Truffle & Beetroot Cultured Barbecue Sauce (nightshade-free, keto, paleo, vegan)

This recipe is an adaptation of my cultured barbecue sauce. As I said in that post, among the first ferments I attempted was barbecue sauce. Since my Hashimoto’s Diagnosis I have been honing what I can and cannot consume… so this barbecue sauce is sans nightshades, soy and refined sugars. The sugars in it are fermented out so the end product still allows me to stay in ketosis. This may not seem important for some but ketones in the body are hugely anti-inflammatory and for me this allows me to continue to function as a human, wife, mother and homemaker. Any time I run into an allergy no matter what my macros are that day I am kicked out of ketosis and in pain. My neck, shoulders and back become so inflamed that sometimes it is difficult to breathe and certainly to move. So there you go. Because of this I avoid allergens at all costs and stay in keto for the better part of the month. I have been experimenting with carb ups weekly and have found it is too much, but monthly my body seems to handle fairly well. I still get to have my sweet potato truffle fries once a month… surrounded by a few days of raspberries without severe consequences. So for today I am posting a gorgeous beetroot based barbecue sauce with truffle salt to initiate the ferment. It is fantastic with those sweet potato truffle fries. 😂

This recipe is still in process, but it is both savory and (keto/paleo) sweet with a subtle umami flavor.

So Happy Labor Day everyone! I hope it is restful, joyful and full of family, spiritual and physical peace.

Give it a go and let me know how you like it!

Ingredients:

Method:

Roast beetroot/beets, onions, garlic and apple at 425° for 45 minutes or until blackened. Set aside to cool.

Sanitize your 1 liter or quart jar and lids if using. I place them in the oven at its lowest temperature for a few minutes. 170° Fahrenheit in an American oven. My British ovens were usually 75° Celsius.

Place all ingredients in a food processor, blender or Vitamix. Chop first if you’re using a normal blender and place wet ingredients first and dry next (wet in the bottom, dry on top) but reserve the olive oil. Puree, then transfer to a 1.5 Liter fermenting jar with air lock or a swing/clip top 1.5 Liter Jar.  Leave 2″ of room at the top. Cover the top with extra virgin olive oil or avocado oil and seal.

Leave to ferment for 2-7 days, depending on taste. The longer you leave it the less sugar you will have in the final ferment so taste it as needed but be mindful to use sterile spoons.

Store in swing top or glass bottles. You may have to dilute with a bit of water, apple cider vinegar or onion brine after fermentation. Enjoy on pizza, barbecue or with my personal favorite: sweet potato fries!

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AIP Peppercorn Kimchi (vegan, paleo, keto)

Let me tell you. I miss ginger. But I don’t miss the pain. As it turns out I am incredibly allergic to the lovely root which was a big bummer as it filled half my pantry. I literally had to mourn the loss of it. I’m not joking. I actually CRIED. I thought I couldn’t make a kimchi without ginger but lately I have been fed up with being food frustrated so I’ve gone a bit more creative. The Tasmanian pepperberries I used bring a lovely flavor and kick… I wasn’t going to post this because I had to have my sister in law mail them to me from Australia but then I found a company in the US that carries them!!!!! (Links below)

Shockingly, this recipe still had all the key notes I missed from kimchi. So here it is. Apologies that my posts have been late. I have been food sad. Laugh. Out. Loud.

Ingredients:

Method:

  1. Sanitize a large 68oz jar or two roughly 2 liter jars and fermenting weights in the oven at 180ºF for 5 minutes.
  2. Wash and quarter cabbage lengthwise, then chop to desired length.  Thicker is more authentic (about 1 inch), but I chopped mine to about a half inch.  Place in a large bowl, toss with 2 Tablespoons Pink salt and set aside for at least 30 minutes to an hour for it to begin to ferment.
  3. Slice the radish in sticks and set aside.
  4. Peel and slice the carrots in rounds or sticks and set aside.
  5. Thinly slice the little beetroot and set aside.
  6. Halve the onion and quarter it, reserving for the blender.
  7. Chop the tops off the green onions/scallions and cut off the whites. Reserve the whites for the paste and chop the greens in one inch sections.
  8. Quarter or dice the apple so the blender can handle it.
  9. In the blender add the apple, onion scallion whites, peppercorns, 1 Tbsp pink salt with the water and coconut aminos.  Blend until smooth.  
  10. Rinse the cabbage, drain and then add all the ingredients to the large bowl and toss together.
  11. Carefully scoop the mixture into the sanitized jars and beat down with a wooden spoon or french rolling pin until you have at least 2″ space at the top and the liquid from the cabbage and pepper mixture cover the top.  Set the fermenting weights or a ziplock full of water (sealed) and close the lid.  
  12. Leave for a week or so to culture fully.