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
Veggies and Mushrooms on Toast
Serves 2-3
· 2 tablespoons of your choice: unsalted butter, ghee, olive oil - more as needed
· 1 pound thinly sliced portobello or cremini mushrooms
· ¼ pound Jerusalem Artichokes ‘sunchokes’, or baby turnips
· ½ cup chopped onion
· 1 teaspoon chopped thyme or rosemary
· 2 small garlic cloves, minced
· 1 cup turnip greens (from turnips) or spinach, rough chopped.
· Salt and pepper
· Splash of white wine, sherry or Marsala (optional)
· 1/4 cup crème fraiche, coconut yogurt, cashew cream, sheep’s milk yogurt. You pick, something creamy and not too tangy.
· 2 thick slices country bread, for toasting. I used our Sourdough! (available beginning 11/01)
· 2 tablespoons chopped parsley
· *optional: fresh chile sliced
How To:
1. Heat a wide skillet over medium high heat and add fat of choice, swirling pan. When it begins to sizzle, add mushrooms, turnips, and cook, stirring, until lightly browned, 6 to 8 minutes.
2. Add rosemary or thyme, chile, and garlic, and stir to coat. Season well with salt and pepper and continue to sauté for a minute more, then add sherry, if using. Add your creaminess of choice crème fraiche, coconut yogurt, cashew cream etc. and let mixture simmer 2 minutes. If it is too thick, add water. Imagine Alfredo Sauce consistency.
3. Meanwhile, toast bread slices until golden. Lightly butter/olive oil them and place on individual warm plates.
4. Spoon mushrooms and juices over toasted bread. Top with chopped parsley.
Tid Bit: This is great as is, but it would be amazing with a side salad, an egg, extra protein on the side!
Enjoy!
Much Love,
Diane