by Kim Christensen | This slaw is crunchy, spicy, sweet, and salty, just the way I like it. It’s quick to prepare, and pretty too (especially served in my new purple lacquered bamboo bowl).
Sorrel-sesame slaw
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Eat. Heal. Live.
Homemade ghee
Ghee is clarified butter that has had its dairy proteins and lactose removed, making it tolerable to many dairy intolerant and allergic people.
Cultured kohlrabi dill pickles
These naturally fermented, vinegar-free kohlrabi “pickles” are crunchy, salty, and tart, and very reminiscent of classic cucumber pickles.
Sauteed zucchini with garlic scape and spinach pesto
This is a delicious side dish that is easy to prepare. To make it a main course, toss it with cooked pasta, rice or quinoa, add white beans or cooked chicken, and stir in more pesto, to taste.
Super seed granola with homemade cultured oat milk
What could possibly be better for a leisurely weekend breakfast than a bowl of homemade granola soaked in homemade cultured oat milk, topped off with juicy fresh raspberries?
Fresh pea dip with sorrel and thyme
A lot like hummus, but green – with the incredible flavor of peas bursting through, highlighted by thyme, sorrel, and olive oil.
Toasted nori crisps – a.k.a. seaweed crack
These are light, airy, crispy, salty, and aromatic. One bite and you’re hooked. If you have any hesitancy about eating seaweed, these tempting little things will turn you right around!
Pepper-crusted cashew cheese with herbs
Use it on crackers or fresh vegetables – it is great with thinly sliced radish. Spread it on bread, or use it on pizza. Do anything with it!
Loaded strawberry lemon poppyseed bread
Sweet and moist and lovely and incredibly flavorful, and slices like a dream.
Sugar free strawberry rhubarb jam
Instead of packing it with loads of refined sugar, this jam relies mostly on the sweetness of strawberries, along with a bit of pomegranate juice, stevia, and local raw honey.
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