Apple Cherry Chutney

AppleCherryChutneyThis chutney was a great way to use a pile of the apples from our trees this fall.  Such a terrific solution for a harvest glut!  Clearly, chutneys pair perfectly with all sorts of meaty things.  But this is also terrific with many of the classic veggie holiday side dishes… For example, it’s been amazing served along with stuffing and my new favorite celery root, turnip, potato mash (recipe to come soon). Continue reading

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Fermented Horseradish Sauce

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OK, who knew how much fun fresh horseradish root could be??  This fall we got a whole pile of the roots from some friends and were really excited to try fermenting it for a healthy, non-dairy variation on horseradish sauce.  (We also used some in a batch of cultured veggies that is turning out quite delicious…and zippy!)  This is a mish-mosh of recipes and ideas from Nourished Kitchen, and Cultures for Health, and Sandor Katz’s book Wild Fermentation, plus a little shootin’ from the hip.

Since it’s just a week until Thanksgiving, I’m really looking forward to some mashed potatoes spiced up with this sauce!  Of course, for you meaties out there, it would be good a nice holiday roast as well…

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Light, Lemony Mayonnaise

This mayo is made with healthy raw apple cider vinegar (so is Body Ecology Diet approved) and less olive oil than many recipes. It’s a great base for aiolis with herbs, spices and other fun flavorings. Pick a flavorful, high-quality olive oil for the best taste – I have a specialty olive oil (fabulous small-scale, organic Poggio la Noce from Italy) that I use for things like this instead of the regular (still organic, extra-virgin) olive oil I use for sautéing.

Ingredients:
2 egg yolks (the fresher the better, and of course organic free-range)
2 tablespoons raw apple cider vinegar
1 tablespoon fresh lemon juice
1 teaspoon sea salt
1/2 cup extra-virgin, super tasty olive oil

Put first 4 ingredients in a blender and blend, drizzling olive oil in slowly. Leave blender on for several seconds after all the olive oil is in. Refrigerate for up to 2 weeks.

Roasted Red Pepper Sauce

Great with scrambled eggs & veggies, quiche, Kale Pancakes, or as a non-dairy veggie dip.  Freezes well so use some now and save some for later.  (If you’re doing a strict diet, like one of the candida elimination ones, make extra of everything so you don’t go hungry later when you’re short on time.  Words to live by.  Seriously.  LEFTOVERS ARE YOUR FRIEND!)

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