Fermented Vegetables

Fermented Vegetables

1 lb of cauliflower

½ lb carrots shredded or thinly sliced

Four beautful jars ready to ferment.
They will be delicious in 4 days. My mouth is watering.

¼ lb green onions, thinly sliced

¼ lb snow peas bite sized slices

1 TBS garlic cloves peeled and sliced

2 TBS Italian spice blend

1 tsp red pepper flakes

Soak and lightly scrub vegetables. Cut into bite-sized pieces. Place vegetables into a clean, sterile fido jar. Pack them in tightly Add brine to completely cover the vegetables until ¼ inch from the jar lip. .  Lock down the jar top.

Make the brine: dissolve salt in filtered water at a ratio of 2 TBS salt to 4 cups water. If using coarse salt, use slightly rounded tablespoon. If using ground salt, use a slightly scant tablespoon. 

Jot down the date.  Place jar in a spot away from warm appliances or direct sunlight.  Temperature range is best around 70 degrees. Let sit at least 4 days. They will stay good on the shelf until opened. Once opened, place in refrigerator.

Chocolate Breakfast Shake

My 10 year old son loves this shake for breakfast. He thinks it tastes like Jason's Deli Ice Cream. I added some spinach to it the other day, and he didn't even notice.

1 c. almond milk  I use sprouted when I can.

1 T. peanut butter

1 T. Cacao powder or cocoa powder

1 t. kelp powder

1 banana 

6-8 ice cubes (if the banana is frozen, I can omit these)

1 T. coconut sugar or sucanaut

3-4 drops pure vanilla extract

Blend all together.

Vegetable Broth Seasoning

This is my favorite seasoning in my kitchen. I use it several times a week to season soups and grains.  It replaces the need to buy vegetable broth. I used to buy the organic vegetable broth in the grocery store because it was the only broth I could find without MSG or Yeast Extract which are both neurotoxins. I am pretty vigilant about reading labels and was always disappointed to find either of these ingredients in anything to flavor soups. This is my go to now. 

Vegetable Seasoning Broth Powder

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2 c. nutritional yeast flakes
1/2 c. Himalayan crystal salt
2 T. onion powder
1 T. turmeric
2 t. dried dill week
2 t. marjoram
2 t. dried powdered lemon peel
1 t. celery seed
1 t. basil dried
1 t. powdered thyme
1 T. dried parsley

Place all ingredients except parsley in blender in listed order and blend until powdered together.  Add parsley and pulse. Store in an airtight container.

Sprouted Rice N Rye

The bottom recipe uses my favorite bouillon replacement.  All the bouillons you find in the store either have MSG or Autolized Yeast Extract which is basically the same thing as MSG. I searched long and hard to find something to replace it. I did try a fresh vegetable bouillon that I made but had to freeze. It was great, but sometimes got lost in the freezer. This one is the best I've found and is quick and easy to make. You only use 1 t. per cup of water and it is easy to store right with my spices.  I use it at least three times a week and I know it has wholesome ingredients.  

RICE‘N’RYE 

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How to sprout and low heat:

1 c short grain brown rice (long-grain is too refined to sprout, and will still be crunchy

after low heating.)

1 c whole rye berries

water to soak and low heat

1. Mix together grains and then soak and sprout grain. 

2. Low heat grain: Place grain in a pan and cover with the same volume of water.

3. Bring water to a full boil (when bubbles recover quickly after stirring), cover

tightly and turn off heat.

4. Keep pan covered until it cools to serving temperature, strain off any excess water

and season grain as desired. Yields about 6 c total.

Note: Recipe may be doubled, tripled or quadrupled and kept in a tightly sealed container

in the refrigerator for up to one week. Simply reheat small quantities as needed.

Reheating Instructions: Bring a scant ¼ inch of water to a simmer in the bottom of a

saucepan. Add grain and cover tightly. Steam for one minute, then shut off heat and let

sit, covered for 5 more minutes. Strain off excess water, if any.

Serving suggestions: This grain combination works great with any vegetable stir-fry or as

an addition to soups.

SEASONED RICE‘N’RYE

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2 c prepared Rice ‘N’ Rye combination, at

serving temperature

1-2 T light olive oil

2 t vegetable seasoning broth powder 

1 T dried parsley

1 T dried chives or 2 T very finely chopped green onion

Stir together all ingredients until well mixed. Ready to serve.

Smoke House Almonds

These are my personal favorite snack. I keep these in my purse so that if I'm out and about, I have a quick, healthy snack. 

1/4 cup coconut oil

2 TBSP chili powder

1 TBSP nama shoyu

2 tsp Original Crystal Himalayan Salt

2 tsp garlic powder

1/2 tsp basil

1/2 tsp onion powder

1/4 tsp cayenne

7-8 cups sprouted, dehydrated almonds (soak truly-raw almonds overnight, drain and dry in dehydrator until crunchy)

Mix all ingredients except almonds in a small bowl.  Add nuts; stir to coat.  Arrange on teflex dehydrator sheets and dry at 105 degrees until crunch.
www.greensmoothiegirl.com

Teriyaki Almonds

Teriyaki Almonds 

(Robyn Openshaw- 12 Steps to Whole Foods)

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10 C raw almonds, soaked and dehydrated at 105° approx. 6 hours

½ C chopped dates, soaked and drained

2/3 C Bragg Liquid Aminos 

2 Tbsp. agave

1 tsp. garlic powder

1 tsp. cayenne

2 tsp. prepared brown mustard

Blend all ingredients except the almonds in a high-power blender on high until smooth. Pour into a bowl, add

the almonds, and stir well. Let the mixture sit for an hour to allow the nuts to absorb the liquid, then stir again.

Spread the nuts on Teflex sheets in a dehydrator. Dry at 105° for about 16 hours. Place the nuts on mesh sheets and dry again until crunchy (about 10 hours)

Lentil Tacos

This recipe is an all time favorite at our house. Lentils sprout in less than three hours, so it is a dinner we can have without too much fore thought. They are a perfect dip or topping for Taco Salad.
Low heating means that once the lentils are sprouted, you cover them with filtered water in a pan and bring to a boil. Turn off the heat and place the lid on the pan. Let sit until cool enough to handle. The enzymes will still be present, but the lentils will be soft enough to mash and eat.

LENTIL TACO MIX 

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 1 T extra virgin olive oil

  1 c finely chopped onions

  ½ c finely chopped celery

 1 clove garlic, pressed

  1 T chili powder

  2 t ground cumin

  1 t dried oregano

  2 c sprouted, low heated red lentils

  1 c prepared salsa

  water as needed

1. Sauté onions, celery and garlic in oil until softened.

2. Stir in seasonings stirring continuously for 1 minute

until aromatic.

3. Add lentils and salsa. Stir to combine, mashing some

of the lentils to achieve a thick refried bean consistency.

Add a little water if mixture is too thick.

4. Continue to mash and stir until mixture is heated

through. Serve.

Transitional: Unsprouted red lentils may be substituted

for low heated sprouted lentils. Add to mixture with 2 c

of water and simmer covered, 20 minutes until tender.

Stir and mash as directed.