Raw & Fermented

Cherimoya Love (With 3 Recipes)

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Here in Southern California, land of amazing food, grown year-round, there is a fruit in season now called the cherimoya. Being an East Coast native, I had never seen one before, because cherimoyas have a very short shelf-life and therefore aren’t successful in commercial production. The yummiest, healthiest foods usually aren’t.

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Snap Pea Bounty (with Two Recipes)

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The first snow and sugar snap peas are ready for harvest from the garden, so Babyzilla and I went out and picked enough for dinner tonight. Babyzilla has never had either sugar snap or snow peas before, but after her first taste, she reached into the basket again and again for more.

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How to Make Raw Sunflower Seed Butter

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High in vitamins, minerals, and protein, sunflower seeds are little powerhouses of nutrition. They are also a great stand-in for nuts for those who are allergic to them. However, like all nuts and seeds, sunflower seeds also contain phytic acid and enzyme inhibitors which protect them from sprouting until they have the rain and sun they [...]

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Simple Pickled Beets (And How to Grow Them)

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There is something about the New Year that has me in the mood for pickled beets. Now that they are in season, here is an easy, delicious recipe for them.

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Raw Sprouted Chickpea Hummus

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There is a local farm market vendor here in San Diego who makes hummus from raw, sprouted chickpeas. He uses no tahini, but plenty of garlic, and it is the very best hummus I’ve ever had. So good, in fact, that I can’t stand to eat cooked hummus anymore. But at $5 a container, I [...]

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Four Easy Pickle Recipes

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The cucumbers are ripe in the Small Footprint garden, and with the amount in my garden and my CSA box, it seemed like a good time to make pickles. And with so many things ripe in the garden right now, once I got started, I caught a “pickle bug” and just couldn’t stop.

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Fresh Figs on a Hot Summer Night

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Figs are coming into season here in Southern California, and trees all over the neighborhood are absolutely loaded with them. Here are two fresh fig recipes to help you enjoy the bounty of these special fruits.

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Cutting the Mustard (Greens)

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In addition to providing incredibly nutritious, mildly spicy greens, mustard plants also produce the tiny, brown seeds that are used to make Dijon mustard. Here’s a recipe to help you get the most out of them.

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Coconut Water Kefir and Cultured Coconut Pudding

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Young coconut water is best fermented by adding either water kefir grains or a prepared kefir powder to it. Kefir is a unique combination of probiotic bacteria and healthy yeast which consume the sugars in the coconut water, making the drink bubbly and delicious.

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Stinging Nettles Are Good For You

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Today I weeded my very overgrown flower garden, and learned (the hard way) that stinging nettles are the most common weed there. But despite the fire in my hands that lasted for several minutes, I was so grateful to find them! Here’s why…

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Dandelions are No Lawn Menace

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Once known in France as Dent de Lion (lion’s tooth), the dandelion is now mostly known as a weed. Yet, at one time, the dandelion was so prized as a food and medicinal plant that it was intentionally brought to America by European settlers.

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