Two recipes for fermenting and culturing veggies: raw sauerkraut and ceviche de coliflor

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cropped pic event page 9-11 - CopyFermenting: fermented foods help restore the good bacteria in our digestive system. They are natural pro-biotics, and all cultures do have some kind of fermented or cultured foods (curtido, sauerkraut, ceviche, tepache).

Fermented cabbage (sauerkraut)

One small cabbage  (red or white or combined) grated

One carrot, one beet (for flavor)

one red onion

A pinch of salt

Lemon juice of 4 lemons/ limes

A big mason jar

Grate all the ingredients and put in a bowl. Add lemon juice and salt and mix well. Place ingredients in a glass mason jar. Push until tight and cover with a cabbage leaf and then a kitchen towel. Leave at room temperature to ferment overnight. For a deeper fermentation, leave outside the fridge for one/two days, depending on temperature. After that, regifregerate. It will keep for a couple of weeks. Great to add to a salad, or to accompany any plate.

Ceviche de coliflor

1 medium cauliflower, grated

1 or 2 beets grated

1 red onion (or less) finely sliced

1 o 2 garlic cloves finely choppedraw ceviche

1 bunch of cilantro chopped

1 slice of ginger finely chopped

1 mango sliced (optional)

Juice of  2 or 3 limes

Mix everything well. Make sure to start with the grated coliflor and put the lemon juice right away, so it starts to “cook”.  You can serve it with tostadas with guacamole made with ripe tomatoes and chipotle veganaise.

La comida fermentada  es importantísima para activar nuestro sistema digestivo: como con la fermentación se han cultivado bacterias que ayudan la digestión, todo lo fermentado trae compuestos encimáticos que son muy útiles para nuestro cuerpo.

Col (repollo) fermentada

1 col pequeña, rallada (morada o blanca)

1 zanahoria or betabel

Sal a gusto

El jugo de dos limones/ limas

Un recipient de vidrio

Ceviche de coliflor

1 coliflor mediano, rallado

1 o 2 betabel o zanahoria, ralladas

1 cebolla morada en rodajas finas

1 o 2 dientes de ajo, picados

1 ramito de cilantro, picado

1 rodaja de jengibre, picada

1 mango, en rodajes pequeñas

El jugo de 2 o 3 limones/ limas

Mezclar todo y asegurarse de que la coliflor sea lo primero que se ralle, y reciba el jugo del limón inmediatamente, así comienza a “cocinarse.” Se puede servir con tostada untadas con guacamole hecho con tomates y Veganaise de Chipotle.

About Viva la Vida! Live Foods For Life

Sirena Pellarolo, Ph.D.--your second chance midwife--, supports women in their menopause years to reclaim their power from received beliefs about aging, recover their physical, mental and spiritual mastery and dive full-on into a vibrantly healthy, productive and fulfilled second half of their lives. She specializes in weight management through life-changing programs that include DIY detoxifications, live foods and powerful transformational techniques. Sirena believes in autonomous and healthy individuals and communities. As a holistic healer, she models for her clients how to courageously step center-stage in their lives by unleashing their unique personal power, creative self-expression and overall well being. Her bilingual programs inspire individuals to reconnect with their bodies, minds and spirits by going back to the basics of a healthy lifestyle: a personalized nutrient-rich diet, energizing physical movement and a meaningful spiritual practice. The seasonal community cleanses and raw food preparation classes that she has been hosting for several years offer a Do It Yourself hands-on approach to healing through nutrient-dense, plant-based choices. She is currently working on a manuscript that captures this experience titled “Detoxing Our Communities: Using Food As Medicine for a Quantum Grassroots Transformation.” She is a compelling public speaker offering wellness seminars in English and Spanish. sirena@vivamivida.com www.vivamivida.com livefoods4life.com https://soundcloud.com/sirena-pellarolo.

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