A lot has changed for the Jungwirths in the last couple of months. For instance, we moved all the way across the country to Beaverton, Oregon, a suburb just west of Portland. But I’m just stopping by to tell you about a few food discoveries of the last couple of days.
First, I made really good popsicles. I got the recipe from Pinterest, and the link is here. All you do is blend a can of pineapple with it’s juice, a can of coconut milk, a banana and half a teaspoon of vanilla extract. Freeze in popsicle molds. They taste like a pina colada, but you can give them to your kids.
Second, I made these yummy things that are sugar free, grain free, vegan, and made only of good for you stuff, but they taste like heavenly little balls of peanut butter cookie dough rolled in coconut. I based it on this recipe, with a few changes. I ground 1/3 cup whole almonds up in the food processor, removed them, then ground about 1/2 cup or a little more (1/3 cup was not enough to hold the mixture together) of whole, pitted dates, then ground them both together until is was finely ground. Added 1/3 cup peanut better, ground some more, than 1/4 cup finely ground coconut (unsweetened). It still seemed like it wasn’t holding together like I wanted, so I added about a tablespoon of softened coconut oil. Rolled them into little balls and then rolled in more fine coconut to keep them from sticking together. They were a little soft, but firm up in the refrigerator and are totally addictive.
Finely, I have discovered my own personal crack. I have wanted to try traditionally fermented vegetables for a long time (most commonly known as sauerkraut and kimchi, but can involve a whole host of vegetables). I’ve had real kimchi but not real sauerkraut. I just found my own personal crack dealer at the Beaverton Farmer’s Market, and I am in love. I crave this sauerkraut and am currently eating it straight out of the jar with a fork. Luckily, she teaches classes, which I am going to have to take in order to not have my children going without food in order for me to eat a jar of this stuff every week. I tried her gingered carrots today and I think I will need a jar of those next week. I have a container of regular, vinegar soaked sauerkraut in the fridge, and it tastes mushy and weird next to this crunchy, vibrant, salty/sour real sauerkraut. Not only is it delicious, but I think the process of making it is rather magical (there’s nothing but cabbage, salt, and pepper, but it ferments into this wonderful sour vinegary crunchy concoction over two months). I hope to have crocks lined up on my counter this fall.
Also, I have learned to like radishes. I never really liked them before. But I’ve been eating them like the French do, with butter and coarse sea salt, and decided they were pretty good! My lunch today after coming home from the market was just radishes with butter, a salad of radish greens and dandelion greens and a bunch of market berries. Not bad!
So there are my food discoveries of the week. You’re welcome.