Fermented Tomatillo Salsa by Michelle Sala ©2020 Makes 1 Quart 1 Qt. wide mouth Mason jar with lid 1 ½ lbs. tomatillo, outer papery skin removed and rinsed and dried 1 white onion, peeled and quartered 3 cloves of garlic (if you already have some fermented garlic you can use that) 1 jalapeno pepper,…
Fermented Garlic What you’ll need you’ll need: Mason jars w/lids Filtered/Purified water Fine sea salt or Himalayan pink salt Peeled garlic (I get the pre-peeled kind in a big bag at Costco) Instructions: Make brine – For every 1 cup filtered water add 5-6 grams sea salt (for fine, it’s about a heaping teaspoon). Make…
Quinoa & Black Bean Salad ©2016 Michelle Sala Serves 6-8 Ingredients: 1 cup uncooked quinoa 1 1/2 cups filtered water 1 15 oz. can organic black beans, drained and rinsed 3-4 green onions, green and white parts finely chopped 2 tablespoons canned diced green chilies 1 jalapeno pepper, seeded and finely minced (optional) 1 bell…
Pureed Cauliflower ©2016 Michelle Sala Serves 2-4 Ingredients: 1 head of cauliflower 1 or 2 tablespoons lemon juice, optional (omit if you don’t like lemon) 1 clove garlic 2-4 tablespoons of the steaming water after cooking 1 tablespoon olive oil Salt and pepper to taste Directions: Cut up cauliflower into florets Place in…
Pureed Celery Root (Celeriac) ©2016 Michelle Sala Serves 4-6 Ingredients: 1 large or two small Celeriac 1/2 lemon, juiced 1 or 2 cloves of garlic 2-4 tablespoons of the cooking water 1 TBSP extra virgin olive oil Salt & pepper to taste Directions: Cut off baby celery tops. (You can save these and use for…
