Fermented Beetroot and Horseradish Relish

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Happy Christmas!
Only a few days left and this fermented recipe is really quick only takes 3-5 days so you can serve it with your Christmas lunch on Sunday.
When you eat fermented vegetables you really do something good for your self and you elevate your health to a higher level.
Fermented foods give you more for your buck as fermented foods have shown to have more nutrients the raw foods.
I really hope you like this recipe, it’s one of my favorites!

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Fermented Beetroot and Horseradish Relish
Ingredients:

– 500 gram raw beetroot, peeled and grated

– 50 gram finely grated horseradish

– 1 1/2 tablespoon balsamic vinegar

3/4 tablespoon Himalayan crystal salt or sea salt

– 1/2 probiotic capsule

Directions
1. mix the beetroot with the salt and massage for a few minutes until the juices comes out.
2. Add all the ingredients, mix and put them in a sterilized kilner jar.
3. leave for 3-5 days, taste as you go along,

♥L

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Brunkål – Swedish Christmas Dish

 

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Brunkål is a classic Christmas dish in southern Sweden.
The main ingredient is white cabbage and the name Brunkål (meaning brown cabbage) comes from the normally long cooking time which makes the cabbage brownish in colour.
My slightly healthier version gets it colour from traditional Nordic Christmas spices like cinnamon, cloves, nutmeg and ginger and less from frying, as I only let it softened in a pan for about 6-7 minutes.

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Brunkål

– 1/2 head of white cabbage

– 1/3 of a leek

– 1-2 table spoons fresh ginger, grated

– 1-2 tablespoons coconut oil

– 1 teaspoon pumpkin pie spice mix or mix nutmeg, cinnamon, ginger and cloves

– 1 teaspoon maple syrup

– tamari to taste

Directions:

– heat up a pan and let the coconut oil melt

– add the cut upp cabbage and the leek, let it softened for 6 min

– add the grated ginger and the pumpkin spice mix and maple syrup, after 2 min serve

♥L

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Fermenting Beetroot

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I just love beetroot!
So juicy and sweet and full of iron!
Fermenting thin slices together with dill (so helpful for digestion) and red cabbage (great for detoxing) upgrades the nutrients.
The result tastes delish and goes perfect with your Christmas lunch.
If you need more iron but don’t  want to include meat beetroot are a great alternative. And if you have teenagers at home who do a lot of sports you might want to include beetroots in their diets to make sure they get enough iron.

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Fermenting Beetroot
Ingredients:

– 450 gram beetroot

– 220 gram red cabbage plus the stem

– handful of dill

– Brine: 15g himalayan crystal salt to 1 litre of water

♥L

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Fermenting Carrots with Turmeric

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Fermentation is natures way of upgrading your ordinary eats to nutrition dense super foods!
We all know about the importance of a healthy gut and making sure we have a diverse array of gut microbes can help with a whole host of health concerns.
Everyone can make their own healthy bacteria at home, it’s so simple and cheap!
Now It’s bit colder (writing this from London town) it can take a little bit longer than in summer but this recipe should be ready in 10-14 days.
Just taste (with a wooden spoon) as you go along and don’t forget to burp your little baby once a day or once every other day.
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Fermented Carrots with Turmeric

-4 carrots (about 400g)

– 2 fresh turmeric

– handful of dill

– 15g of sea salt for 1 litre of water

– plastic bag with brine to press down the carrots

♥L

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Turmeric Latte

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As the winter nights draw closer bring in some warmth and sunshine with this Turmeric latte!
The spice turmeric contains a super powerful pigment called curcumin.
It’s one of the most powerful antioxidants found and it comes with strong anti-inflammatory action so really good for auto-immune disorders.
Researchers  has also found it has anti-carcinogenic action so may protect the body against cancer.
The only problem is it’s not easily absorbed by the body, so to boost absorption I blend it  in warm milk and also add some black pepper.
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Turmeric Latte

– 1 and 1/2 cup almond milk

– piece of fresh turmeric

– piece of fresh ginger

– stevia or maple syrup

– cinnamon

♥L

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Kombucha for Beginners

Kombucha is a drink, where bacteria and yeast from the mushroom or scoby (symbiotic Culture of bacetria and yeast) work together with tea, sugar and water and ferments into the final health promoting kombucha drink.
It’s full of probiotic microorganisms, active enzymes, beneficial bacteria, C and B vitamins.
According to researchers it can have a positive effect on stomach ulcers and liver/kidney function.
The drink originally comes from China, but it’s also consumed in eastern europe and Russia, and is used for treatment of a whole host of disorders.

I love it that I can grow my own probiotics at home, It’s really empowering, easy and cheap, and it tastes so good as well!

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Kombucha for Beginners
Ingredients:

– Scoby medium size (mine was from here)

– 4 teabags

– 1 litre filtered water

– 90-100 grams sugar about 1/2 cup

– 1 tablespoon raw vinegar

Simple Steps:
Wash your glass container in the dishwasher on a high temperature or put it in the oven 150 C for 20 min to sterilize it.

Boil your filtered water and add tea and sugar, seep for around 20 min, remove tea bags and let it cool.

When luke warm add the scoby and vinegar.

Cover the container with a cheesecloth, muslim or thin kitchen towel. Place in warm dark place like an airing cupboard.

Leave it for 5 days, then with a wooden or plastic spoon taste it every fem days until it has the strength you like.

When it’s ready take the culture out together with some of the kombucha and start the next batch.

It’s now ready to drink!

(look out for my post about 2nd fermentation where you add flavourings! Coming soon)

♥L

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Miso covered Aubergine

 

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Miso covered  Aubergine is one of my favorite foods to make at the moment!
It tastes amazing and is so easy to make!
As you know when don’t do complicated here 🙂
Aubergine is a super source of fiber, vitamin B1, B6  copper,folate and potassium to name a few it also contains phytonutrients that comes with antioxidant action.

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Miso Covered Aubergine

– 1 aubergine

– 4 tablespoons miso paste (I like white miso)

– 2 tablespoons maple syrup

– 1 tablespoon tamari sauce

– 1 tablespoon toasted sesame oil and 1 tablespoon for topping

– 1/2 inch grated ginger

– 1 grated garlic clove

– 4 spring onions

– 1/2 red chili

♥L

MY YOUTUBE CHANNEL: http://www.youtube.com/lisagusto
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