1 daikon (Japanese white radish) or 50g red radish (about 5)
1 yellow onion (about 1)
2 chopped garlic cloves
2 teaspoons chopped fresh ginger
3 teaspoons Korean Chili Pepper powder (or other crushed chili peppers)
2 tablespoons sea salt (or weight equivalent to 2% of total weight)
1 tablespoon dried fish or shrimp sauce* (optional)
Cut the cabbage and the onion into small pieces.
Grate the daikon and carrot.
Chop the garlic and ginger very finely.
Mix all the ingredients in a large bowl.
Wait 15 minutes, until the vegetables have released their liquid.
Put in each jar and compress well.
Add a weight and close the jar.
Let ferment for at least 3 days before tasting. Kimchi is usually best after 3 or 4 days of fermentation. If the mixture is ready, refrigerate it in an airtight container. If not, let it ferment further while tasting every 2 days.
This recipe is from Livekindly.com. It’s keto, vegan, raw, gluten-free! What?!? Yup! I made mine in a springform pan for easy release, then cut them up and froze 3/4 of them. They are so tasty!
For the base:
1 c raw organic cashews, soaked for an hour and drained
6 organic medjool dates (pitted)
1 c organic shredded coconut
Sprinkle of Himalayan pink rock salt
For the caramel:
1/2 c organictahini
1/2 c agave syrup
1/4 c organiccoconut oil or coconut butter (liquefied)
1 tsp vanilla extract l
For the chocolate topping:
1/2 c cacao butter or coconut oil
3 tbsp organic raw cacao
1/2 tsp organic cinnamon
2 tbsp organic dark agave syrup
1/2 tsp vanilla extract
Base: blend or process all base ingredients together, until a doughy texture is formed. If using a blender, make sure it’s a powerful, heavy duty blender to handle the nuts. Press into coconut-oil greased dish and put in the fridge.
Caramel: blend all caramel ingredients together except coconut oil. Once well blended into a thick, smooth consistency, blend in the coconut oil until combined (should only take 15 – 25 seconds or so). The texture should be very gooey now. Pour on top of the base immediately and put back into the fridge.
Chocolate topping: in a saucepan, gently melt the cacao butter OR coconut oil. Do not overheat or let it boil, as this destroys the nutrients. The cacao butter/ coconut oil should only be lukewarm, not at all hot. Once melted, take off the heat and sift in the powders. Stir until combined. Add the agave and vanilla and stir well. Immediately pour the chocolate over the caramel. Return dish to the fridge.
Wait a few hours for all the layers to set properly, cut into squares and store in an air-tight container in the fridge. Enjoy!
I love a quick and easy lunch – Wraps are one of my favs – but they all have so many carbs!! These healthy wraps are perfect for a low carb healthy lunch!
3 c spinach
1 c parsley
1 – 2 c water
1 flaxseed meal
1 c chopped green apple
1/2 c chopped onion
1 clove of garlic
1 tsp Himaplayan pink salt
In a high-speed blender, mix thawed spinach, water, flaxseed meal, apple, onion, garlic, and salt. Blend until silky smooth.
Line 3 dehydrator trays with non-stick silicon sheets. For large wraps, scoop 1 cup of the batter onto each sheet. If you want small wraps, use 1/2 cup and make 2 wraps on each sheet. Spread evenly with an offset spatula until the wraps are about 1/8 inch thick.
Dehydrate at 115 degrees for 4 hours.
Carefully Flip the wraps and dehydrate for an additional 4-5 hours.
You want to dehydrate the wraps until they are completely dry, but still flexible.
When they are done cooking, cut the hard edges off with scissors to make them look nice and pretty.
Let them cool at room temperature for 5 minutes before storing. Store in an air-tight container in the refrigerator for up to a week.