What's in the Kitchen Today?

Boiled/Deviled eggs- This one is not complicated, but it is an important staple in our house. We eat eggs for breakfast, lunch, and snacks. Having boiled or deviled eggs on hand helps us make sure we have food ready to eat when we are hungry.

Roasted Red Pepper Salad Dressing- I just learned that making my own salad dressing is easy, quick, and cheaper than buying it pre-made. For this dressing I roasted a pepper, mixed it with a little balsamic vinegar, garlic, salt and pepper, herbs, and olive oil. Then I added cream and chicken stock to make it a thinner consistency and stretch it so it lasts longer.

Coconutty Candies- I've changed the original recipe to include (all of these are very rough approximations) 1/2 cup coconut oil, 1/4 cup raisins, 3/4 cup nuts and seeds, 2 Tbsp peanut butter, 2 Tbsp nutritional yeast, 1-2 tsp kelp powder, 1-2 tsp azomite powder, 1-2 Tbsp cocoa powder, vanilla, honey, and stevia. Mix it up in food processor, then pour them in a small casserole dish and sprinkle dried coconut on top. Refrigerate, then cut into chunks. The kids love the taste, and I love them because they are mineral-rich power snacks.

Fermented yams- This recipe is from Nourishing Traditions (it is actually the fermented taro root recipe). The recipe says to cook 2 pounds of the tubers in a 300 degree oven for 2 hours, then mash them and mix with 1 tbsp sea salt and 4 Tbsp whey. Cover and let sit out for 24 hours, then put in a jar in the fridge. I wonder if it can be made without whey for those who don't make whey? Any ideas?


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