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Archive for the ‘Side Dishes’ Category

When we lived close by, my cousin Lisa and I used to get together to make huge batches of sauerkraut together.  It was always a great big mess and great fun to work and share a meal together when we were finished.  She used to bring along a delicious (and very expensive) fermented green cabbage salsa.  I don’t remember what brand it was, only that it was so unaffordable that we decided to try and copy the recipe.  I’d say we came pretty close.

The salsa Lisa and I copied was not chunky at all, so we processed it in my Champion Juicer with the homogenizing plate.  Alternatively, you can process it in a food processor to whatever consistency you prefer.

1 head green cabbage

6 tomatillos

1/4 onion

1 – 2 jalapeno peppers, depending on personal taste

1/2 bunch cilantro

juice of 1/2 lemon

1 tablespoon salt

1 clove garlic

2 tablespoons whey

Process all the ingredients in a Champion Juicer, Vita Mix, or food processor until you reach the consistency you like.  Place the mixture in 1 – 2 quart jars (the top of the salsa should be at least 1 1/2 inches below the rim of the jar – the vegetables will expand), wipe the rims carefully so the lids fit properly, and cover tightly.  Set at room temperature to ferment for about 3 days.  Then transfer to the fridge.  Use within about 6 months.

Try this salsa with eggs and raw cheese for breakfast, on top of a green salad, in Yucatan Beef, or anywhere else you like green salsa.

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A summer staple in our house, this salad has all the qualities of a perfect summer lunch:  cold, refreshing and easy to prepare ahead of time.  Although quinoa (pronounced KEEN wa) is not technically a grain, Nourishing Traditions recommends soaking it for at least 12 hours before cooking.

1 cup dry green lentils, soaked overnight in 2 cups water + 1 tablespoon lemon juice

1 cup quinoa, soaked overnight in 1 3/4 cups water + 1 tablespoon lemon juice

1/4 cup olive oil

1/4 cup fresh lemon juice

2 cloves garlic, crushed

1 teaspoon salt

1/2 teaspoon oregano

2 tablespoons minced fresh mint (or 2 t. dry mint)

3 tablespoons minced fresh dill (or 3 t. dry dill)

black pepper to taste

1 small bell pepper, diced

1/4 cup packed minced fresh parsley

1/3 cup finely minced red onion

1 stalk celery, minced

1/2 cup (2 oz) feta cheese, crumbled

1 tablespoon ground flax seeds

1 cup grape tomatoes, halved

1/2 cup chopped toasted walnuts

In two separate covered pots, bring lentils and quinoa to a boil.  Reduce heat to low and cook for 5 minutes.  Turn off heat and allow to finish cooking.  If necessary, drain the lentils.  Let the quinoa and lentils cool, uncovered, for 30 minutes or so.

In a large mixing bowl, combine all the remaining ingredients except for the tomato and walnuts.  Add the lentils and quinoa, stirring to combine.  Chill, covered, for about 4 hours.

Just before serving, top with the sliced grape tomatoes and walnuts.

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Cauliflower is one of those vegetables I’d never paid much attention to.  Sure, it’s nutritious, containing some of the same amazing health benefits as broccoli, but boiled cauliflower?  Blah!

After the birth of one of our daughters, my friend Lia made a dinner for our family which included this cauliflower, and my husband, who had never cared for cauliflower before, made certain that I got hold of this recipe.  Cauliflower has become one of our most loved vegetables.  We like it best served with Nourishing Traditions’ Spicy Meatloaf or a simple roasted chicken.

1 head cauliflower, with the bottom cut flat

4 tablespoons softened butter

1 tablespoon chopped fresh dill, or 1 teaspoon dried dill weed

1 teaspoon grated fresh lemon peel (See tip)

1 clove garlic, crushed

½ teaspoon ground cumin

¼ teaspoon salt

Black pepper to taste

Mix together the butter and seasonings.  Rub all over the cauliflower.

Bake in a covered casserole dish at 350 degrees for 1 hour and 15 minutes.

Tip:  I keep a resealable bag full of lemon rinds (leftover from juicing) in the freezer to have on hand for recipes like this.  I actually think they’re easier to grate when they’re frozen.

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