Red (purple) or white (pale green), cabbage is a delicious, crunchy leafy green when prepared right. You can wilt it in a pan, make cabbage rolls with it, and if you want to get fancy even make some sauerkraut! That’s for another post, in this one we’ll be making a checkered cabbage salad!
Chickpeas, sometimes known as garbanzo beans, are a good source of protein, carbohydrates, and fiber. They are a great addition to soups, throwing it in a bean salad, mashing them to make some falafel — or like the title of this post, make hummus!
If you’ve even gone out for sushi — or any traditional Japanese restaurant in that matter — you’ve probably come across miso soup. It is a tasty, hot, umami-flavour salty soup that embraces you with its warmth and comfort. It is a great palate cleanser and starter to your meal. We will explore that in this post!
Fermented drink has remained popular over the years. Fermented food however has apparently less appeal, however it has recently made a comeback. Quite possibly it is due to the health benefits rather than the taste and convenience of these foods. There is more interest in these foods and the impact on gut, brain and overall health. Helpful bacteria are an important and essential part of our lives. Every culture in the world includes traditional dishes that rely on bacteria for their preparation. The diversity of bacteria in fermented foods has become more limited. Industrialization has resulted in standardized productions using less bacterial species and heat and often vinegar in fermentation process doesn’t offer the same benefit potential.
Health benefits cited involve every aspect of the body. A highly functioning digestive system will enable the other bodily systems to optimize their performance as well.
Many of the fermented foods are plant based and offer a good source of probiotics. The process of fermenting allows a breaking down of the food particles and makes digestion easier. In your gut they also help to keep the harmful bacteria from doing damage.
Fermented foods can include water based kefir, tea based kombucha, dairy based foods such as yogurt, soybean based such as natto, tempeh, miso, vegetable based such as cabbage based sauerkraut, kimchi, and other pickled vegetables. There are fermented foods throughout history through different countries and cultures. Different regions would use fermentation as a way of preserving the food for future use.
I have had success with simple recipes for yogurt, water kefir, sauerkraut, beet kvass, kimchi and assorted pickled vegetables and kombucha in the past.
My current favorite is kombucha – which involves using a “SCOBY”. A Symbiotic Culture of Bacteria and Yeast. Kombucha’s health benefit is glucuronic acid which helps the body to detox by pulling out environmental and metabolic toxins.
You will need to follow instructions exactly as to the ingredients, amounts, equipment to use (glass not plastics etc.), and the temperature and time.
If you are just starting to add these foods to your diet, I suggest that you purchase the store bought plain versions first before you make them. That way, you have an idea of what to expect from what you make.
Originating in the southern Spanish region of Andalusia, gazpacho has risen among the ranks as a chilled soup. Gaining its notoriety, it is widely eaten in Spain and neighboring Portugal, particularly during the hot summers, since gazpacho is refreshing and cold. We’ll be sharing this recipe for those warmer days and you want something quick and delicious to make!