This Giveaway Is Closed!
It’s time for our weekly giveaway!
This week I’m giving away Perfect Pickler Fermenting Mason Jar Kit! This kit includes an instructional manual with 25 recipes, fermenting lid with custom gasket seal, an air-lock, a brine overflow cup, and 1/4# of Celtic salt to get you started!
A few years ago I gave my mother the book Nourishing Traditions. My hope was that my mother would open up this book and read it.
I’ve been asked by several readers to post a recipe for dairy free yogurt. After testing and reviewing several complicated recipes I have found a simple recipe that I feel comfortable suggesting to my dairy free readers. Continue reading
I try my best to keep my cupboard full of healthy, homemade snacks for my family. It can be a lot of work, but its worth the effort! Today I’m sharing a recipe for fruit leathers made with homemade fermented fruit sauce. My recipe for fermented applesauce works great for making these. I used that recipe to make fermented pear sauce, which I used to make these fruit leathers. You can add all sorts of fruit to your fermented sauce. I used pear and banana.
To start off, you will need 1 (or more) recipe for fermented apple sauce (use any mix of fruit if you like). Be creative! I pureed 2 parts fermented pear sauce to 1 part mashed banana. Process until very smooth.
Then spread evenly over paraflexx sheets (you can also use parchment paper). Dehydrate the fruit puree at or below 100 degrees for 12-48 hours. Check leathers every 8 hours. When the top of the fruit leather is dry, flip it over onto the mesh dehydrate sheet and peel off paraflexx or parchment paper.
Continue to dehydrate until both sides of the fruit leather are dry. Score the fruit leathers into desired servings. Store in an air tight container. Viola!
This recipe is linked to Slightly Indulgent Tuesday @ Simply Gluten & Sugar Free, Traditional Tuesdays @ Whole New Mom, Delicious Obsessions, Cultured Mama & Cooking Traditional Foods, Real Food Wednesday @ Kelly The Kitchen Kop, Homemaking Link-Up! @ Raising Homemakers, Simple Lives Thursday Hosted by GNOWFGLINS, Sustainable Eats & Culinary Bliss
Naturally Fermented Garlic (Pickled Garlic)
- 12 heads garlic
- 2 teaspoons oregano
- 2 teaspoons sea salt
- 2 tablespoons whey, water kefir, or an additional 2 teaspoons of sea salt
- filtered water
Remove the outer skins on the garlic and bake garlic heads at 300 degrees until the heads open and cloves can be easily removed. Remove garlic cloves and place in a quart size jar. Mix oregano, salt and whey or kefir with a half cup of filtered water. Pour mixture over garlic cloves. The garlic cloves should be completely covered with water mixture. Add more water if needed. Make sure to leave an inch between top of garlic and lid. Cover tightly and leave at room temperature for 3 days. Store in refrigerator.
This recipe is linked to Fight Back Friday @ Food Renegade
Today I’m sharing a recipe for raw fermented tomato sauce! Raw foods are a very important part of a healthy diet. They provide the body with enzymes, making it easier for your body to digest the food we eat. The addition of whey or kefir add healthy probiotics to this sauce, making it even more nutritious. Serve this sauce over warm pasta, like homemade sprouted quinoa pasta, or over raw zucchini pasta. I used a Spiral Slicer (Joyce Chen 51-0662 Saladacco Spiral Slicer, White) to make this beautiful raw zucchini pasta. This sauce is also tasty as a dip for Homemade Fried Cheese Sticks!
Raw Fermented Tomato Sauce
- 3 roma tomatoes
- 1 cup sun-dried tomatoes
- 3 garlic cloves
- 3 dates, pitted
- handful of fresh herbs or a few teaspoons of dried herbs
- 1-2 teaspoons sea salt
- 1+ cup of water kefir or whey
Step 1. Soak sun-dried tomatoes in 1 cup of warm filtered water for 1 hour.
Step 2. In a food processor, process tomatoes, soaked sun-dried tomatoes, dates, garlic and herbs of choice until a thick paste forms. Mix in 1 teaspoon of sea salt and taste. Add more salt and herbs if necessary.
