Since my diagnosis with Hashimoto’s I’ve had to avoid a lot of things I love. I can’t say ketchup is up there at the top but I do like it once in a while with truffle salted sweet potato fries. As nightshades are no longer on the menu ketchup is out. Which would be no great loss but for those fries! I did a bit of fiddling with my fermented tomato sauce recipe and came up with this. I think you’ll like it. There are some options… and yes. I went for the truffle salt in this ferment and it is truly delish. But let me know what you think!
1-2 beetroot (about 1 cup chopped)
1 Small or 1/2 Medium Organic Onion
1 small green apple
1 Tbsp unsulphured raisins or 1 fresh plum or 1 rip fig (I used a fig)
3 Garlic Cloves or 2 tsp granulated garlic
1/2 cup fermented onion brine
1/4 cup Raw Apple Cider Vinegar
1/8 cup pure maple syrup, raw honey or ¼ cup date paste (I used date paste)
1/2 cup balsamic vinegar
2 1/2 tsp pink salt or truffle salt
1/2 tsp organic allspice
1/2 tsp organic cloves
1 tsp black pepper
Dice the beetroot and roast in the oven at 350°F for 30 minutes.
Sanitize your jar & lid in the oven at 180°F for five minutes.
Place all ingredients in a food processor, blender or Vitamix (chop first if you’re using a normal blender) and puree, then transfer to a 1.5 Liter fermenting jar with air lock or a swing/clip top 1.5 Liter Jar. Leave for 2-4 days on the counter to ferment.
I am an unabashed mustard fan. Which is great considering things like ketchup and barbecue sauce are off the Autoimmune Protocol Menu. I often have a jar of cultured mustard in the fridge that I’m working through and one on the counter fermenting. Especially now that my spicy food intake is now limited.
The amazing thing about mustard is that you can somewhat control the heat of the finished product by adjusting the temperature of the liquids used to make it. The colder the liquid, the hotter the finished product. The hotter the liquid, the milder the finished product. The jar above I made with refrigerated fermented onion brine and it was flaming hot, whereas the jar of French style mustard pictured below (yes it is half eaten) was made with a just finished brine that was sitting in 85°F heat so the finished mustard was almost annoyingly mild. But palatable to the family and as turmeric and paprika are now off the table it’s the one I was going for most often. Paprika is a nightshade and nightshades have been triggering horrendous inflammation for me in the last few months. Turmeric is a close relative of ginger and my food allergy panel came back with a level 5 ginger allergy, I have found relief in avoiding it and it’s relatives.
So with all that explanation, I have below a very simple cultured mustard recipe. You may eat it straight away or leave it on the counter for a few more days to culture fully. Who doesn’t love probiotic condiments?!
1 cup mustard powder or mustard seeds
1/4 cup ice cold to hot water as desired (if you choose to use hot, add this FIRST then let it cool down before adding culturing brine.)
1/4 cup apple cider vinegar with the mother
1/2 cup fermented onion liquid/brine or kimchi liquid from previous ferment
1/4 tsp garlic powder
1 tsp pink salt
1.5 Tbsp turmeric (optional)
1/4 tsp sweet smoked paprika (optional)
Place all ingredients in a food processor, blender or Vitamix (chop first if you’re using a normal blender) and puree.
Alternatively if you are using mustard powder you can use an immersion blender or whisk it together vigorously. Transfer to a 1 Pint/500ml fermenting jar with air lock or a swing/clip top jar. Leave for 2-4 days on the counter to ferment. Enjoy!
I did this recipe in a 68oz pickle jar but you can adjust proportions if you like.
Fermenting lids and weights are helpful but you can do this with stainless steel, plastic lids or a swing top like this one as it allows air out but not in. In place of a weight you will need a sanitized jar small enough to insert on top of the turnips. I like to pour a bit of avocado or extra virgin olive oil around the top to keep bacteria from getting in. Another trick is to fill a clean ziplock back with water and stuff it in. You’ll want to set it on a plate as it will leak fluids in this case.
5-6 Rutabegas, washed and spiralized or diced (about 8 cups)
Make sure all your tools are clean and washed with hot soapy water and rinsed.
