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 10th, 2011
For a wonderful well-rounded lunch or snack with nutrient dense chicken liver and lots of home-made fermented vegetables, try one of my favorites: Carrot, ginger, apple kefir smoothie to start. Technically it should be drank and digested at least half an hour before eating the delicious chicken liv ...
November 30th, 2010
This year, while searching through various old cookbooks for pecan pie recipes I came across a lovely fresh apple relish (Apple Kitchen Cook Book by Demetria Taylor), which I just had to try. It was fantastic! Especially tasty with fresh, local apples, it works particularly well as a relish with tur ...
June 18th, 2007
Charoset A traditional Passover relish. Makes about 4-5 cups This is an ancient, wise and delicious food that every age group loves: ½ c dried cranberries or cherries, chopped ½ c dried apricots, chopped ½ c raisins ½ c dates, chopped 2/3 c mixed nuts, chopped 2 large red ...
May 29th, 2007
Recipe here. This sophisticated peanut chutney is a signature Burmese dish. Not only is it affordable and addictive but it is also nutritious and keeps well. Make up a batch and add it to your salads, mix it into freshly blanched vegetables or just eat it as a snack. I learned this recipe during ...
May 15th, 2007
This recipe will make about two weeks worth of balachaung for about 4 people, using it as a condiment. Usually I make this if I know I am going to be too busy to cook the next coming weeks, or if I am broke. This way I can simply cook up some rice and have a simple nutritious meal with rice and ba ...
