Monday, October 21, 2019

Fermented Garlic Dill Pickles

Fermented Garlic Dill Pickles

.75 Litre - 6” Fido glass jar  
3 cloves garlic, peeled & sliced
1/2 tsp whole dill seed, or leafy fronds
1/4 tsp red pepper flakes
1/8 tsp peppercorns
4 Oak leaves (best for crunchy pickles) or try grape, raspberry, blackberry leaves, or even black tea leaves
2 cups mini cucumbers, sliced (6 mini cucumbers give just over 2 cups)
Brine: 1 Tbsp Himalayan Sea Salt (15g=5% brine), 1-1/2 cups Filtered water

·         Place spices and leaves in bottom of jar
·         Slice cucumbers using #2 on mandolin slicer - add sliced cucumbers to jar
·         Mix water and salt, stir and add to jar
·         Fit mesh screen over top of veggies and push down while folding edges down inside of jar to cover all veggies
·         Add glass weight to hold veggies down below the brine
·         Seal jar and leave on counter for 4 days
·         Taste after a few days and if OK place jar in the refrigerator for up to 3 months max

Sunday, September 24, 2017

Raw Sunflower Seed Butter

Raw Sunflower Seed Butter                      Yield:  approx 1 cup

2 cups sunflower seeds, soaked 4 hours
= 3 cups dehydrated
Small Pinch Sea salt (no more than 1/8 tsp)

·       Rinse the seeds in a colander and dry roughly in a clean tea-towel
·       Place on 2 dehydrator trays evenly spread out
·       Dry at 105º for 10 hours until seeds are nicely dry and crisp 
·       Seeds straight from the dehydrator butter more quickly because they are warm - so quickly move seeds directly into your food processor fitted with the S-blade
·       Add salt (less or more to taste) and begin processing
·       Keep processing the seeds, stopping the machine regularly to scrape the seeds from the sides of the bowl – turning processor off every 10 minutes or so to cool the motor
·       Seeds will go through several phases before turning into silky smooth butter: powdered (quite dusty looking) crumbly (dust forming together), cake mix (lumping together) big ball (one lump of mix may occur) and so on until you get to the final phase when the oil cracks and the mixture appears almost liquid
·       The butter stops rising up the sides of the bowl and appears much more liquid - don’t stop as soon as this phase occurs - keep going just a little more until you get a shine on the top of the mix (this is a layer of oil)
·       Once you can dip a spoon in and it can easily drip off the spoon you have got it! Depending on how much mixture you have in the bowl this can take anything from 15-30 minutes
·       Store in lidded glass jars in the fridge

Sunday, February 26, 2017

Raw Adzuki Sea Veggie Dip

This dip, which is one of my favourites, is an easy way to make healthy food choices part of your daily eats. I really enjoy snacking on this dip with celery, crackers, and a bowl of fermented sauerkraut for my lunch.

Like other legumes, the sweet and nutty Adzuki bean is a nutritional powerhouse that is rich in protein, fibre and folic acid. They are a good source of energy, promote regular bowel movements, and help in lowering cholesterol. 

Nori has the highest protein content of the sea veggie family - 28% more than sunflower seeds. Compared to other seaweeds, it tops the list in vitamins B1, B2, B3, B6, B12, vitamins A, C, E, and contains very high amounts of calcium, iron, manganese, zinc and copper.

Dulse is a natural source of iodine essential for thyroid, extremely high in vitamins B6 and B12 as well as iron, potassium,fluoride, and unlike other seaweeds it is relatively low in sodium. 

NOTE:  If you want to add the benefits of fermented foods to this dip, simply use 1/4 cup of brine from one of your ferments - I used brine from Fermented Garlic Pickles.

Raw Adzuki Sea Veggie Dip
1/2 cup chopped celery
1/3 cup fresh lemon juice
2 Tbsp ginger, chopped
2 tsp sesame oil
1 tsp sea salt
1 cup dried Adzuki beans, soaked (1 cup dry = 2 cups soaked)
1/2 cup raw Nori sheets, chopped (about 4)
2 tsp dulse flakes
1/4 cup cold-pressed hemp oil (or EV olive oil)
1/4 cup brine (optional) 

·         Soak Adzuki beans in 3 cups water for 3 to 4 days in the refrigerator – change the soak water every 12 hours
·         Drain beans, discard soaking water, and rinse well under cold water
·         Into a food processor, place the celery, lemon juice, ginger, sesame oil, salt and process until smooth
·         Add Nori and dulse and process again until smooth
·         Add soaked Adzuki beans and process for 3 minutes
·         With the motor running, slowly add the Hemp or Olive oil through the feed tube and process until smoothly blended - add brine at this point if you are using

Thursday, December 22, 2016

Cold Frames for Winter Harvest

It is December and finally I am writing this post - but that is OK because now feels like the right time to share this info with you. 

For the first time I am using cold frames in my garden! In the beginning of September I fit three frames inside existing raised beds. Since the bottom is open the cold frame is sitting on top of already prepared soil. They were angled facing south to get as much sun as possible. Pictured here are two and there is a smaller one against the wall of my house. Read more . . .

