This post probably doesn’t need to exist. Making nut butters is so simple, intuitive even. But, I suppose, if I inspire even one person to make vs. buy then I’ve done my job. I’ve also got a post in the works that uses this walnut butter so I figured why not give it it’s own…
Tag: zero waste
Preserved Lemon Dressing with Tarragon & Honey
Preserved lemons are amazing. As you can see, the jar says 2/12 (the day I started them) but they’re already half gone. I try to let them ferment a month, but keep finding myself sneaking into the jar, sometimes just to dip in a finger to lick off the delicious salty-lemony brine. I’m a lemon…
Sauerkraut
Sauerkraut is one of the most popular fermented dishes, especially in Wisconsin. It’s easy to make and is as rich with vitamins as it is history. It’s been around for 4,000+ years and was the only vegetable that supplemented the rice fed to workers building the Great Wall of China. It was used as an ancient Roman pharmaceutical. The antioxidant…
Tomato Jam with Fermented Hot Sauce
This is the perfect storm of condiments. Reminiscent of a vampire: it’s complex, dark, rich and moody. I’m sure someone out there rolled their eyes at ‘tomato jam’, but it’d be contemptuous to call this ketchup. And that’s coming from someone so intrinsically bonded with ketchup it must be whatever that red stuff is running through my…
Roasted Chickpea and Cauliflower Salad
While eating this salad for the first time, I knew it was something that would stick around. It’d become one of those recipes whose ingredients don’t belong on the grocery list (as they’re just things you always get without exception), nor would you see it on the weekly menu; it’d become second nature to blindly…
Dear Guts 