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.
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
Creamy Seared Cauliflower Broccoli Soup with Herb Oil and Croutons
This soup turns a short list of ingredients into a delicious meal. Instead of only boiling the cauliflower and broccoli to cook it, here, the florets are seared until deeply browned on one side while remaining bright green on the other. This gives the soup a layer of caramelized flavor while also preserving the fresh flavor. Infusing olive oil with fresh herbs is a trick you’ll want to keep up your sleeve: The results are delicious brushed on roast chicken, drizzled over roasted winter vegetables or even just sopped up with a nice piece of bread.
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