Filling

• 1 batch of fermented “cheese”
• 1/2 cup raw honey
• 1/3 cup melted coconut oil
• 1/4 cup coconut milk
• 1 tsp vanilla extract
• 3 large limes (zest & juice)
• 2 tsp grass fed gelatin
• 1/3 cup hot water

Crust

• 1 cup pecans
• 1 cup dates
• 3/4 cup shredded coconut
• 3 tbsp raw honey
• 2 tbsp melted coconut oil
• 1/2 tsp vanilla extract

Directions:

Make the fermented cheese part of the recipe the day or night before you plan on making the rest of your dessert. Puree the cashews (drain and rinse), the coconut milk and salt in a high speed blender until light, smooth, and creamy. Open the probiotic capsule into mix. Pulse lightly until just combined. Place this mixture into a clean bowl, cover with a tea towel and set in a warm place on your counter to ferment overnight.

Tips & Ideas:

You don’t HAVE to make the fermented cheese. If you don’t have enough time, I would just make the cashew cheese without the probiotic pill and add it to the filling recipe.

Directions:

Place all ingredients in a mason jar. I usually use a handful of dill (some chopped some heads) per jar and place it at the bottom. Seal the jar and shake vigorously for 5 minutes.

Let sit. I turn them upside down for an few hours to marinade the top cucumbers. Refrigerate. 

Directions:

Shred all your cabbage, carrots, daikon radishes, and green apples and add to LARGE mixing bowl (I actually use a Tupperwear bin).

Add chopped swiss chard, green onions, grated ginger, and minced garlic. Add in red pepper flakes and paprika. Mix well.

Now it’s time to make your brine. If using a culture starter, following the instructions in the package or read the note below. You’ll need to get your starter blooming.

In a blender, blend 1 cup of your veggie mixture, 4 cups water, and 1/8 cup of sea salt. Once blended, add 1/2 of your bloomed culture starter. Pulse just to lightly mix. Pour mixture over veggies. Mix throughly. I like to mix with my hands and almost massage all the ingredients together. Repeat this process for another batch of brine. You’ll want to have enough brine that you have small pools of liquid forming at the bottom of your mixing bowl. You may need to add more water (depending on how many vegetables you used). Massage in and mix well.

Stuff clean mason jars with this mixture, leaving about 1.5 inches at the top (This is VERY important, as if ferments it will need this space. If you over fill your jars they could build up enough pressure to explode and create a horrendous mess). Make sure liquid pools at the top of the jar when you apply pressure to your veggies … you want your vegetable mixture to be fermenting in liquid.

Roll up your leftover cabbage leaves to place at the top of each jar. Press down until liquid just starts running over your cabbage leaves. Seal tightly and wipe the jars clean.

Let sit at room temperature (72F or higher) for at least 1 week. I like to wrap the jars in towels in a warm spot (usually my heated cement floor in my basement beside the fridge or freezer). The longer you leave them, the better they taste and more probiotic rich they become! I usually leave them to ferment 3-4 weeks.

Once they are to your liking, move to the fridge for storage where they will be good for at least one year (if they last that long). Note that they must be stored in the refrigerator (not in a cold room) once they are fermented.

We LOVE having our kimchi with fried fresh farm eggs. Delish!!

***Using a culture starter:

To make a batch of sauerkraut, a starter is not absolutely necessary. The natural sugars in the veggies will help break it down and render a batch of probiotic goodness. However, if you want to ensure you get a vigorous fermentation, you can dissolve a package of starter culture (a probiotic capsule will also work) in 1/4 cup of warm water (90F). Add a small amount of sugar to feed the starter (ie. cane sugar, honey) and let it sit for 20 minutes or longer to activate.

Tips & Ideas:

This recipe can easily be adapted to your liking.

For anyone who dislikes the taste of onions, you can easily omit the green onions.

Baby bok choy can be added or substituted for the swiss chard.

Cayenne pepper can be used instead of red pepper flakes. Although CAUTION – use a lot less as its much more potent.

