Homemade Sauerkraut

YIELDS | 8-10 SERVINGS

PREP TIME | 15 minutes plus fermentation

COOK TIME | NA

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Sauerkraut alone, on a polish or mixed with pork sausage, the benefits of this gut friendly fermented vegetable are almost endless. Like Kimchi, this dish can morph into many dishes by changing the flavor profile. This recipe is the ultimate in simplicity and tastes so much better than store bought. Don’t be surprised if you find yourself making it often.

INGREDIENTS

* 1 1/2-2 teaspoons pickling salt, or kosher salt –
* 1 large head fresh green cabbage, keep a couple large leaves to use to hold down the sauerkraut and brine.
* Jars with lids

 

INSTRUCTIONS

1. Cut the cabbage in half, remove any brown or bruises leave and the core.

2. Slice the cabbage 1/8 inch thick, almost like a shred, sprinkle on the salt. Massage the salt into the cabbage for about 15-20 minutes. Do not pour out the juice. 


3. Pack the cabbage in a the glass jars and tamp until the jar is about 3/4 full. Pour in juice until the cabbage and liquid are about 1” from the top of the jar. Be sure the cabbage is fully submerged and there are no air pockets..

4. Fold a piece of the reserved cabbage leaf on top of the sauerkraut and brine and gently push down until it keeps the contents submerged. Loosely cover the jar with a lid.

5. Place the jars in a cool, dark place where the temperature is between 65-70 degrees. IMPORTANT: Be sure to open the jar every day to release any pressure so the jar doesn’t explode.

6. After 3-4 days of fermenting begin to taste the cabbage every day and until it reaches the level of preferred tanginess. The brine will most likely become effervescent. This is a sign of active microbial activity-a good thing.

NOTES

To reap the benefits sauerkraut has to offer, ferment the cabbage for a minimum of two weeks.
Once the sauerkraut is finished, tighten the lid and store the sauerkraut in the refrigerator.
Sauerkraut can be stored in the refrigerator for 2-3 months.

Beet Burgers

YIELDS | 4 small or 2 larger burgers

PREP TIME | 10 MINS

COOK TIME | 30 MINS

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I recently dug up two huge beetroots and after making beat slaw, cold beet salad, and borscht, etc, I decided to try something a little bit different. This result was this savory, nutty “burger” recipe. These nutrient rich patties are a great substitute burgers on Meatless Mondays. Consider using slightly warmed portobello mushroom caps in place of buns. The combination is outrageously delish!

INGREDIENTS

* 2 cups grated beets
* 1/2 white or yellow onion, diced
* 1 large egg or egg subsitute
* 1 cup Panko breadcrumbs or breadcrumbs of choice
* 1/2 cup toasted sunflower seeds
* 1/4 cup toasted sesame seeds
* 3 tablespoons flour of choice, gluten free, etc.
* 1 tablespoon reduced sodium soy sauce

INSTRUCTIONS

Preheat oven to 375°

1. Form the beet mixture into patties and place on a baking sheet. Bake for 30 minutes or until slightly crispy on the outside.
2. Served with regular buns, gluten-free buns or portobello mushroom cap buns. These taste great dressed with mayo, mayonnaise lettuce and tomato.

NOTES

Creamy Cucumber and Avocado Soup

YIELDS | 4 SERVINGS

PREP TIME | 10 MINS

COOK TIME 0 MINS

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This may be the quintessential summer soup. Served cold, it is light, refreshing and highly nutritious. This versatile soup would look beautiful on a table set for brunch, a wedding or holiday but it is easy enough to make for any weekday meal. Use cashew yogurt and veggie broth for a wonderful vegan option.

INGREDIENTS

* 2 cups cucumber, peeled, seeded and coarsely chopped
* 1 small avocado, peeled and coarsely chopped.
* 1 teaspoon cumin
* 1/2 teaspoon white pepper
* 1 tsp kosher salt
* 1/2 cup sour cream or Greek yogurt
* 1/2 cup vegetable stock.Slices of thin cucumbers for garnish.
* 2 tablespoons shelled roasted pistachios, coarsely chopped, optional

INSTRUCTIONS

1. Pour all ingredients into a high-speed blender and process until very smooth.
2. Taste and add additional salt if necessary.
3. Pour into individual bowls, garnish with pistachios, if using, and a drizzle of olive oil.

