Fermented carrot sticks are a kid-friendly recipe that for many can be a gateway into fermented food. They are crunchy and super convenient. Just pull them out of the jar and serve with hummus, guacamole, as a side with sandwich.
Sweet Plantain Empanadas
I grew up with all the empanadas – made from corn, fresh yucca (cassava), potato… I love them all and these fill my heart with sweet and savory vibes. For those with a bit of a sweet tooth, these empanadas can be made even more amazing by adding jam to the filling. The combination of jam and cheese whether dairy or vegan is lovely
No-Cook Seedy Porridge
With just a few moments of advanced planning and the 10 minutes you’ll spend assembling, you will be rewarded with a delicious, energy-boosting breakfast for days. Best part, you can whip it up in under 30 minutes. The selenium from the Brazil nuts inhibits viral replication and Zinc from the pumpkin seeds positively affects multiple aspects of the immune system.
This porridge isn’t sweetened because I like to blend in fruit or jam into the mix, but you can add honey, maple syrup, dates, raw cacao, turmeric - have fun!
Nerdy bit: Guavas, and making atole, a warm, liquid gift from ancient Mexico
Instant Pot Tomato Soup
Tomato Soup. A soup I despised as a kid because it was served cold, from the famous can, non-stop at the children’s home I stayed in for a period of time.
Many many years later I went to a restaurant in NYC and had it with a piece of crusty bread (back when I didn’t know gluten was part of the cause to my aches), I fell in love.
This is not that exact soup but it is a really good soup. Straight-down-the-middle, simple, tasting tomato soup with long-cooked flavor, thanks to a generous amount of aromatics and a short but intense cook time under pressure. This is pretty delicious on its own but is the ideal teammate for crusty bread to sop up… like our new Sourdough, or focaccia, or your favorite.
INGREDIENTS
· ¼ cup extra-virgin olive oil
· 2 medium onions, chopped
· 1 medium fennel bulb, thinly sliced (save the fennel tops)
· 2 cups of frozen cauliflower rice
· 2 carrots, grated
· 1 cup frozen butternut squash
· Sea salt
· 2 tsp. Sweet paprika
· 1 tsp. Cumin seeds, lightly crushed
· ¼ tsp. cayenne pepper (optional)
· 3.5 lbs of fresh tomatoes or 2 28-oz. cans organic whole peeled tomatoes (I prefer canned, just being honest)
· 1 cup of water, vegetable stock or bone broth – you pick
· Freshly ground black pepper
· 3 Tbsp. avocado oil, ghee or grass fed butter
· 1 tsp. (or more) honey
· Something creamy for topping. Coconut yogurt, Cashew cream, Heavy cream, yogurt, or sour cream (for serving; optional)
· Flaky sea salt
· You favorite crusty bread. I used our new Sourdough!
How-to
1. Heat oil in Instant Pot on the Sauté setting. Add onions, carrot and sliced fennel; season with a big pinch of salt (2 teaspoons). Cook, stirring occasionally, until vegetables start to soften and sweat, about 2 minutes. Add paprika, cumin seeds, cayenne (if using), frozen cauliflower and butternut squash and stir to coat vegetables with spices. Set lid on pot askew and continue to cook, stirring occasionally until vegetables are very soft but have not taken browned about 10minutes. Add tomatoes, crushing them with your hands as you go, then use 1 cup liquid of choice to rinse out cans and add to pot; season with salt and pepper. Seal lid and cook on high pressure for 12 minutes.
2. Release pressure manually, then uncover and add fat of choice and 1 tsp. honey to soup. Using an immersion blender directly in pot, blend until smooth. (Alternatively, allow soup to cool slightly and purée in small batches in a blender.) Taste and season with salt and pepper; if soup tastes acidic, add more honey, as needed.
3. Divide soup among bowls. Serve with a drizzle of something creamy (if using). Season with sea salt.