Directions:

Strain and rinse chickpeas and set aside. Heat coconut oil in frying pan over medium-high heat. Add chick peas. Add remaining ingredients and fry until chickpeas are “popping” and crispy. Make sure not to stir too often, as the more you mix them the more likely they will get mushy. You may need to add more coconut oil near the end to ensure they are crispy. Remove from heat & serve.

Tips & Ideas:

These are amazing to eat on their own, or as a topping on your favourite salad to make it more filing. I usually make a frying pan of these and keep it in the fridge. Excellent for a quick snack.

Directions:

***To roast a red pepper*** Heat oven to 450. Place whole pepper on parchment lined cookie sheet. Bake for 25-45 minutes until chard on all sides (you’ll have to rotate throughout baking). Remove from oven and place in a paper bag and seal. Allow to cool for a couple hours. Once pepper is cool, remove from paper bag. Skin, and core should slide off easily. Discard skin and seeds. Reserve pepper for sauce.

Place all ingredients in high speed blender. Blend until well combined. Transfer to medium sauce pan. Cook on medium heat until it simmers (mixing often). Simmer on medium-low heat for 7-10 minutes. Remove from heat and serve!

Tips & Ideas:

This sauce is amazing served on a bed of rice, over fried chick peas, or cauliflower rice. I’ve even poured it over top salmon fillets and baked! Amazing and so versatile.

Freezes very well. I double the batch and freeze half so I have a sauce ready for those days I don’t have time to be in the kitchen!

Directions:

Heat oven to 400F. Place sweet potatoes on cookie sheet and bake until tender (could take up to an hour). Allow to cool, remove skins (should easily come off) and set aside.

Heat coconut oil in large pot. Sauté onions, garlic and ginger until tender and fragrant. Add sweet potatoes and mix well (or even mash with potato masher). Add broth and bring to a boil for about 10 minutes.

Blend soup in blender until smooth (or use an emersion blender).

Place blended soup back into the pot and add coconut milk. Cook another 5 minutes. Add salt, pepper and additional ginger to taste.

This recipe came from a dear friend. I was delightedly surprised at how much my family loved it!

Cauliflower is the perfect alternative to traditional rice. This recipe has the perfect blend of aroma’s and flavours that we are convinced it will one of your favourite go-to recipes. All spices and herbs can easily be adapted to your taste buds. Enjoy!!

Ingredients:

Directions:

Have all ingredients out and prepared as this meal cooks rather fast.

Heat coconut oil in large frying pan. Sauté onions until golden brown and almost throughly cooked. Add ginger and garlic. Sauté for another few minutes. Add in riced cauliflower. Top with a sprinkle of sea salt, pepper, and red pepper flakes (all to taste). Stir.

After about 5-7 minutes, cauliflower should be cooked (soft, but still firm). Add in coconut milk. Fry for another minute or so. Remove from heat and add freshly squeezed lime and chopped cilantro. Serve immediately.

Directions:

Follow directions on your specific culture starter.

Mix all chopped veggies in bowl, or put in food processor, depending on your desired texture. Add culture starter. Place salsa in jar and fasten lid.

Ferment for 4-7 days at 72 to 78F.Move to fridge where it will keep for several months.

Drain off excess fluid from fermentation, if desired.

Directions:

Directions:

Heat frying pan over medium heat. Add 2 tbsp of coconut oil. Add sliced mushrooms and cook for about 10 minutes (until mushrooms are cooked and browned. Set aside once cooked. While mushrooms are frying, smash lemon grass with the flat of a chef’s knife and then cut into 1″ pieces. Set aside.

In a large pot over medium heat coconut milk and chicken broth for 2-3 minutes, ensuring it doesn’t boil. Reduce heat and add lemon grass, grated ginger, minced garlic, and chilli flakes. Cook for 2 minutes, stirring continuously making sure it doesn’t boil.

Add chicken strips and cook until chicken is cooked (about 5-10 minutes). Make sure not to over cook or boil. Add lemon or lime juice, fish sauce, and fried mushrooms. Cook for another minute or two.

Remove from heat and serve immediately. Top with fresh cilantro and more freshly squeezed lime (if desired). If this is your first time enjoying thai soup, ensure that you remove the chunks of lemon grass and ginger before devouring.