All posts filed under: Food

Food

Delicious fermented beets

I’m enjoying the fruits of my labor, pickled beets from the first episode of Fermentation Fun. They are a totally delicious accompaniment to my lunch of lamb stew. It was so delightful to present these simple ferments at People’s Food Coop last month. For those of you who missed the class or lost the recipes, read on. Both pickled beets and beet kvass allow you to enjoy and easily digest the many benefits of beets. These include nutrients such as iron, potassium, fiber, folate and antioxidants. Then there is boron which helps build bones, elevates, testosterone and improves blood flow, contributing to the use of beets as an aphrodisiac. Not to forget, sodium nitrate which is credited with allowing you to exercise for 15% longer and helping some British athletes win in the 2012 Olympics, according to Jo Robins in Eating on the Wild Side: The Missing Link to Optimum Health These lacto fermented foods will provide your gut lining with a fresh batch of live, digestion enhancing bacteria. Eat fermented foods with every meal! …

Fermentation Fun at People’s Food Coop

All About Beets:   Sunday, January 19, 2-3:30pm Beets are highly nutritious, packed with iron, magnesium, calcium, phosphorous, vitamins A and C, niacin and even folic acid. They are delicious both cooked and raw. But have you ever tried them fermented? Lacto-fermentation makes the nutrients more bioavailable and provides beneficial bacteria to your digestive system. Pickled beets are easy to make at home and so is the refreshing beverage Beet Kvass. This hands on class will walk you through the simple steps of fermenting beets and give you a taste of the results. Free, call the co-op to register. Catherine has been fermenting in jars, bottles and crocks for over a decade. There are times when 9 or more different types of products are bubbling around her home. She loves to experiment with food and share it with anyone interested in tasting something different.

kale salad

Marinated Kale Salad

I’m told I make the best kale salad. It must be true, because even my nine year old daughter begs to eat it on a regular basis. Fortunately she loves to mix the marinade while I chop the kale. Kale is very nutritious, filled with minerals such as calcium and iron and marinating it is a wonderful way to enjoy it raw. The oil, salt and acid break up the fibrous leaves and make the rich minerals more absorbable and quite delicious. Ingredients: 1- 2 bunches of fresh Kale (any kind will do, shown here is Lacinato or Dino kale) 1 lemon 1 Tbs Miso ( I use chick pea rather than soy) 1/2 cup cold pressed Olive Oil 1/4 cup Apple Cider Vinegar 1 Tbs Juliano’s Spice Chutney (from Raw: The Uncook Book: New Vegetarian Food for Life) you can also use hot pepper sesame oil or a pinch or your favorite masala mix 2 tsp Sea Salt 1/2 cup Hijiki Seaweed 1 Ripe Red Bell Pepper (carrots are great here too)

what about the white film on my Sauerkraut?

Last night I was serving a friend dinner. Roast lamb and veggies with homemade sour cream and sauerkraut. My 3 gallon batch of fermented cabbage, burdock, apple, cranberry, seaweed and herbs was ready to harvest after bubbling for several weeks. I lifted the lid off the crock and found the surface of the brine covered with a thin white layer of yeast. This is the same yeast that I find on top of my sourdough starter, so I just wiped it away and pulled out a cup of kraut for us to eat. My friend curiously looked into the crock and asked about the white film. I told her it was yeast and that it’s not a problem. There is lots of yeast living in the air of my house since I have been fermenting for so long. ( this picture shows little bits of the yeast after I scooped most of it off) But this morning I woke up with some nagging doubts. Is the yeast really not a problem? It is what I …

Gut Rebuilding: the beginning of the GAPS diet

I’m enjoying the soothing effect of chicken broth on my intestines on day 4 of the GAPS intro diet. It is a rather involved process to switch to a new diet. Even for someone like me, who has been eating primarily whole, natural, gluten free foods and who ferments fervently, it is quite the adventure. I thought I would share a little about how my process is going so far to give folks a sense of what is involved. GAPS, the Gut and Psychology Syndrome Diet is an adaptation of the Specific Carbohydrate Diet (SCD). It has a lot in common with the Paleo Diet in that it focuses on whole, natural meats and vegetables and excludes grains, sugar and all processed food. But it differs in some key points which make it uniquely suited to gut rebuilding. Particularly in the beginning, the main foods are bone broth, soups and fermented foods and all complex carbohydrates including potato and yam are excluded. GAPS was developed by Dr. Natasha Campbell–McBride to support the healing of her …

