3 Recipes, 1 Video
Kale Slaw: Massage kale with salt and olive oil. Add sliced carrots, shredded cabbage, celery, mushrooms, cucumber, avocado, broccoli, hummus, dijon mustard, safflower oil, flax seeds. Pumpkin seeds, and hemp seeds.
Fermented Carrots: Slice carrots and fill a Mason jar. Mix 1 tablespoon of sea salt for every cup of water, cover your carrots, apply lid and let sit for 2 weeks in your cupboard. When you like the taste put them in the fridge to store.
Purple Sauerkraut: Shred purple cabbage and fill a big bowl. Mix 1 tablespoon on salt for every cup of cabbage and work it in with your hands. Add to a Mason jar, weight the cabbage down so its covered with liquid brine and lid it. Let sit in cupboard for two weeks, when you like the taste move it in the fridge to store.