Kombucha – aka fermented tea (bottled/store bought kombucha is widely available, it’s just expensive) You need a SCOBY-symbiotic culture of bacteria and yeast, and a crock or very large mason jar. Boil water, add 6 organic black tea bags, 1 cup of organic white sugar, let brew to preferred strength. Pour in crock, add SCOBY and more water (purify if it’s chlorinated!), let sit for at least 3 or 4 days or until it’s a taste you like. I actually let mine go a week.
www.KombuchaMomma.com has great video tutorials.
Keifer – I use raw, whole milk, and a keifer starter. I heat the milk to 95 degrees, add starter (Wegmans brand or on-line), stir, and let sit, uncovered, for a day or two, depends on how warm your room temperature is. Great guidelines, recipes, and videos at www.kellythekitchenkop.com.
Yogurt – I use raw, whole milk, and store-bought high quality, live cultured yogurt; 1/2 cup yogurt to 4 cups milk. Stir, wrap jar in towel, let sit in oven over night with light on and temperate OFF. Depending on weather, 12 to 24 hours. Great recipes/videos on www.kellythekitchenkop.com.
Slow cooked meats: roasts – S&P the roast, wrap with a couple layers of aluminum foil (I know, I know), put in oven at 200* for 12 to 15 hours. Depends on size of roast. When it’s done, use 2 forks to pull apart/shred.
You can also put chicken or roasts in a crock pot on low , with an inch of water, and let it go for hours, until it falls apart. Not as moist, but still delicious.
Beer can chicken : set chicken over top of a beer can (right thru the rear-end) in the middle of a roasting pan (there will be a lot of juice run-off) place a thermometer in thickest part of bird, and cook in oven or grill till it reaches 180*.
Pesto: 1 cup sprouted pumpkin seeds, 1/2 c homemade broth, 3 cups parsley and spinach, whole lemon juiced, 2 garlic cloves minced, 1/2 c hard cheese grated, S&P – in a blender/processor.
Chocolate Coconut Treat: soften/melt 3 tbsp coconut butter in glass bowl, add 1 tbsp cocoa powder, 3 drops stevia or favorite sweetener, mix, freeze
Roasted Stuffed Eggplant: slice eggplant in half lengthwise, bake at 400 for 30 minutes, then use a sharp knife to scoop out the middle. Don’t scoop too much! in a seperate pan, saute lamb burger (ground sausage or ground burger would work too), add whole diced onion, 3 cloves garlic, and 1 cup of sliced mushrooms, 1 tblsp fresh rosemary. Saute til cooked, then spoon on top of eggplant. Top with swiss (or favorite cheese), bake at 425 for 12 – 15 minutes. I assembeled these one night, refrigerated them, and baked 2 nights later. They came out perfect.