Great way to get gut healing gelatine in along with digestive boost with lemon and ginger!
The credit for this goes to NutraOrganics (who do a great gelatine by the way).
So easy, so yummy, so good for our gut! Why not give it a go?
4 cups shredded or chopped green cabbage (keep an outer leaf)
1 tbls salt
1 tsp carraway or fennel (good digestive herbs)
Put the cabbage in a big bowl with the salt and carraway. Using using the end of a rolling pin or a mortar, even the base of a bottle, bash the cabbage until liquid starts to run. You need quite a bit of liquid so this can take about 10-15min sometimes
Red cabbage tends to hold onto water so you might want to mix with green.
Once the liquid is pooling in the bottom of the bowl stuff cool, sterilised jars with the cabbage. Stuff it down so the liquid rises above the cabbage. Top with an outer leaf to keep the cabbage submerged.
Leave in a cool, dark place for 3-4 days. You'll see bubbles form and the jar will seep liquid hence the need for a plate!
Once it's done store in the fridge and enjoy a tablespoon or so every day.
Please note: If you have a histamine intolerance, this method will produce a product high in histamines. You can get special jars with a valve to lower the histamine content that are suitable. The also reduce the likelihood of mould formation- mouldy ferments need to go in the bin...sorry!
If you have a food processor or even just a stick whizz homemade mayo is really easy to make! You also avoid all the sugar and extracts that are added to the jarred stuff. I admit this is now in my head but I originally got the basic recipe from Pete Evans (aka Paleo Pete). The original is easy enough to find on the internet too.
2 egg yolks
200ml macadamia oil or olive oil (extra virgin is a bit strong for this)
1 garlic clove
2tsp lemon or lime juice
2tsp apple cider vinegar
1 tsp wholegrain or dijon mustard
salt and pepper to taste
In the small bowl of the processor put the yolks, garlic, juice, vinegar and mustard. Whizz until creamy.
With the motor running add the oil in a thin stream through the shoot. give it a break every few seconds as mayo is an emulsion. Mayo is an emulsion meaning we're combining oil and water. The yolk contains lecithin which is an emulsifier. Go slow or it may split- this is chemistry we're performing!
Once all the oil is added you should have a very thick, creamy mayo on your hands- YUM!
Just add salt and pepper to taste!
My favourite thing to do is potter about in the kitchen! Me and a million others haha! There's about a billion blogs out there on food so all I want to achieve here is a collection of usable recipes for my clients that are healthy and easy!
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