For this salad I used raw Brussels sprouts which had fermented for 15 days in salt brine. They are super crunchy, tangy and just the right size to pop in your mouth for a healthy snack. Fermented cranberries were also included in the salad and fermented garlic was used in the avocado dressing. Ingredients … More Fermented Brussels Sprouts Salad
I know. I know. Sweet potatoes are not yams. But that’s what my grandfather called them. In many parts of the country sweet potatoes are known colloquially as yams. I used the term just to shorten the title. There was less than a handful of Brussels sprouts left, and there were a few sweet potatoes … More Sautéed Spinach, Garlic & Ginger with Roasted Yams & Brussels Sprouts
Brussels sprouts are another of those vegetables I don’t particularly like and even detest unless they are properly prepared in specific ways. I like them roasted and I like them pickled. I also don’t mind them raw in a slaw as long as they are finely shaved. This morning I started a small batch of Brussels … More Ferment Pickled Brussels Sprouts
This is one of those dishes that evolve from a sketchy idea into a delicious meal. I spent some time this morning shelling and lightly roasting wild hickory nuts I had gathered this past fall. Time spent with this tedious task passed quickly listening to Tuba Skinny. As I was prying the nut meats … More Roasted Brussels Sprouts & Sweet Potatoes With Orange/Hickory Nut Glaze
If you are one for whom Brussels sprouts are one of the most vile tasting vegetables on the planet, yet are sincere in your desire to eat wholesome foods for the sake of health and nutrition, you might want to take a risk and try eating them raw. They don’t taste anything like the cooked … More Brussels Sprouts/Parsley Root Slaw With Goji Berries & Pistachios
My newly fermented probiotic Brussels sprouts were a great addition to this potato salad. In addition to the brussels sprouts I used whole baby potatoes, onion, jalapeño, red chili, celery and Manzanilla pimento stuffed olives. In proper Southern style I dressed it with a generous amount of mayonnaise and mustard.
Today is the 15th day since I started the Brussels sprouts fermenting. I decided it was time to decide if the project was a success or a failure. Truth is, I was awaiting this day with a wee bit of trepidation. I don’t like failure, although I have become adept at acknowledging and accepting it. … More Probiotic Brussels Sprouts Update
This is a leftovers day, but I still found excuses to play in the kitchen. I tested the salsa I started fermenting a few days ago. It looks and tastes as fresh as the day I made it even though it has been sitting at room temperature for the last three days. It can now … More Probiotic Pickled Brussels Sprouts