Living a life less toxic…

by Faith Canter


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Delicious Raw Marinated Vegetable Salad

Here’s a great way to serve raw veggies for maximum nutrient and enzymes levels.  Enzymes are essential for good health and are lost when we cook our food.  The more raw food you consume the more enzymes and nutrients you will absorb from your food.  If you swap one of your daily cooked meals for a raw one or ensure part of each meal is raw then this will really benefit overall health.

Ingredients: 

1 large courgette

1 red pepper

1 yellow pepper

1 small red onion

5 or 6 mushrooms

2 tbsp of olive oil

2 tbsp of sesame seed oil

1 tsp of flaw seed oil (optional)

½ tsp of garlic granules (optional)

½ tsp mixed dried herbs (or herbs of your choice) or ½ cup of fresh chopped herbs

½ tsp dried seaweed flakes (optional)

Directions: 

  1. Slice all vegetables using either a spiraliser (on the widest setting), a mandolin, the slicing function on a food blender or slice thinly with a knife.
  2. Place all the ingredients into a bowl and mix well.DSC_2144
  3. Place in the fridge to marinade for at least 2 hours, but preferably over night.  Make sure to stir everything around a couple of times.
  4. Drain off any excess oil and serve as a side salad or as a main with avocado or eggs for the non vegan of you.

More Raw Salad Recipes:

26 Raw Vegan Salad Recipes, click here.

8 Raw Vegan Salads, click here.

The Best Salad Recipes, click here.

Healthy Vegan Salad Dressing, click here.

How do you like your veggies?


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Wild Garlic Fermented Probiotic Pesto

At this time of year there is plenty of wild garlic around.  Not only is this growing for free all over the country, but it’s incredibly good for you also. Here’s why:

  • Its antibacterial
  • An natural antibiotic
  • It’s an antiseptic
  • Great for the heart, being even better at reducing blood pressure than normal garlic
  • Reduces arteriosclerosis and elevated cholesterol levels
  • Reduces the risk of blood clots

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I went foraging for wild garlic the other day and I made some fermented probiotic pesto.  Here is the recipe. Ingredients:

  • 700/1kg of wild garlic leaves
  • 120 grams of pine nuts or chopped almonds
  • 1 tbsp of salt
  • 1/4 cup of filtered water
  • 50/100 grams of basil leaves
  • salt and pepper

Directions: 

  • Blend all the ingredients (accept the water) in a blender, (you can change the ratio of ingredients to your personal taste)
  • Add mixture to a a sterilised jar and top up with the water so it comes just above the level of the mixture
  • Place a small plate or weight of some sort over the top of the mixture so that it is all submerged
  • Pop the lid on and put in a cupboard for anywhere between 10 days and 2 months

Notes:

1. You can ferment the wild garlic by itself (as per the above directions), so that you have a store of probiotic garlic to last you through the winter.

2. You can add olive oil to the jar rather than brine/salted water and this will make a pesto closer to the shop bought stuff and one that you could use almost straight away.

3. Don’t pull up the wild garlic bulbs – the leaves (and flowers) are the best bit of wild garlic and if you leave the bulbs even more wild garlic will be there next year.

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Here’s some other garlic fermenting links you might be interested in:

Eat Weeds, Lactofermented Wild Garlic, click here.

Cultures for Health, How to Ferment Garlic Scraps, click here.

Galloway Wild Foods, How to Ferment Wild Greens, click here.

Nourished Kitchen, Brine-pickled Lactofermented garlic scraps, click here.


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Homemade Probiotic Apple Cider Vinegar Recipe

The Benefits of Apple Cider Vinegar:

  1. Detoxifying
  2. It helps balance the pH level of your body, helping you become less acidic and more alkaline
  3. Helps with the treatment of stings, bites, sunburn, warts, skin tags and verrucas
  4. Great for the health of your hair and works wonders as a hair shampoo
  5. Helps promote weight loss
  6. It helps balance the flora of the gut/digestive system
  7. It can be used as an all-round cleaner throughout the home
  8. Helps whiten teeth and freshen breath
  9. Helps balance blood sugar and blood pressure levels
  10. Helps with ingestion, heartburn, hiccups and sore throats
  11. It helps mask animals, from fleas and ticks, so is great used as a dog shampoo or a little added to their drinking water

I’ve never understood why apple cider vinegar is so expensive to buy, when it’s so cheap and easy to make! And here’s how:

Ingredients:

  • 6-10 organic apples (whole or scraps of)
  • 1 large bowl
  • 1 glass jar
  • 1 piece of muslin
  • Elastic band

Directions:

  1. Rinse apples/scraps and cut into large chunks.
  2. Put the apples in the bowl and cover with the muslin and allow to go brown.
  3. Add apples to the jar and cover with water.
  4. Cover the jar with the cheesecloth and leave in a dark place for 2-4 months (short time for scraps and longer for chunks of apple from whole apples).
  5. Strain the apples pieces and any scum from the liquid and bottle in an airtight container and use as and when required.

