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Sauerkraut Salad
I cannot take credit for this recipe. My friend, Nadine found variations of this recipe in a Google search and we made it healthy and packed with fermented goodies. We both make it just a tad differently, you can find Nadine's recipe here on her blog. The original recipe called for 3x the amount of white sugar, *cringe*. Mix all the ingredients together and refrigerate overnight or a day or two for the flavors to meld. Serve cold.
Sauerkraut Salad
- 1 quart of sauerkraut
- 1 onions, chopped
- 2 stalks celery, chopped
- 1 Bell pepper, chopped
- 1/2 cup cultured carrots, chopped
- 1/2 cup fermented bell pepper
- 1 teaspoon mustard seed
- 1/4-1/2 cup of maple syrup or cane sugar
- 1 cup virgin olive oil or avocado oil
- 1/2 cup kombucha or apple cider vinegar
I cannot take credit for this recipe. My friend, Nadine found variations of this recipe in a Google search and we made it healthy and packed with fermented goodies. We both make it just a tad differently, you can find Nadine's recipe here on her blog. The original recipe called for 3x the amount of white sugar, *cringe*. Mix all the ingredients together and refrigerate overnight or a day or two for the flavors to meld. Serve cold.
Sauerkraut Salad
- 1 quart of sauerkraut
- 1 onions, chopped
- 2 stalks celery, chopped
- 1 Bell pepper, chopped
- 1/2 cup cultured carrots, chopped
- 1/2 cup fermented bell pepper
- 1 teaspoon mustard seed
- 1/4-1/2 cup of maple syrup or cane sugar
- 1 cup virgin olive oil or avocado oil
- 1/2 cup kombucha or apple cider vinegar
Root Beer water kefir
This was made with Royal Old Fashioned Soda Extract found at a beer and wine store in Moose Jaw, Sk. This recipe yields four 500ml bottles of root beer water kefir.
Bring the following to a boil on medium heat;
4 cups water
1/2 - 1 cup sugar
1 tsp of Royal Root Beer Extract
Once sugar has melted, remove from heat and let cool till it's not too hot to comfortably hold your finger in.
Using a funnel, pour root beer syrup into bottles filling half way. Fill the rest with finished water kefir, seal and let sit at room temperature for 1-4 days until fizzy. Check periodically by opening the bottle and listening for sound of carbonation. Add ice cream for a delicious root beer float! Or better yet, add in milk kefir ice cream for a sinfully delicious, healthy indulgence!!
Bring the following to a boil on medium heat;
4 cups water
1/2 - 1 cup sugar
1 tsp of Royal Root Beer Extract
Once sugar has melted, remove from heat and let cool till it's not too hot to comfortably hold your finger in.
Using a funnel, pour root beer syrup into bottles filling half way. Fill the rest with finished water kefir, seal and let sit at room temperature for 1-4 days until fizzy. Check periodically by opening the bottle and listening for sound of carbonation. Add ice cream for a delicious root beer float! Or better yet, add in milk kefir ice cream for a sinfully delicious, healthy indulgence!!
Gluten-free sourdough pancakes
Yeilds 15-18 pancakes
- 1 cup brown rice sourdough starter
- 1/2 cup buckwheat flour
- 1/2 cup sorghum flour
- 2/3 cup water
Mix above ingredients together and let rise 4+ hours, overnight is best.
After rising add the following ingredients;
- 1/2 tsp salt
- 10 drops of stevia {or 2 tbsp maple syrup or honey}
- 1 tsp xanthan gum
- 1 tsp baking soda
- 1/4 cup melted butter {or coconut oil}
- 2 eggs
- Kefir, enough to thin to prefered consistancy
- *Optional - dash of cinnamon and nutmeg
Scoop 1/4 cup of batter onto hot griddle, cook until bubbles have surfaced and then flip and cook until done. Enjoy with grass fed butter, maple syrup and/or fruit!
- 1 cup brown rice sourdough starter
- 1/2 cup buckwheat flour
- 1/2 cup sorghum flour
- 2/3 cup water
Mix above ingredients together and let rise 4+ hours, overnight is best.
After rising add the following ingredients;
- 1/2 tsp salt
- 10 drops of stevia {or 2 tbsp maple syrup or honey}
- 1 tsp xanthan gum
- 1 tsp baking soda
- 1/4 cup melted butter {or coconut oil}
- 2 eggs
- Kefir, enough to thin to prefered consistancy
- *Optional - dash of cinnamon and nutmeg
Scoop 1/4 cup of batter onto hot griddle, cook until bubbles have surfaced and then flip and cook until done. Enjoy with grass fed butter, maple syrup and/or fruit!