You can sanitize your jars in the dishwasher but I tend to put mine in the oven. I set it to 180°F and place my jars and weights on a cookie sheet with a silicone baking mat to prevent slipping. I leave them in at that temperature for 2-5 minutes while I’m prepping the veg.
Remove leaves and “tail” with a clean knife.
You can use a mandolin or a sharp chef’s knife and slice the turnips thinly and evenly or dice them into cubes. I used a spiralizer for this batch.
Fill your sanitized jar with washed, unpeeled and prepped turnips.
Leave 2″ room at the top for placing the fermenting weight… and you’ll still want 1″ room to prevent overflow, but the clip top will prevent explosions.
Add 2 tablespoon pink salt or sea salt to the top and fill with warm non-chlorinated water. Insert sanitized jar or weight to keep vegetables submerged. Close lid.
If you do not have fermenting or swing lids, set the lid loosely and cover with a towel to keep bacteria out. Wait 3-7 days, depending on your taste.
Well it’s official. Actually it has been official for over a month but being the introverted lady that I am I have only recently felt ready to share. After a battery of blood tests I have been diagnosed with Hashimoto’s Disease, which is actually quite a common Autoimmune disease amongst women over 35. I have a dear friend who was diagnosed with it about a year ago while she was in Nursing School. I was misdiagnosed upon my return from Ireland by a different practitioner and after struggling with symptoms for a couple years now I finally paid a visit to a Naturopathic Doctor whom I trust and who has helped me in the past. He also ran a food allergy panel, for which I am eternally grateful as it came back with some totally unexpected (and some expected) results. The big one on the list was ginger, which was so heartbreaking that I literally had to cry it out one night. Goodbye Thai food, Kimchi, Ginger Beer, Gingerbread and every other thing I love that has ginger in it. Which as it turned out seemed to be contained in half my pantry. My other allergies included beef, cows milk & whey, cheddar cheese, chicken egg whites and yolks, LETTUCE (what the heck?!), bananas, pineapple, tomato, lima beans (who cares, really) almonds, and mild allergies to broccoli and brussels sprouts. I already know I have severe issues with sugars any oils that are not extra virgin, cold pressed olive oil, coconut oil and avocado oil so let me tell you… going to a restaurant us FU-UN. Lol. Can you tell that was a joke? Totally not fun. I had one visit recently that resulted in literally numbing pain (as in I couldn’t feel my arm) and another result that I don’t mind talking about but most readers would find it a bit TMI. On the bright side, I can still have organic grass fed butter and ghee and now have a fantastic excuse to eat seafood, which I have missed since having a family. Yay for me!
So there you are… this will slightly change the type of recipes I will be blogging but I still plan to post some cultured things that I am comfortable feeding my family, such as my sourdough einkorn pizza crust and other non-inflammatory for normal people family friendly recipes. My kids have been begging me to create a kids cooking channel on YouTube so that may be a good venue. What do you think?
Recently I posted a recipe for Cultured Sourdough Keto Bread. This is a nut free and dairy free version of that. One of the things I have missed most on Kauffman and Keto and now AIP Keto is sourdough bread, so I did some substitutions and used coconut milk kefir to culture or “sour” the loaf.
Personally, I love the result. These breads are best toasted but they are still pretty satisfying after they have cooled a bit from baking. If you try to cut into them straight out of the oven on the other hand you will end up with a ball of goop. I recently used it to roll out for my pizza crust now that Dr. Berg’s Cauliflower Pizza Crust is no longer an option. Next time I will shape it into a crust before I let it sour but otherwise it was fantastic.
2 tsp coconut sugar or maple syrup (sugars are consumed by the yeast)
1 Tbsp Avocado oil or Extra Virgin Olive Oil for coating
1. In a large bowl, whisk together the golden flaxseed meal, arrowroot flour, coconut flour, and sea salt.
2. Place yeast and maple syrup or coconut sugar in 1/4 cup of warm water. Not too hot or it will kill the yeast. Let it sit for 10 minutes until it foams if using maple syrup (12-15 minutes if using coconut sugar).
3. Stir the finely ground chia and psyllium powder into the yeast mixture with 1 cup coconut milk kefir. Let it stand for 1 minute to thicken, then whisk.
