Recipes Viewing archives for "Side Dish"
We named this Thank You Kraut because it is perfect for Thanksgiving. It’s loaded with cranberries and cranberry juice, which give it quite a unique flavor. You can serve it as a side dish or with crackers or a veggie platter. Or, if you’re like me, you can pile it on top of leftover turkey and sourdough to make a delicious probiotic sandwich. You’ll be thankful you did.
One more fantastic way to use that amazing fermented garlic! Oh, and I may have snuck some Kombucha in here too 😉
This bread is great with any pasta dish. I love to make it into garlic toast. Cut into slices, spread a little olive oil, garlic salt, and a sprinkle of Parmesan cheese, then place it under the broiler till toasty brown.
This is wonderful made with Sunflower Seed Kefir but you can also make it with other types of kefir as well. If you don't have fermented garlic, then you can always substitute regular garlic cloves.
Kimchi is an ancient dish that Koreans have been making for centuries. In fact, it is their national dish, and I’m sure that every family has their own recipe. My recipe is not as spicy as some, but you can adjust the seasonings to suit your taste.
Lemons are superfoods: they are a digestive aid and a liver cleanser, and they contain many nutritional substances such as citric acid, calcium, magnesium, vitamin C, bioflavonoids, and pectin. All this goodness promotes immunity and fights infections. And the peel acts as a prebiotic!
I made this with my daughter Holli. We ate the entire jar.
Acorn squash is a good source of Vitamins A and C, and these vitamins will increase when you ferment the squash. This is the beauty of lacto - fermentation. It helps you absorb the nutrients more efficiently and it increases the vitamins that are present.
Stollen is a German fruit and nut bread that is made around Christmas time. My daughter Maci likes to try new recipes every year and seeing as we are German she couldn't wait to make stollen. This year she branched out from the traditional recipe and has created this wonderful sourdough version that is significantly lower in sugar and has a wonderful citrusy flavor.
You can add small orange slices to this dish after it is already prepared for extra flavor. I love it this way, but I would put oranges in everything if I lived in a perfect world. Orange is one of the happiest colors and flavors. I used frozen cranberries to make this dish, but you can use fresh too.
Fall never tasted so good! To find the Wisdom Kraut recipe, click on the words "Wisdom Kraut" in the ingredients below.
Make sure you have a good vigorous sourdough starter. Check out these links in the notes at the bottom of the page, to find a starter and how to keep it healthy.
These fast-fermenting veggies taste almost the same as regular carrots and celery. If ginger is added, it gives it a zesty note. But you can leave it out if you think your kids would prefer them plain. I love seeing little kids hold the little carrot coins in their hands. I also love to fill the celery with nut butter and raisins for a quick snack that even I enjoy.
You can also add dried cranberries to this dish. Make a double batch because it goes really fast and your gonna want seconds.
These can get a different taste than veggies made with a starter culture depending on the taste of your kefir whey. Always use fresh kefir whey when making cultured vegetables for the best taste.
Check out more about super charging your vegetables with Cutting Edge Culture.
You can change this up with all kinds of fruit, Strawberries, blueberries, blackberries etc. Mix it up and have fun!
Apples and kraut are a wonderful combination and one I use a lot when I'm making kraut. Apples are a prebiotic and so you will get lots of extra probiotics from adding apples to your kraut.
Serve with sprouted corn chips. I can make this a meal its so good.
I highly recommend you watch the video before you make this bread. You also need to feed the bread again if you leave it in the fridge for more two days. Feed it 1/2 cup flour and 1/2 cup water and knead or mix with a dough hook and then place in the fridge.
This is a creamy mashed broccoli that my family loves as much as mashed potatoes. Super easy to make and a great way to get your family to have their greens.
This is one of the best cheese balls you will ever have. Trust me its the best!
You can make all kinds of juices and add cultured veggies or kombucha to the juice. The combinations are endless. Stay tuned - we are going to be adding a lot of juice recipes to my Biotic Pro membership site.
