Fermented food for life

Tag: microbiome

Cultured Cuban Mint Mojo Dressing (keto, paleo, vegan)

Cultured Cuban Mint Mojo Dressing (keto, paleo, vegan)

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 […]

Fermented Parsnips with Lemon, Ginger & Peppercorns (vegan, paleo, keto)

Fermented Parsnips with Lemon, Ginger & Peppercorns (vegan, paleo, keto)

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 […]

Cultured Fennel, Avocado & Roasted Brussels Salad: Two Ways (paleo, keto, vegan)

Cultured Fennel, Avocado & Roasted Brussels Salad: Two Ways (paleo, keto, vegan)

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 when he caught me snapping a photo of it. “You going to post it?” he asked, with a good deal of cheek in his voice. Of course I was. Ha! Caught red handed despite it being a very green dish. It had so many complements I had to make it again with my other fennel variation… and the second time my husband had three helpings, which to me is always a win. It’s very simple once you have the cultures on hand.

Caught taking this photo… but it was so pretty…

Ingredients:

  • 2 lbs brussels sprouts, washed and halved
  • 2 tsp Kirkland organic no salt seasoning OR 1/2 tsp garlic, 1/2 tsp granulated onion, 1/2 tsp black pepper
  • extra-virgin olive oil for roasting sprouts
  • 2 large avocados
  • 1 english cucumber, halved lengthwise and cut into 3/4″ slices OR roasted zucchini cut the same way
  • 1 quart/liter fermented fennel or apple, ginger & lemon fermented fennel
  • 1/4 cup soaked and dried or sprouted pumpkin seeds (optional)
  • 1/4 cup pine nuts (optional)
  • 2-3 Tbsp hulled hempseeds (optional)

Method:

  1. Preheat oven to 400ºF
  2. In a large cast iron pan or a baking sheet with a silicone mat, place halved brussels sprouts cut side up
  3. Sprinkle with your favorite seasoning or with a mix of: 1/2 tsp granulated garlic, 1/2 tsp kosher or pink salt, 1/2 tsp granulated onion, 1/2 tsp black pepper.
  4. Spray or drizzle with extra virgin olive oil and roast for 30-45 minutes. If you are using zucchini instead of cucumber, roast them together with the sprouts.
  5. When the brussels have begun to blacken to your taste, remove them and toss with prepared cucumber or zucchini, seeds, 1/2-1 quart of fermented fennel of choice.
  6. Halve your avocados and divide each half into 6 parts (three cuts: 1 lengthwise and then sideways in thirds)
  7. Toss the avocado with the rest of the salad and serve. The fermentation liquid from the fennel culture will prevent the avocado from going brown too quickly.

Let me know what you think!

Apple, Ginger, Lemon & Fennel Cultured Salad (vegan, paleo, keto)

Apple, Ginger, Lemon & Fennel Cultured Salad (vegan, paleo, keto)

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 […]

Cultured Cilantro Lime Tahini Dressing (keto, paleo, vegan)

Cultured Cilantro Lime Tahini Dressing (keto, paleo, vegan)

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. Ingredients: 1/2 cup stirred tahini 1/4 cup […]

Fermented Roasted Tomato Salsa (vegan, paleo, keto)

Fermented Roasted Tomato Salsa (vegan, paleo, keto)

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 and disappears just as fast. Enjoy!

