THE SEASONAL RECIPES

G & T DRESSING

The Seasonal Ginger & Turmeric Dressing is made up of a powerhouse combination of healthy immune boosting ingredients. The rich phytochemistry of Ginger, Turmeric, Onion, Celery and Garlic all blended together enhances bioavailability of nutrients and supports wellbeing.  Drizzle over a variety of salads and vegetable dishes to enhance their nutrient value and add delicious flavour.

 
INGREDIENTS
1 red onion finely grated
9cm knob ginger finely grated
5cm knob turmeric finely grated
1 large clove garlic finely grated
3 stalks celery finely grated
1/3 cup apple cider vinegar
1 lemon - juiced
1tspn Ooray Salt or preferred salt
1/2 tsp fine black pepper
1 tbsp Soy Sauce or Tamari
2 tbsp tomato sauce
1/2 cup Extra Virgin Olive Oil

 

Mix ingredients all together in a jar.
Makes approx 500ml
Store in Fridge 
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 SEASONAL SAUERKRAUT

Sauerkraut can be a very satisfying food to make.  Simply chop up some vegetables, add salt, pound them together and place in a jar.  Cover appropriately so that no oxygen can get in and the carbon dioxide formed from the fermentation can escape, and then let magic happen. Over the next couple of weeks or however long you choose to ferment your sauerkraut,  Lactobacillus proliferates inside the jar,  leaving you with a healthy dose of probiotics to accompany a variety of meals.  The secret to our favourite Seasonal Sauerkraut is the addition of Green Papaya and Sea Lettuce, the papaya adds wonderful crispiness and digestive enzymes while the Sea Lettuce is rich in minerals. 

 

INGREDIENTS
Cabbage
Carrot
Green Papaya
Sea Lettuce or Seaweed
Salt

 

Finely chop ingredients.

Mix 1.5 - 2% of salt to weight of vegetables.

Gently pound mixture to release moisture from vegetables and create a brine.

Press mixture into jars so that there are no air bubbles and plenty of brine.

Leave room at top of jar for cabbage leaf and weight.

Top with outer leaves of cabbage and place weight on top.

Place jars away from light and let the magic happen.

After approximately 14 days, remove weight and cabbage leaf.

Taste and place lid on jar and store in fridge.