Everything-but-the-kitchen-sink Cultured Veggie Recipe

Transcription

1 Everything-but-the-kitchen-sink Cultured Veggie Recipe 1 Daikon 1 red onion 2 heads of baby bok choy 1 napa cabbage ½ fennel bulb 1 bunch of parsley ½ cup of soaked Hiziki 2 cups of water 1 packet of Body Ecology Culture Starter 2 scoops EcoBloom 1. In blender combine parsley, EcoBloom, water, and culture starter packet 2. Chop all vegetables roughly into bite sized chunks 3. In a large bowl add everything and mix and massage 4. Once juicy and tender, stuff into your jars and keep at 72 degrees for 3 to 10 days 5. Refrigerate, enjoy! Catalina s Kimchi 1 Large Cabbage 5 Carrots 1 Zucchini 1 handful parsley

2 1 thumb of Turmeric 6 cloves of garlic ½ tsp of chili flakes 1 tablespoon of sea salt 3 ½ cups of water 1 packet of Body Ecology Culture starter 1. In blender liquefy water, parsley, packet of culture starter, chili 2. Mince garlic and turmeric 3. In food processor shred Cabbage, Carrots, Zucchini 4. Put everything into a big bowl together and massage until tender and juicy. 5. Store in Jars at 72 degrees for 10 days or more. 6. Refrigerate, enjoy! Coconut Kefir Water from 5 coconuts 1 Kefir Starter Packet 1. Heat coconut water to 92 degrees F. 2. Stir or blend kefir starter with coconut water. 3. Pour coconut kefir into a glass container. 4. Store at 72 degrees F for about 3 days.

3 Coconut Kefir Mojito Coconut Kefir ½ Lime Stevia Liquid Concentrate Crushed Ice 5 Raspberries Mint leaves 1. Squeeze the juice from ½ a lime, and drop the rind in a glass 2. Add raspberries, mint leaves, 3 drops of stevia, and crushed ice to glass 3. Muddle all ingredients in the glass 4. Add more crushed ice to glass 5. Fill glass with coconut kefir and stir Herbed Kefir Cheese ½ cup plain kefir pudding ¼ tsp dill ½ tsp salt ½ tsp herbamare 1 scallion minced 1. mix all ingredients together until smooth 2. spread on celery!

4 3. Enjoy. Blueberry Coconut Kefir Pudding 4 cups of coconut meat cleaned from all brown woody bits 2 Tablespoons of coconut water kefir or 1 packet of Body Ecology Kefir Starter ¼ cup of water 6. Combine in blender till creamy, DO NOT OVER WATER 7. Keep consistency thick and moist not soupy 8. Place in a bowl 9. Cover w/cheese cloth keep at 72 degrees for 8 hours 10.Place in fridge until chilled 11.Add back into blender with ¼ tsp vanilla powder 12.3 or 4 drops of stevia 13.1 Cup of Blueberries 14.Blend and serve Coconut Kefir Green Smoothie 4 Romain Leafs 1 handful of baby spinach 1 handful of raspberries ½ avocado

5 1 Tablespoon of mint leafs 2 Cups of Water or enough to get a smoothie like consistency 1 Cup of coconut water kefir 1 Tablespoon Barlene s Orange Swirl 1. Blend till smooth Morning Breakfast Smoothie 1. ½ Avocado 2. 1 handful of soaked raw almonds 3. 2 Cups of Dairy Kefir 4. 1 Tablespoon of Body Ecology s Vitality Super Greens 5. 1 Teaspoon of Body Ecology s Super Spirulina Plus 6. 1 Tablespoon of coconut oil 7. 1 Tablespoon whey protein 1. Blend until smooth Quinoa Tabouli 1. 1 tsp sea salt

6 2. 2 tbsp mint, minced 3. 2 cups vegetable broth 4. 1 cup quinoa 5. 2 cloves garlic, minced 6. 1/3 cup fresh-squeezed lemon juice 7. ½ flaxseed oil 8. 1 cup chopped cucumber 9. ½ cup chopped red onion or scallion cups minced parsley 11. Cultured vegetables (optional) 1. Combine quinoa and vegetable stock in a saucepan and cook. Set aside. 2. For dressing, add lemon juice, mint, oil, 1/8 tsp sea salt, and garlic to blender. Blend. 3. To a bowl, add quinoa, parsley, cucumber and onion. Mix. 4. Drizzle dressing over quinoa mix, add optional cultured vegetables, and enjoy! Pink Cabbage & Daikon in a Crock 2 Cucumbers 1 Bunch Parsley 1 Large Cabbage 1 Small Cabbage 1 Small Purple Cabbage 2 Scallions 2 Cloves Garlic 2 Large Daikon

7 2 Cups of Water 1 Packet Body Ecology Culture Starter 1 Tablespoon Celtic Sea Salt 1. In a blender, combine culture starter, water, parsley & cucumbers 2. Blend and liquefy 3. Shred in a food processor cabbage and daikon 4. Mince Garlic & Scallions 5. Combine everything including liquefied vegetables into a large bowl and with your hands squeeze and massage vegetables, softening and mixing everything well. 6. Pour everything into the crock, place crock stones on top vegetables so they submerge below water, if there is not enough water, add fresh water until the vegetables are below the water 7. Place on lid and pour water into the trough 8. Keep at 72 degrees for 5 or more days. 9. Place finished product into jars and refrigerate, enjoy! Cucumber Wakame 2 Cucumbers, chopped ¼ cup raw apple cider vinegar 2 tbsps flaxseed oil Herbamare or Celtic Sea Salt Pinch of fresh ground pepper 1 cup soaked wakame 1 red bell pepper, sliced into 1/8 strips

8 ½ small red onion, minced 1. Place chopped cucumbers on a plate, and sprinkle with Herbamare or Celtic Seal Salt. 2. In a bowl, mix wakame, red bell peppers and onion. 3. Add cucumbers, oil, and cider vinegar to bowl. 4. Add sea salt and pepper to taste. Mix and enjoy! Almond Nut Cheese Raw almond butter or 3 cups dehydrated and soaked almonds ½ cup coconut water kefir Raw sugar or agave 1 tsp lemon zest 2 cloves minced garlic Basil, 2 tbsp chopped, and several leaves left whole 1 tsp sea salt 1. In a food processer, add almonds and chop to a paste. 2. In an airtight glass container, mix almond butter, ¼ cup coconut kefir, and a dash of sugar. 3. Ferment for 8 hours. 4. Mix salt, chopped basil and lemon zest with fermented butter. 5. Line a plastic cup with saran wrap.

9 6. Create a layer of basil leaves at the bottom and sides of lined cup. 7. Pack fermented butter into cup and refrigerate for at least 20 minutes.