This nightshade free Butternut Squash Pasta Sauce Recipe is also gluten-free and vegan. Meaning it’s good for mixed company (though if you’re friend’s are gluten-free, make sure you’re serving gluten-free pasta along with it). Don’t let this easy 5-ingredient nightshade free butternut squash pasta sauce …
Tag: 5 ingredients
Wild Fermented Pickled Carrot Sticks
A foolproof recipe that will help you easily ferment your own crunchy, refreshing and probiotic fermented pickled carrot sticks.
No Starter Cultures Needed
Wild fermentation is a method of fermenting that does not use starter cultures. Instead, wild fermenting involves using the bacteria and prebiotics present in the ferment to build an entirely new culture! Wild fermentation allows you to start your own ferments without the hassle of trying to track down expensive starter cultures. It’s easier than you think so don’t let it intimidate you!
An Affordable & Beneficial Snack
This fermented pickled carrot stick recipe involves minimal ingredients that will help you start your own healthy ferment. Fermented and live foods are beneficial to your gut microbiome and your body. They offer a variety of health benefits that make incorporating them into your diet important! Fermented foods in stores can be hard to find and or expensive. However, fermenting food yourself is extremely affordable. It’s cheap, easy, and offers a high reward in the form of nutrient dense and highly beneficial food.
Minimal Ingredient & Powerful Flavor
The fresh dill in this recipe will help give your carrot sticks a delicious pickled flavor. The thinly sliced garlic not only adds to the pickled flavor but also acts as a prebiotic for our ferment (prebiotics help feed good bacteria to help them grow into a healthy culture). Lastly, the star of the show, the carrot sticks will stay crunchy throughout the process so you end up with a delicious and crisp pickled snack.
Fermented Pickled Carrot Sticks
- 2 sprigs fresh dill
- 1-2 cloves galic
- 2 pounds whole carrots
- 1 tbsp sea salt
- 1-2 cups distilled water (it is very important that the water is distilled!)
- Wash and peel the skins of the whole carrots
- Cut the peeled and washed carrots into carrot sticks
- Peel and finely slice the garlic cloves
- Wash and dry 2 sprigs of dill
- In a widemouth quart sized jar, pack in the carrot sticks (and I mean P-A-C-K them in!) You can tilt the jar to find more places to squeeze in the sticks
- After stuffing the jar full of carrot sticks, add in the sea salt to the jar
- Place the sliced garlic and sprigs of dill in the jar
- Cover the ingredients with distilled water (but be sure to leave abut an inch of free space from the waterline to the opening of the jar)
- Place a air-tight lid on the jar and let sit for a week (or until the carrots have reached your desired taste) MAKE SURE you burp the jar atleast every 2 days while fermenting!
- Once the carrot sticks have reached your desired taste, place jar in the fridge for storage
Easy Seaweed Salad Recipe
This Easy Seaweed Salad Recipe is so delicious you won’t be able to kelp yourself from it (get it?)! Salads are an amazing way to pack in your vegetables and fiber for the day. There are a few common misconceptions that salads have to be boring, tasteless, or just unappealing. However, this is not the case! Salads can be a great way to nourish your body and keep you feeling full throughout the day.
Featuring 3 vegetables and a 2-ingredient dressing, this salad can be whipped up in a pinch! It’s a good one to keep in the back of your mind for those times where you are scrambling to get a side of vegetables together or you’re trying to quickly pack a lunch you actually want to eat. The tahini dressing will provide healthy fats to help keep you full for longer while the green vegetables will provide you with much-needed micronutrients and carbohydrates to fuel your day. I love adding seaweed to any of my salads because I love the depth and flavor it adds. It is a tasty and nourishing way to spice up your salads.
Easy Seaweed Salad Recipe
- 2 cucumbers (medium to large in size)
- 8 sheets of nori (seaweed paper)
- 2 bunches of kale
- 1/4 cup Lemon Juice
- 1/4 cup tahini
Assembling the Vegetables
- Tear the seaweed into small bite-sized pieces. To do this quickly you can tear multiple sheets at the same time by keeping them in a stack.
- De-stem the kale and chop into bite sized pieces.
- Potato peeler, peel the cucumber into long strips (noodles).
- Combine the nori, kale, and cucumber noodles together in a large bowl.
- Combine the lemon juice and the tahini together in a small bowl using a fork to make sure they are well-combined.
Assembling the Final Product
- After the lemon juice and the tahini are well-combined, pour it over the salad vegetables and mix well.