a bit of extra virgin olive oil. It comes alive smoked, I’m telling you. But as most veg come alive through fermentation as well, I thought I’d give it a try.
- 3 Aubergine (eggplant) rinsed, quartered and cut into chunks
- 1/2 onion sliced and diced
- 4-6 cloves garlic, smashed or sliced
- 1 tsp smoked paprika, smokey ancho chili or red chili flakes
- 2 Tbsp kosher salt dissolved in 1 quart water (repeat in proportion if necessary)
- 68oz mason (I used to have a ton of these before I moved overseas… le sigh…) or big pickle jar
You can add other herbs, but I wanted this as close to basic as possible because as I said… I love to make baba ghanoush. Consider this the prequel to that post! I’ve recently started making a Romanian flavor profile version by leaving the coriander and mint off and adding roasted onion. SO good.
One of my first introductions to the official cultured food world was Milk Kefir (pronounced “Keh-pheer”). I was reading Nourishing Traditions in an search for help with some of my health issues. Long story short… I have had wheat allergies and sugar sensitivity all my […]
One of the first things I learned to ferment was barbecue sauce. I had always wanted to give it a go, but my newfound resistance to refined sugars and the discovery that I could inject nearly any food with probiotics naturally put me over the […]