YAY! It’s time! The olives are ready to be brined. I tasted a bit and the bitterness seems to be gone.
All in all, it seems they only took 2 weeks of soaking in water to get rid of the bitterness, not too bad.
So after reading several ways to brine olives, I decided to just come up with my own combination.
I covered the olives in filtered water, then added
2 Tbs. of real salt,
half of a lemon chopped into cubes,
several bay leaves,
about 4 cloves of garlic cut in half
a dash of organic red wine vinigar
and covered the top with some extra virgin olive oil.
it’s supposed to sit like this for about 2 weeks.
will report back!
Here’s a picture for all you visual types 🙂
Santa would be jealous!
I created these cookies because after making the almond milk I didn’t want to throw away the pulp, so I got creative…
So I used the pulp of 1 1/2 cup almonds leftover from the almond milk then added to it…
8-10 (I used the skinny pitted dates) dates chopped in the food processor
1/2 dropper of vanilla stevia
1 apple chopped fine in the food processor
2-3 Tbs. ground chia seeds
1/4 c. shreaded coconut
1 tsp orange zest
Mixed it all up, scooped it with an small ice cream scooper and placed it on the dehydrator sheet for about 6 hours on 115
I then mixed coconut butter, agave, and raw cacao to make the frosting.
Makes about 15-20 cookies.
P.S. You can also eat the cookie mixture like oatmeal without dehydrating it. It’s really yummy.
It’s amazing how much this tastes like the real thing, in fact my kids prefer this over real tuna. Great thing is you are getting your raw protein and essential fatty acids from the sunflower seeds. This recipe is mostly raw except for the mayo. Soaking the nuts overnight should be enough, but if you’d like to sprout them longer, make sure you change the water regularly.
(in the picture, it’s served with Raw bread.)
1 cup soaked sunflower seeds
1/4 c. vegan mayo
1 stalk of celery finely chopped
1 pickle finely chopped
juice of 1/2 lemon, or to taste
1 stalk green onion
1 Tbs. of tamari or nama shoyu
pinch of ground black pepper
Put the soaked seeds, lemon juice, mayo, tamari and black pepper in the food processor and mix it until a tuna like texture is achieved. Taste it to adjust the flavor if needed. Transfer it to a bowl and add the chopped veggies and green onion, mix well and you are done! You can use this in sandwiches, in salads and nori wraps.
2 large portobello muchrooms cut into cubes
about 1/2 c. chopped fresh cilantro
1/4-1/2 c. olive oil
1 tbs. umeboshi paste
1 tsp. cumin
1/2 tsp. ground coriander
1/2 tsp. garlic powder
1/2-1 tsp. garam masala
1/2 tsp. tumeric
1 Tbs. Nama Shoyu
This marinade will seem very salty at first, but once the mushrooms have marinated in it for a few hours, the taste will mellow out.
Mix the marinade ingredients together and pour it over the mushrooms and cilantro and refrigerate either overnight or at least 2 hours. Serve it over baby greens and tomatoes with some flax crackers.
You can also dehydrate the leftovers and use it as topping on salads.