Category Archives: vegetables
Recently I stayed with my mother in law for two weeks in Algiers, Algeria. She sure knows her way around the kitchen and I learned a lot from her (more to come). She had 9 kids and cooked from scratch for them everyday. She can take the simplest ingredients and make them takes like heaven.
One tip I picked up from her is to store fresh chopped herbs in the freezer. Do you buy fresh herbs with the best of intentions but they always end up going bad before you use them up?
I see some people neglect buying herbs because they don’t want to waste them when know they won’t use much. Dried herbs can be expensive and full of mycotoxins that can cause problems like brain fog and weight gain (more info here).
Fresh herbs are full of detoxifying antioxidants and rejuvenating bioflavanoids so it is a shame not to have plenty in your diet!!
My husband and I use fresh herbs all the time in our cooking but much of it tends to go to waste because they go bad before we can use them up. This storage method is a great way to always have them ready to go into a nourishing recipe.
1. Buy organic herbs (I don’t wash organic herbs because dirt is full of beneficial organisms)
2. Chop them right away to your desired size for use in recipes
3. Put them into freezer storage container
4. Sprinkle some into a soup, stew, entree or salad
They instantly thaw and work great on raw or cooked food.
This way you will never throw away fresh herbs again!
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I have made sauerkraut a few times and it turned out pretty well. My sister taught me this easy way of fermenting vegetables which helps add variety. This method can also be helpful if you have an excess of vegetables at certain times of the year that you need to preserve. My little sister is very handy in the kitchen and is always showing me something new and interesting. You can read more about her Paleo weight loss success story here and see her Paleo home tour here.
Several Great Benefits of Fermented Vegetables:
- Lacto-fermentation uses Lactic acid as a natural preservative that inhibits bacteria found on vegetables and fruit, This traditional method differs from the vinegar or high heat pasteurization commonly used today for preservation.
- The proliferation of lactobacilli in fermented vegetables enhances their digestibility and increases vitamin level drammatically.
- These beneficial organisms produce numerous helpful enzymes as well as antibiotic and anti-carcinogenic substances.
- The main by-product of fermented veggies is lactic acid which promotes the growth of healthy flora in the intestine.
- Lacto-fermented vegetable condiments will keep for many months in cold storage.
- Fermented veggies have more bio-available probiotics and a greater variety of strains than the ones available in pill form.
- Every mouthful of fermented foods you consume contains trillions of beneficial live bacteria which can help balance the immune system, reduce cravings, heal the gut lining, and improve digestion.
Literally, one serving of vegetables is equal to an entire bottle of a high potency probiotic! So clearly, you’re far better off using fermented foods.- Dr. Mercola
1 bunch of colorful radishes, ends chopped off and cut into quarters
1 large of Daikon radish, sliced
1 bunch of carrots, sliced
1 cup of turnips, peeled and chopped
6 cloves garlic, crushed
2 teaspoon mustard powder
3 bay leaf
2 teaspoon coriander
3″ ginger, peeled and diced
3/4 cup whey, dripped out from plain yogurt or Kefir with active cultures, or from raw cheesemaking ( you can use a store bought organic yogurt and just strain off the liquid at the top)
1/2 red or white onion, sliced thinly
1 Tbsp Real Salt
1 cup+ extra water (approximately) for each jar
Note: For dairy allergy: Add a couple Tbsp of leftover unpasteurized sauerkraut juice as a starter in each jar.
It is important to use the best quality organic vegetables, sea salt and filtered or pure water for lacto-fermentation.
Put all ingredients (except salt and water) in a clean wide-mouth quart size jar.
Dissolve the salt in a cup of water — if necessary heat it and then cool it. Pour over all ingredients. Add additional water to cover all ingredients, but keeping below 1” from jar rim. Use a clean regular mouth jar lid to weight down ingredients below surface of liquid (otherwise they like to float up to the top). Cover jar tightly.
Let ferment at room temperature for 3 to 5 days. Taste to see if you like the texture and taste. Skim off any mold that accumulates on the surface. When you feel it is done, transfer to the refrigerator or cool storage.
Yield: 3 quarts jars. Adapted from Gnowflins
Awesome Sources for Fermentation Basics and Beyond:
This book is by Alex Lewin who breaks down the simple art of fermentation with amazing photos and step by step guides.
Also this book is a must have for every real foodie. It is Sally Fallon’s bible for fermentation and everything traditional foods:
Ingredients: (always use organic if possible)
1 tbsp of Grassfed Organic Ghee or duck fat
1 cup of chopped and cleaned leeks
1 bulb of fennel, diced
1 cup diced carrots
8 diced crimini mushrooms
1 peeled and diced turnip
1 peeled and diced green apple
2 cups peeled and diced butternut squash
1 cup diced Roasted Chestnuts ( also found seasonally at trader Joe’s)
1 tbsp fresh thyme, minced
Real Salt and pepper to taste
1.5 tbsp coconut flour
1 cup of homemade broth
1 tbsp minced parsley
1 tbsp minced garlic
Heat the oven to 350 degrees
In a frying pan melt the fat over medium heat
Add the turnip, leeks, fennel, apple and carrot and saute for 5 minutes
Add the garlic and mushrooms, then cook for 5 more minutes until the mushrooms are done
Then turn off burner
Add the sea salt, pepper, fresh thyme and parsley to the pot
In another small pan heat up the broth and dissolve the coconut flour into it, stirring until it thickens
Add the gravy mix to the veggies
Add the chestnuts, butternut squash and mix thoroughly
Pour the mixture into a baking dish and cook for 40-45 minutes
Serve with your favorite grass fed meat or pastured bird!
Prepping the ingredients on my bamboo cutting board
Sauteing the veggies!
Finished product, enjoy!
This post is linked to Party Wave Wednesday at HolisticSquid.com!
Are you looking for more grain free recipes and tips?
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1 batch of my grass fed beef stew crock pot recipe
2 large celery roots
1 tsp Seasonello
2 tbsp grass fed butter or Grassfed Ghee
1 tbsp fresh parsley
1 tsp Real Salt
Make the beef stew recipe in the crock pot. Cut off the peel of the celery root. Cut into small pieces. Boil in salted water for about 15 minutes. When it is soft, drain and mix with an electric mixer or immersion blender with the butter/Grassfed Ghee and Seasonello. Scoop a few spoonfuls of the beef stew on top and serve. Top with fresh chopped parsley if desired.
2 large organic turnips (Optional)
1 head organic cauliflower
Sea salt (to taste)
Fresh ground pepper (to taste)
1/2 cup to organic Native Forest Organic Classic Coconut Milk
1/4 cup fresh chopped chives or parsley
Peel and boil turnips until soft. Steam the cauliflower until soft but not mushy. Put all veggies into your food processor and slowly add coconut milk while pulsing until mixture reaches the desired consistency. Add sage and pulse again. Add salt and pepper to taste. Sprinkle cut chives on top and serve warm with your main dish. You can put Grassfed Organic Ghee on top if desired.
Serve as pictured with the this great Braunschweiger from US Wellness Meats or any of your favorite meats.
Looking for more help?
This is a great recipe to go along with the 21 Day Sugar Detox
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