Ingredients:

  • 14-15 Roma tomatoes halved
  • 1 large onion, quartered
  • 2-4 jalapeños
  • 4-6 cloves garlic
  • 1 large handful cilantro
  • Juice of 1-2 limes according to taste (I used 6 key limes)
  • 1/4 cup fermented onion juice from a previous batch (optional)
  • 1-2 tsp red pepper flakes or chipotle flakes
  • 2 tsp sea salt or kosher salt
  • 1 tsp cumin
  • avocado oil for the top
  • 68oz mason or big pickle jar

Method:

  • Wash all vegetables and sanitize jar, fermenting weight and lid in the oven at 175 degrees for 5 minutes.
  • Wash hands and prepare vegetables.
  • Lay tomatoes cut side up in cast iron pan along with onions, garlic and jalapeños
  • ROAST @ 350 for 45m – 1 hr or BROIL on High for 30 minutes until tops are blackened
  • Place all ingredients in a food processor or blender and pulse a few times to roughly “chop”
  • Taste and adjust seasonings to your liking and then pour into sanitized jar
  • Cover with avocado oil to keep the bacteria out.
  • Leave to ferment for 2-3 days.

Get this prepared a few days ahead and refrigerate for Cinco de Mayo!

Pickled Spicy Carrots for Cinco De Mayo (Vegan, Paleo, Keto)

Pickled Spicy Carrots for Cinco De Mayo (Vegan, Paleo, Keto)

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 […]

Cultured Yellow Squash Hummus (vegan, paleo, keto)

Cultured Yellow Squash Hummus (vegan, paleo, keto)

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 […]

Fermented Fennel, A Simple Adaptation (vegan, paleo, keto)

Fermented Fennel, A Simple Adaptation (vegan, paleo, keto)

I have been fiddling around a lot with baked goods of late, to the chagrin of my insides, I think. I have had a few Fennel recipes in the works but this week I am posting an adaptation of Sorella‘s Fermented Fennel, which is featured in many of the London based Italian Bistro’s entrees. My husband loves licorice and although I do not enjoy the sweet treat and couldn’t anyway, I do love the vegetable roasted in cast iron along with a menagerie of other vegetables.

As a disclaimer this is a simplified version and a sort of “review” of their recipe as I wanted to try it out and as I happened to have a leftover bottle of white wine kicking around (I don’t drink white) I thought I would give it a shot. I did not toast any dried chilis or seeds (or even add the latter) and I subbed pomace oil for extra virgin olive oil. The result was still delectable and I encourage you to give it a shot. I am going to use it as a base for ragù one of these nights…

Ingredients:

  • 4 fennel bulbs (with stalks) rinsed, bulbs quartered and cut into chunks, stalks chopped in 1/2′ – 1″ sections
  • 1/4 cup fermented onion juice from a previous batch (optional)
  • 2-3 cloves garlic, sliced
  • 3/4-1 cup white wine
  • 1-2 tsp red chili flakes
  • 1/2 lemon peel, pulp removed (I actually used 2 halves fermented lemon rind from a batch of water kefir)
  • 3% salt (I ended up using 3 3/4 Tbsp kosher salt)
  • 2 bay leaves (I used ones from the garden but dried are okay)
  • extra virgin olive oil for the top
  • Fermenting weight or small jar, sanitized
  • 68oz mason or big pickle jar

Method:

  • Wash all vegetables and sanitize jar, fermenting weight and lid in the oven at 175 degrees for 5 minutes.
  • Wash hands and prepare vegetables. With this type of ferment I like to toss them together in a large bowl before I stuff them into the jar. Weigh the empty jar if you are adding salt by percentage. Note the weight. Add non-chlorinated water or fermenting liquid if needed.
  • Calculate salt percentage by weight and add to the jar.
  • Cover with extra virgin olive oil to keep the bacteria out.
  • Set in the fermenting weight, close the lid and leave to ferment for 2 weeks or longer.

As a mom of three high energy children I usually need to do these ferments in under 30 minutes, including interruptions and this one was accomplished as hoped. The flavor is just gorgeous with the olive oil mixed in. Enjoy!

Quick Probiotic Lemon Garlic Tahini Dressing

Quick Probiotic Lemon Garlic Tahini Dressing

I turned 38 yesterday. It’s not a hallmark birthday in any way but I witnessed a humorous interpretation of “Dance of Doom” from the Lego Ninjago Movie performed by 3-7 year olds wearing giftwrap, and spent a couple days with my family down the beautiful […]