Fermented Dill Pickles

ingredients:
small pickling cucumbers
2 T course sea salt
1 T fresh dill (or more if you like)
1 t mustard seeds (optional)
2 to 4 cloves of garlic, quartered
a dash of crushed red pepper (optional)
filtered water

variation: add a few carrots, cauliflower or any other veggie

Directions:

• Place your ingredients in a quart sized mason jar and fill within one inch of the top with filtered water. (Use a small jar or fermenting weight to weigh down the cucumbers inside the large jar. You want the cucumbers fully covered with liquid.)  
• Cover the jar with the mason jar lid, screw the lid on and ferment in room temperature on your counter for 5 to 7 days. (Whole veggies take longer to ferment than shredded, so I like to leave mine for about 7 days) 
• Refrigerate to stop the fermentation process and enjoy! You know they are ready when they taste tangy and fermented instead of salty.

Honey Pecan Granola

ingredients:
9 cup rolled oats
2 cups pecans
2 cups coconut flakes
1/2 cup sunflower seeds
1/4 cup sesame seeds
2 T cinnamon
2 t nutmeg
1/2 t sea salt
(If you have almond pulp from a recent batch of almond milk, throw that in too!)
2 cups honey
3/4 cup melted coconut oil
1 T vanilla
directions:
Mix together dry ingredients. Add wet ingredients and mix well. Bake on baking sheets in oven at 300 degrees for 30 minutes, stirring and rotating pans every 10 minutes. Turn oven down to 200 degrees and toast for an additional 30-45 minutes for a crunchy granola finish.

Moroccan Spiced Chicpeas

ingredients: 
2 T coconut oil
1 red onion, sliced thinly
3 or 4 garlic cloves, minced or crushed
1 inch fresh ginger root, grated
1/2 cup dried apricots or dates, chopped 
2 T Ras El Hanot (Moroccan Spice Blend) - follow the link to make it yourself
2 t sea salt
3/4 t freshly ground black pepper
1 cinnamon stick
1/2 cup stock or water
1 1/2 t grated lemon rind
2 T fresh lemon juice
4 cups cooked chickpeas (or 2 (15 oz cans, drained and rinsed)
1 (28 oz) can of diced tomatoes in their juices
1 cup red lentils, soaked for 30 minutes - 1 hour - for easier digestion
1 cup cilantro leaves
1/4 cup mint leaves

directions:
Heat oil in a large pan over medium heat. Add onion and saute till translucent. Add garlic, ginger, apricots, spice blend, sea salt, black pepper and cinnamon stick. Cook together over medium heat for about 3 minutes. 

Add water/stock, lemon rind, lemon juice, chickpeas, tomatoes and the juice they are in. Bring to a simmer. 

While the chickpeas are simmering, drain the soaking lentils. Put lentils in a pan, covered with water and cook on medium-high heat till boiling. White foam will develop on top. Simply scoop off the foam and throw out. Turn heat down to medium and continue to cook lentils till they are soft and begin to fall apart. Once cooked, drain them and add them to the simmering chickpea mixture. 

Serve over rice or couscous. Garnish with cilantro and mint and/or a Moroccan Lemon Relish.

Ras El Hanout - Moroccan Spice Blend

Mix together: 
2 teaspoons ground ginger 
2 teaspoons ground cardamon
2 teaspoons ground mace
1 teaspoon cinnamon
1 teaspoon ground allspice
1 teaspoon ground coriander
1 teaspoon turmeric
1/2 teaspoon ground black pepper
1/2 teaspoon ground white pepper
1/2 teaspoon ground cayenne pepper
1/2 teaspoon ground anise seeds
1/4 teaspoon ground cloves

A local Asian Market can be an excellent place to find good deals on unique spices that might otherwise be hard to find at your grocery store. 

Fermented Garlic Scapes

"You can pickle that."

Ingredients: 
A bunch of fresh garlic scapes
2 T sea salt 
1 T fresh dill (optional)
filtered water to fill the jar

Directions:Place your ingredients in a quart sized mason jar and fill within one inch of the top with filtered water.  Cover and ferment on your counter for 5 to 7 days. (Whole veggies take longer to ferment than shredded, so I like to leave mine for about 7 days)
Refrigerate to stop the fermentation process and enjoy!

Mexican Yellow Rice

My kids LOVE yellow rice. This is a hit at our house with any Mexican meal!

ingredients:
1 onion, diced
1 tomato, diced (optional)
2 cloves garlic, crushed
1 T coconut oil
1/2 t ground turmeric
1/4 t ground cumin
1/4 t ground coriander
1/4 t crushed red pepper (optional)
2 cups rice, soaked in water for (1 hour up to overnight)
4 cups water or bone broth

Directions: 
1.  drain and rinse rice
2.  In a large pot, saute onion in 1 T coconut oil. Once onions are translucent add garlic and tomato. Cook together for 1 minute. Then add spices. Cook together for 3 minutes over medium heat.
3. Add rice and cook with the spice mixture for about 5 minutes. Add more coconut oil if needed.
4. Add liquid and bring to boil. Then lower to simmer till rice is cooked. 20-40 minutes depending on the rice variety. Add more turmeric for brighter yellow color.

Mac and Cashews

Cashew Cream Sauce

ingredients:
12-16 ounces of gluten-free pasta
1 1/2 cups raw cashews, soaked in water to cover (1-12 hours before using)
4 cups almond milk, divided
4 tablespoons coconut oil, divided
1 small onion, diced (or 1/4 cup diced celery)
4 cloves garlic, minced or crushed
2 cups fermented sauerkraut or kimchi
1/3 cup rice flour or other gluten-free flour
1/2 teaspoon turmeric (for color)
1/4 tsp freshly ground black pepper
2 tablespoons nutritional yeast 
1/2 teaspoon salt
1 tablespoon fresh lemon juice

Sauce and Pasta Before Baking

Directions:
1.  Preheat oven to 350 degrees. Boil water and cook pasta according to directions

2.  Combine soaked cashews and 2 cups of almond milk in a blender. Blend about 5 minutes till smooth.

3.  Preheat a large pan over medium heat. Add 1 T coconut oil. Saute onions, garlic and a pinch of salt till onions are soft.

4.  Drain the sauerkraut or kimchi in a sieve with the goal of removing as much moisture as possible. Add kraut to the pan just to heat through, a minute or two. Then add the kraut mixture to the cashew cream in the blender. Blend on high till smooth. 

5.  In your pan, add 3 tablespoons of oil and flour to make a roux. Add a little bit more coconut oil if needed. Toast the roux for about 15 minutes, until it smells toasty and turns a medium brown. Stir often so that it cooks evenly.

6.  Stream in remaining 2 cups of almond milk, whisk constantly to avoid lumps. Whisk until thick and smooth, about 2 minutes.

7.  Stream in the cashew sauerkraut mixture, and whisk until well incorporated. Add the turmeric (for color), black pepper, nutritional yeast, salt and fresh lemon juice. Heat through and stir occasionally, allowing the mixture to thicken.

8.  Combine the pasta and sauce in a dutch oven or 9"x13" baking dish. Bake about 20-30 minutes. Serve warm.