Time to harvest all your hard work in the garden and create yummy, gorgeous salads!Read More
DIY pickled foods is a great way to add some flavor to a meal while promoting healthy gut bacteria!
Pickled Red Onion Recipe
3/4 cup apple cider vinegar
2 tablespoons sugar
1 red onion
1/8th teaspoon fennel seeds
1 cinnamon stick
1/4th teaspoon allspice
dash of red pepper flakes
pinch of salt
1. in a pan heat vinegar, sugar, and spices
2. Cover for 5 minutes
3. Pour over onions and store them in an air-tight container
Fermented foods are a great source of natural probiotics! Adding fermented foods to your diet can help maintain healthy gut flora. Your gut has good and bad forms of bacteria that can proliferate and cause an imbalance in your gut health (click here to read my post on good bacteria!). It’s important to have more good than bad to maintain optimal health.
Here are some great food sources of probiotics:
Make Your Own Kimchee
- 2 large Chinese Cabbages, 230g (8 oz.)
- rock salt
- 10 Tb fish sauce
- 10 Tb of red pepper powder
- 1 onion
- 4-5 cloves of garlic
- 1 oriental pear
- 1 Tb of salt
- ½ Tb of sugar
- small touch of ginger
- 4 spring onion
- Cut cabbages into chunks and soak in plenty of water with 180g (6 oz.) of salt
- Soak for 4-5 hours
- To make the sauce, place all ingredients in a blender except the spring onions
- Blend until fine and slice onions into chunks and add to the mixture
- Drain cabbage and mix with sauce until mixed together
- This should be reasonably salty, but all more salt if needed
- Put kimchee into large jars and leave in fridge for a week, then it will be ready to enjoy
- You can store kimchee in fridge for 6-12 months or longer
For more information click on the book below!
As the temperature drops the thought of warming foods such as ginger, cinnamon, and soups sounds delightful.
Here are some great Autumn recipes:
Autumn Salad Mixed With Chicories & Persimmons
- 1/2 cup extra-virgin olive oil
- 3 tablespoons red-wine vinegar
- Coarse salt
- 2 pounds mixed chicories, such as Radicchio di Treviso, Palla Rossa, and frisee, torn into 1-inch pieces (18 cups)
- 1 cup walnuts, toasted and coarsely chopped
- 3 Fuyu persimmons, peeled and cut into 1/2-inch wedges
- 3/4 cup pomegranate seeds
- Coarse salt and freshly ground pepper
Make the dressing: Gradually whisk oil into vinegar in a small bowl. Season with salt. Make the salad: Toss chicories, walnuts, persimmons, and pomegranate seeds in a large bowl. Add vinaigrette, and toss to coat.
Sweet Potato Coconut Curry Soup
- 1 tbsp vegetable oil
- 1 onion, chopped
- 1-2 tsp Thai curry paste, red or green
- 1l vegetable stock
- half sachet creamed coconut (or ¼ can reduced-fat coconut milk)
- handful coriander, roughly chopped
- mini naan bread, to serve
- 750g sweet potatoes, grated
Heat the oil in a deep saucepan, then soften the onion for 4-5 mins. Stir in the curry paste and cook for 1 min more until fragrant. Add the grated sweet potato and stock, then bring quickly to the boil, simmering for 5 mins until the potato is tender.
Remove the soup from the heat, stir in the coconut and seasoning, then cool briefly before whizzing with a stick blender until smooth. Sprinkle with coriander and serve with warm garlic naan breads.
Hot Ginger Apple Cider
- 4 cups apple cider
- 2 tbsps light brown sugar
- 4 whole cloves
- 2 cinnamon sticks
- 5/8 ginger
- 4 cinnamon sticks
In a medium saucepan, bring apple cider, brown sugar, cloves, cinnamon and ginger to a boil over high heat, then reduce to a simmer. Cook for 10 minutes. Remove pot from heat, cover, and let it infuse for 10 minutes.
Garnish each glass with a cinnamon stick if desired.
The colors are abundant at your local farmer's markets and now is the perfect time to experiment with combinations.
Cucumber Mind Salad
- 1 lb thin skinned, mild (non bitter) cucumbers, such as Persian, Armenian, or Japanese cucumbers, thinly sliced. You might also try it with English cucumbers.
- 1/4 red onion, thinly sliced and cut into 1-inch long segments
- 2 or 3 red radishes, thinly sliced
- 10 mint leaves, thinly sliced
- White vinegar
- Olive oil
- 1/4 pound feta cheese
- Salt and freshly ground pepper
In a medium sized bowl, gently toss together the sliced cucumbers, red onion, radishes, mint leaves with a little bit of white vinegar and olive oil, salt and pepper to taste. Right before serving, sprinkle on crumbled bits of feta cheese. Serve immediately. Serves 4.
Grilled Radicchio Salad
- 2 heads of radicchio, quartered, so that each quarter has a bit of the stem end holding it together
- 1/2 cup olive oil, plus more to coat radicchio
- 1/4 cup balsamic vinegar
- 1 teaspoon salt
- 3 chopped garlic cloves
- 1/2 teaspoon mustard
- Salt and black pepper
- Pecorino or parmesan cheese for garnish
1 Make the dressing. Put the salt, garlic, mustard and balsamic vinegar into a food processor or blender and pulse to combine. With the motor running, drizzle in the olive oil slowly until the dressing comes together.
2 Prepare your grill for high, direct heat.
3 Coat quartered radicchio with olive oil and sprinkle with salt.
4 Grill the radicchio over high heat, uncovered. Keep an eye on them, as they blacken quickly. You want a little blackening, but not a cinder. When they’re done, move to a bowl and bring inside to chop.
5 Chop the radicchio quarters into bite-sized pieces and toss with the dressing and some black pepper.
Serve hot or at room temperature, garnished with grated pecorino or parmesan cheese.
Yield: Serves 4 to 6.
I LOVE beets! I juice them, add them to my salads, and even use them to dye clothing! This delicious veggie is high in fiber, magnesium, calcium, iron, phosphorus, vitamins A and C, niacin, and folic acid. Studies have even shown that they can protect against heart disease and they are considered a blood cleanser and liver supporter. The newest research even finds that beets can help the body respond better to exercise and provide you with a lot of wonderful antioxidants.
My 'Famous Beet Salad'
5 cups organic wild greens
1/2 cup chopped organic red onions
1/2 cup candied pecans
2 organic avocados (or goat cheese if you are not vegan)
2 organic beets
1/2 cup organic raspberries (when in season)
1/8 cup Basalmic vinegar
1/8 cup Olive oil
1. Boil beets until soft
2. Chop up beets, onions, and avocados
3. Blend chopped ingredients with mixed greens
4. Mix 1/8 cup of basalmic vinegar with 1/8 cup olive oil and pour on salad.
5. Top with raspberries and candied pecans.