Tag Archives: ibs

Kimchi

A chilli packed Korean tasting version on sauerkraut. Great if you like heat, perfect for topping to salads, Asian noodle dishes and eggs and bacon for breakfast, lunch or dinner!

Start small on the chilli amounts and increase with each batch until you find your heat level. This ferment gets hotter as it ferments so what may seem like a small amount of chilli will actually be a full flavour hit after 7 days.

Kimchi

kraut

INGREDIENTS:

1 cabbage (green or purple)

2 carrots
2 Tbsp. cup salt
1 tablespoon grated garlic (about 5-6 cloves)
1 teaspoon grated ginger
2-3 red chillies
1 Tbsp chilli flakes (for extra hot)
½ daikon radish
4 scallions or 1/2 leek (optional_

INSTRUCTIONS:

  1. Chop cabbage
  2. Cut Daikon into match sticks or julienne
  3. Chop Scallions/ leek (if you want onion)
  4. Add to bowl with salt and massage until translucent
  5. Add Flavourings and massage again (gloves are good for this especially if you don’t want to smell like garlic)
  6. Press tightly into jars leaving 2 inches at the top.
  7. Cover top with cabbage leaves and add a weighted jar or weight to top (keep vegetables under liquid)
    Secure lid and place in a dark spot for 7 days minimum and 20 days maximum.
  8. Taste test the Kimchi after 7 days. Leave for longer if the vegetables are still too crunchy or the flavours are not robust.
  9. Put in fridge to stop fermentation process.

 

Experiment with purple or green cabbage or a wombok
I’ve added kale, rocket, curry leaves, beetroot leaves….anything really.

Tastes amazing and the chilli builds as the fermentation goes on…..WHOA!

 

Enjoy

 

sarah

‘dairy free’ Probiotic Lemon Cheesecake

I have been super busy on a new project that I can’t wait to share with the world. Things are getting exciting here!!!

But even more exciting was my milk kefir grains. I ferment my grains in coconut milk/cream/meat every other day and totally forgot about them needing the sugar in lactose so I thought they had died. Thanks to a kefir expert or two I revived my babies and now they are producing both cows and coconut kefir.

Milk kefir is a bit of controversy. Some say the lactose is fully fermented out others say that it’s not. Me, I’m on the fence. I ferment my cows milk longer to try and ferment as much lactose out and I only have a small try and give the rest to the family as their probiotic through making smoothies, ‘sour cream’, tzatiki or as I did here for this recipe make some amazing desserts. My gut has been ok and by small amount I mean one serve once a week.

My next test is to make coconut cream kefir cheesecakes so stay tuned for an update.

Lemon Kefir Cheesecakes

Gluten free, low FODMAP, dairy free (debatable), egg free, sugar free

PREPARATION TIME      TOTAL TIME
                      1-2 days in total

Serves 4

kefir_cheesecake

INGREDIENTS

1 litre Milk Kefir (on 2nd ferment strain through a cheese cloth over a bowl for 24 hours, keeping the solids and using liquid whey for other uses)
2 lemons juiced
rind of 1 lemon
2 Tbsp Coconut Oil melted
1 Cup of mixed nuts blitzed
1-2 Tbsp Maple Syrup (obviously I’m not a sweet tooth)
INSTRUCTIONS

  1. As said above, strain grains through a cheese cloth or nut bag to separate the whey and kefir. I hung my nut milk bag off a spoon over a jug and let it drip overnight
  2. Add juice and rind of lemons to kefir cheese and mix. Depending on taste buds add more lemon.
  3. To sweeten you could also add 1 tbsp of maple syrup or rice malt syrup. Leave overnight in fridge if you can as flavours will be so so so amazing after another day.
  4. Melt Coconut Oil, blitz nuts and seeds in food processor until fine. Mix together with maple syrup or rice malt syrup. Taste and add more sweetness to nut mix if desired.
  5. In a muffin tray or any pie tin/tray line with baking paper and press the nut mix in to form a base. Pop in freezer for 10 minutes.
  6. Spoon Lemon Kefir Cheese on top of base and smooth out or peak up (be creative). Either serve now or pop into freezer to semi set for 30 minutes.

