Cultured taco salad

Who doesn’t love taco salad?  What if you could super charge this salad to become a super salad? Making the nutrients in this salad so available to the body that it would be a breeze for the body to digest it and send it’s enzymes and nutrients to each body part to do it’s job. Well that is just what this salad does. Isn’t the whole idea of food to help build the body to health? But who are we kidding it’s got to taste good or we are not going to eat it. This salad has three probiotic foods in it. Making it a powerhouse meal and making it taste delicious. These recipes are all from past blog put together to make something you can eat every week. Remember the world of 100 trillion cells of bacteria inside of you is waiting to see what foods you will eat today. Give them the food that makes them thrive and you will too.

Meet one of the good bacteria in these foods. Lactobacillus Plantarum is a powerful tool to fight off pathogenic bacteria such as E Coli, while repairing the intestinal lining. L plantarum is able to survive through harsh environments including rounds of antibiotics. This is especially important for emergency situations when someone may have to take an antibiotic. This is just one of the bacteria’s, there are many more.
 

More Than Taco Salad

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By: Donna Schwenk

Ingredients

• 1 head lettuce, shredded
• 1 cup black beans
• 1 lb ground bison or grass-fed beef
• 1 c. grape tomatoes, halved
• 1 12 oz pkg. shredded cheddar cheese
• 1 bag of Blue sprouted corn chips
• Taco seasoning (recipe follows)
• ½ cup Fermented French Dressing (recipe follows)
• 1 serving a Probiotic Guacamole (recipe follows)
• 1 cup of Cultured Salsa

Instructions

1. Brown ground beef and add taco seasoning.
2. Simmer according to directions.
3. Place meat in large bowl. Add beans, tomatoes, lettuce, and cheese.
4. Cover with salad dressing.
5. Mix again. Serve almost immediately with guacamole and salsa and a side of corn chips.

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Taco Seasoning

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By: Donna Schwenk

Ingredients

• 1 TBS. chili powder
• ½ tsp. garlic powder
• ½ tsp. onion powder
• 1½ tsp. cumin
• ½ tsp. paprika
• 1 tsp. salt
• ½ tsp. black pepper
• pinch of red pepper flakes

Instructions

1. Mix all together in a bowl. Add ¼ c. water to ground beef when you add the seasoning and heat through. This is enough seasoning mix for 1 lb. of ground beef.

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Fermented French Dressing

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This dressing uses your homemade ketchup.

By: Donna Schwenk

Ingredients

• ½ cup kombucha
• ½ cup homemade ketchup
• ½ cup olive oil
• 2 Tsp garlic powder
• 2 tablespoons honey
• 2 teaspoons paprika
• 4 teaspoons Worcestershire sauce
• Salt & pepper to taste

Instructions

1. Place all ingredients in a blender and blend until smooth.
2. Serve or chill. Keep in refrigerator gets better with age.

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Probiotic Guacamole

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By: Donna Schwenk

Ingredients

• 3 Avocados
• Juice of ¼ lime
• ½ tbsp Celtic sea salt
• 3 Tbsp cilantro
• 1 small Serrano chili chopped and seeded
• 1 tbsp Maci’s Cultured Carrots Pureed ( you can use the juice from any cultured veggies and it works great)
• 1 small onion chopped
• handful of cherry tomatoes chopped
• Scoop out avocados and mash with a fork add other ingredients and mix well.

Instructions

1. Scoop out avocados and mash with a fork add other ingredients and mix well.

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Cultured Border Salsa

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By: Donna Schwenk

Ingredients

• 2 large tomatoes, coarsely chopped
• 1 Serrano pepper, seeded and coarsely chopped
• 2 tsp cumin
• 2 cloves garlic, minced
• ½ large Vidalia onion, coarsely chopped
• ¼ teaspoon salt, to taste
• ⅓ cup cilantro, coarsely chopped
• ⅛ teaspoon cayenne, to taste ( only if you like it hot)
• ½ tsp of Caldwell cultured veggie Pck or 2 Tbsp kefir whey

Instructions

1. Place all ingredients in blender, and blend until smooth.
2. Place in glass jars and seal. Sit on counter for 2 days and then transfer to refrigerator.
3. This will last at least 6 months in refrigerator.

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