4. Pour thickened yeast-chia mixture into the dry ingredients and mix with a wooden spoon until thick and fully combined. The dough will be slightly sticky, but workable. Knead for 1 minute.
5. Put kneaded dough back into the bowl coated in a bit of avocado oil. Cover with a damp cloth and place in a warm spot to rise for one hour OR leave for 8-12 hours (overnight works) to “sourdough”. I left mine for 18 hours.
6. Preheat the oven at 425°F. Place a pizza stone, cast iron pan, or baking sheet in oven to preheat. If using a baking sheet I recommend putting a silicone mat or parchment down. It won’t stick to properly preheated cast iron or pizza stone.
7. You can divide the dough or leave it as a round (boule). Shape into a rounded boule. Brush with egg wash, if desired or spray with avocado oil. Use a serrated knife to score (cut) the top so the bread separates where you want.
8. Place the dough onto the preheated stone or cooking sheet. Bake for 35-40 minutes. Individual ovens and baking times vary. I prefer the tap test. When you can turn it over and tap it and it sounds like a hollow door with browning on the bottom, it’s done.
9. Let it cool on a wire rack for about 30 minutes. When completely cooled, slice and serve or store wrapped in a tea towel in an airtight container. If you cut into it too soon you can have goop rather than bread. I enjoy this as fresh bread with grass fed butter and Vegemite but it performs best toasted or grilled.
Okay, before I begin my post I want to give a shout out to my wonderful husband, Steve, who moved to America (He is Australian) and has worked his bum off every way he can to support this post missionary life family. He started his degree when we were pregnant with our oldest and had to put it on hold several times for long periods over the years in order to support us. Yesterday he Graduated with a B.A. in Leadership with Honors from Faith International University. I am so proud of him. University is difficult enough and when you throw a job, a wife and three children into that mix it becomes even more difficult. So Steve, here’s to you! The most amazing man I know and the love of my life, well done.
The last couple years I have been struggling with severe inflammation so have slowly been getting to the bottom of it. Probiotics have helped immensely, namely kefir. I still prepare breads for my my family using einkorn on occasion but I am altogether grain free and sugar free these days and have found that a dairy free keto diet keeps my inflammation under wraps fairly well.
I have taken to soaking and drying nuts, fermenting seeds and generally working on making everything in my pantry a little less inflammatory as I mentioned in my previous post for probiotic granola.
The Nourishing Traditions cookbook suggests fermenting small seeds before eating them rather than soaking and drying or sprouting. Hempseed, Flax and Chia great with this method because they’re too small to soak and dry.
My personal preference for culturing this is coconut kefir but for the hubs I have used ginger beer as well. If I know I will be eating it I keep the sugars to 1-2 Tbsp of pure maple syrup, blackstrap molasses or raw honey for the fermentation process. I do not love things overly sweet and neither does my body so this works for me. You can try any non-salty culturing liquid you like! I have used ginger beer, milk kefir and coconut kefir with varying but equally nice results.) Water kefir, kombucha and whey will work as well but I personally do not use whey or ginger beer any longer because I find them highly inflammatory. Whey because it is naturally inflammatory and ginger because I have recently discovered I am allergic to it!! Sad 😕
Give it a shot and let me know what you think!
1 cup hulled hempseeds/hemp hearts
1/2 cup golden flax seeds
1/4 cup chia seeds
1 Tbsp- 1/4 cup maple syrup, blackstrap molasses or raw honey
1/2-1 cup culturing liquid
2-4 tsp cinnamon
1/2 tsp pink or kosher salt
1/4 cup slivered almonds or other nuts (optional, I have a mild allergy to nuts so I don’t add them to mine)
1/4 cup dried fruit like unsulphered goji berries, raisins, blueberries or for keto, fresh or dried cranberries
Diced fruit: apple, pear etc (optional)
For Post Ferment:
1/4 cup coconut oil (melted)
1/4 cup unsweetened shredded coconut or coconut chips
5-10 drops Stevia or monk fruit drops to taste (optional)
Combine dry ingredients in a medium size bowl
Add fermenting liquid, maple syrup or blackstrap, salt and cinnamon or other spices.
