Recipe: Fermented Cabbage with Lemon and Thyme

Hi! People around me have been really ill this autumn and winter. One after one they have succumb to flu, pneumonia and nasty colds. Not once have I picked up any of them and I’m sure it’s due eating at least 1/2 cup of fermented vegetables a day and drinking a small glass of either water kefir or kombucha every day. It is so easy to ferment at home, sure you need a little bit of patience, but you are growing your own healthy bacteria and they need a bit of time to flourish. More and more research points to the importance of healthy gut flora. I’m convinced we will see even more breakthroughs in this area in the coming years.

♥L

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Spirulina, Cauliflower and Cabbage Ferment

Fermenting your own vegetables is so easy and cheap! With so many people being ill at the moment, this ferment is boosted with health promoting Spirulina. I don’t like the taste of Spirulina normally but when it’s been fermented together with other vegetables the taste mellows and that sharp Spirulina taste disappear and just add an interesting layer of flavoring. Win Win!

Isn’t the colour gorgeous?!

♥L

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How To Make Kombucha Vinegar

Hi everyone,
Happy Christmas! I’m in Stockholm to celebrate Christmas with my family. First we stayed in a hotel for a few days and now we are at my parents closer to the archipelago. Christmas is maybe not the time to start a new healthy eating regime but using kombucha vinegar and having as much vegetables as possible, and snacking on fruits and nuts will bring much needed nutrients.
If you are new to the whole kombucha brewing, here’s my: How to make kombucha for beginners VIDEO.

Whishing you all a wonderful Christmas!!!

♥L

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Vegan Salted Caramel Sauce

I’m not going to lie. This is not a super healthy treat. But it’s so much better for you then the bog standard shop-bought salted caramel sauce.We love it on pancakes as a special treat. Is gorgeous on cake, ice cream or just straight from the jar. Coconut sugar is still sugar so if you are on a strict no sugar diet this is not for you. But if you want something sweet, coconut sugar is a better choice than ordinary white sugar. It contains minerals like iron zinc potassium and some calcium which may offer some health benefit.
Hope you like it!

Vegan Salted Caramel Sauce
Ingredients:
– 1 Tin of full fat coconut milk 400ml
– coconut sugar 1/2 Cup
–  1/2  teaspoon vanilla powder
–  1/4 teaspoon sea salt

♥L

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Video: Activate and Dehydrate ALMONDS

Hi everyone! I love this time of the year in London, it’s just so social and fun with all sorts of fabulous partys: cooperate Christmas parties, boozy Christmas lunches, Christmas hat and jumper gatherings down the pub, school-parent Christmas drink parties, the list goes on.
I have also taken on a lot more work then I would normally do  and I’m trying to finish my book on fermentation. So I’m slightly overstretched but Its all good. Nuts is a great snack when you are rushing from one thing to the other. Full of vitamin E, Calcium, chill-out Magnesium and Potassium.
To really get the most out of these little darlings I first activate them by immersing them in filtered water for 6 to 12 hours and then I dehydrate them so that the nutrients are more easily absorbed.
I don’t have a dehydrator so I put my oven on 50C and open the oven door slightly and let the almonds dry out for 12 to 24 hours. Boom. Much cheaper activated almonds from the health store.

♥L

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Winter Warmer – Yellow Split Pea Soup

It’s getting cold out there. For me It’s farewell salads hello soups. Today I had my super pink hat and gloves on for the first time and when we got home I whisked up this warming and filling soup with yellow split peas and potatoes. Not much prep and cheap as chips!

Winter Warmer Soup: Yellow Split Pea

Ingredients:

– 1 cup yellow split peas

– 200 gram potatoes

– 2 medium red onions

– 2 garlic cloves

– 1 tablespoon coconut oil

– 1/2 tablespoon paprika

– 1/2 teaspoon thyme

– 2 tablespoon marigold

– 1/4teaspoon chili flakes

– 1 1/2 pint of water

♥L

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Roasted Cauliflower

I’ve yet to meet a child who does not like Roasted Cauliflower!
It’s worth a try if you struggle to feed your family vegetables.
Cheap as chips, minimum prep and maximum flavours.
Hope you like it!

