I was inspired by the sauerkraut salad to make this kimchi salad.
The peanuts and peanut butter were inspired by my friend who eats peanut butter and kimchi together on pancakes, oatmeal and sandwiches. 0.o
I’m surprised by how good this salad is. If you’re unsure, leave out the peanut butter and try it with just a few peanuts. Or trust me?
1/2 cup honey
4 TBSP soya sauce (I buy Oshawa Organic’s in unpasteurized. It is not as strong tasting and so if using a different brand you may want to add less.)
1/2 cup oil (I used grapeseed, avacado and olive)
1/2 cup Kombucha or vinegar
1/2 cup (or more!) of the brine from the kimchi
1 cup peanuts
1/2 cup peanut butter
2 TBSP sesame seeds
4 tbsp chia seeds (optional. I just added this to thicken the dressing)
4 cups of kimchi
2 cups chopped cucumber
Mix together all the first ingredients until smooth, except the kimchi and cucumbers.
Add kimchi and cucumbers.
This salad turned out WAY better than I expected. I’ve been thinking of new ways to use sauerkraut and so I googled sauerkraut salad. Many recipes came up and most had a ton of sugar. I’m talkin’ 4 cups sauerkraut to 1.5 cups sugar.
I’ve augmented this recipe from somebody’s Great-Grandma Dixon to make it super probiotic and super tasty.
I found this tasted best after marinating overnight. It will also last for a long time in the fridge. My partner loved it in his lunches. I hope you will love it too. 🙂
Kombucha Sauerkraut Salad:
1 quart sauerkraut, drained (4 cups)
1 onion chopped
2 stalks of celery chopped
1 large carrot chopped
1 bell pepper chopped, I used red
1 tsp mustard seed
1/4 cup to 1/2 cup sweetener depending on your tastes; I used maple syrup and stevia.
3/4 cup oil (I used grapeseed, olive and hemp)
1/2 cup of well fermented Kombucha or vinegar
1 can of pimento peppers or green chilies, found in Mexican food section (4 oz.)
Mix all ingredients together. Voila!
I love sorbet but usually find it way too sweet. I was looking at recipes online and decided to sub the lemon juice for Kombucha. It turned out perfectly tart and sweet. If you don’t like sour, try halving the amount of kombucha or adding more sweetener. This recipe makes a lot. I had leftovers that I put into Popsicle moulds for later.
I am sure that you could substitute any of these ingredients to your own tastes and ingredient availability, here is what I did:
1 cup water (omit for a stronger taste?)
1 cup Kombucha
1 cup light maple syrup
4 egg yolks
2 TBSP arrowroot
4 cups of pitted sour cherries
3 limes juiced
Lime zest (instead of zesting I cut off a quarter of the previously juiced lime and threw it in)
Blend the first 5 ingredients together, I used a food processor.
Slowly add the rest of ingredients and blend until smooth.
Taste and adjust to your liking.
Put in ice cream maker or Popsicle moulds.
I love cream peas. It was a childhood treat to have cream peas with our Holiday meals. This recipe includes healthy fats, broth and sourdough instead of flour:
Nutrient dense Sourdough Cream Peas:
Combine in a saucepan:
1/4 cup fat (Butter, coconut oil. I used chicken fat)
1/2 cup sourdough starter
1/2 cup broth (I used chicken, you could sub milk, water)
1/2 cup cream (heavy is possible)
Spices (rosemary, garlic, pepper, salt)
Cook on low-medium heat until thick.
Add to saucepan:
4 cups of peas fresh or thawed.( I ran my frozen peas under water.)
Cook until hot. Taste and adjust salt, pepper. I added a drop of stevia.
It’s time I wrote about milk kefir. Here you see them, these are a few of my grains, come out of their jar for this occassion. Milk kefir is made by using these rubbery little grain-like cultures. You put them in milk to ferment and they are not actually a grain, but a SCOBY (symbiotic colony of bacteria and yeast).
It has a sour taste that one can easily get use to and come to love. I now drink it plain with joy. It’s easy to start incorporating milk kefir into your diet with a spoon of it here and there into a soup, meal or snack. You can add it to
Anything as long as it is not too hot. I do use it in baking which murders the probiotics but makes the baking easier to digest.
Milk kefir can have up to 60 different types of beneficial bacteria (probiotics). That’s amazing when you consider that expensive supplements are around 10, yogurt is 5 or less, most often 2 or 1. There’s a lot of bang for your buck with milk kefir especially if your making it at home.
Donna Schwenk of Cultured Food Life is absolutely in love with milk kefir and enjoying and spreading its magic. She has many resources for milk kefir including recipes.
I love a glass of kefir as a boost to energy and mood. My children love it in smoothies and it appears to help with promoting deep sleep.
If you are not convinced yet of kefir’s power with my humble ramblings, check out these links:
Cultures for Health
Dr. Mercola on milk kefir
When I first heard about Mesophilic (room temp bacteria) yogurt I was stumped as to why people would go through heating and incubating when you could do it right on your counter with milk right from the fridge. Maybe like me, they don’t know…
We now have five different Mesophilic yogurts. They are each so different in taste, consistency and texture.
My favourite is Viili (vee-lee-ya). It’s thick and mild with a big creamy taste. I
Love taking a spoon of it at night and mixing it with a cup of milk and stashing it away in a cupboard. I wake up and it feels like Christmas as I open tele cupboard to discover the magic
Of bacteria at work. Increased digestion and immune system boost from Liquid cream turned to thick yogurt I can eat off a spoon. This yogurt makes a good replacement for sour cream.
We also have a tart yogurt tasting one called Matsoni (MadZoon) or Caspian Sea Yogurt. It’s tasty and has a gluey consistency. Not everyone likes it, but many fall in love immediately.
Filmjolk has a mild cheesy taste. Perfect for baking or dips, sauces and in soup. When I over ferment it, I am reminded of Parmesan cheese. I put it on pasta.
We also have Piima and Buttermilk yet I have not tried them yet. I will update later about it.
This pudding is so easy to make and you can alter it in so many ways and still have success. Try topping it with fruit like raspberries or bananas, it’s delicious.
1 can coconut milk
1/2 can kefir or yogurt (I used the can from the coconut milk to measure)
1/4 cup chia seeds or ground chia (more if you want it thicker)
1/4 cup sweeter approx, to taste. I used less raw honey and added a drop of stevia.
1 tsp vanilla
2-3 TBSP cocoa
2 egg yolks (optional)
Mix all ingredients and refrigerate until set. It usually takes a few hours, I do it overnight.