I just recently found something I am excited to share!
Have you heard of fermented black garlic? This unique ingredient is created through an age-old fermentation process that transforms fresh garlic into sweet, molasses-flavored black cloves.
It is a gourmet delicacy prized by chefs and foodies for its rich, complex flavor.
Making your own fermented black garlic at home is surprisingly easy, and you can enjoy all the incredible health benefits this supercharged garlic has to offer.
But first let's list down the benefits
Through fermentation, black garlic develops potent antioxidant properties that can help reduce inflammation.
It improves heart health, and even shows anti-cancer and anti-aging effects
It’s gentler on digestion than raw garlic, yet maintains an abundance of beneficial compounds like amino acids, minerals, and antioxidant flavonoids.
Now onto the fermentation process
Fermented Black Garlic
Equipment
- 1 fermentation container or pot with a tight lid
Ingredients
- Whole heads of fresh garlic
Instructions
1. First start with fresh heads of garlic. Remove any loose outer skins but keep the head intact.
2. Next place the garlic heads in a single layer in the fermentation container. It's best to use a container that allows some air circulation.
3. Then seal the container tightly. The fermentation happens without adding any liquid or starter culture.
4. After place the sealed container in a warm, humid area around 60-85°C (140-185°F). Many people use a bread proofer, dehydrator, or even a rice cooker set to warm.
5. Allow the garlic to ferment for 4-6 weeks at the warm temperature. Flip or rotate the garlic heads every few days.
6. During this time, the garlic will slowly turn from white to golden brown and eventually take on a rich black color. The cloves will also become soft and sticky.
7.Once fully fermented and black throughout, remove from a warm environment and allow to cool.
8. Finally store the finished black garlic in the refrigerator.
Notes
Creamy Dreamy Lemonade Recipe – The Ultimate Velvety Summer Sipper
Summer is the perfect time to enjoy a refreshing, cool beverage. While traditional lemonade is a classic, this creamy lemonade takes it to the next level with a rich, velvety texture that’s utterly delightful.
Creamy Lemonade
Ingredients
1 cup freshly squeezed lemon juice (about 4-6 lemons)
1 cup granulated sugar
4 cups cold water
1 cup heavy cream (or half-and-half for a lighter version)
1 teaspoon vanilla extract
Ice (for serving)
Lemon slices and mint leaves (for garnish, optional)
Instructions
1. Make the Lemon Syrup:
2. In a small saucepan, combine the lemon juice and sugar.
3. Heat over medium heat, stirring constantly until the sugar is completely dissolved.
4. Remove from heat and let the syrup cool to room temperature.
5. Prepare the Creamy Base:
6. In a large pitcher, combine the cooled lemon syrup with the cold water. Stir well.
7. Add the heavy cream and vanilla extract to the pitcher. Stir until everything is well mixed and the mixture is smooth and creamy.
8. Chill the Lemonade:
9. Place the pitcher in the refrigerator and let it chill for at least 1 hour, or until it's thoroughly cold.
Serve:
Fill glasses with ice.
Pour the creamy lemonade over the ice.
Garnish with lemon slices and mint leaves if desired.
Enjoy:
Serve immediately and enjoy the refreshing, creamy lemonade!
Notes
Click the links below for more drink recipes 😊
Refreshing Mango Lassi – A Taste of Indian Summer
As the weather heats up, there’s nothing quite as thirst-quenching and refreshing as a cool mango lassi. This classic Indian yogurt-based drink is the perfect way to beat the summer heat.
Lassi is a traditional dahi (yogurt) drink that originated in the Punjab region of India. While there are savory lassi versions too, the mango lassi is undoubtedly one of the most popular and beloved variations.
Combining fresh sweet mangoes with tangy yogurt, milk, and a touch of sugar, the mango lassi is an utterly delightful way to enjoy the king of fruits.
Whether as an accompaniment to a spicy Indian meal or simply sipped on its own, a tall glass of chilled mango lassi is pure bliss on a hot summer day. Let’s get started on this easy and delicious recipe:
Mango Lassi
Ingredients
Ingredients:
1 cup plain yogurt (Greek or regular)
1 cup fresh mango puree (from about 2 ripe mangoes)
1/2 cup cold milk
2-3 tbsp sugar or honey, to taste
1/4 tsp ground cardamom (optional)
Handful of ice cubes
Mint leaves for garnish (optional)
Instructions
Instructions:
In a blender, combine the yogurt, mango puree, milk, sugar/honey, and cardamom (if using). Blend until smooth and frothy.
Add the ice cubes and blend briefly again until well-chilled. Be careful not to over-blend.
