Green Goddess Dressing/Dip

Green Goddess Dressing & Dip

This smooth, creamy dressing is great on salads. It comes out quite thick also works beautifully as a dip with vegetable sticks, broccoli and cauliflower florets, or crackers, or as a spread in sandwiches. The kefir, avocado and apple cider vinegar are the basis of the recipe and around that you have a lot of latitude to add the herbs and spices that you like. This is a great way to add the fermented foods kefir and apple cider vinegar into your diet. Read more »

Kefir Cheese

Making cheese from kefir is easy and it contains all the beneficial probiotic micro-organisms that kefir is famous for. This recipe makes a tasty, soft cheese, similar to cream cheese but even easier to spread. I've also used it in recipes in place of ricotta cheese. This is the basic recipe for making a plain kefir cheese, you can use it as-is or add herbs, fruit and nuts to create your own delicious variations. Let your imagination go wild! Read more »

Rosemary, garlic, walnut kefir cheese on a flax cracker

This is a beautiful, tangy, silky-soft cheese perfect for spreads and dips. With just a few simple ingredients, it's very quick to make up if you have already strained the kefir through cheesecloth to make the cheese. Since it's made from milk kefir, it has all the healthy probiotic benefits of kefir, but the cream cheese-like consistency makes it so much more versatile. It would be a great dish to bring to potlucks and picnics. It's a delicious and refreshing addition to sandwiches, on crackers or as a dip for vegetable sticks. Read more »

How to make sauerkraut

I love sauerkraut (well I love cabbage in general, but that's another story), and I know that ‘real sauerkraut', i.e. homemade sauerkraut, is full of not only all the nutrients and phytochemicals that make cabbage a superfood but it contains probiotics as well. It tastes great and it helps with digestion too, well that's what I notice anyway. The store-bought variety may in some cases taste good, but it's not that healthy for you, and it's expensive. It usually has way too much salt, not necessarily good salt at that. And in most cases it's pasteurized, which means all the healthy probiotic bacteria that make sauerkraut so much more awesome and easily digestible than just plain cabbage have been killed off. Along with most of the nutrients I imagine. Mind you, you could do far worse as far as food choices go. But why settle for mediocre? Why not choose awesome? You're worth it. Read more »

Apple Cider Vinegar

Apple cider vinegar is said to be a natural remedy for many ailments. In 400 B.C.E Hippocrates (the father of modern medicine) knew about apple cider vinegar's antibiotic properties and recommended it to his patients for its healing properties. Since then it's been valued by many cultures right up to modern times. Read more »

Soy Fried Tempeh

Tempeh is a traditional Indonesian soy food that's high in protein and one of the few vegan foods that's high in vitamin B12. It's a delicious, low-fat, no cholesterol, gluten-free, high protein alternative to animal products. The soy beans are naturally fermented to aid in their digestion, but nothing about the taste of tempeh says fermented. Read more »