Monday, December 12, 2011

Kale Salad

This is a very yummy salad!

1 large bunch curly kale, de-stemmed and torn into bite size pieces
1 large avocado, pitted peeled and chopped
1 medium tomato, chopped
1 cucumber, diced
1 orange or yellow bell pepper, de-stemmed, seeded and chopped
1-2 cloves garlic, pressed
2 ½ tablespoons fresh lemon juice
2 soft dates, pitted and chopped
½ teaspoon Himalayan crystal salt
Pinch black pepper
Pinch nutmeg
2 tablespoons raisins, I like cranberries
2 tablespoons of hemp seeds

Place kales in a large bowl. Add the rest of the ingredients except for the hemp seeds. Use your hands and message all the ingredients well. This incorporates the avocado and fresh juices from the tomatoes, cucumbers, and lemon juice, with the kale, salt, pepper, and nutmeg. Sprinkle on the hemp seeds. Give a quick toss

Monday, October 17, 2011

Fermented Pickles


Fermented Pickles  
By Tonya Dahl

I am excited to say I am really into fermenting and my ferments are turning out so well. I made the best pickles ever, and all raw!
Pickles

 6 tablespoons sea salt ( Nature's Cargo)
1 gallon water
1 bag of pickling cucumbers
Dillweed, Garlic

Rinse cucumbers well in cold water. Soak cucumbers in very cold water for 2-4 hours. The soaking in cold water will help keep the pickles crisp. Mix the salt with the water. Place the garlic and dillweed in the bottom of a crock, add salt water and pickles. Put a lid or plate on the pickles and make sure the plate is firmly on the pickles with water over the plate. I have 2 oval crock pots and the smaller crock I used the lid, turned it upside down and put a jug filled with water on top of the lid. Put the crock in a cool place in the basement and cover. Every few days skim off scum from water for 1-2 weeks depending on how sour you want your pickles. Prior to taking them out, skim off all mold and scum and pour all water, pickles, garlic and dillweed in a glass container. The pickles will last 6-12 months. The cooler your basement the longer it will take for your pickles to ferment. Enjoy!

Also: try this recipe with almost any vegetable, except tomatoes. My next adventure: hot peppers!

Spinach Dip


Spinach Dip  
By Tonya Dahl
Spinach Dip

















1 large bag Spinach
1 large Avocado, ripe 
1 Lemon, juiced 
1 tsp Herbamare Seasoning 


This is a very quick and tasty raw dip. Only Lund's Organic Spinach would do. Just add everything to a food processor with the "S" blade and blend until creamy. Serve with crisp carrots, cucumbers, peppers and sugar snap peas. Also delicious on raw crackers. Enjoy!