Roasted Cauliflower
– 1 cauliflower head
– 1/3 cup coconut oil
– 1/2 – 1 teaspoon sea salt
– black pepper
– chili flakes

Directions
1. Pre heat the oven to 200C
2. Cut the cauliflower into 1cm slices.
3. Warm up the coconut oil. Mix with salt pepper and chili flakes and work into the cauliflower.
4. Spread the on an oven dish. Save the very small pieces.
5. Roast for 15min. Turn the large pieces over and add all the small pieces and roast for another 25 min.
6. They are ready when soft and slightly browned.
7. Enjoy!

 

TRANSKRIPT

Hi everyone, I hope you’re all well today. I’m going to make a cauliflower dish that everybody loves, kids, adults, everyone. I’ve yet to meet anyone who doesn’t like this. It’s super easy, and cauliflower is so cheap now. It’s only, you can get it for a pound. It’s a really good thing to make.

                              You might think, “Okay. She does a lot of vegetables. Her kids are used to it. They might even love it.” No. I’ve got very, very fussy kids, very fussy eaters, but they love this. Every time I serve it, they want more. If I make this whole thing for the whole family, for four people, they always want more. This is a fail-safe vegetable dish to make.

                              First, you preheat the oven to 200 degrees. For this dish, you need a cauliflower head, a whole one, and some coconut oil, salt, pepper. I’m also putting in a few chilli flakes, and that’s optional, but if I put a little bit in, the kids don’t mind it at all. You cut off all the leaves. You end up with just the head, and then we’re going to slice it. We want it maybe that thick. Can you see? Sort of a centimetre, I suppose that is. If it can sort of stay together then that’s really good. This one I’m not sure. Some of it might, but we’re going to use all of it, even the small parts.

                              In this I’m going to add between a half and one teaspoon of salt, and I always use Himalayan crystal salt, or sea salt, in between there, depending on how salty you like things. My kids are quite into their salt, so I used almost one teaspoon. Also, a little bit of black pepper, just a tiny bit, and I’m going to use a bit of chilli flakes, a quarter of a teaspoon. They normally don’t mind it, but if you’ve got kids who are quite sensitive to spicy foods, then maybe you don’t have to have that. I think it adds an extra little flavour to it.

                              The last thing you add is the coconut oil. I’m going to heat that up a little bit just to get it completely liquid. Pour it on, it’s between a third of a cup and a fourth of a cup, probably more like a third of a cup. Then just mix it all up, so all the pieces are covered in the oil, so all this lovely stuff gets going in. After 15, 16 minutes this is what they look like.

                              Basically, now it’s the time. They become a little bit brownish. I don’t know if it shows up on the camera. Then, just turn over. Is that turned over? Then, you add all your little pieces. Put that all in there, and it’s ready. Almost 40 minutes in the oven, completely soft and a little bit of colour. This is when you want to take it out of the oven. I love this stuff. It’s so yummy. Very hot, but very, very good.

                              I hope you get to make this, and this is a great way of getting the kids to eat Cauliflower, or adults that are a little bit not super happy with vegetables. It’s so good. It’s so easy, as well, so few ingredients. I hope you like this video and that you will come back next week for another one. Please like and subscribe, if you want to, and have a fabulous week. See you next time. Bye.

 

♥L

MY YOUTUBE CHANNEL: http://www.youtube.com/lisagusto
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Spicy Pumpkin Soup with Vegan Cheese and Fermented Pumpkin

As a last hurrah for Halloween and hello Bonfire Night I’ve made a delicious Spicy Pumpkin Soup, topped with Fermented Pumpkin (HERE) and Vegan Cheese.
This is a great way to eat your
Halloween decorations now it’s all but over.
I have put all the spiders, rats, ghouls and  rapping skeletons  in their boxes and I’m left with loads of small pumpkins. (The larger carved pumpkins have been binned). The smaller ones are great for cooking.

Spicy Pumpkin Soup with Vegan Cheese and Fermented Pumpkin Topping

– I small pumpkin I used a harlequin Pumpkin about 450g when peeled and de-seeded.

