June 28th, 2007 | Condiments, Fermentation, GAPS/SCD, Recipes, Vegetarian, fermentation, GAPS, lemon, live culture, pickle, preserved, techniques
People all over the world make preserved lemons. They generally leave the jar in the hot sun for a couple of days for the best flavor.
Method:
Wash and scrub lemons. Cut each lemon in quarters but not right through, so that the pieces are still attached at the stem end. Stuff each lemon with plenty of salt.
June 28th, 2007
A common favorite. I have found these pickles from Morocco to Myanmar. In Asia they often leave out the beet, but I like the pink color that results from the beet juices. 1 large daikon radish 1 small beet, raw, peeled and cut in slices 3-4 garlic cloves, cut into slices 1 T whey 2 Â ...
June 18th, 2007
This recipe is an adaptation of a recipe given to me by Oliver Matzer, an easy-going Austrian Chef who has a beautiful style of food, and is owner of More Than Bread, an boutique catering company in Auckland, New Zealand. Makes about a dozen. 2 c whole wheat flour 1 1/2 c yogurt 1 c sof ...
June 18th, 2007
This dressing is a real tongue titillator as well as very nourishing. Sesame seeds are high in easily absorbed calcium and miso is a live-culture fermentation which also helps with calcium absorption. makes about 1 cup 1/4 c tahini 1/2 lime's juice 1/2 c extra virgin olive oil or sesame ...
June 18th, 2007
This is a really tasty way to make rice milk. This recipe is from Nourishing Traditions by Sally Fallon. One of my many favorites from her cookbook. Makes 2 quarts 1/2 c brown rice 8c filtered water Cook rice in water for several hours until it is very mushy. Pass it through a mil ...
June 18th, 2007
I was taught this recipe by Bo Htein, who was taught how to cook by his paralyzed mother when he was a kid growing up in Myanmar. serves 4 1/2 c yogurt 1/4 c honey 1 clove garlic, minced 4 chicken legs salt and pepper Method: Mix together the yogurt, honey, garlic and chicken. All ...
June 18th, 2007
I have adapted this old favorite from Sally Fallon's Raisin Nut Cookies page 532 in Nourishing Traditions. Everyone who has tasted these cookies loves them. Makes about 2 dozen 1/2 c whole yogurt 1/2 c sweet butter, softened 1/4 t sea salt 3/4 c fresh ground whole wheat or spelt flou ...
June 1st, 2007
Notes from a Seminar conducted by Sally Fallon author of Nourishing Traditions: The Cookbook that Challenges Politically Correct Nutrition and the Diet Dictocrats Auckland, New Zealand, Feb 2003 Traditional Diets generally: Used no refined and denatured foods Contained some sort of an ...
May 24th, 2007
1 head of cabbage, shredded 1 T caraway seeds (optional) 2 T sea salt 2 T whey (optional) Method: Mix the cabbage, caraway seeds and salt together. Pound to release the juices. Place mixture into a jar and press down firmly so that the juices cover the cabbage by at least a centimeter ...
May 23rd, 2007
The most important concern with yogurt is to maintain a constant incubation temperature of about 110ºF (43ºC). This is the temperature that those friendly bacteria become the most active. There are several ways to do this depending on the season and where you live in the world. Simply use a ...
