Archive for the ‘Fermented’ Category

Recipe for Sprouted Chickpea Hummus

Sunday, January 20th, 2013

 

 

 

 

 

 

 

 

 

 

 

 

Aloha All, here is my personal hummus recipe made with sprouted chickpeas. Sprouting your legumes is quite beneficial as is neutralizes the phytic acid and unlocks the nutrients within making them more digestible and bioavailable. (more…)

Kaua‘i Style Kimchi with Locally-grown Napa Cabbage

Wednesday, May 23rd, 2012

Kaua‘i Style Kimchi with ginger, turmeric and chili pepper

Anyone who knows me, knows that I love to make and eat fermented foods! In my experience, they are a vitalizing food that can help boost immunity and aid in digestion. Easily made at home with simple, locally-grown  ingredients, this probiotic superfood can be eaten as a side dish or taken as a dietary supplement, supplying beneficial bacteria to the stomach. (more…)

Home Made Beet Kvass For Health and Detox

Tuesday, March 13th, 2012

Fresh beet ginger kvass is quick and easy to make at home!

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Aloha Everyone, I thought I’d share with you my personal recipe for beet kvass. Traditionally beet kvass is made with beets, water and sea salt, but I like to add a squeeze of fresh lime juice and some fresh Hawaiian ginger to spice things up!

I first learned about making my own beet kvass in Sally Fallon’s excellent cook book, Nourishing Traditions—one of my personal favorites. According to the information in the book, and my own personal experience, beet kvass is an excellent digestive aid and powerful, yet gentle detoxifier. If you ever need help “getting things moving” then try beet kvass! For me it works like a charm and tastes great. Beet kvass also alkalizes the blood and helps to purify the liver and kidneys.

So here is my simple recipe for you to try at home. You can use quart-sized mason jars or recycled tomato sauce jars. Hint: to get the smell out of reused jars simply wash and fill with hot water and a couple drops of essential oil such as peppermint, clove or lavender and let sit overnight.

Make sure to use all organic ingredients as the pesticides on conventional produce can stop the fermentation process. Also make sure to use a quality sea salt that is not bleached such as Eden, Real Salt or Himalayan. The fermentation will not work without the proper salt! Aloha and see you at The Hut!

Beet Ginger Kvass

Makes 2 quarts

1-3 beets (depending on size) finely chopped

2 fingers of ginger (to taste) finely chopped

juice of 2 fresh limes

clean water

1 teaspoon sea salt

Put chopped beets and ginger into clean quart-sized jars. Beets should fill at least one fourth of the jar. Next add lime juice and sea salt, divided evenly between the jars. Fill each jar with water leaving a half inch of space at the top. Seal jars and place in a dark cupboard for five to seven days. Transfer to fridge and leave for about two weeks or longer. The longer you let the kvass ferment, the more bubbly and less sweet it will become. This indicates probiotic content and it is a really good sign. A sour smell is natural, but if there is a moldy smell then through out and start over.

 

 

Probiotic Kaua‘i-style Sauerkraut to Boost Your Immune System

Saturday, June 11th, 2011

Sauerkraut, or some variation of it, has been used widely by many cultures throughout Europe and Asia for its health benefits and long shelf-life. Traditionally made live sauerkraut is an amazing super food that is easy to make at home. Keep a few jars in your fridge and use it as a supplement to boost immunity and as a side dish throughout the year to aid in digestion. (more…)