Water Kefir

Water Kefir is a wonderful way to make enzyme rich fermented beverages out of coconut water or fruit juice. It starts with this wonderful crumbly SCOBY that is a symbiotic relationship between fungal and bacterial cells. The water kefir grains tend to be in smaller clumps than kefir grains growing in milk, but they have the same property of making an effervescent, nutritive, slightly sour drink.

Teff and buckwheat gluten-free sourdough pancakes

It’s been too long since I’ve posted any beautiful food here. Today I’m having these amazing pancakes with cashew butter, homemade yogurt, blueberries and Borage blossom infused honey from my bees. Wow! If you’re curious to know my elaborate journey of making these pancakes, read on. My daughter insisted that I write out a recipe because she said these pancakes are amazing and I should make them again. There are no exact measurements, because I just mix things up until it is a good bubbly, barely pourable batter. It all started with sprouting buckwheat earlier this week.  I ended up cooking it together with teff grain to make a breakfast porridge. We added in dried currants that got wonderfully plumb in the boiling process. It was delicious, but we didn’t eat it all. So I tossed it into my gluten free sourdough starter and let it ferment overnight. In the morning I added three eggs, some homemade kefir, baking soda,  salt and vanilla extract to finish it up. Fried in butter, we decided that was …

Gluten Free Sourdough Starter

When I started eating grains again I wanted to eat the ones that were most easy for me to digest. One way to make grains more digestible is to ferment them first. My favorite way to ferment them is with a sourdough starter. The best starters are those that have been around for a while and have collected wild yeasts out of the air. They tend to be the most robust, because they have a large variety of yeasts. If you have a friend who’s been making sourdough bread for some time you can always get a little to start yours. But since I like mine to be completely gluten free I make it myself. It is really quite simple. Take a clean quart sized mason jar 1 cup of flour of your choice (my favorites are buckwheat, teff, millet, rice, gf oat, blue corn) 1 cup of warm filtered or spring water a hand full of blueberries, a couple plumbs or other fruit that has the white powdery yeast on the outside or a …

Nourishment – Rebuild your Relationship with Food

I am excited to announce my new class about food. I am offering it twice in Portland, OR.  Stay tuned for a teleseminar later this summer in anticipation the  “Feeding Your Whole Self” seminar this fall. Nourishment Rebuild your Relationship with Food An evening of exploring and deepening your connection with what you eat and all that feeds you Get in touch with your body and it’s inner wisdom to guide your food choices Discover how to make simple changes to your diet that reduce symptoms of food intolerance or allergies, provide consistent energy, leave you feeling great! Begin to Navigate the Jungle of diets, recipes, food fads to find what actually works for you, your life and your family. 6:30 pm – Mon Sept 9th – $9 Third Way Chiropractic – 1620 SE Ankeny St, Portland OR   Whole foods have been my passion for two decades. My journey with food intolerances has taken me through Vegan, Raw Food and Macrobiotics to Fermentation, Food Elimination, Nourishing Traditions, Paleo and GAPS. What we eat is a …

Ask your belly

Let’s talk about food. Several times a day all of us reach out for nourishment. We take food, put it in our mouths and chew it up. What we eat becomes who we are. How do you choose to eat the things that you eat? Is it because that’s what’s there? Someone put it in front of you, or it’s what’s left in the fridge. You really don’t think about it that much. Do you eat what some expert has told you to eat? More whole grains, more vegetables, less fat. The right diet for your blood type, … Or do you rebel against the word of the experts because they feel restrictive? Is it the packaging that appeals to you? The popular new restaurant, the fancy box on the super market shelf, or the newest miracle food. Or is there something deeper compelling you to eat? a craving or compulsion a desire for something delicious, familiar, satisfying. But really, what is the purpose of eating anyway? I say it is to nourish the body with …