< 5 ingredients, #camplife, Appetizers, Asian, Budget, Cleanse, Culture, Detox, fermentation, fermented, Frugal, Lunch, Main Dishes, Medicine, Russian, Salads, sauerkraut, Sides, Snacks

Beet & Red Cabbage Sauerkraut

beet and red cabbage kraut

Beet & Red Cabbage Sauerkraut especially when paired with avocado is a food often touted in the same respect as cheese *both have probiotic qualities—and since the advent of the raw vegan sauerkraut phoenomenon—both have a veil surrounding them regarding the fallacy of their difficult-to-make-yourself psychological red tape [we think we can’t make it ourselves, or aren’t supposed to]. Continue Reading

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Broth, Dinner, Herbal Healing, Holiday, Lunch, Main Dishes, Medicine, Soups, Thanksgiving

Coconut Cream of Mushroom Soup

Coconut Cream Chanterelle Mushroom Soup

Perfect for Thanksgiving, this soup doubles as a gravy. It is oil free, utilizing fat free sauté and grill techniques. It is also soy free, grain free, gluten free and nut free [no, coconut is not a tree nut–even though it does grow on trees–nor is it related to the legume we refer to as the peanut]. Unless you or anyone you cook for is allergic to coconut, mushrooms, or garlic, this recipe should be universally edible and a sure hit across the board (I’m serious, even the staunch meat eater or otherwise anti-vegan family among you will enjoy this). Continue Reading

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Dinner, Frugal, Global Fusion, Holiday, Indian, Lunch, Main Dishes, Society, Stews

Curried Coconut Butternut Bisque

curried-coconut-butternut-bisque

I’m kind of obsessed with winter squash right now. Need proof? See my last post. Expect a plethora of squash-based recipes in the near future. Squash soup should be considered a comfort food, and roasted squash seeds are a bona fide healthy-ish binge food. To combat depression stemming from the results of the 2016 election, I’m eating a lot of squash. Because I feel sort of…squashed. Please enjoy this recipe, and use it to sooth your soul. Continue Reading

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< 5 ingredients, Budget, Cleanse, Culture, Detox, fermentation, fermented, Frugal, Herbal Healing, Medicine, sauerkraut, Sides

Raw Sauerkraut, Demystified

Why Make Your Own Raw Sauerkraut?

It’s cheap, relatively easy to make, and somehow since the mid 2000’s it has made hundreds of neo-hippies richer than the average human. One might ask, how did this phenomenon occur? How might cabbage, one of the least expensive vegetables to purchase, become a get-rich-quick scheme? The answer is simple: marketing, copy, and social media strategy. Explaining how that works might devolve into, erm, slightly unfocused and potentially threatening territory–as in, raw sauerkraut companies the world over might come knocking at my door with a cease and desist letter or I could perhaps get “served”, so…let us proceed with how to make the stuff, shall we?
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Breakfast, Brunch, Budget, Dessert

Pepita Pancakes w/ Persimmon Compote

pepita pancakes

Pepita Pancakes w/ Persimmon Compote

Ingredients

1 1/4 cup raw, shelled pepitas (pumpkin seeds)
1 cup non-dairy yogurt of choice (coconut, almond, or soy)
2 flax “eggs” (see instructions below)
1 tsp baking powder
1 1/2 tsp fresh lemon juice
Pinch of sea salt
1 tsp cinnamon
stevia extract to taste, optional (for a sweeter pancake)
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