Category Archives: salad

Cheater Dill Pickles- Fermented

Cheater Dill Pickles- Fermented

cheater dill pickles

 

 

 

The popularity of fermented/cultured foods have made their way back to the spotlight for many modern families eating real-food nutrient dense diets.  The health benefits of fermented foods are well documented, and many modern people are missing out greatly from their vast benefits.  Fermented foods are teeming with probiotics (healthy bacteria), contain detoxifing agents, aid in digestion, and multiply the amount of nutrients in various foods. (Here is an article on probiotics and how lots of details on how to make a variety of kinds!)

 

You can take a oral probiotic to receive some of these benefits, but food sources of probiotics far surpass the amounts found in supplements and the freshness only available through food.

 

Fermented foods such as homemade yogurt, kombucha, kefir, and fermented veggies (such as pickles, sauerkraut, kimchi) should ideally be eaten on a daily basis.

 

Now when life is going *as planned* this is not a difficult thing to accomplish, but as we ALL know life gets crazy sometimes and the demands of a real-food kitchen can catch up to you quickly!  Here is a way I have found to continue getting cultured veggies into our diet, while cutting a few steps. What you are doing here is simply buying a jar of REAL cultured pickles (this will NOT work for plain store-bought pickles) from a local health food store or online…. eating the pickles and when you are done using the jar and liquid left in it to RE-DO another batch of cultured pickles. Hows that great bang-for-your-buck!?  They are tasty and a quick thing you can do to provide your family’s bodies with a really vital health food.

 

cucumbers

 

RECIPE:

5 baby cucumbers- sliced into rounds
1 T. liquid whey (optional, if you don’t use add 1 more tsp of salt)
1 t. real salt
dill- dried or fresh
Finished bottle of store-bought cultured pickles (like these ones)

 

INSTRUCTIONS:

After you finish your jar of store-bought cultured pickles, DON’T EMPTY the juices!

1. Slice your cucumbers and put them in the jar/juices.

2. Add liquid whey and salt and a little extra dill to top it off.

3. Leave on counter for 2-3 days until it tastes like a dill pickle. Don’t wait too long because they will get too soft.

 

 

Overwhelmed by your kitchen duties?  Read here for some helpful tips!

 

 

Steak and Blue Cheese Salad

Steak and Blue Cheese Salad

Steak is DELICIOUS…the first time you cook it to perfection. Reheating steak is just not as good, it usually ends up being over-done. So the best way to handle this scenario—- STEAK SALAD!!! Yum- cold juicy steak on a crunchy, flavor-bursting salad always satisfies! Blue cheese is a great friend to steak :)

 

RECIPE:

Leftover cold steak- sliced

Lettuce greens combo

Blue cheese crumbles

Cucumber- diced

Cherry tomatoes

Sunflower seeds

Carrots- shredded

Avocado

Homemade dressing of choice

 

Assemble and enjoy!

 

 

Broccoli Bacon Salad

Broccoli Bacon Salad

 

RECIPE:

1 small bunch broccoli

½ C sprouted sunflower seeds/almond slivers

½ C raisins/cranberries

6 slices cooked bacon- chopped small

½ C smoked gouda- cubed small

 

Dressing-

¾ C homemade mayo

¼ C olive oil

3 T apple cider vinegar

3 T raw honey

Pinch of real salt

 

  1. Cut broccoli into small flowerets and steam until al dente. Place in fridge to cool.
  2. Whisk together dressing.
  3. Mix other ingredients into broccoli, pour dressing over.
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