I’ve started making Apple Cider Vinegar. I will update as things move along.
I started this on February 1st, it sat on the counter for about a week and then into the fridge it went. It smells amazing. And yes the blue-green colour is normal. This recipe involved whey. I’ve since been fermenting with just brine, 1 tablespoon of sea salt to one cup of water, it’s much easier and less cloudy.
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Hello dear readers! I know it has been quite some time since I posted, pregnancy and Fibromyalgia and all that. I’m back for this post at least. I am due in about five weeks so don’t be surprised if things are still pretty sporadic.
A few days ago I came across a post on the unholy Facebook regarding Lara Bar’s. If you’ve never had one it’s kind of like a granola bar on crack….but in a good way. They are insanely tasty but horrendously expensive. This recipe showed up though on how to make a bar that is reasonably close. I will be posting on my adventures with this recipe but obviously not here. This led me to researching the raw food diet. I was never overly attracted to the idea, one reason being that my colon doesn’t get along with raw vegetables very well, the other reason being that I just have never had the urge to eat a “raw cinnamon bun” made of nuts and dried to a certain consistency in a dehydrator. No offence to the folks who like them. The idea just doesn’t appeal to me. Among my travels through the raw food world I came across a recipe for Zucchini Hummus from the Experience Raw site. I love hummus and hummus type dips in any form. I could happily live off them with flat bread and fresh veggies or crackers. I altered this recipe slightly, if you want to try the original please see the link above. I will warn you…this will give you INSANE garlic breath but it is SO GOOD.
1 medium zucchini, washed and chopped
4 Tablespoons fresh lemon juice
4 Tablespoons olive oil
2 garlic cloves, peeled and halved
1 teaspoon paprika
1 and a half teaspoons sea salt
1/4 teaspoon cumin
dash of dried chipotle powder
6 Tablespoons tahini
1 cup of whole raw almonds, soaked overnight then drained and rinsed.
Combine all ingredients in food processor, puree until smooth and creamy.
Store in a glass container in the fridge for up to four days. (The original recipe says four days, I’m sure it would last a week).