WellPreserved.ca - Make Something. Share It. Orange-Sesame Coleslaw I often go back and remake some of my old recipes, and when the original photo is really bad (as are most of my early ones), I take a new photo. Sometimes, however, I go a little bit further and change up the recipe so that it fits my current tastes. That’s what happened to this light, vegan coleslaw. The longer I’m vegan–and it’s been 19 years now–the more I try to improve the nutritional quality of the food I eat. I started out by reducing my use of refined fat, then I increased the amount of vegetables I eat, then I all but eliminated flour and sugar. And now, finally, I’m working on decreasing salt. For my lunch today, I wanted to have this Sesame Orange Coleslaw that I created during my second month of blogging. And I loved it! Orange-Sesame Coleslaw Author: Susan Voisin, FatFree Vegan Kitchen Combine the coleslaw, bell pepper, and orange slices in a large salad bowl. I used 6 drops of NuNaturals Alcohol-Free Liquid Stevia, but you can use any sweetener you like. Enjoy!
Hunter Angler Gardener Cook smitten kitchen Raw dark plum jam recipe, fermented with Kefir whey. Back to recipes menu Nicola, one of the participants at a 'Fun. Ferment and Families' workshop commented that this jam was best jam she had ever tasted. See a partially cooked version in the notes section at the bottom of this page. Makes 1 kg of dark red plums 1/2 cup of Australian raw honey 2 teaspoons of Kefir whey 1/2 teaspoon of Celtic sea salt 1/8 teaspoon cardamom 1/8 teaspoon ground cloves Wash the plums well, discarding any that are overripe or damaged. Transfer the plum jam mixture to clean jars, pressing it down with a wooden spoon to remove air bubbles. NOTES The kernels are high in vitamin B17 and can be ground into a flour and mixed in with the jam; just remember to extract the kernel from the shell. This makes a jam that is liquid rather than thick. The above recipe may be modified to create a set-jam by the following method. Network with like minded people at the Traditional Nutrition News Group. Share With Friends
Kitchen Therapy Fermented Fruit Kvass You are looking at a close-up photo of a 1-day old kvass. I’m guessing that 99% of you are thinking: “Errh, KVASS … what!? Is that another new and complicated health trend?!?” Well, it is not complicated, not new and not a trend – yet anyway. Kvass is a russian fermented beverage traditionally made with beets, whey and rye bread. It is a very easy recipe with few ingredients and short preparation time (yes, 48 hours is actually short, for being a fermented beverage). I have learned this fermented beverage technique from the inspiring author and whole food pioneer Rebecca Wood. If you like this recipe you probably also love kombucha, which we have a recipe for in our upcoming cookbook. Fermented Fruit Kvass (Fermenting technique from Rebecca Wood) 1 large glass jar Make sure to always use organic ripe fruit when fermenting. Place fruit, honey and ginger in the jar. The natural alcohol level in homemade Kvass is very very low, about 0.05%-1.0%, which means that children can drink it too.
Blog | Eat Well with Janel Lemon Pepper Pasta Primavera We juuuuuust about hit 60 degrees here recently (wahoo!) so dare I say spring is here? This dish says so. It’s loaded with veggies, which is a great way to keep pasta portion controlledand the bright lemony flavor throughout from the pasta and the seasoning adds an extra spring zing. Ingredients: 1 package (8oz) Trader Joe’s Lemon Pepper Pappardelle Pasta 2 cups cherry tomatoes 1 bag sugar snap peas, cut into smaller pieces 1 1/2 cup shredded carrots 1 package savory tofu, diced 1 package sliced baby bella mushrooms olive oil salt Mrs. Prepare the pasta according to package directions. Cauliflower Tempeh Rice Pilaf with Peas and Raisins It’s been my mission lately to see how many recipes I can slow-cooker-ize. Black Bean Veggie Burgers I like having easy meals prepped to send Zacky to childcare a few times each week – ones that don’t need to be prepared specially aside from being cut into tiny pieces. Socca with Kale and an Egg Baked Blueberry Sourdough French Toast