Browsing Tag

turmeric

Fermented Carrots

Carrots are great on their own for snacking. But fermenting them takes it up a notch or two or three. Fermenting seems daunting, but it’s actually really simple and is a safe and great way to eat your veggies AND get a healthy dose of probiotics. Once fermented, they will stay good in the fridge for up to a year, although my guess is they will be gone within a week. I am currently reading The Art of Fermentation by Sandor Ellix Katz. I’m completely enthralled with the simplicity and history behind this beautiful and healthy technique. So I guess this is fare warning, because there’s a lot more fermentation recipes coming down the pipe as they say.

Ingredients
1 T. kosher (no iodine) salt
2 c. water (non-chlorinated)
1 t. black peppercorns
½ c. fresh dill stems
1 t. dried ground turmeric
1 lb. carrots, washed, trimmed, peeled and cut into sticks

special supplies:
1 glass quart jar and lid
1 rubber band
1 piece of cheesecloth

Method

  1. In a pitcher or bowl, whisk the salt and water together. As you’re preparing the rest, give it a stir every couple minutes and by the time you’re ready for it, the salt will probably have dissolved completely.
  2. Add the peppercorns, dill and turmeric to the empty glass jar.
  3. Add the carrots in, trying to get the carrot sticks to stand up in the jar.
  4. Pour the water/salt solution over the carrots. This should fill the remaining space in the jar, and the carrots should be completely submerged in the liquid by at least 1 inch. Technically they just need to be completely submerged.
  5. Cover jar with the piece of cheesecloth and secure with the rubber band.
  6. Place jar on a plate or bowl (just in case there is any bubbling over)  out of direct sunlight and label with the date. Let carrots ferment 7-10 days or until bubbling stops and they taste tangy. This could take less time if your kitchen is hot and more time if your kitchen is cold. It is fun to taste them once a day and see how they progress.
  7. After they are done fermenting, you can take the cheesecloth off, put on a proper lid and keep them in the fridge for up to a year. They will continue to increase in flavor but might lose a bit of color as time goes by.

Cauliflower & Crispy Kale Tacos

Move over regular old tacos. The crunchy kale is my favorite part. Or wait, maybe the sweet and spicy burst of golden raisin in between bites of smoky roasted cauliflower. Is it Taco Tuesday yet?!?!

Ingredients
1 head of cauliflower, cut into small pieces
1 head of kale, washed and dried well
Extra virgin olive oil, for drizzling
Smoked paprika
Ground turmeric
Salt and pepper
2 limes
1 T. maple syrup
2 T. chipotle in adobo sauce, finely chopped
¼ c. golden raisins

1 pack corn tortillas
2 scallions, sliced (garnish)
queso fresco or cotija (garnish)
Greek yogurt (garnish)

Method

  1. Preheat oven to 400 f.
  2. On a foil or parchment paper lined baking sheet, spread out cauliflower into a single layer. Drizzle with olive oil and sprinkle with turmeric, smoked paprika, salt and pepper. Put in oven and cook until tender and golden brown, around 20 minutes.
  3. On another foil or parchment paper lined baking sheet, spread out kale and drizzle with evoo, salt and pepper. Bake until crispy, being careful not to burn, around 20 minutes.
  4. While cauli and kale are cooking, make the sauce: In a large bowl stir together chipotle in adobo sauce, maple syrup, lime juice and golden raisins.
  5. Ten minutes before serving, wrap tortillas in foil and put in oven.
  6. When cauliflower and kale come out of the oven, put them in the large bowl and gently stir to combine with the dressing.
  7. To assemble: Put a spoonful of cauliflower mix in the center of each tortilla, top with scallions, queso fresco and greek yogurt. Enjoy!

Component in Action
-make tacos
-nachos
-filling for burritos
-bowls with rice, couscous or quinoa
-enchiladas smothered with red or green chili sauce

Immunity Boosting Vegetable Soup

I’ve been on a mission to keep our family healthy over the holidays, so I made a list of all the immunity boosting ingredients that popped to mind and crammed them all in a single soup that I will forever consider the official Sundquist family Immunity Boosting Vegetable Soup.

You could make this with vegetable stock. You could add some jalapeno’s for some heat. You could add chicken for extra protein. You could add fresh herbs like basil or cilantro. There are many variations and things you could play around with to make it your own official family soup:)

I hope this Immunity Boosting Vegetable Soup is as cozy inducing and delicious for your family as it is for ours.

Ingredients
2 T. olive oil
1 large onion, diced
5 garlic cloves, thinly sliced
2″ piece of fresh ginger, finely chopped
2 T. dried ground turmeric
1 lime, juiced
1 can of unsweetened coconut milk or cream
2 large carrots,
1 red bell pepper, diced
4 c. cauliflower, stems and florets cut into 1″ (bite sized) pieces
1/2 c. golden raisins
1 qt. chicken stock
4 c. kale, sliced
1 c. frozen peas
salt and pepper, to taste

Method
1.) Heat olive oil in a large soup pot over medium heat.
2.) Add onion, garlic and ginger. Cook for a around five minutes, stirring continuously.
3.) Add turmeric and cook another minute more.
4.)  Add coconut milk and lime juice and give a good stir with a wooden spoon to get any caramelized bits off the bottom of the pot.
5.) Add carrots, red bell pepper, cauliflower, golden raisins and chicken stock. Bring soup to a simmer.
6.) Let soup cook until carrots and cauliflower are tender around 20 minutes.
7.) Add the kale and frozen peas. Cook another five minutes.
8.) Add salt and pepper as needed.

Component in Action
-Enjoy simply as a cozy, immune boosting soup
-Spoon over baked sweet potatoes
-Spoon over rice or quinoa