Photo from vegacommunity.com
I have adapted this salad from a recipe on Vegacommunity.com. I make it at my retreats and if I don't make it, my guests ask where it is. The recipes I post here are the ones people repeatedly ask me for:) Enjoy!
Ingredients: 1 Cup Quinoa 2 Cups Water 3 TBS olive oil 1/8 cup fresh lemon juice 1 tsp. dried oregano 1 clove garlic, minced or pressed in a garlic press 1/4 cup Kalamata olives 1 bunch scallions, chopped (green onions) 1 pint grape tomatoes, halved 1/4 cup diced red onion 6 ounces feta cheese Salt and pepper to taste Directions: Place quinoa in a strainer and rinse under cold water. Add water and quinoa to a pot, bring to a boil. Turn down heat and simmer. Cook 15 minutes until quinoa is almost translucent. While quinoa is cooking, Saute onion, scallions, garlic and spices in olive oil. Toss the tomatoes and olives in for a few minutes after onion is slightly browned. Taste for saltiness. Add mixture to cooked quinoa and serve warm or allow to cool.
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Watch the short video above or follow my simple recipe below. Either way, you will be thrilled with the outcome of this delicious, raw sauerkraut recipe. This method is also referred to as lacto-fermented sauerkraut. I have had the privilege of learning directly from Sandor Katz, the king of kraut! He is the author of The Art of Fermentation and Wild Fermentation. You'll need a food processor for this recipe but if you do not have one, alas, sauerkraut was made for millennia before the food processor was invented. So, the alternative is to chop all of your vegetables by hand which I have done and it works very well. You'll also need two half gallon canning jars or 4 quart size jars. Ingredients: 2 heads green cabbage 1 green apple 2 jalepeno peppers, deseeded and finely minced 2 pounds carrots 4 TBS of Celtic, Himalayan or Real salt. Directions: Sanitize your jars by filling them with boiling water and allowing them to sit for 5 minutes. Grate vegetables and fruit. Mince jalepeno peppers. Place all vegetables in a large pot or bowl. Add salt. Knead the vegetables to allow the juices to escape. Using a wide mouth funnel, begin packing the vegetable mixture into one jar at a time, pressing down into the jar with your fist. When the jar is filled to just below three inches from the top, add water to come just above the vegetables. Leave a few inches of space to allow for the vegetables to expand as they ferment. Repeat until all veggies are in the jars. Place lids on jars. Set the jars on the counter at room temperature in a dish (to catch any juice that escapes as the fermentation process happens). Allow to ferment for about one week. Refrigerate after opening. You might also like: How to Make Cortido (Raw Mexican Sauerkraut) Health Benefits of Lacto-Fermented Sauerkraut  My husband was so excited when I came up with this recipe because it tastes so similar to mashed potatoes that he knew he’d be able make the switch really easily and that’s saying a lot for a meat and potatoes guy! Ingredients: 1 head cauliflower 2 TBS olive oil 1 TBS fresh rosemary leaves 1 clove garlic, peeled 2 TBS butter 1 tsp salt Freshly ground pepper to taste Directions: Remove core and wash cauliflower. Cut florets apart and arrange on non-tephlon baking sheet. Drizzle with olive oil and sprinkle with salt. Lay garlic clove on pan and allow to roast along with cauliflower. Roast on 350 degrees for about twenty minutes or until lightly browned, but not burnt.  Place remaining ingredients in bowl along with roasted cauliflower and mix with immersion blender until smooth. If you do not have an immersion blender, you can also do this in a regular blender, but may have to add a small bit of water to get it blending. Be careful not to add much or the mash will be thin and runny. |
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Chichen Itza, Mexico 2015
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