Category Archives: sides

Creamy Vanilla Mint Jello

Creamy Vanilla Mint Jello

vanilla mint jello

 

 

RECIPE:

1/2 tsp- 1 tsp mint extract

25 drops liquid stevia (1/4 C. maple syrup)

Pinch real salt

1 1/2 C. coconut milk (canned or homemade)

1 1/4 C. filtered water

1 T. pure vanilla extract

1 vanilla bean (sliced and beans scraped out)

5 T. grass fed gelatin

Optional: Add a handful of chocolate chips for an extra special treat if you’re not concerned with keeping this low carb.

 

  1. Heat water, coconut milk and other ingredients (except for gelatin) in small pot until it begins to boil. Reduce to simmer.
  2. Whisk gelatin in briskly to liquid mixture and stir regularly until gelatin has dissolved (5-10 minutes).
  3. Poor into medium sized glass container and place in fridge to firm up for 3-4 hours.  Keep in glass container and cut into squares. Store in fridge.

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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!

 

 

Summer Veggie Sauté

Summer Veggie Sauté

 

RECIPE:

3 small yellow summer squash, cubed

1 bunch baby bok- choy, chopped roughly

5 carrots, sliced very thin

2-3 cloves fresh garlic-minced

Fresh herbs

Coconut oil

S&P

 

  1. Heat oil on medium high and add chopped bok choy with a sprinkle of real salt, stir-frying for a minute or two. Pour into serving bowl.
  2. Add more oil if needed, sauté carrots in the same manner. Remove these to the serving bowl.
  3. Sauté summer squash last, with 1-2 minutes left add the fresh garlic, stirring so not to burn.
  4. Add in any mixture of fresh herbs you have on hand. For this dish I picked some basil, parsley, sage, thyme and marjoram.

     

    Honestly, just a bunch of chopped parsley would be wonderful as well. The only thing that seemed to grow for me well this year in my garden were my herbs, so I load my dishes up with them!

 

Lima-Sunflower Salad

Lima-Sunflower Salad

RECIPE:

1 bag frozen lima beans

2 C sprouted sunflower seeds

1 red pepper-diced small

3 carrots-grated

1/2 C raw cheddar- shredded

fresh parsley

dressing of coconut aminos, olive oil, apple cider vinegar/lemon juice, and real salt (didn’t measure these, just did them to taste)

  1. Cook lima beans according to directions. Cool.
  2. Whisk dressing together.
  3. Toss ingredients together, pour dressing over and stir until incorporated.
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