This fermented loaf is gluten-free and loaded with nutrition! Even though the process takes a few days, it requires very little attention. Fermenting the batter increases bioavailability of nutrients. Once baked and cooled, I usually cut the loaf into slices and pop it in the freezer. It is best eaten fresh and once frozen I always toast it!
Kimchi
Napa cabbage kimchi is the granddaddy of all kimchi! It is delicious as a taco topper, tossed in fried rice, pureed to create a spread and I most […]
Fermented Hot Sauce (Mixed Pepper and Habanero Mango Turmeric)
I literally cleaned the Calgary Farmers market out of hot chillies this fall to make enough hot sauce to last me the winter! The first consists of mixed […]
Raw Cultured Cherry Cheesecake Ice cream
This non-dairy fermented ice cream is made with raw organic cashews and fresh frozen Thai young coconut meat. It is fermented for 24 hours with a simple probiotic […]
Fermented Garlic Scape Pesto
A few weeks ago I posted a recipe for fermented garlic scapes. Even though they are delicious chopped in salads and added to buddah bowls, I wanted to […]
Fermented Corn Tortillas
Finding good quality, organic, non GMO corn tortillas can be a challenge. Once you have organic masa (corn flour) and a tortilla press you will never go back […]
Raw Cultured Cashew Cheesecake with Blackberry Preserves
My mom makes the best baked cheesecake, the kind that you allow yourself only one slice because it is so rich but you can’t help slivering away at […]
Masala Dosa
I arrived home from India weighed down with white lentils and beaten rice which are essential ingredients for making Southern India’s most prized dish, Masala Dosa. Lovely Samita […]