These tender brussel sprouts from Vancouver’s local farmers market are delicious when sauteed with bacon from BC’s Gelderman Farms and deglazed with coconut water. Toss in a handful or two of bright, antioxidant-rich goji berries a couple minutes before serving for a refreshing and exotic super-food holiday side-dish.

When you reduce coconut water to a syrup it results in a salty-sweet mineral rich syrup. This recipe is my version of candied yams and has the perfect balance of sweet and salty with an exotic coconut twist.

This moist chestnut, pistachio and goji stuffing makes a tasty filling for a juicy goose. The chestnuts just soak up the goose fat and the combination of sausage, pistachios and gojis makes an exotic stuffing with a powerful antioxidant punch. Our local neighborhood Italian grocher Renzullo’s gets in delicious fat Italian chestnuts this time of year and the combination of them with the prize winning blueberry sausage from Gelderman farms is a good blend of local and global flavors for our traditional dinner.

So I volunteered again at the Farmer’s Market with Klipper’s Organics. Well I’ve volunteered several times but I don’t post enough to detail every single volunteer experience!

I am continuing to enjoy my time at the market, falling into the days rhythm of unpacking, stocking, re-stocking and packing. Taking breaks for chili or scones or just general wandering. I’ve watched cooking demonstrations, listened to wonderful music, and sampled, sampled, sampled!  Oh what fun!

Sieu Thi Dong Thanh Supermarket!

I was let on to a little food gem this morning and I sense my relationship with Vietnam will never be the same.

A simple, tasty, nutritious treat.

• 1 tin 4.2 oz (120g) cod liver, sliced
• 2 T sauerkraut
• 2 T grebenes (optional)
• 4-5 dried tomatoes, sliced
• 5-6 green olives, sliced
• 1-2 T fried lentils (substitute sunflower seeds
• 1 limes juice
• 1 T olive oil
• salt and pepper to taste
• dried mint for garnish (optional)

Sauerkraut is easy to make and great for your digestion. The addition of tarragon (traditionally known as the ‘king of herbs’ in France) enhances the digestive assisting powers of kraut. Tarragon stimulates bile production among many other things (see below).

• 1 head of cabbage, shredded
• 1 T dried tarragon (or 2-3 T of fresh tarragon)
• 2 T sea salt

It’s that time of year when the zucchinis are huge and abundant. A simple, colorful, tasty grain-free noodle can be easily made from summer squash, zucchini and/or carrots. Featured in the Hella Delicious 2012 Recipe Calendar.

• 1 large zucchini
• 2-3 medium summer squash
• 1 – 2 T lard, olive oil or coconut oil
• salt and pepper to taste

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.

• 3 medium organic carrots, julienne
• 1 medium diakon radish, julienne
• 1-2″ ginger, grated or pounded
• 1 T salt or 3 T whey
• filtered water to cover

Saurkraut made with kefir grains gives you kefirkraut! Originally developed by Dom, please check out his site: Dom’s Kefirkraut in-site for a full description and history of the recipe. There are lots of other great recipes and interesting resources over there, which I am sure all the fermentation fanatics out there will really get into.