Sourdough Waffles
3 cups of fed sourdough starter
2 large eggs
1/4 cup melted butter
3/4 teaspoon salt
1 teaspoon baking soda
milk kefir, buttermilk, or water - to thin to desired consistency
5 -10 drops of stevia *optional
*Additional Ingredients - use any or all of the following;
1/4 cup cocoa
1/4-1/2 cup chocolate chips
sprinkle of cinnamon
1/4 cup blueberries
1-2 mashed bananas
Cook in waffle maker or on griddle as pancakes.
Top with lots of butter and maple syrup or try sour cherry syrup and peaches!
2 large eggs
1/4 cup melted butter
3/4 teaspoon salt
1 teaspoon baking soda
milk kefir, buttermilk, or water - to thin to desired consistency
5 -10 drops of stevia *optional
*Additional Ingredients - use any or all of the following;
1/4 cup cocoa
1/4-1/2 cup chocolate chips
sprinkle of cinnamon
1/4 cup blueberries
1-2 mashed bananas
Cook in waffle maker or on griddle as pancakes.
Top with lots of butter and maple syrup or try sour cherry syrup and peaches!
Bell pepper Ranch Dip
1/2 cup lacto-fermented bell peppers
1/2 cup milk kefir, yogurt, buttermilk or creme fraich (Villi yogurt creates a thick dip)
1/2 cup mayonnaise
1/2 tsp garlic powder
1/4 tsp onion powder
1/4 tsp ground pepper
2 tsp parsley
1 tsp dill
Sea salt to taste – peppers may be salty enough
Blend in food processor. Refrigerate for an hour or two before serving.
Dip veggies or crackers, mix with rice or use as a marinade with chicken!!
1/2 cup milk kefir, yogurt, buttermilk or creme fraich (Villi yogurt creates a thick dip)
1/2 cup mayonnaise
1/2 tsp garlic powder
1/4 tsp onion powder
1/4 tsp ground pepper
2 tsp parsley
1 tsp dill
Sea salt to taste – peppers may be salty enough
Blend in food processor. Refrigerate for an hour or two before serving.
Dip veggies or crackers, mix with rice or use as a marinade with chicken!!
Gluten-free sourdough muffins
Yields 12 large muffins
1 cup brown rice sourdough starter
1/2 cup coconut flour
1/2 cup sorghum flour
1/4 cup potato starch
3 Tbsp arrowroot flour
2 tsp Xanthum Gum
2 tsp baking soda
1 tsp salt
1/2 cup coconut oil, melted
1/2 cup butter, softened
1/2 cup honey
10 drops liquid stevia
1 tbsp vanilla
1 tbsp lemon juice
6 eggs
2 cups of fruit (frozen or fresh) {I used 1/2 cup canned pineapple, 1/2 mashed banana, 1 cup frozen blueberries.}
*Optional - Sprinkle maple syrup flakes on top before baking.
Mix all ingredients well, fill greased muffins tins and let sit in a warm spot for 4+ hours.
Bake for 30 mins (or until toothpick comes out clean) at 325 F.
This recipe was altered to work with sourdough from the one at Nadine's blog; http://nadinelebeanandthelifehumblings.com/2013/01/17/the-battle-in-gluten-free-baking/
1 cup brown rice sourdough starter
1/2 cup coconut flour
1/2 cup sorghum flour
1/4 cup potato starch
3 Tbsp arrowroot flour
2 tsp Xanthum Gum
2 tsp baking soda
1 tsp salt
1/2 cup coconut oil, melted
1/2 cup butter, softened
1/2 cup honey
10 drops liquid stevia
1 tbsp vanilla
1 tbsp lemon juice
6 eggs
2 cups of fruit (frozen or fresh) {I used 1/2 cup canned pineapple, 1/2 mashed banana, 1 cup frozen blueberries.}
*Optional - Sprinkle maple syrup flakes on top before baking.
Mix all ingredients well, fill greased muffins tins and let sit in a warm spot for 4+ hours.
Bake for 30 mins (or until toothpick comes out clean) at 325 F.
This recipe was altered to work with sourdough from the one at Nadine's blog; http://nadinelebeanandthelifehumblings.com/2013/01/17/the-battle-in-gluten-free-baking/
