Sauerkraut in a Mason Jar

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Sauerkraut in a Mason Jar

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Course Side Dish, veggie, salad
Servings 10

Ingredients
  

  • 1 head cabbage shredded
  • 1 tbsp pickling salt

Instructions
 

  • 1. Sterilize 4 quart jars, lids, bowls, and other utensils to be used in packing the kraut by placing in boiling water for 10 minutes or in the dishwasher.
  • 2. In a non-reactive bowl (stainless steel or ceramic is good), thoroughly mix shredded cabbage and salt, bruising cabbage to start to release juices. Allow to stand for 5 minutes.
  • 3. Using your hands, press down and massage cabbage or use a masher. Continue until the cabbage becomes soft and you can see juices in the bottom of the bowl.
  • 4. Pack in sterilized jars. With wooden spoon, press cabbage down firmly, trying to release any air pockets as best you can. Continue to pack in jar until cabbage is about 1/2 inch from top of jar, and juices are about 1/4 inch from top.
  • 5. If juice from cabbage is not covering the cabbage in the jar, make a quick brine (boil 1.5 Tablespoons of pickling salt with 1 quart water) and pour over cabbage.
  • 6. Place lid on jar just tightly enough to keep out air.
  • 7. Keep jar between 65 degrees F and 72 degrees F for 2-3 weeks (place on tray or surface where you can catch and discard any juices that bubble through the lid)
  • 8. When bubbling stops, check to be sure there is still enough juice to cover the kraut. If not, make brine again and cover cabbage.
  • 9. Re tighten lid and store in refrigerator.

Black Bean Hummus

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bean dip

Adapted from eatplaybe.com

Black Bean Hummus

Here is a fun dip for your next appetizer.
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Prep Time 10 minutes
Total Time 10 minutes
Servings 6

Ingredients
  

  • 1 15 oz can black beans
  • 1 small jar Marinated Artichoke hearts
  • 1 tbsp tahini
  • 2 cloves Garlic, minced
  • 1-2 tbsp olive oil
  • 1-2 tsp Sea Salt

Instructions
 

  • Rinse black beans thoroughly and drain. Place black beans, artichoke hearts, tahini and garlic in a food processor. Slowly drizzle in olive oil as you blend the ingredients to desired consistency. Add salt to taste.
  • Serve with fresh veggies, pita chips, or your favorite dipper.

Tahini Dip With A Kick

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tahini dip

Adapted from www.NourishingMeals.com

Tahini Dip With A Kick

Enjoy this delicious dip with a variety of raw veggies.
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Prep Time 15 minutes
Total Time 15 minutes
Servings 6

Ingredients
  

  • 1/2 Cup Canned, Organic Coconut Milk
  • 1/2 Cup Raw, Sesame Tahini
  • 1/4 Cup Almond Butter
  • 3 Tbsp Fresh Lemon Juice
  • 4 to 5 Cloves Fresh Garlic
  • 1/2 tsp Sea Salt
  • 1/4 tsp Cayenne Pepper *Adjust to your taste buds
  • 1-2 Tbsp serrano pepper *Adjust to your taste buds

Instructions
 

  • Blend all ingredients until creamy. Add more water if you would like a sauce, or keep it thick for a dip.

Easy Ranch Dressing

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Easy Ranch Dressing

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Prep Time 10 minutes
Total Time 10 minutes

Ingredients
  

  • 3/4 cup organic plain yogurt use Greek yogurt for more protein
  • 2 tsp dried dill weed
  • 2 cloves garlic minced
  • sprinkle salt and pepper to taste
  • 2 tbsp parmesan
  • 1/3 cup Extra Virgin Olive Oil

Instructions
 

  • 1. Add all ingredients except olive oil to blender or food processor and blend until smooth (may need to add a little water to make a smooth texture, depending on the yogurt you use). 2. Slowly with blender or food processor running, add olive oil so it emulsifies. 3. Can store in fridge for up to one week.

Mark’s Peanut Sauce

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Mark's Peanut Sauce

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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 53

Ingredients
  

  • 2 tbsp canola oil
  • 1 1/2 tbsp garlic minced
  • 1 1/2 tbsp ginger root fresh
  • 1 cup water
  • 1/4 cup soy sauce low sodium
  • 3/4 cup peanut butter natural, creamy, unsalted
  • 1 1/2 tbsp brown sugar packed
  • 1 tbsp hoisin sauce
  • 1/2 cup coconut cream cnd
  • 1 tbsp sambal chili paste

Instructions
 

  • Peel and chop garlic and ginger finely. Heat oil in pan, add garlic and ginger and saute briefly to release aroma, about 3 minutes. Remove from heat and add to blender. Add remaining ingredients and mix thoroughly.

Notes

complete nutrition notes

Do It All Dressing

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Do It All Dressing

Dressing is a great marinade for chicken and fish, and excellent on tossed salad.
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Servings 10

Ingredients
  

  • 1/2 cup thyme fresh
  • 1/2 cup oregano fresh
  • 1/2 cup olive oil extra virgin
  • 2 cups water
  • 1 tsp salt kosher, course
  • 2 tsp black pepper
  • 2 cloves garlic
  • 1 whole lemon, fresh medium

Instructions
 

  • In blender, add herbs (remove stems), garlic, water, spices. Squeeze lemon juice into mixture. Blend completely. With blender running, add oil slowly through pour spout on blender lid. Pour dressing into quart mason jar or ot her jar that is easy to pour and store dressing. Dressing is a great marinade for chicken and fish, and excellent on tossed salad.