This is the bread I make most often for my family. Four ingredients, 5 minutes of prep and overnight in the fridge. Then bake fresh in the morning or later in the day.
Allowing the bread to rise in the refrigerator allows the bread to continue to work slowly adding special bacteria to the bread and reducing the inhibitors that are so hard on the body. This also increasing nutrients to allow the bread to become more digestible.
Fresh juices make the fizziest kombucha! If you don't have a juicer this is an easy way to make fresh juice for your kombucha.
I rolled my goat cheese in orange zest and let the flavors marinate in the refrigerator for a day. Then I stuffed some dates with the mixture. Super creamy and a blend of fruit and cheese.
This is delicious with just cabbage but you can add other ingredients such as spinach, carrots, seasonings, etc. You must use salt if you don't use a starter culture. It is necessary to keep the PH correct and keep the bacteria at a safe level.
Everyone who tastes this describes it differently. Some say that it tastes like bread stuffing or spicy sweet potatoes and even spaghetti. I just don't know how to explain it to you, so you're gonna have to try it and see for yourself.
Top these with cultured veggies for a great snack or meal.
Taco salad is one of my favorite salads. You can add so many different types of probiotics to this salad. Try topping with a little kefir cheese for extra flavor.
Unbelievably good kraut that tastes like Christmas!! Feel free to experiment and add different seasonings, like a pinch of cinnamon or cloves. It's a holiday kraut you'll want to enjoy every year as a family tradition.
This is finger food. Kids and adults alike love dilly beans. They ferment fast and last for months in your fridge.
This recipe does not use a culture package, but you can add one if you'd like. You must add salt with this method to inhibit the growth of bad bacteria and to create an environment that is safe. When you add salt, the good bacteria will dominate and keep out harmful pathogens. I do believe that using a starter culture adds a lot more benefits, but this is a good method as well and the health benefits are many.
Cinnamon is surprisingly delicious in pickles. You just need to throw in a couple cinnamon sticks and let them ferment. Try it, you'll like it!
Super spicy, throw them in any Mexican dish for extra flavor and probiotics.
Hummus is a gateway to everything else in your refrigerator.
Garlic contains anthocyanins, water-soluble pigments that turn blue, green, or purple in a fermenting solution. While this color transformation tends to occur more often with immature garlic, it can differ among cloves within the same head of garlic. The garlic flavor remains unchanged, and it is totally edible without being harmful in any way. Fermenting makes the garlic more zesty and tangy but in recipes you won't notice a difference between fermented and regular garlic.
This is the bread I make during the holidays. If you have leftovers it makes fabulous french toast. If it last that long!
Don't forget to use this salsa in the Pico Bean dip recipe
Make some Donna's Dill pickles too, and you will have sweet and sour summer veggies.
This pairs well with sprouted tortilla chips. They are becoming more popular and there are several on the market now. I am loving Unbeatable Blue Tortilla Chips.
One of the secret ingredients in this recipe is the Nutritional Yeast. It has a cheesy flavor and is really tasty. A spoonful of nutritional yeast is like taking a high-potency B-vitamin complex. A serving will generally stock you up with a couple of days worth of thiamin, riboflavin, niacin, B6, and B12, and a substantial amount of folic acid. You can find it at most health food stores.
Serve this with Donna's Sourdough Bread, toasted, with a smear of goat cheese. Be careful - it's hard not to eat the whole jar!
Fermented Jalapenos…(Read More)
Super easy and made in a blender. Make your own salsa and ferment it!
If you have ever had Bubbies Pickles, then you will like these pickles. You can even use these ingredients to make Dilly Green Beans.
I love, love chocolate. Sometimes I think it is the magnesium that chocolate has in it that I crave and need. At least this is what I tell myself.
There are a lot of nutrients in this dish. Kefir, avocados, and a special food; chia seeds.
You can also make these into bread and butter chip pickles. Just leave the cucumbers and onions in thin slices instead of chopping and dicing them. These are really good on sandwiches.
You can let this ferment for an hour or eat immediately. You can also store this in the fridge for a couple days.