Stir several times in the first 1-2 hours to keep it from clumping.
Leave covered for 12 hours or overnight. If you are using chia seeds you may need to add more fermenting liquid or water.
After the ferment is finished, add the coconut oil and any back sweetener you like. I use monk and stevia. Much of the sugars will have been consumed by the culture but it will still be sweet. Raw honey is also a good choice here because of its antifungal properties.
Lay out on a large parchment in a perforated baking sheet (you can use a normal baking sheet but it will take mug longer to dry). I use the fryer basket for my Breville Air Oven.
If you want it for bars you will need to pre-cut it while it is still soft or it will get too crispy and crumble. A few hours into drying is a key time.
Dehydrate at 150° – 160°F for 8-12 hours. If it doesn’t breathe as in a standard baking sheet it can take up to 24 hours and you’ll need to break it up and flip or “toss” it like a salad.
Store in an airtight container for up to 2 weeks. I like to use a dehydrator to keep the probiotics alive. But if you don’t care about that you can just bake it in the oven at low temperature.
I first read about daikon radish as a condiment in Nourishing Traditions. It commonly eaten in Japan so I like to think of it as an easier, less stinky, don’t have to gas bomb my whole house version of sauerkraut. It has much of the favorable flavor of the German favorite without the wait. Whether you take it alongside sausage and hot mustard or a field roast dog, it’s a win.
Originally I did this in a 68oz jar but as I only have a quart left this recipe will be for 1 quart.
6-8″ daikon radish
1 Tbsp kosher or pink salt
Sanitize jars and fermenting weights in the oven at 180°F for 3-4 minutes
Grate or shred your daikon radish in a food processor until you have about 4 cups. Leave about 1-2″ room at the top.
Pack into sanitized jar, add salt and fill with non-chlorinated water.
Set fermenting weight on top and pour a little avocado oil around the edge to seal out bacteria. You’ll want an inch of room to spare. Seal the jar and leave for 4-7 days before opening, or longer. I left mine for two weeks.
If you saw my post on collecting fir tips back in May you might have wondered what I do with it other than just put them in goats brie grilled cheese… and this is the big one! I’ve been doing keto for a while now to help keep my inflammation down but I’m in a new stage that is called by a few names: “carb cycling”, “keto cycling”, “carb up”, etc. Call it what you like… but because even Dr. Berg approves of real home made hummus (and he doesn’t even ferment his!) I am so very happy to have my beloved chickpeas back in my diet guilt free. Lately I’ve been following Leanne Vogel and I love her take on women’s hormonal cycle and keto. This doesn’t mean going out of ketosis, but it means I can stretch it a bit further on these days and stay in ketosis. I am fully embracing having a higher carb day in a week, and certainly having a higher carb time of the month! By the way those are the 10th – 15th days of your cycle; the ones leading up to ovulation. Here come the raspberries, sweet potatoes and you guessed it! Home cultured hummus!
180-200g dried chick peas, soaked overnight and cooked, drained and rinsed (makes about 3 cups)
I like to use dried chickpeas, so I measure them out and soak them overnight. Pour into a bowl or container, fill with water and cover. In the morning, strain and rinse the chickpeas. Bring a pot of water to boil, pour in the chickpeas and simmer for 1 1/2 hours. Strain the chickpeas in a colander and rinse.
While your chickpeas are cooking, wash, trim and your parsley and sage.
Add the chickpeas and all other ingredients to your food processor (hold out the olive oil) and process until smooth.
If serving immediately, spoon into a bowl and stir in 2 Tbsp extra virgin olive oil, then drizzle a bit more on the top. Serve with crudite platter or chips.
If fermenting, hold out the olive oil until the very end. Transfer hummus to a 2 litre clip top jar, cover with the olive oil and clamp closed. Slowly rotate the jar until the olive oil seals the entire empty surface. Leave to ferment for 2 days. Once finished, stir the olive oil in and store in a 1 liter glass jar or BPA free container in the fridge.
Pro Tip: Make sure your jar is a third larger or double the capacity of your hummus so you don’t wake up to wasted work all over the counter.