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Archive for the ‘Vegetables’ 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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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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