Fast (fermented) Foods!
Trust me, I get it.
Who has time to plan for today's meals, let alone planning weeks in advance with fermented foods?
Well, I have secret to share. I rarely plan my meals ahead of time.
I know, I know! I'm a mom. We're supposed to plan ahead - it is more efficient, decreases cost and stress, blah blah blah.
It isn't that I haven't tried this approach. I've written up elaborate meal plans and when those failed, tried less detailed versions. I've even bought and integrated meal plans from the "experts" (who all live down south with a vastly different repetoire of foods we don't have in the Yukon). They just don't stick. Why?
Mostly, its because I want to cook what I feel like eating that day! Also, rarely (okay, maybe frequently), I have forgotten to soak the beans or take out the frozen chicken ahead of time.
Well, this is where fermented foods actually save the day. You start them when you feel like it. They ferment in a few days to a week and then they become available to use whenever you need them because they will keep in your fridge for months! Kimchi spices up lentils and rice, sauerkraut goes great next to sausages or stuffed in an avocado to go with your salad, milk kefir makes a creamy oatmeal, and dill carrots add crunch to a wrap or sandwich. When all you have time for is a quick meal, the fermented foods add variety, flavour and nutrition.
So, next to sauerkraut, here are another two of my favorite fermented foods: Ginger Carrots and Dill Carrots.
Lacto Fermented Dill Carrot Sticks
Prep Time: 10 minutes
5-7 fresh medium carrots*, peeled, de-topped, and cut into sticks
0.5 - 1 Tbl sea salt*
1 Tbl water kefir or brine from another vegetable ferment (optional)
1 Tbl chopped fresh organic dill (or 1 tsp dried)
3 cloves of garlic (optional)
Water (clean, non-chlorinated)
*Note: You can make this recipe with regular bagged carrots, but I find they are only half as tasty as fresh farm carrots. As a minimum, buy carrots with tops still attached.
Lacto-Fermented Ginger Carrots
Prep Time: 10 minutes
4 cups carrots, grated
1 Tbl organic ginger root, minced
0.5 to 1 Tbl sea salt*
4 Tbl water kefir or brine from another vegetable ferment (optional)
My family loves the shredded ginger carrots on wraps and with chicken and the carrot sticks are good in lunches. Enjoy and let me know how it goes for you!
It Takes Guts Nutrition
Katanne Belisle RHN
Gut Health Specialist
Whitehorse, YT, CAN
What Clients Are Saying
"I was plagued by a myriad of digestive and inflammatory issues and after months of discomfort I was fortunate enough to meet Katanne. Her insight, intuition, knowledge and caring attention has made it possible for me to heal and thrive with a new understanding of the food I eat. I am now healthier, happier and have more energy than I have had in quite some time. " ~ Steve T.
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