Instant Pot Saffron Lemon Rice

Ingredients

2 cups Basmati Rice
3 cups water
pinch of salt
pinch of saffron threads
1 T lemon juice

Directions

Add all ingredients to the Instant Pot
and push the Rice button. Done!

Butternut Squash Curry

 

Ingredients
2 T  coconut oil
2 onions, finely chopped

    "Spice Mix"
2 cloves garlic, crushed
2 tsp grated fresh ginger
2 tsp ground coriander
1 tsp ground cumin
1 tsp ground turmeric
1/2 tsp ground cinnamon
1/2 tsp chili powder

2-3 tsp Vindaloo curry powder (or other curry powder)

1 medium butternut squash, peeled, seeded and cubed
1 bell pepper, chopped

1 carrot, chopped

2 cups riced cauliflower
1 can of tomato sauce
1 can of coconut milk
1 tsp salt (add more if needed)
1 cup frozen green peas
2 T fresh cilantro, chopped
1 T lime juice

Directions 
1.  Heat the oil in  large pan over medium heat and cook the onions for 10 minutes, stirring occasionally.
2.  Add the "Spice Mix" and cook stirring for 1 minute.
3.  Add the squash and other veggies and stir to coat with the spice mixture.
4.  Add the tomato sauce, coconut milk, salt and bring to a boil and cover with a lid.
5.  Reduce the heat to medium or low and simmer, covered, for 20 minutes, stirring occasionally while the curry simmers cook the rice. Add the peas to the curry and simmer uncovered for 5 minutes. Remove from the heat and stir in the cilantro and lemon juice. Or add cilantro and lemon juice when you serve.
6.  Serve on a bed of Saffron Lemon Rice. 

**Substitute other or add vegetables or meats.

Fermented Kraut

 ingredients:

• 1 head green or red cabbage, thinly sliced (by hand or food processor)
• 2 T sea salt (I like to use the corse grind. If you use fine grain salt use 1 T)
• about 2 cups water (filtered water has less potential pathogens, so your ferment will stay healthier)

Directions:

1.  Blend together to make "salt water brine": 1 handful cabbage, salt and water. (this breaks up some of the cabbage and starts the ferment faster!)

2. Put cabbage into a large bowl, add salt water brine. Mash together for about 5 minutes with a pounder, potato masher, or other kitchen tool. You just want to work out some of the cabbage juices. 

3. Put your cabbage and brine into mason jars (you may need 1 or 2 quart jars depending on size of cabbage) Push your cabbage down into the jar, so that the cabbage is covered in liquid. 

** You can weigh the cabbage down with a weight or small jar if needed. 

4. Screw on the mason jar lid and ferment on your counter for 3 to 5 days. After a few days, taste your ferment. If you like it, put it in the fridge to stop the ferment. If it still tastes salty, leave it out for a few more days, then taste again! 

Refrigerate to stop the fermentation process when it is the amount of tanginess that you like. Enjoy!

*You can use this same basic recipe with any veggies
*Add spicy peppers or red pepper flakes if you like things spicy