Juice all ingredients using a juicer and serve. Makes about 2 cups juice.
This is a wild juice recipe where you can enjoy having some wild bitter greens in your juice without compromising on taste!
There are many varieties of sonchus (sow thistles) and wild lettuces (lactuca); both are bitter and are just great to add to the juicer. You can pick the leaves before the plant flowers (or chop it off as they are considered invasive and they will start regrowing again) or while in flower.
If you aren't familiar with sow thistles and wild lettuces, you could simply add in another handful of dandelion greens to the juice ---or just 1 handful, depending on your "tolerance" for bitter greens ;)
A note here on strawberries: they aren't so juice-friendly and will make for lots of pulp in the juice. You could therefore:
Last note: not everyone uses stems such as from dill, parsley, cilantro, etc. in their cooking. What to do? Besides composting them, great to add to the juicer! Here just the coriander stems were used, but you could go ahead and add in the whole thing. Alternatively, feel free to try with dill, parsley or a combination.
Final tidbit: to counterbalance the bitter from the greens, especially if you added in the sow thistle/wild lettuce, use apples that are sweet such as Pink Lady, Red Delicious, etc. If you don't have apricots, you can use 1 additional apple.
And yes, you can make this juice just using strawberries, apricots, apples + lettuce & cilantro and it'll be just as great tasting :)
As always, Enjoy :)
CF, DF, EF, GF, GRF, MF, NUTF, SALF, SOYF, SUF, YF
*Dehydrator required for recipe
Whip flax seed and avocado with enough water in a high speed blender to a smooth consistency. Pour thinly onto solid Teflex sheets to cover completely --- you can make them as thick or thin as you like (you'll need a few trays here). A bit thicker means a chewier texture and will take longer to dry. Dehydrate at 145°F 1-2 hours til dry, then flip and peel away Teflex sheet. Sprinkle on Vetch flowers and score into pieces using a ceramic or plastic knife. Continue dehydrating at 115°F 'til dry.
Vetch flowers or vicia villosa makes a nice roadside nibble. Here they are used to add a pop of color and a fun element to simple crackers. You can make these without the flowers, or try sprinkling on some black sesame seeds when you flip the crackers over. These are plain crackers, but they go well with dips and spreads.
Using the same ingredients, I've made these as wraps: pour mixture onto sheets a tad on the thicker side. After you flip and pull away the Teflex sheet, score into 3 long equal pieces. Dry and then carefully pull apart. The bread should be pliable and flexible, not dry and thin like a cracker. Add your fixings, roll (or go open faced) and eat on up!
As always, Enjoy :)
Place the berries and rose petals in the mason jar. Fill to the top with water and screw on the lid. Shake a few times a day. Done in 2-3 days. Strain out the liquid and compost the fruit and petals. Drink on up! Keep refrigerated afterwards.
Super-duper easy to make! It's like making a fermented tea!
You can easily make a Kvass using just ONE fruit. Like this:
Variation: Apple Kvass: replace berries and rose with 1-2 small apples. Core apples and dice. Place apples in jar and add water to the top. Screw on lid and let ferment 1-2 days. Done when apples look "cooked" and/or there are bubbles on the top.
Another Variation, Berry Kvass: instead of the apples, use 1 pint of fresh raspberries, blueberries or strawberries. To the berries or to the apple kvass, you can add in 1 TBsp of raw honey OR coconut nectar (this will make the fermented tea much sweeter). You can also add in fresh or dried rose petals or buds with the fruit, if you like.
You can drink this straight as is or add to smoothies and juices. Kvass has some nice probiotics to help repopulate your gut flora :)
Tip: Push down on lid to test for amount of C02 buildup. If it doesn't pop or push down, open lid to release gas, then screw back on.
As always, Enjoy :)
CF, DF, EF, FF, GF, GRF, MF, NUTF, SALF, SOYF, SUF, YF
Remove several outer leaves of cabbage (have about 8-10 on hand). Use a food processor and shred all veggies in batches. Place veggies in the crock pot or pickling pot. Puree the apples with water in a blender until smooth. You can add in sea salt if you like, anywhere from 1 TBsp to several TBsp (or none). Pour this over the veggies and use hands to completely coat the veggies.
If you've added salt, the salt will help the veggies to "sweat." Push down on the veggies with your fists to release water, wait 5-10 minutes, then push down with your fists again to release more water. If you didn't use any salt, still do this push down method 2x. You may have to add more water either way, because you want those veggies to be submerged under the water.
Once there's some water on the top, place the cabbage leaves to make a nice cabbage "patch" on the top. You want to completely cover the water with the leaves and overlap the cabbage leaves (use all the leaves you put aside). Now push down on the leaves to squeeze more water out from the veggies. Make sure you really push the cabbage down so that there is some liquid at the top. You can in a bit of water if more is required :)
Place the weights that come with the pickling crock on top, place on the lid and done! If you are using a crock pot, place a dinner plate on top of the leaves and then place some bricks or a really heavy object on top of the plate. This weight is crucial to keeping the fermented veggies submerged under the water. You can also place the crock pot on a plate as well, as sometimes the liquid will seep out.
Let the veggies fermented for at least 7 days. They will still taste raw, but you can let them continue to ferment for 2 weeks, 3 weeks, 4 weeks and even up to 2 months!
Take off the weights and compost all the cabbage leaves. Remove any mold using paper towel. If there is mold floating on top of the water, scoop all the water and mold out. If any mold is on the top of the fermented veggies, scoop them out and compost them.
Transfer your fermented veggies into wide-mouth mason jars. You'll need several for this recipe! Store jars in the fridge where the veggies will continue to ferment but at a much slower pace due to the colder temperature. Eat 1-2 tbsp up to 1/4 cup per day to get in your daily dose of healthy probiotics!
