The Most Popular Recipes of 2016

The Most Popular Recipes of 2016

January 11, 2017 Cultured Baby

Here's a round up of the most popular recipes of 2016 in no particular order. Enjoy!

Overnight Buckwheat Banana Pikelets

Blueberry Coconut Yoghurt Gummies

Cultured Basil Pesto

Apple Cider Vinegar

Super Simple Coconut Yoghurt

Cultured Sunflower Cheese

Coconut Milk Kefir

Kombucha

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Ginger and Turmeric Cold and Flu Gummies

Ginger and Turmeric Cold and Flu Gummies

Fire Cider - Cold and Flu Tonic

Overnight Hot Cross Bun Muffins

Fermented Mustard

Mango Coconut Frozen Yogi Pops

Fermented Fruit Mince Tarts

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Ebook progress - ☑️ Recipes finalised ☑️ Book written
☑️ Editing done ☑️ Photos taken
Now putting it altogether 😊
And when you have 2 little ones to run around after things take 25000 times longer than planned 😆
Ps. this is one of my fave easy recipes from the book.
Any guesses what it is?

How long does something take to ferment and how do you know when it’s ready? So many people ask me this question so here’s are a few tips:

For cultured vegetables the time it takes to ferment is dependent on 3 variables - 👉🏻 Temperature - The warmer the temperature the faster it will ferment so that batch of kraut that took 7 days to ferment in summer may take 14-21 days in winter. The longer you leave it the softer and tangier it will get. (This batch took me around 10 days) 👉🏻 Salt content - salt slows down fermentation time so if you use a lot of salt your ferment may take a little longer and if you use too little salt then it will ferment a lot quicker. 👉🏻 The size of vegetables - Larger pieces of vegetables will take longer to break down and ferment compared to smaller pieces. Same as small jars versus large jars - smaller jars will ferment quicker compared to large fermentation crocks. 👉🏻 If you use a starter culture that will also speed up your fermentation time.
Your ferment is ready when the taste is to your liking so get into the habit of tasting it as it ferments!
Some like it tangier and softer so will leave for longer and others like it light and crunchy so will leave it for longer.
There are no set rules which is what I love about fermentation so experiment and find out what works for you 😊

Have you ever tried apple kefir? It’s super easy to make - all you need is 1/2 cup of coconut kefir and 1L of fresh apple juice. Add them to a glass jar or bottle and leave to ferment for 24-48 hours.
It tastes so much like apple cider. And my kids love it!! I use my @kulturedwellness coconut kefir to make it. It’s the next best thing to using their apple kefir starter 😊

Friday feels 😁 Stoked on these super easy iceblocks - only 4 ingredients - @kulturedwellness coconut yoghurt, strawberries, vanilla and coconut milk 😋

My thoughts on kombucha:
Kombucha used to be a daily staple for me, I loved it, I made it regularly, I had my own collection of SCOBY babies and I even worked for a kombucha company 😆

I still drink it occasionally in small amounts but it’s not something I make or drink everyday.
If you do drink Kombucha here’s a few things to keep in mind: 👉🏻 It contains wild yeasts, which some people are sensitive to. If you have issues with yeast (eg. Candida) or are on a gut-healing journey, kombucha may be something you enjoy on the odd occasion or avoid altogether. (As someone who has had on and off yeast issues this has been my main reason for avoiding it) 👉🏻If you give it to kids be mindful that it does contain small amounts of caffeine (depending on which tea you use). I only give it to my eldest (4 year old) very occasionally in small amounts or I dilute it for her. 👉🏻 Depending on how long you brew it for it can still contain small amounts of sugar. To avoid the sugar, brew until it no longer tastes sweet. 👉🏻 If you’re drinking Kombucha as a replacement to soft drink, it’s 100 times a better choice but if you’re drinking it to fix your gut you may want to reconsider 😊
What are your thoughts on Kombucha?

These mango and cream gummies kinda look like eggs 😂😂
But they taste 👌🏼 Bottom layer is a mix of coconut cream, coconut yoghurt and a tiny bit of honey and the top layer is a cultured mango purée.
I’m still finishing up my first ebook but already recipe testing these ones for the next one 😍

Earlier today... feasting on a platter full of cultured condiments - leftovers from a shoot for my ebook. It’s been a slow process but I’m finally pulling all the pieces together 😍 Thank you for all your help @kerrismaree

It’s been so hot here this week so I’ve been making more yoghurt bark creations. This batch was epic 👌🏼 I used 1 cup @kulturedwellness coconut yoghurt, 1/4 cup melted cacao butter, 1/2 tsp vanilla and 1tsp honey. Blended it all up then I swirled through some smashed strawberries and put in the freezer to set. The cacao butter gives it the best white chocolatey taste 😋 It’s way too hot here to be taking pictures of frozen treats though they are melting fast 😂

Did you know that white rice is easier to digest than brown rice? Why? Brown rice contains phytic acid which can block the absorption of minerals and make it hard for us to digest. Turning brown rice into white rice removes the physic acid leaving you with an easy to digest carb. And if too many carbs cause problems for you - change the way you cook your rice to make it even better and increase the health benefits.
To do this - add a dash of coconut oil while cooking and leave to cool in the fridge for at least 12 hours. This creates resistant starch which feeds the good bacteria in your gut!
After you’ve cooked and cooled your rice you can reheat it again.
My favourite way to use it is in this crispy fried rice (recipe is from @kulturedwellness Gutalicious book). We usually make up a big batch for dinner then have it for leftovers for lunch the next day topped with a fried egg 😋
Meals like this bring back such good memories of travelling through Asia 😍