I know what you may be thinking. “I don’t like sauerkraut!” Well, first hear me out. You are probably talking about some sort of cooked sauerkraut that you had with some sausage which is probably the same type of sauerkraut you find in the condiment aisle next to the ketchup at the grocery store. This type of sauerkraut has been pasteurized and all of the beneficial bacteria are dead.
Ah, but raw, fermented sauerkraut is different! How you ask? Well, it has a lot of beneficial bacteria. Probiotics!! Probiotics are live microorganisms which are of huge benefit to us and our gut health. I could go on about the multiple benefits, but I will save that for another post.
You can buy raw, fermented sauerkraut at the grocery store. It is usually found in the refrigerated section of the store. The cost is usually about $10/pint jar. This can be pretty spendy considering that making it yourself is a lot cheaper. Granted, it does take time and a few initial items to get the first batch going, but if you make large batches and/or make some every couple of weeks, you will have ongoing sauerkraut to eat at minimal cost to what you would spend at the store. I recommend eating a couple forkfuls a day. Great as a side to eggs in the morning or mix it into your salad.
There are so many recipes for sauerkraut. This is just a basic recipe. Feel free to experiment!
Posted in Printable, Recipes, Salads & Dressings, Side Dishes, Vegetarian or Vegan
Tagged airlock, bacteria, cabbage, fermented, floursack towel, grommet, probiotics, raw, sauerkraut, sea salt
This is a great variation to your typical hummus recipe. Eggplant is a nightshade, however, so if you are avoiding nightshades you can check out our other hummus recipe here which uses avocado as the base. This recipe involves roasting the eggplant first for about 40 minutes, but it is well worth the wait! This dip is a wonderful way to get in your veggies during the day. It also works well as a salad dressing variation on its own or adding in some balsamic vinegar. Feel free to add any herbs or spices you would like such as cumin, chili powder, and/or cilantro. There are many variations and names to this recipe such as baba ghanoush or mutabbal.
Posted in Appetizer, Printable, Recipes, Snacks, Vegetarian or Vegan
Tagged baba ghanoush, eggplant, EVOO, extra-virgin olive oil, garlic, hummus, lemon juice, mutabbal, sesame seed, tahini
This recipe has a little bit of everything! Creaminess, crunchiness, and a little bit of kick! Nice dinner side and also a great potluck choice.
I have a new side dish that I love and I love it even more since it is really quick to make! I actually didn’t add any pork to this side, but you could do that easily by frying up a little bit (or a lot) of bacon.
Huckleberries. You would think they are made of gold. They seem to be a hard commodity to obtain and are coveted by those who seek them. It is no wonder the going rate on average is $40/gal. Allow me to explain. Here in the NW you have to go hiking up high in the hills where they grow and their season seems to be relatively short as with most berries. One may also need to fight off a bear or two as bears enjoy their fresh taste as well. You see plenty of signs in North Idaho advertising huckleberry shakes, huckleberry pie, huckleberry cobbler, huckleberry muffins…you get the idea. No lack of huckleberry desserts that is for sure! On our recent trip to ID to visit family, it was way too hot to hike and pick huckleberries in 100-degree heat so we chose to support the local huckleberry picker instead. It is worth it. But instead of making up a dessert, although the idea is not completely lost, I decided to make up a vinaigrette for my salad instead. I also got the opportunity to use some red wine vinegar that I made myself!
Recipes from the past:
Posted in Printable, Recipes, Salads & Dressings, Sauces, Vegetarian or Vegan
Tagged celery, dressing, garlic, italian seasoning, lemon juice, olive oil, vitamix
Recipes from the past:
This recipe is tasty (two thumbs up from both kids), and pretty quick. Using a smaller cut like pork tenderloin keeps the cooking time down, and the roasted apples and onions reduce to a nice sauce for serving.