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12 Steps to Whole Foods

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Preserving Raw <strong>Foods</strong> with Natural Probiotics<br />

Beet Kvass<br />

Remove your raw pickled beets from cold s<strong>to</strong>rage or fridge (or you can use them after just a few days at room<br />

temperature) and blend in high-powered blender until smooth. Add extra water <strong>to</strong> achieve the right texture.<br />

Enjoy chilled as a drink, mixed with a little bit of fresh lime juice or freshly ground pepper. You can also use<br />

kvass in recipes <strong>to</strong> replace vinegar.<br />

Pickle Slices<br />

10 pickling cucumbers<br />

2 Tbsp. whole mustard seeds<br />

¼ C fresh (or 2 Tbsp. dried) dill weed<br />

2 tsp. sea salt<br />

¼ C whey OR 1 pkg. culture starter (see “Robyn Recommends” on GreenSmoothieGirl.com)<br />

2 C distilled or filtered water<br />

Place the cucumbers in<strong>to</strong> two wide-mouth quart canning jars. Mix the other ingredients and pour over<br />

cucumbers, leaving 1" of head room at the <strong>to</strong>p of the jar. Screw the lids on tightly. Keep at room temperature<br />

for one week before transferring <strong>to</strong> cold s<strong>to</strong>rage. Lids do not need <strong>to</strong> be new, and bottles will not “seal” like in<br />

traditional canning. Makes approximately 2 quarts.<br />

Spiced Carrots<br />

8 C grated carrots<br />

2 Tbsp. fresh ginger root, grated<br />

1 Tbsp. fresh dill weed<br />

2 tsp. Original Crystal Himalayan Salt<br />

2 Tbsp. whey OR 1 pkg. culture starter (see “Robyn Recommends” on GreenSmoothieGirl.com)<br />

Mix all ingredients in a large plastic bowl and pound with a wooden pounder <strong>to</strong> release the juices before<br />

packing the mixture in<strong>to</strong> two wide-mouth quart canning jars. Leave 1" at the <strong>to</strong>p of the jar and put the lids on<br />

tightly. Keep at room temperature for a week before transferring <strong>to</strong> cold s<strong>to</strong>rage. Lids do not need <strong>to</strong> be new,<br />

and bottles will not “seal” like in traditional canning. Makes approximately 2 quarts.<br />

© Copyright Robyn Openshaw <strong>12</strong> <strong>Steps</strong> <strong>to</strong> <strong>Whole</strong> <strong>Foods</strong> 241

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