NOTES

Celery, Lemon and Green Grape Juice

YIELDS | 4 SERVINGS

PREP TIME | 5 MINS

COOK TIME | 0 MINS

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Feeling the need to detox? Try this cooler made from celery, lemon and green grapes to do the trick.Celery contains essential vitamins and minerals including folate, vitamin B6, potassium, vitamin K, and vitamin C. It is also packed with antioxidants and enzymes, Lemon purifies and grapes contain contain a chemical compound called resveratrol. Studies have shown that resveratrol can help your body metabolize fatty acids, increase your energy level, and improve your overall metabolism, all of which can help with weight loss.

INGREDIENTS

* 2 cups celery, coarsely chopped about 4-5 stalks

* 1 lemon, peeled, halved with seeds removed

* 1 cup green grapes, halved

* 1 medium cucumber, peeled, seeded and coarsely chopped

* Kosher salt


INSTRUCTIONS

1. Add celery, lemon, grapes, cucumber and 1 cup cold filtered water to a high speed blender and process until smooth, about 30 seconds.
2. Strain liquid into a container and refrigerate for an hour or longer. Serve ice cold with a small pinch kosher salt and enjoy.

NOTES

Make ice cubes from this elixir and pop into sparkling water for a refreshing drink and beautiful presentation.

Coconut Crack Squares

YIELDS | 16-2″ SERVINGS

PREP TIME | 5 MINS

COOK TIME | 0 MINS

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These coconut bars are all over the internet because they are Keto and Paleo. I added these little morsels of delight because they are DELICIOUS. You only need one or two to be satisfied, they are big on flavor and so simple to make. A big win win.

INGREDIENTS

* 3 cups shredded unsweetened coconut flakes
* 1 cup coconut oil, melted
* 1/4 cup maple syrup or agave nectar or other liquid sweetener

INSTRUCTIONS

1. Line an 8 x 8-inch pan or 8 x 10-inch pan with parchment and set aside.
2. In a large mixing bowl, add the shredded unsweetened coconut, then the melted coconut oil and sweetener of choice. Mix well.
3. Pour the mixture into the parchment lined pan.
4. Lightly wet your hands and press firmly into place. Refrigerate or freeze until firm and then cut into small squares or bars. 


NOTES

If the mixture is too dry, add a little extra sweetener, a little at a time, until the mixture somewhat holds together.
These bars can be kept covered at at room temperature for up to 7 days, refrigerated for 3-4 weeks and wrapped and frozen for several months. 

Creamy Asparagus Soup

YIELDS | 4-6 SERVINGS

PREP TIME | 10 MINS

COOK TIME | 15 MINS

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Is there an easier and better tasting soup than this French classic? I think not! I love the creamy texture, earthy flavor and beautiful celadon hue. This dish can be prepared a head of time and then garnished before a fancy dinner party. Served warm or cold, it makes for an easy, filling week day meal too.

INGREDIENTS

* 2 leeks, trimmed, coarsely chopped, white and light green parts only
* 2 large shallots, chopped
* 1/4 teaspoon black pepper
* 3/4 teaspoon salt2 tablespoons butter or ghee
* 2 1/2 lbs asparagus, ends trimmed, coarsely chopped. Save a few spears for garnish
* 4 cups vegetable or chicken broth
* 1 cup milk of choice plus 1/4 heavy whipping cream, optional
* Pepitas for garnish
* Salt and freshly ground pepper

INSTRUCTIONS

1. Wash chopped leek in a bowl of cold water, then lift out and drain well.
2. In a large pot over medium-low heat, add butter or ghee and cook leeks and shallots until the vegetables soften, about 3-5 minutes.
3. Add asparagus and broth and season with 1/2 tsp salt and a few cranks of freshly ground pepper, cover and simmer until asparagus is tender about 10 to 12 minutes. Remove from heat to cool for a few minutes. Set the pot aside to reheat the soup.
4. Purée soup in batches in a high-speed blender or food processor until the mixture is smooth about 30 seconds or longer depending on your equipment. Pour each batch into one large bowl. Be careful when working with hot liquid. Do not over fill the blender.
5. Strain the mixture through a strainer back into the large pot. Stir in the milk and cream, if using. Add additional salt and pepper to taste and heat over medium low heat until warmed through before serving.
6. Garnish with halved asparagus spears, a swirl of cream and pepitas.

NOTES

Be careful when working with hot liquid. Do not over fill the blender.