Summer is winding down and fall is fast approaching…But the fermentation season is still going strong!
I’ve was honored to contribute a guest post on Fermenting Green Tomatoes on my dear friend Jessica’s site, Delicious Obsessions. I love this site. Some of my favorite DIY and meal recipes are discovered on this jam-packed blog, recipe site and all-things-natural resource.
Upcoming Workshops
Kombucha & Water Kefir – Saturday, September 27, 2014 Kick Your Soda Habit with natural fizzy, probiotic drinks for less than $2 a gallon when you brew your own. Make your gut bacteria happy and supply them with new friends. Innovative samples will be served.
Meal Ideas (Or what I like to do)
There are endless possibilities of how to combine foods to make a meal. Ideally, with each meal, I offer a protein, fat, vegetables/fruit and a ferment. And generally, I offer starches with one or two meals daily (mostly for my children).
Dinner is the one meal that our family almost always eats together. A relaxed and mindful attitude can greatly increase our enjoyment and digestibility of our meals. We take a few moments to do a a short prayer of thankfulness before we eat. (Each night, a different family member gets to share a few thoughts of thanks).
I like the concept of courses, so I generally serve them in this order:
1. Protein/fat (Check out this new recipe for Super Simple Slow Cooker Chicken)
2. Cooked vegetables (usually cooked with fat/oil) and/or fermented veggies (Try Watermelon Salsa)
3. Small portion of starch (if being served)
4. Raw vegetables (usually crudite or a salad)
5. Cheese course (once or twice a week)
Here’s why I like this order: the most nutrient-dense foods are eaten first. Then, the next most digestible part of the meal is served (cooked veggies/ferments), ending with the most difficult to digest—the raw veggies/salad. By the end of the meal, your digestive system is primed with enzymes, and you are less likely to overeat or be too full before getting in those needed fats and proteins. Dessert portions are small and are to be savored.
I’ve got loads of recipes as well as tricks and tips in my cookbook (Grab the 2nd Edition)
Do you have any meal ideas or tips to share? Please comment, I’d love to hear from you.