Step 3. Starting with a 1/2 cup of whey or kefir water, add to tomato mixture and blend until tomato sauce reaches desired consistency. You have the choice to make a thick sauce or a thin sauce.
Step 4. Pour tomato sauce into a quart size jar. Cover tightly with lid and place in warm place. I usually place mine next to my toaster oven in my kitchen. Allow the tomato sauce to ferment for 2-3 days. Refrigerate and use within two weeks.
This recipe is linked to Pennywise Platter Thursday @ The Nourishing Gourmet, Simple Lives Thursday @ GNOWFGLINS & Sustainable Eats & Fight Back Friday @ Food Renegade, Fat Tuesday @ Real Food Forager
Cafe Yumm! is a wonderful cafe here in Eugene Oregon. They serve delicious rice and bean bowls with their famous yumm sauce, which is then topped with olives, avocado, salsa, cilantro, cheese, and sour cream. They are amazing! If you ever have a chance to eat at Cafe Yumm!, you will thoroughly enjoy it!
We like to make our own Yumm Bowls at home. They’re an easy dinner and are really great if you’re trying to say $$$ on food. You can purchase yumm sauce from Cafe Yumm!or make your own! This is my recipe for Yumm Sauce. The original Yumm Sauce has two ingredients that I do not care to eat, non-fermented soybeans and canola oil. You will be pleased to know that this recipe does not contain either. If you would like to know why I avoid soy and canola oil please read Not So Soy Healthy For The Heart and The Great Con-ola.
This is my daughters new favorite snack! I’ve been trying to give her more fermented and cultured foods over the last few months. This apple sauce recipe along with full fat yogurt seem to be her favorites.
Lacto-Fermented Apple Sauce
Makes 1 quart
6 – 8 medium size apples
2 tablespoons whey
or water kefir
1 teaspoon cinnamon
1 teaspoon real sea salt (optional)
raw honey or other natural sweetener to taste (optional)
Core and slice apples. Process apples in food processor until it reaches desired consistency. Add whey, cinnamon, salt, and honey. Blend until smooth. Pour apple sauce into a clean quart size jar (or 2 pint size jars). Leave an inch of space from apple sauce to lid. If you don’t, you may have an explosion! Place in warm place for 3 days. Keep in refrigerator for up to 2 months.
This post is linked to:
Pennywise Platter Thursday @ The Nourishing Gourmet
“Kombucha is a great digestive tonic, it is a powerful aid to the body’s natural cleansing process, it boosts the immune system, and a proven prophylactic against cancer and other degenerative diseases.” – Nourishing Traditions
Do you have trouble eating beans? I know many people who do. Preparing beans properly makes a huge difference in how well they can be digested. I have a friend who can only eat beans if they are soaked prior to cooking. Soaking your beans is one great way to make beans digestible, fermenting them takes it up a notch! Fermenting will increase the nutrients, absorption of nutrients, and will promote growth of healthy flora in the intestine.
Step 1: Rinse you beans
Step 2: Soak beans 8-12 hours
Step 3: Cook your beans in a crock pot on low for 6-8 hours. I like to add onion, garlic cloves, and jalapenos to my beans.
Step 4: When your beans are done cooking, let them cool a bit. You can use a potato masher to mash your beans or process them in a food processor. Add 1 tablespoon of sea salt and four table spoons of whey to bean mixture. At this point, I like to add some of my favorite spices like cayenne, cumin, onion powder, and garlic powder.
Step 5: Pour your bean mixture into a two quart glass jar and cover tightly. Leave in dark place for three days. Refrigerate after opening.
Note: MAKE SURE YOU HAVE AN INCH OF SPACE BETWEEN BEANS AND TOP OF JAR!
I didn’t leave enough space….and well, there was an explosion when I opened my jar.
These work great as a dip, but you can also use them in place of refried beans in your meals. Enjoy!
This post is linked to:
Tuesday Twister at GNOWFGLINS
Slightly Indulgent Tuesdayat Simply Sugar and Gluten Free