Feel free to use red, green or Savoie cabbage. Any kind of apple you like will also do. If you want to add in a thumb-size piece of ginger or 3-4 TBsp of ground or whole caraway seeds, dill seeds, dill leaf, fennel seeds, parsley leaf, etc. feel free! Each herb and spice will give your 'kraut its own particular flavor. I'm rather partial to ground caraway seeds myself :)
If you don't want to add in cabbage, no worries! The thing is, there's no right or wrong way of making 'kraut. Indeed, if you don't use cabbage at all, some people have called such a recipe "fermented veggies." But whatever you call it, how it works is that there are beneficial bacteria on the veggies and when they are submerged under the water in an anaerobic environment, they are then able to multiply and grow! These good bacteria are called probiotics and this recipe lets you get in your these friendly flora cheaply and easily :)
If you like, you could add in a package of Fermented Veggie Starter to the water. <- This one is suitable for vegans and uses tapioca sugar. I use and highly recommend :)
I should mention that the time of ferment depends on the amount of heat and humidity in your home and secondly, how fermented you like your veggies. I've fermented 'kraut for 1 - 1 1/2 months and the veggies come out exceptionally soft, almost like they had been cooked. In comparison, I've fermented for as little as 7 days and sometimes something in between at 2-3 weeks, and the veggies are still raw, but with a tart taste.
Because I'm always fermenting, I recommend using these Pickling Crocks. They come in different sizes and they don't retain odor. They pretty much will last a lifetime if cared for properly, so it's worth the small investment.
I've also used my good ol' crock pot, a plate, a brick and a big bowl of water. I put the plate on top of the cabbage leaves, put the brick in the punch bowl then filled it with water. I put the bowl on the plate and it works perfectly to keep the veggies under the brine. While it ferments, you just have to add in some additional water to the bowl to make sure it's always full. I'd also recommend putting the crock pot on a plate, as there can be some leakage for the first few days. I'd also recommend washing the plate daily to avoid any smells or bugs ;)
Last thing: make sure all your equipment, jars, etc are CLEAN. Just before I make the 'kraut, I use a mix of 1/3 cup vinegar + 2/3 cup water in a spray bottle and spray the surfaces of the cutting board, knife, etc. You want to encourage the healthy bacteria to proliferate, not the other ones!
Happy fermenting! To happy tummies filled with a powerhouse of friendly gut flora!!
CF, DF, EF, FF, GF, GRF, MF, NUTF, SALF, SOYF, SUF, YF
Place carrots and crabapples with the water in a pot, covered. Let come to a boil, then cook on low for 15-20 until tender. Puree in a blender or food processor, adding in pumpkin pie spice or cinnamon, if using. You can add in stevia to make the pudding sweeter. To make a thinner pudding, add in extra water. Serve warm or cold, either plain or with your choice of garnish. Refrigerated leftovers will keep 3-4 days in the fridge. Can also be frozen for up to 3 months. Easy-on-digestion recipe for those with digestive issues. May also be suitable for those with candida. Also makes a great baby food puree.
Crabapples come in a wide assortment of varieties and sizes: some are more tart while others are sweeter; some are about the same size of an apple while others are mini "pinheads," about the size of a cherry. I'd recommend using larger crabapples for this recipe.
You want to have enough crabapples as if you were making this recipe with 2-3 medium-sized apples (which you can also do!). Since crabapples oxidize quite quickly, you can rub the pieces in lemon juice. Simply juice a lemon or two, and after peeling, seeding and chopping a crabapple, rub the pieces with the lemon juice, OR just throw the pieces in a bowl with the lemon juice and let the pieces sit in the juice until all the crabapples are done. Then add the crabapple pieces to the pot with the carrots and water.
If you'd like to play around with carob or cacao powder, feel free and add it to the blender when you're pureeing everything. A touch of vanilla might be nice as well.
If you have crabapple juice or apple juice (or any other juice), you can use that instead of the water in the recipe. If your crabapples are rather tart, using apple juice instead of water can help to make for a sweeter pudding.
One final note: pumpkin pie spice is a combination of warming spices: cinnamon, cloves, nutmeg, and sometimes allspice, ginger, cardamom and mace. If you'd like to make your own, check out 6 Types of Pumpkin Pie Spice.
CF, DF, EF, GF, MF, NUTF, SALF, SOYF, SUF, YF
• 1 cup buckwheat flour, sprouted buckwheat flour OR brown rice flour
• 2-4 tsp powdered nettle, dandelion or chrysanthemum leaf or any combination 1 handful dried OR chrysanthemum leaves or any combination
• 1 tsp guar gum
• Water, for consistency
• Coconut oil, for frying
Combine flour, greens and guar gum with enough water to form a dough. Knead dough 'til smooth, just a few minutes is needed. Divide dough into 6-8 small balls. Flour the surface you are working on, and flatten a dough ball into a round disk. Repeat with other balls. Add a bit of coconut oil to a frying pan on medium-high heat, fry the bread on one side, about 4-5 minutes; then flip and do the other side, adding more oil as needed. Repeat with rest of dough. Makes 6-8 flat bread.
This is an easy way to get in your greens and have it be gluten-free! Feel free to use other wild greens OR even your fave greens powder to switch it up.
FYI: If you have a hankering to try chrysanthemum leaves, they might sell them in Asian markets. I've personally seen chrysanthemum flowers, but never leaves. If not, considering growing some chrysanthemums (the leaves are also very nice in stir frys!). DON'T USE CHRYSANTHEMUMS FROM NURSERIES OR FLOWER SHOPS. THEY ARE SPRAYED WITH PESTICIDES.
If you have loose herbs, simply take a small handful of nettle, dandelion or chrysanthemum leaves and grind them to a powder in a high speed blender or coffee mill.
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