Check out what Ive been up to in my vegan whole foods kitchen . . . First attempts at lacto-fermented radishes and pickles (cucumbers), and raw salsa verde! Check out Cultures for Health, their website, or their article I shared on Preserving the Harvest for ideas and recipes for fermenting vegetables :) And, thanks to a lovely gentleman at the market who gifted me with my first ever tomatillos, I created this recipe tonight: Salsa Verde 3lbs (ish - or the amount that appears to be in the bowl pictured ;) LOL ) tomatillos, washed to remove sticky bitter coating 5 jalapenos, deseeded 1 small red onion juice of half a lime 2 tsp (or less) Himalayan salt 1 tsp cumin 2 tsp raw cane sugar (this one has all the nutrients still intact!) or natural sweetener of choice - optional Finely chop tomatillos, jalapenos and red onion, and combine with the remaining ingredients in a bowl. Mix well. Thats it! *I did some research and learned that fresh salsa freezes well, so I put two jars in the freezer for later :) #veganwholefoods #rawesome #probioticpunchforyourgut
Posted on: Fri, 03 Oct 2014 01:52:55 +0000
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