April 15th, 2010 | Condiments, Fermentation, GAPS/SCD, Grain-Free, Recipes, Vegetarian, chutney, digestion, fermentation, GAPS, live culture, raisin, SCD, spicy
This recipe has developed over the years from Sally Fallon’s recipe for raisin chutney in her wonderful cookbook Nourishing Traditions.
- 3 c organic raisins
- 1 t red chili flakes
- 1/2 head garlic, crushed
- 2 T coriander seeds
- 1 T cumin seeds
- 4-5 cloves
- 1 T fenugreek seeds
- 2-3 cardamom pods (remove shell)
- 1 T black mustard seeds
- 1 T black peppercorns
- 1 t ground turmeric
- 2 inches ginger, grated
- 2 t Himalayan salt (sea salt)
- 1/4 c whey
- 1/2 c non-chlorinated water
Soak raisins in warm water for at least an hour. Peel and pound ginger and garlic in a mortar and pestle. Place the whole spices in a pan and dry roast until the aroma rises from the pan. Process until well ground.
April 5th, 2010
In the latest addition of Mouth of Babes we learn how to make kombucha, the powerfully detoxing home-brew. It is a good idea to start drinking kombucha before you actually get pregnant. If you are planning to get pregnant, drink it for at least six months before conceiving to help clean your tis ...
November 11th, 2009
Lacto-fermentation is actually safer than canning for the inexperienced beginner as there is less chance of contamination with unwanted bacteria and asparagus are high in inulin which lactobacilli love to eat. 1 kg asparagus
4 dried chili peppers (optional)
6 cloves garlic, sliced
10 black p ...
July 28th, 2009
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 ...
April 27th, 2009
Backbone of The Wild Wild West I haven't got much money
I don't like to make a show
But when it comes to real good friends
I love to share my 'dough' -By Hal 'Lucky Luke' Lucas Some of you may remember passing round Alaskan Sourdough Starters to your friends and family along with you ...
June 10th, 2008
A Real Life Tale of Battle With Unseen Forces 4-515 Adelaide St,
Berhampore, New Zealand
View Map They are all around, in the air I breathe, colonizing my mucous membranes and forming mycelia through my brain and nervous system. My skin crawls with their prick, first on my temple, then m ...
October 5th, 2007
Demonstrating how easy it is to make healthy, live-cultured yogurt from fresh raw goat's milk. This slow heat method ensures as many enzymes as possible will be available for digestive health. Also shows three methods of incubation. The towel method has the best track record, and the cooler ...
August 4th, 2007
2 hard boiled eggs
½ c smetana (sour cream)
¼ t salt
Rub the eggs through a sieve and mix with sour cream. Add salt and pepper. If a thinner dressing is desired, add a little cream. ...
August 4th, 2007
Smetana Sauce (sour cream) ½ c sour cream (smetana)
2 T butter
1 T flour
½ c beef or veg stock
Make a roux of the butter, flour and salt. Add the stock gradually. Add the sour cream and mix well. Cook for about 5-10 minutes. Sauce may be served with meats, vegetables ...
June 28th, 2007
(Kovaszos Uborka) this traditional pickle recipe is from the Hungarian Cookery Book by Karoly Gundel (1956) 2 kg (4 lb) short thick cucumbers
150g (5 oz) bread (made with yeast)
20g (1 oz) peppercorns
40g (1 ½ oz) salt
2 L (4 pt) water
dill (fresh is best)
1 clove garlic
2-3 bay ...