February 16th, 2011 | Condiments, Fermentation, GAPS/SCD, Recipes, Side Dishes, Vegetarian, carrot, condiment, diakon, fermentation, ginger, lactic acid, pickled, recipe, relish, side
This is a very simple recipe that I made one day while making kimchi, I had left over diakon and carrots. This is really delicious, fresh and crisp. A living food full of enzymes and probiotics.
February 7th, 2011
Well I've been feeling a bit bad about not posting many recipes lately, so I just wanted to share this one. Recently we've started adding juices to our kefir--yum! Very easy fresh and full of friendly enzymes, probiotics and vitamins. 3 apples 3 medium carrots 1-2 inch piece of ginger 1 c of ...
August 23rd, 2010
Although my partner grumbles and complains to high heaven about the smell while I am making kimchi, he usually eats it up and wants more. I have taken out the chilis for this recipe of kimchi and added in burdock root, so it isn't by any means an authentic Korean kimchi, but we like it. It also make ...
June 28th, 2010
This soup is a staple in our diet. We have it at least once a week generally! Usually I make bone broth a couple times a week and as soon as the stock is ready I make up this carrot soup. It has gone through quite a few variations over time. The spices and types of meat that go into it can easily be ...
June 28th, 2007
500g (1 lb) dates 1/4 c gin 1/4 c vodka 1 inch grated ginger 5 cardamom pods Method: Rinse dates, leave the seeds in. Drain well. Place in bottle, add alcohol, cardamom and ginger. Cover. Place in fridge. Turn occasionally to allow liquid to cover dates completely. Keep at le ...
June 20th, 2007
One of my many favorite places to eat in Yangon is at an excellent Burmese fresh salad bar on the street right next to Sule Pagoda. It opens in the evenings as the parking spaces empty, spilling off the sidewalk and across the street. This place is famous in Myanmar for the best hand-tossed rice ...
