Naturally Fermented Ajad (Thai Cucumber Relish)

I’ve been really quiet, I know. I have a good reason, well, sort of. Last year around this time, I returned to the world of working outside the home. It’s been a major adjustment. I haven’t adjusted. My heart is in the home, my heart is working on my blog. I won’t bore you to death, but, a few good things did come out of it. I went to a restaurant I would not have gone to had I not made friends who eat regular food. Not that I didn’t have friends who ate regular food before, but…well, you know. Anyway, I went to this restaurant, and I tasted the most delicious cucumbers ever. Thai cucumbers. I always thought I was not a huge fan of Thai food before I tried these.

So, I tried this cucumber dish and I thought, wow, this tastes SO delicious, I need to ferment it! So, I did just that. I have to share the recipe. It’s yummy!

Ajad - Thai Cucumber Relish

Naturally Fermented Ajad Recipe (Makes 1 Qt)

Ingredients
2 large cucumbers
4 small shallots (or 2 small onions)
1/2 of a chile pepper (use another hot pepper or garnish with red bell peppers if unavailable)
1/4 cup cilantro, chopped
1/4 cup raw honey
3.5% brine, about 8g salt per cup of water

Directions
1. Slice cucumbers thinly, then quarter and add to a mixing bowl.

2. Chop shallots, chile pepper and cilantro, then add to mixing bowl.

3. In a bowl or 2 cup measuring cup, mix 1 cup water with 8g Himalayan Pink salt, then stir in honey.

4. Add all ingredients to a 1qt jar.

5. Stir 8g salt with one cup water and add to jar. Repeat until vegetables are fully submerged.

6. Add a pinch of Caldwell’s starter if you’d like. Mix well.

7. Close jar, and allow to ferment for 12-24 hours. If your house is hotter than 76 degrees, you may want to refrigerate in the day to help retain crispness. Adding oak or grape leaves, liquid or powdered tannins are other options.

You can enjoy these as a side to almost any dish. I love them with chicken mostly. We also eat them as a snack. Yum!

Dairy-Free Raw Eggnog Recipe: Featuring Almond & Coconut Milk

Dairy Free Raw Eggnog

I still remember our dairy-free days like they were yesterday. Although I enjoy raw dairy now, there are some dairy-free recipes that I have grown to love. This yummy and high-fat raw nog is one of them. It’s a great way to start your day whether it’s the holiday season or not!

It is very simple to make, too. I find it tastes best with ingredients that are very fresh. Pin this recipe so you don’t lose it…you won’t regret it!

Dairy-Free Raw Nog (Serves 1)

1/4 cup almonds
1/2 fresh coconut
3 egg yolks
1/2 tsp vanilla
Nutmeg
Other spices to taste
Honey

Instructions

1. Soak almonds overnight in 1 cup water with a pinch of sea salt.

2. In the morning, rinse and blend with 1/2 cup of water. Strain with a fine-mesh strainer, cheese cloth or nut milk bag.

3. Cut up fresh coconut and blend with 1 cup water (add more if your blender requires it, but it will be creamier if you get away with using less water!). Strain with a fine mesh strainer, cheese cloth or nut milk bag.

4. Separate 3 eggs.

5. Mix 1/2 cup almond milk with 1/2 cup coconut milk. Stir in 3 egg yolks until mixed well.

6. Add 1/2 tsp vanilla and spices to taste. I love using some fresh grated nutmeg and a pinch of ginger! Other spices such as cinnamon, clove, cardamom, etc. would work great as well.

7. Add a little raw honey to taste and enjoy!

Let me know what you think of this recipe by leaving a comment below. I personally can’t get enough of it this time of year!

Simple, Easy, Tasty Mini Meatballs (No Flour Required!)

Sometimes finding simple, easy, quick and tasty recipes for a special diet can be difficult–especially when many recipes use replacement items that you can’t have. I understand. My son is on a limited diet and it took me a while to find a wide variety of yummy things he can eat without feeling deprived. We usually add a bunch of spices to ours, but the recipe below is very basic yet still very yummy.

Mini Meatballs

These can be enjoyed on their own, in spaghetti sauce, salads or sandwiches, or as a deconstructed burger with all the fixings. My son absolutely loves them along with fresh tomato slices, avocado chunks, and naturally fermented pickles.

Basic Mini Meatballs (Serves 1-4)

Ingredients
1lb ground beef
1/2 tsp celtic grey salt
1/4 tsp ground white pepper
1tsp tallow, lard, ghee, etc.

Directions
1. In a mixing bowl, mix ground beef, salt, and pepper together well.

2. Shape the mini meatballs by taking small chunks and rolling them in the palm of your hand.

3. Heat skillet to 300o and add a tsp of tallow or other saturated fat to pot. Spread fat evenly.

5. Add half the mini meatballs (or more if they will fit comfortably in the skillet) and let them cook. Roll them around every now and then so they brown evenly. Once cooked, remove with a slotted spoon or a big fork.

6. Cook the remaining meatballs until browned evenly then remove.

7. Serve immediately and enjoy!

These may be frozen before cooking, or after allowing them to cool after cooking. They will make life easier!

Stay tuned for my personal favorite mini meatball recipe. What are your favorite spices to add? Let me know by leaving a comment!