– 1 large carrot cut into pieces

– 2 celery sticks

– 1 small red onion

– leek about 35g

– fresh ginger 10g

– 2 garlic cloves

– 2 tablespoons coconut oil

– 1 tablespoon bouillon powder

– 1/2 tablespoon curry powder

– 1/4 teaspoon cumin

– 1/8 teaspoon cinnamon

– 500ml water

Topping – optional

– grated vegan cheese

– 1/2 tablespoon fermented pumpkin per person (when using the fermented pumpkin in the soup I normally don’t mix it with maple syrup as it’s not needed)

– pumpkin seeds

DIRECTIONS:

1. Pre heat the oven to 190C
2. Peel and de-seed your pumpkin.
3. Cut your pumpkin into pieces and mix with 1 tablespoon with coconut oil and let it roast for about 40 min or until soft.
4. Add 1 tablespoon coconut oil to a pan and add first union and then all the other veg. When soft add the spices. Last add the roasted pumpkin.
5. Add the water and the stock powder. Let it simmer for about 5-10min.
6. Use a hand mixer and mix until smooth.
7. Serve  and top with a tablespoon of fermented pumpkin, grated vegan cheese and pumpkin seeds.

♥L

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Kombucha 2nd Fermentation for Fizz and Flavour

Hi everyone.
A while back I did a post about making kambucha for beginners HERE.
This is the follow-up. how to flavour it and making it fizzy with a second fermentation.

My two favourite kombucha flavours are with lovely fresh raspberries, or plain oranges.
The kids really like these two flavours, they are uncomplicated and sweet.
If I’m brewing just for me I might get a bit more adventurous with fresh turmeric, cinnamon or even rose

When your first fermentation of your kombucha is done, and you are happy with the taste it’s time for the second fermentation.this will really make it fizzy and will also elevate the taste.

(Put your Scooby in a jar together with 1 cup of the kombucha liquid and store in the fridge until you are ready to make your next batch).

Now you can get creative with your kombucha using all sort of different flavours or play it safe like I do in this video where I use 3 peeled and sliced oranges.
Transfer your kombucha liquid into a jar with an air tight lid so the fizz don’t escape, a big kilner jar is perfect.
Leave a little bit of air at the top of the jar.
Add the oranges, close the lid and wait for 24 hours, have a taste.
Depending on how hot it is it might be ready or it might take up to 3 days before perfect.
Taste as you go along. When you feel the taste is just right then you are done.

Fish out your fruit and either transfer to glass bottles or just keep it in the jar in the fridge.
Now you have a super lovely drink that you made all by yourself and it’s so full of good probiotics that you actually made yourself. You’re taking back your power 🙂 Enjoy!.

Kombucha for beginners: HERE

How to Make Water Kefir


Hi everyone.
Water Kefir is amazing for our guts and our health in general.
It’s so easy to make your own water kefir and it contains millions of beneficial probiotic microorganisms, vitamins, minerals amino acids and live enzymes.

If there’s one thing we’re missing in this day and age, it’s good bacteria,
Antibiotics, unhealthy foods and our general western stressy life-style kills off our friendly bacteria that we so desperately need to keep ourselves in tip top form.
Brewing your own  water kefir could be helpful in  balancing the bacteria in the gut.

Kefir is mild and a little fizzy and only takes about 24 to 72 hours to brew.

You need  your water kafir grains,  you can get them online or from a friend (you will have more than you need after a couple of brews).

Mix it with white sugar, ginger, lemon juice and a handful of dried fruit.
The grains grow and metabolise the sugar and you end up with a really tasty , refreshing drink full of healthy bacteria.

I use white sugar because I think it gives the drink a smoother taste, but you can use most sugars, but stay away from honey as it’s antibacterial and can hamper the grains growth.

You can put a lid on your jar or just a cheesecloth with a string around to keep creepy crawlies out.
Leve it on your countertop for at least 24 hours, the warmer your house the quicker it goes.. Taste as you go along.

Use a wooden or plastic spoon. to taste..

When your kefir is done, strain with a plastic sieve..
The grains are ready to be used straight away or you can keep them in the fridge for a week with a little sugary water.
I use the fruits in my stews.
Transfer to bottles and keep in the fridge.

Water Kefir
Ingredients:

– Water Kefir Grains  I get mine here

– 1 litre filtered water

– 1/3 cup suger

– thin slice of ginger

– 5 apricots without sulphites

– juice from 1/2 lemon

Method:
Dissolve the sugar in the water. Add ginger, apricots, lemon juice and the kefir grains. Let it brew between 24 and 72 hours. Use 1/2 cup of the grains or a bit less to start the batch.

♥L

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