Steamed potatoes and sweet potatoes. Mashed and placed in casserole dish, topped with butter, goose fat and Parmesan cheese. Baked in oven for 1/2 hour at 375F.
Now ready to add kombucha or kefir, fill water to brim, and sea salt. Bay leaf or horseradish leaf adds extra tannins to help keep pickles crisp.
Cover with loose lid or cheesecloth and let ferment for a few days. There are various ways to do pickles. Experiment and see what works for you. The easiest way is to put in mason jars with fermenting lids and put in the fridge. They will be ready to eat in just a couple days.
Soak nuts over night for 8 hours with a little sea salt and water.
Next day, rinse well. You can dehydrate in a food dehydrator or slowly crisp in the pan or in the oven. I like to add butter, coconut oil and some rendered fat.
After a good hour or until you think they're ready, add salt and spices. I like to add some dried fruit like cherries or cranberries and wasabi peas to make your own party nut mix.
Remember to use good mayonnaise or make your own with olive oil or avocado oil.
Most store mayos have soybean or canola oil (not recommended).
After removing the goose meat and serving to guests, I added the remaining bone carcass to the crock-pot and made soup. It created 3 more quarts of delicious food and rendered goose fat.
First add tongue to crock-pot, fill with water, 1-2 tablespoons sea salt, 1/2 cup of kombucha or apple cider vinegar and set to high.
Let cook on high for a couple hours, then set to low. Let cook for several hours.
Add favorite ingredients, vegetables, herbs, spices in last hour. Add extra butter, rendered pork lard, for more flavor and healthy fats.
Fresh market vegetables and Colorado peaches, Italian grocer Gorgonzola, pastrami, liver cheese (liverwurst), and pepperoni.
Raw and lactofermented veggies and pan seared beef heart. Topped with steak sauce, hot sauce and soy sauce. Or add a little bacon, egg and mozzarella, what the heck!
Organ meats are often shunned by the public but it can be picked up for rather cheap. It is a tender meat and provides some excellent nourishment. Cook like a steak in pan or on the grill. Marinade ahead of time with wine, garlic, soy sauce, ollive oil and kombucha.
I love this time of year when everything is ripe at the Farmers market from local producers.
I made some organic beet kvass and lactofermented pickles with fresh dill.
Lots of varieties of foods available, like broccoli, zucchini, cucumbers, carrots, beets, dill, fresh Colorado peaches and plums.
To make beet kvass, simply boil beets for a few minutes until softened. Let cool for a few minutes and then pour juice and beets into mason jar. Add kefir or kombucha and some sea salt. Let ferment on counter for a couple days then put in fridge. Ready to drink in just a few days. Beet kvass is known as a super tonic to help cleanse the blood.
To make lactofermented pickles, cut up cucumber and put in mason jar with water, kefir or kombucha and sea salt, plus some fresh dill. Let ferment on counter for a couple days and put in fridge. Be careful when opening as it can spray all over! You can drink the juice (recommended) and it provides great enzymes and pro-biotic bacteria.
Skewers are fun and easy with a group of friends, and you can add almost any kind of meat and vegetable.
I first made up some tenderized steak I bought from the 30% off section of the grocery store. I also found a good deal on some lamb. Plus I had some chorizo sausage from the local Italian grocer. I also used some local farmers market broccoli. And something different like dates and figs, and some vegetables, like fresh peppers, grape tomatoes, mushrooms, potatoes and onion.
I dipped it in some sprouted-grain batter and deep fried in coconut oil ghee and local rendered pasture raised pork lard.
I love sushi. But it is tough to find where I live. So I bought a sushi set to make my own. Mine came with a sushi making guide, mat, wooden spoon, rice mold, Japanese sushi knife (watch out it's sharp!), a rectangular tray and two sauce dishes.
It's a fun group activity. You can add your own favorite ingredients. And it's not as hard as it seems.
I used salmon, Colorado peaches, radishes, rolled dates, and brie cheese in mine. Dipped in soy sauce, mustard and hot sauce. Sea weed provides great nutrients including a good source of magnesium.
The Organic Fool