Seems like life is a palindrome
Cry when you die, cry when you're born
In between it's all about the ups and downs
Add them all together, they'll cancel each other out
— Glen Phillips, from "Duck and Cover"

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Random Email Updates from Sarabeth

Fermented

An unusual and delicious Dosa Recipe

Oct 24, 2011

We hadn't eaten beans since we started GAPS a year and a half ago, and this was my first experiment. It started as a recipe for "Tarhana," which is a Turkish soup made from a fermented dough. I used red lentils for the dough, and fermented it until it was quite sour. Then, with a little water added to thin it, I poured it into a hot cast-iron pan with LOTS of fat. The resulting "dosas" were incredibly tasty...a bit of a cross-cultural fusion!

This recipe makes a lot of dosa-style pancakes; maybe 12 cups of batter. It keeps in the fridge for at least a week after it's finished fermenting.

Lacto-Fermented Roasted Tomato-Red-Pepper Salsa

Aug 23, 2011

I recently made the most delicious salsa, based on this recipe: http://www.thenourishinggourmet.com/2010/08/lacto-fermented-roasted-toma... . SO good! And it's fermented, to boot!

My modifications/ingredient list are below; I used the technique from the original recipe:

* 3 pounds tomatoes, sliced in half length-wise (I used a mixture of cherry tomatoes, heirlooms, and romas)

* 1 pound (2 medium/large) red peppers, seeded and sliced in half lengthwise

* 8 large cloves garlic (unpeeled, but slightly crushed under the wide edge of a chef's knife)

French Lentil Salad for a Crowd

Jul 15, 2011

This can feed about 100 people, if you serve a few other dishes as well (works well with a pasta salad and a veggie salad).

16 oz. (1 bottle) balsamic vinegar
2 heads of garlic, cloves peeled and minced or pressed
Salt and Pepper to taste

3 bunches of broccoli
2 red peppers, seeded and diced
1 medium green cabbage, chopped finely and blanched
1 medium red cabbage, chopped finely and blanched
2 large bunches parsley, minced
1 large bunch basil, minced

1 quarts dry French lentils, soaked or sprouted, and then cooked till just tender

Home-Corned Beef

Mar 27, 2011

I recently used this recipe from the Nourished Kitchen for making corned beef: http://nourishedkitchen.com/home-cured-corned-beef/

It was delicious! I "corned" it for 11 days, after which I sauteed a bunch of veggies (onions, celery, carrots), added the rinsed roast (I used a chuck roast, about 4 lbs.), and a quart of water. I let it simmer all day, covered in a dutch oven.

How To Make Fermented Coconut Cream

Feb 14, 2011

Just in case you're interested, here's my small amount of accumulated wisdom on the topic of Coconut Milk:

Ingredient: 4 mature (brown) coconuts.
Time: I have not been able to complete this process in under two hours...yet.

Equipment: Hammer, awl/butter knife, potato peeler, nut milk bag, Vitamix or similar blender.

This makes about three quarts of milk, or two quarts of cream plus one quart of fermented coconut water.

How to Make Raw Milk Kefir

Dec 01, 2010

There is TONS of amazing information here: http://users.sa.chariot.net.au/~dna/Makekefir.html

My basic technique:

1 quart of raw milk
1 tbsp. milk kefir grains (or use 2 qts. milk and yogourmet kefir starter; follow directions on the package if using starter)

If you're using the grains, mix them with the milk in a mason jar. Let sit, loosely covered, at room temperature for 24 hours. Stir gently every so often.

How to Make Young Coconut Water Kefir (YCK)

Dec 01, 2010

Here is a good website with information about water kefir grains (YCK is essentially water kefir): http://www.wholetraditions.com/articles/3-water-kefir-instructions .

Also, Rebecca recommends:

--Dom’s kefir making: http://users.chariot.net.au/~dna/kefirpage.html#alternativekefir
--A very detailed list of frequently asked questions: http://www.yemoos.com/faqwamain.html
--A nice video tutorial: http://zoevblog.com/2010/03/17/what-is-water-kefir-and-how-to-make-it/

3 young Thai coconuts

Lucia's Raw Butter

Nov 28, 2010

Lucia says, "I usually order 5 gallons and either make it up or freeze it and make it later. It takes a few days to turn 5 gallons of cream into butter. but you don't have time, just freeze it. Cream separates when you freeze it, so it's fine for making butter (but
not anything else).

"I culture it before I churn it. I just let it sit at room temperature for 3-5 days. You can put some yogurt in it if you want, but not necessary.

"We have done the churning several ways. I prefer the food processor, filled about half full, churned with a metal blade.

Dilly Beans, Lacto Fermented

Nov 01, 2010

From the recipe by Seth Travins / Hawthorne Valley Farm. These are so tasty!

Equipment
One-quart Mason jar
1- or 2-piece lid

Timeframe: Approximately 14 days

Ingredients
1 1/4 pounds young green beans (beans should be crunchy and not fully formed)
3 to 4 teaspoons non-iodized salt
2 to 4 garlic cloves, crushed
1 to 2 flowering dill heads (can substitute 1 teaspoon dried dill)
1 teaspoon mustard seed
fresh or dried hot pepper to taste
Optional: Other spices to taste-coriander, cloves, black pepper, cinnamon, ginger

Method

How to Make Apple Cider Vinegar

Oct 30, 2010

1/2 gallon apple cider, preferably organic and definitely preservative-free

1 gallon jar
cloth to cover the top.

Put the cider into the jar, and cover with the cloth. Set in a cool, dark place for a month or two. The trick to cider vinegar is that it needs oxygen for its fermentation process: you should make sure to stir it well at least once a day, replacing the cloth cover each time to prevent fruit flies from infesting...