Fenugreek and Quinoa Salad

This was a lucky discovery. Tasty and amazingly good for you as well. Fenugreek greens can sometimes be found in an Indian food market and are often used in Ayurvedic cooking.

Serves 4

  • 1 large avocado
  • 2c quinoa (cooked)
  • 1/2 c green olives stuffed with garlic
  • 1/2 bunch fenugreek greens
  • 1/2 bunch mint
  • 1/2 lime’s juice
  • 1-2T e.v. olive oil
  • pinch of salt and pepper

This is great for using up leftover quinoa but other grains like rice, buckwheat, or bulgar could also be used. Dice the avocado, slice the olives, rough chop the fenugreek and mint. Toss together and add the lime juice, olive oil and season to taste.

Fenugreek has a very uniquely light maple syrup aroma/flavor which really brings out the mint and goes well with the quinoa and avocado. It also gets into your skin and you may notice that you are smelling like maple syrup for a few days after eating it. A nice bonus for your workmates if you have terrible B.O 🙂

Kombucha for Two

I finally realized that even though I spend a lot of time raving on about the wonders of kombucha I haven’t posted a basic description for how to make it. Every ten days I follow this routine which provides me and my man with tasty kombucha tea while the next batch ferments on the countertop. Halve the recipe if you are the only one drinking the kombucha tea.

  • 6 liters (quarts) water
  • 8 bags strong black tea
  • 2 c sugar
  • kombucha mushroom (SCOBY)
  • 3/4 – 1 c kombucha tea

Bring the water to a boil, add the sugar and dissolve. I often like to use unrefined palm sugar or raw cane sugar instead of refined sugar, but this gives the kombucha a different sort of flavor, the refined sugar is meant to be the best to use for kombucha and gives it a light and crisp flavor. I just don’t like using Rogers sugar as I heard they were using GM sugar beets. Add the tea bags and cover the pot (I use a stainless steel stock pot). Let this steep well and cool to at least room temperature.

Wild Blackberry Ice Cream

This delicious raw homemade ice cream will astound you with its fragrant flavor. Raw honey and cream, locally farmed free range raw eggs, wild blackberries and soaked and toasted walnuts make this treat utterly sin-free. Pure good good goodness.

Makes 2 quarts

  • 8 raw egg yolks, free range
  • 1 t cardamom
  • 1 1/3 c raw honey
  • 2 c wild blackberries
  • 1 c toasted walnuts, chopped
  • 1 c raw milk
  • 6 c raw cream

Separate free range eggs. Be sure to use eggs from a trusted source, not industrial farmed eggs to avoid risk of salmonella (see comments below). Place the yolks in a bowl, add cardamom and whisk well to get rid of any lumps. Add raw honey and mix. Add remaining ingredients and place in ice-cream maker. Follow the instructions that come with your ice-cream maker.

Lime and Chili Sauerkraut

This is a very simple recipe, but has a fantastic flavor. Any type of cabbage can be used.

  • One firm cabbage
  • 2-3 chilis
  • 6 keffir lime leaves
  • 2 Tablespoon coarse sea salt

Cut cabbage into quarters, remove inner core and slice thinly. Alternatively grate or put through a food processor. Put into a bowl. Add sea salt and toss.

Pickled Bean Sprouts

These nutrient packed powerhouses are made even more exciting by the bright pink color the beets create. I used to make these all the time for my x-husband, who was Burmese and didn’t feel like he had a proper meal if he didn’t have some kind of fermented food added. Pickled bean sprouts were one of the easiest things to make. I used to just make them from store-bought mung bean sprouts, but it is even better when you grown them yourself at home!

  • 3/4 c mung beans
  • 1-2 slices of beet
  • 2 t sea salt or Himalayan crystal salt
  • 1/4 c whey
  • 1/4 c water

Soak the mung beans in water in a quart jar, leave the lid off. Rinse and drain and add fresh water 2-3 times a day or more depending on the weather. Do this for about 7 days. This will be shorter in hotter climates than in cool ones.

Living Nasturtium Capers

This recipe is adapted from Sandor Ellix Katz book Wild Fermentation.

  • 1 ½ c small (pick them when they are young and green) nasturtium seed pods
  • 2T sea salt
  • 1T whey drained from homemade yogurt
  • Spices such as black peppercorns, fennel, coriander, garlic or cloves.
  • Method
    Dissolve the salt in about 1 cup water. Fill a half liter jar with the seedpods and your choice of spices. Pour the brine over the nasturtiums and make sure it completely covers all the seedpods. Add the whey.

Grandma’s Rose Hip Soup

Mormor’s Nypon Soppa

This dish is a favorite in Sweden and contains high amounts of vitamin C. Rose hips also contain many other health enhancing properties. This recipe comes down to me from my mother’s mother (Mormor) who was Swedish. I have altered it slightly for the GAPS or SCD diets.

  • ½ pound (230g) nypon (dog rose hips),
  • 1 cup raisins,
  • 1 Tablespoon almond butter
  • Almonds
  • Honey to taste
  • Cinnamon bark
  • Lemon, juice and rind

Cook nypon (rose hips) fresh or dried in 4 liters of water for about 2 hours. Stir often and when cooked press through a fine sieve. Add raisins, cinnamon and lemon. Cook 15 minutes. Thicken with potato flour. Add almonds cut in shreds. Add sugar to taste. Serve with whipped cream and macaroons, warm or cold.

This recipe is part of the Hearth and Soul Bloghop.

Fenugreek and Fennel Salad

serves 4.
This refreshing and balancing salad will cool you down on a hot summer day.

  • 2 bulbs fennel, sliced as thin as possible and placed in ice water while preparing remaining ingredients
  • 1 bu fenugreek leaves, chopped (1c)
  • 1/4 c extra virgin olive oil
  • 2 t lemon juice
  • 1 t harissa
  • 1 lg garlic clove
  • salt and pepper

Toss together. Taste. Adjust flavor.

Bread and Butter Pudding

This makes a delicious holiday dessert, warm, rich, moist nourishing and comforting.

  • 1 loaf Panatone bread
  • 250g softened butter
  • 1/2 liter cream
  • 1/2 liter milk
  • 1/2 c maple syrup
  • 2 t vanilla essence or 2 vanilla beans
  • 9 eggs
  • 1 t ground cinnamon
  • 1/2 t salt

Warm the cream, milk, maple syrup, vanilla, eggs and cinnamon gently on the stove-top. Do not allow to boil.

Slice the Panatone and thickly butter each slice.

Summer Squash

Serves 4.
This is an excellent dish and unusual, but well worth it. It is especially tasty and nutritious if the summer squash is picked right out of your own garden!

  • 5-6 yellow squash, chopped
  • 2-3 cloves garlic, crushed
  • 1 inch ginger, grated
  • 2 eggs
  • pinch turmeric
  • pinch cardamom
  • pinch salt
  • pinch freshly ground black pepper
  • 1/2 c gouda or edam cheese, grated
  • 2T dijon mustard

Heat a thick bottomed frying pan with a little oil until smoking hot.

Toss in the chopped yellow squash, add a bit more butter or oil, according to your preference. I like butter.