 

Apple cider vinegar is great in salad dressings and raw food recipes.

Enjoy!

 

Here are some relevant links you might enjoy:

Refinery29, How to Actually Enjoy Apple Cider Vinegar, click here.

Vegetarian Times, Apple Cider Vinegar, click here.

Cook for Food, Homemade Organic Apple Cider Vinegar, click here.

Gerson Institute, 8 Amazing Uses for Apple Cider Vinegar, click here.

 


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Super Simple Probiotic Kimchi Recipe

Kimchi is a fermented Korean dish that is really good for you, super simple to do and incredibly yummy.  Add into the mix that it’s packed full of good yeasts and bacteria, making it a really healthy probiotic dish, that helps balance the flora of the gut means there’s no excuse not to get your kimchi on!

There are many different recipes for making up kimchi, but here is my favourite:

Ingredients:

  • 1/2 head of white cabbage
  • 2 carrots (parsnips also work well)
  • small bag of red radish
  • 1 small celeriac (optional)
  • 1 small yellow onion
  • 2 inch square of fresh ginger
  • 4 cloves garlic (optional)
  • 1 teaspoon dried chilli flakes
  • 1 tablespoon of salt
  • 1/4 to 1/2 cup of filtered water or sauerkraut juice
  • one large or two smaller jars

Directions: 

  1. Using the shredding/grating function on your food processor, or using a hand grater, grate all the vegetables.
  2. Place all but the water into a large bowl and massage the salt thoroughly through the vegetables.
  3. Using either a kraut pounder or the end of a rolling pin, pound down the vegetables until the juices are released, this should take around 10/15 mins.
  4. Put the vegetable mixture into your chosen jar(s).
  5. If the brine mixture from the vegetables does not completely cover the vegetables then top up with water until it does.
  6. Add a couple of cabbage leaves to the top of your vegetable mixture and weigh down with a stone (making sure to boil it first) or a kitchen weight, make sure everything is just under the water/brine level, so that it does not go mouldy.
  7. Put the lid on the kimchi and place in a cupboard for a minimum of 2 weeks, preferably more like a month.  The longer you leave it the better, but if you leave it longer than 6 weeks you will need to ‘burp’ the jar (open it to let the pressure out).  It will taste stronger the longer you leave it.
  8. Once opened, leave in the refrigerator and add to the side of just about any hot or cold dish for a super-charged meal.

 

Note: You can use just about any vegetables in this recipe, so it’s a great way to use up veggies! Waste not, want not! =)

Now go get your Kimchi on! =)

 

 


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Gluten Free Raw Vegan Strawberry Cheesecake

As a lot of raw recipes can call for lots of prep, lots of ingredients and lots of equipment I like to collect and try out raw recipes that are simple, easy and don’t call for tons of ingredients or lots of kitchen gadgets and here is one of my favourite raw dessert recipes.

Gluten Free, Raw, Vegan Strawberry Cheesecake Recipe:

Base:
¼ Cup of desiccated coconut
2 Cups of chopped pecans
8 – 10 dates (soaked for a min of 1 hour)


1. Add all the base ingredients to a food processor and process down.
2. Put base ingredients into a cake tin and pat down well.


Filling:
3 Cups of soaked (for at least an hour) cashews
½ Cup of lemon juice
½ Cup of agave nectar (or maple syrup)
½ Cup of melted coconut oil
¼ tsp of vanilla extract
2 Cups of chopped strawberries


1. Put all the ingredients for the filling apart from the coconut oil into a blender and blitz well.
2. Add the coconut oil and give it another quick blitz.
3. Pour filling mixture on top of the base mixture.
4. Add 2 cups of chopped strawberries to the top of the mixture.
5. Add the other cup of strawberries to the blender and blend ever so slightly (so some of the lumps still remain but there is also some juice).
6. Pour remaining juice over the cheesecake.
7. Leave to set for at least 2 hours.

 

Here are some other raw cheesecake recipes you might like:

The Rawtarian, Raw Cheesecake Recipe: Click here.

Kris Carr, Blueberry Cheesecake: Click here.

Savvy Vegetarian, Raw Vegan Chocolate Cheesecake: Click here.

Tales of the kitchen, Plum, poppy Seed and Hazelnut Cheesecake: Click here.

Or the Raw Vegan Power website has a lovely selection of raw desserts, click here.