Wednesday, December 21, 2016

Moroccan Preserved Lemons

Moroccan Preserved Lemons
Preserved lemons are a traditional North African condiment where the sour and salty flavour adds a distinct taste to everyday cooking - here I am using it Raw Style.

Preserved lemons are rich in lactic-acid producing bacteria, and delicious giving a light, clean flavour to foods, sauces, and they make an excellent condiment. Both the flesh and rind of the lemon become edible once they have been fermented.

2-1/2 pounds lemons, (preferably Meyer lemons)
1/4 cup unrefined sea salt

·       Trim the ends off lemons, taking care not to cut into the flesh and then slice the lemons as if to quarter them - keeping the base of the lemon intact.
·       Sprinkle the interior of the lemons with unrefined sea salt then layer in your Mason jar, crock or fermentation device. Sprinkle with unrefined sea salt then mash with a wooden spoon or dowel until the rinds of the lemon begin to soften and the lemons release their juice which should combine with the salt to create a brine conducive to the proliferation of beneficial bacteria.
·       Continue mashing, salting and mashing until your lemons fill the jar and rest below the level of the brine
·       Ferment at room temperature for three to four weeks, and transfer jar to the refrigerator
·       Lemons can be kept for one to two years

Moroccan Chickpea Casserole - Raw & Vegan

The smell and texture of this slightly sweet yet savory dish is sure to satisfy. Serve it in a bowl like stew, or pour it over veggie rice and present it on a platter. You will need to start preparing a few days ahead to allow for soaking of chickpeas.

1/2 cup dried chickpeas, soaked (in 2 cups water, set aside in the fridge for 3-4 days, changing soak water daily)
1/2 cup sun-dried tomatoes, soaked (in 1 cup water for 30 minutes)
3 cups tomatoes, chopped
2 Tbsp red onion, chopped
2 cloves garlic
1/4 cup Preserved Lemons (optional)
1/2 Tbsp Miso
2 Tbsp raw agave
1 Tbsp fresh lemon juice
1/2 Tbsp cumin, ground
1/2 tsp cinnamon
1/4 tsp turmeric, ground
Pinch Himalayan Sea Salt
Pinch black pepper, freshly ground
Pinch cayenne pepper
1 cup sweet potato noodles (in spiral veggie slicer using the smallest blade)
1 cup cilantro leaves, roughly chopped
1/2 cup carrot, finely diced
1/2 cup red bell pepper, finely diced
1/2 tsp pure psyllium husk (to thicken)

·         In a food processor, process tomatoes, onion, garlic, Preserved Lemons, soaked sun-dried tomatoes with 1/4 cup of soaking liquid, until smooth
·         To food processor add Miso, agave, lemon juice, cumin, cinnamon, turmeric, salt, pepper and cayenne – process until mixed through
·         Transfer to a bowl – add sweet potato noodles, cilantro, carrot, bell pepper, soaked chickpeas, psyllium husk, and stir well
·         Transfer mixture from the bowl into an 8” square casserole dish
·         Remove bottom two shelves from dehydrator placing dish on bottom  
·         Dehydrate at 105ºF for 2 hours or more and do a taste test - It is ready when the mixture is warmed all the way through and the flavours have blended

Sunday, April 24, 2016

Raw Spring Asparagus with Asian Marinade

Going into the dehydrator
Asparagus is in season, and my neighbour very generously brought me a bunch she had just picked fresh from her garden. So this is what I came up with to enjoy it IN THE RAW. 

Two different methods can be used. But whether you choose to use a dehydrator or marinate in the fridge, this dish will be delicious. 

Spring Asparagus
Yield:  one - 8" casserole

1 bunch asparagus, organic
Black sesame seeds, unhulled
  • Hold asparagus in your hand and cut where there is a bend in the stalk (usually an inch or so from the bottom) to remove tougher part of stalks
  • Rinse the asparagus and slice in half lengthwise from bottom to crown
  • Thicker stalks can be sliced lengthwise again, quartering the stalk
  • Place the asparagus in a glass 8" casserole
  • Sprinkle with black sesame seeds just before serving
Asian Marinade
1 Tbsp Organic Tamari
1 Tbsp Raw Olive Oil
1 Tbsp Raw Apple Cider Vinegar
1-2 Tbsp Organic orange juice, freshly squeezed
1 clove Organic garlic, pressed
1 tsp Organic ginger, grated  
1-2 tsp agave
1/8 tsp red pepper flakes
  • Mix marinade ingredients together in a small bowl - using a small wisk
  • Add marinade to the casserole dish containing the asparagus and toss together to coat
  • DEHYDRATOR METHOD - Place casserole in bottom of dehydrater (after removing bottom dehydrator tray) and dehydrare at 105 degeees for 1 hour
  • REFRIGERATOR METHOD - Place casserole in fridge for 1 hour to let the flavours mingle