Fermented

Beet Kvass

Adapted from a recipe that someone posted on the GAPS yahoo group.

Beet Kvass

1/2 c starter (either juice from last batch, or whey, or sauerkraut juice), optional
1 med beet, peeled and roughly chopped
1 tbsp. salt
5 cloves garlic, peeled and crushed
1 head (or so) cabbage, roughly chopped (big hunks)

Wash beet pieces, and put them into a one-gallon jar. Add the garlic, and then cabbage chunks until the jar is full. Add salt, and fill with water to within one inch of the top (make sure veggies are submerged).

Really Good, Bubbies-Style Cucumber Pickles

These are really, really good!

http://herbangardener.com/2009/11/15/make-your-own-bubbies-pickles/

I had to use a bit more salt (it was really warm in my kitchen, and I wanted to retard fermentation), and I had to skim the top and stir up the whole vat of cukes halfway through fermentation, when they started to smell funky. After that, they fermented into the best pickles!

Definitely use little cukes, not the plump, seedy kind that happen when you let them ripen for about an hour too long on the vine...

Quicker Sourdough Bread - Brown Rice/Chia

Many thanks to Sharon Kane, from whom this recipe was adapted: http://www.sanctuary-healing.com/index.html

Yield: 1 loaf

3 cups medium-thick boosted brown rice starter
1/2 c. chia gel (see below)
3/4 c. brown rice flour
1 tsp. salt
4 T. arrowroot flour
1 T. ground flax seed

Gently whisk ingredients together till smooth.

Allow to sit at room temperature for 6 hours; stir down.

Pour into greased loaf pan, and let rise till double--about an hour.

Quicker Sourdough Bread - Brown Rice/Quinoa

Many thanks to Sharon Kane, from whom this recipe was adapted: http://www.sanctuary-healing.com/index.html

Yield: 1 loaf

2 1⁄2 cups boosted brown rice starter
1 cup quinoa flour
3 tablespoons water
3⁄4 teaspoon salt
3 tablespoons oil
3 tablespoons ground flax (if batter looks soupy add another tablespoon)

Gently whisk ingredients together till smooth.

Allow to sit at room temperature for 6 hours; stir down.

Pour into greased loaf pan, and let rise till double--about an hour.

Bake at 350f for 60-70 minutes, till evenly golden brown and a skewer comes out mostly clean.

Cranberry Nut Muffins

Many thanks to Sharon Kane, from whom this recipe was adapted:http://www.sanctuary-healing.com/index.html

Makes 2 dozen small muffins

2 1⁄2 cups boosted brown rice starter
1⁄2 cup + 2 tablespoons quinoa flour
3 tablespoons ground flax seed
3-4 tablespoons agave
1⁄2 t salt

3 tablespoons oil
1⁄2 teaspoon ground cinnamon
A pinch of ground nutmeg
1⁄2 cup dried cranberries, soaked for at least one hour and drained
1/2 cup chopped pecans or walnuts, preferably soaked overnight and drained

Whisk together starter, quinoa flour, flax seed, salt, and agave till smooth.

Tasty Sourdough Banana Muffins

Many thanks to Sharon Kane, from whom this recipe was adapted:http://www.sanctuary-healing.com/index.html

Makes 2 dozen small muffins

2 1⁄2 cups boosted brown rice starter
3/4-1 cup quinoa flour
3 tablespoons ground flax seed
3-4 tablespoons agave (optional)
1⁄2 teaspoon salt

2 tablespoons oil
1 teaspoon vanilla extract
2 teaspoons ground cinnamon
A pinch of ground nutmeg
2 large bananas, or a total of 12 oz., mashed
1⁄2 cup chopped walnuts, preferably soaked overnight, then rinsed and drained
1⁄2 cup chocolate chips (optional)

Really Good Gluten-Free Sourdough Bread

With much appreciation to Littlestream Bakery for their consultation and help!

75g. (1/4 cup) boosted brown rice starter http://www.lifeisapalindrome.com/recipes/gluten-free-sourdough-starter
380 g. (a little more than 1 5/8 cups) water
1 1/2 tsp. ground flax seed
225g (~1 1/3 cups) flour. --Can do all brown rice, but see below for other options.

Let this mixture sit for four to six hours (starting at 6:00pm works well).

Delicious Baked Oatmeal

This is a great way to use up any leftover grain (for cooking instructions, see http://www.lifeisapalindrome.com/recipes/how-soak-brown-rice )

7 eggs
1 quart of really good milk
6 chopped dates
2 tsp. cinnamon
zest from one organic orange
2 pears (shredded or grated)
Dash of vanilla extract
3-4 cups of leftover cooked oatmeal

Mix well, pour into a buttered 9x13" or so baking pan. Bake at 350f for about an hour, until golden brown and just set (160f when you insert an instant-read thermometer into the center). Eat for breakfast, lunch, dinner, or snacks!!

Sourdough Masa Cornbread

Adapted from a recipe at http://www.chow.com/recipes/11286 (check this out if you don't want to make my version, which requires sourdough starter)

This is really moist, tasty, tender, non-crumbly, and crispy on the bottom!

INGREDIENTS

* 1.5 c. masa harina
* 2 tsp. baking powder
* 3/4 tsp. salt
* 2/3 c. boosted brown rice starter (http://www.lifeisapalindrome.com/recipes/gluten-free-sourdough-starter)
* 2 eggs
* 1 scant T honey
* 1 c (or a little bit more) hemp milk or other milk
* 4 Tbsp. olive oil, or softened butter

INSTRUCTIONS

Tempeh With Spicy Peanut Sauce

4 Servings

Adapted from "The Complete Soy Cookbook"

3 tbsp. peanut butter

1 tbsp. dark sesame oil

1 tbsp. low-sodium soy sauce

2 tsp. honey

2 tsp. minced jalapeno pepper, or 3/8 tsp. red pepper flakes

1 tsp. minced garlic

1/2 cup water, or as needed

1 tbsp. canola oil

8 oz tempeh, cut cross-wise into 12 even-size slices

(I usually double the sauce recipe, and serve the tempeh over quinoa (about 1 1/4 cups (dry) is good for four servings) and sauteed kale.)

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