 

This is a great way to get the probiotic’s into the family and friends.
You could also use your own yoghurt if you don’t have kefir.

 

Recipe of the Day

Roast Pumpkin and Vegetable Soup

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Sarah Craven Photography

 

I love Pumpkin Soup, but I can’t tolerate a lot of pumpkin at once so I decided to adjust my traditional recipe and it’s safe to say that I got a big TICK of approval from the family.

1 butternut pumpkin or pumpkin of preferred choice (I had no issue with butternut this time round)

1 large sweet potato

1 large zucchini

1 large carrot

12 okra

½  Daikon

1-2 Tbsp Cumin

1 Tbsp Turmeric

750ml bone broth

salt and pepper to taste

Heat oven to 180c
Pop Pumpkin and sweet potato in whole

Leave to roast for 40 mins.
When sweet potato’s skin is oozing take out. When the pumpkin starts to split, turn and roast a little while longer. (alternatively you can peel and chop and roast)

 

Once roasted, cool, peel and chop.

On the stove top; pop in a cast iron pot with zucchini and carrot and daikon.

Heat through and add spices.
Add broth and bring to boil.
Simmer for 20 minutes.

Add okra and simmer for a further 10 minutes or until okra change colour and start to fall apart. Let cool slightly.
Either use hand mixer or pour into blender and blend until smooth.

I served mine with some oven baked free-range bacon bits and coconut cream kefir.

 

Enjoy your day

sig

Autumn and Winter Eating

You’ve got to be a warm-blooded human if you like to eat just salad’s during winter. Let’s admit it….we’d all love a big bowl of spaghetti or a stew or casserole or a warming soup, and why not; it’s getting colder outside and you need to nourish your body, feed your cravings and build some good blood warming immunity for the next few months.

My Pack-A-Punch Chicken Meatballs fulfils all the above and more. The kids will love it, the family will and it is great for breakfast, lunches the next day and you can jazz it up any which way.

_MG_2596
Sarah Craven Photography 2014

Meatballs
500g Chicken Mince (i do stress for it to be free range/pasture raised, chemical free as the effects of eating other chicken is not worth it especially if you are a woman)
200g Chicken Livers
50g Sun-dried tomatoes (we buy non-marinated freshly dried from our local deli or make our own)
1 cup mushrooms
1 cup activated walnuts
1 Tbsp chia seeds
big bunch of basil leaves
2 Tbsp coconut oil

Sauce
1 cup bone broth
1 Tbsp ACV
6 medium tomatoes roughly chopped (we love roma to make sauces here)
2 Tbsp Tomato paste
1 cup Brussel sprouts
1 doz okra’s
salt and pepper to season

*Depending on what you are serving this on we add 1 sweet potato cubed, 1 carrot cubed and 1 zucchini cubed.

Add all the meatball ingredients apart from mince into the food processor.
Pulse until it forms a pesto like paste
Add to mince and combine
Roll into small balls and place in freezer (the freezer will activate the chia and set the meatballs so they won’t fall apart when cooked)

Bring broth to a simmer
Add tomato paste and stir
Add chopped tomatoes and whole Brussel sprouts
*add other vegetables from above
Simmer for 20 minutes
Add meatballs straight from freezer and cook for further 15 mins on low
Add Okra and turn off heat, place a lid on pot and leave until ready to eat.

Serve on zoodles, sweet potato spirals, carrot spirals, cauliflower rice or gluten-free pasta.

Steam some iron rich silver beat that is amazing in season at the moment and top with some fermented chillies, homemade pesto and meatballs.
Add to a pan a few ladles of meatballs 1/2 doz eggs and bake at 180c until set.

This is such a versatile meal that you double quantities and eat all week.