Pour the lassi into tall glasses and garnish with a few mint leaves if desired.
Serve immediately, chilled and frothy. Adjust thickness by adding more or less milk to reach desired consistency.
Notes
So go ahead and whip up a big pitcher of this sunny orange delight. It’s the perfect way to cool down and enjoy the bright, luscious flavors of summer!
Before you go, you will find a nice homemade Matcha Latte recipe below just click the link.
Fermenting vs. Pickling: Which One is Healthier?
Food preservation techniques have been around for centuries, and two of the most popular methods are fermenting and pickling.
Extending shelf life and preventing spoilage was one of the primary motivations for preserving food in the old days and preserved foods like certain pickles, cheeses, and cured meats became culinary staples deeply rooted in various cultural cuisines and traditions around the world.
While both processes extend the shelf life of foods, they differ in their methods and potential health benefits. In this blog post, we’ll dive into the details of each process and explore which one might be the better choice for your overall well-being.
In this blog post, we’ll dive into the details of each process and explore which one might be the better choice for your overall well-being.
What is Fermenting?
Fermenting is a process that involves the conversion of sugars and starches into alcohol or acids by microorganisms like bacteria or yeasts.
It typically involves lacto-fermentation, where lactic acid bacteria convert sugars into lactic acid, creating an acidic environment that prevents spoilage. Examples of fermented foods include sauerkraut, kimchi, yogurt, kefir, and sourdough bread.
The process
• Introduce beneficial microorganisms (starter culture or natural fermentation)
• Allow the microorganisms to convert sugars and starches into lactic acid or other byproducts
• Fermentation can take several days or weeks, depending on the food and desired level of fermentation.
Benefits of Fermented Foods
• Rich in probiotics (beneficial bacteria) that support gut health and digestion
• Improved nutrient availability due to the breakdown of compounds by microorganisms
• Reduced levels of antinutrients (compounds that inhibit nutrient absorption)
• Distinctive tangy, slightly sour flavors
What is Pickling?
Pickling involves immersing foods in an acidic solution, typically vinegar or brine (salt and water).
The acidity of the pickling solution inhibits the growth of harmful microorganisms, preserving the food. Examples of pickled foods include cucumbers, peppers, onions, and eggs.
The Process
• Prepare the pickling solution (vinegar, brine, or a combination)
•Immerse the foods in the pickling solution
•Pickling can be done relatively quickly, sometimes in a matter of hours or days
Benefits of Pickled Foods
• Extended shelf life due to the acidic environment
• Contributes to vegetable intake and provides antioxidants
• Adds unique flavors to dishes
Which One is Healthier?
When it comes to overall health benefits, fermented foods generally have an edge over pickled foods.
Here is why:
• Fermented foods are rich in probiotics, which support gut health and immune function.
• The fermentation process can increase the bioavailability of certain nutrients.
• Fermented foods often have lower sodium levels compared to pickled foods.
While both fermenting and pickling are excellent methods for preserving foods, fermented foods offer more potential health benefits due to their probiotic content and improved nutrient availability.
Moderation is key, and both fermented and pickled foods can be enjoyed as part of a balanced diet. When choosing between the two, consider your overall dietary needs and preferences, and don’t hesitate to experiment with different fermented and pickled foods to add variety and flavor to your meals.
Matcha Latte: A Creamy Green Boost
Matcha is a finely milled powder made from high-quality green tea leaves, packing a concentrated antioxidant punch in every sip.
With its vibrant green hue and gently sweet, toasty flavor, matcha makes for a refreshing latte that gives you a focused energy boost without the jitters of coffee.
I have been drinking coffee every day since I was in my teens. I have gotten to a point where I want to cut down significantly, and I have finally found a healthier replacement.
Matcha Ice Latte
Ingredients
1 tsp matcha green tea powder
2 tbsp hot water
3/4 cup milk of your choice
1 tbsp honey or maple syrup (optional)
Instructions
1.In a small bowl, whisk together the 1 tsp matcha powder and 2 tbsp hot water until a smooth, lump-free bright green paste forms.
2.Add the cold milk and whisk vigorously to combine with the matcha paste until fully incorporated.
3.If using, whisk in 2-3 tbsp simple syrup, honey, or your preferred sweetener to taste.
4.Fill a tall glass with the ice cubes.
5.Pour the matcha milk mixture over the ice.
6.Give it a gentle stir.
7.You can garnish with a dusting of matcha powder on top if desired.
Notes
So whether you’re an experienced matcha connoisseur or just matcha-curious, making matcha lattes at home is a simple way to treat yourself to this amazing beverage. Just follow this easy recipe.
The Timeless Beauty of Rose Water
For thousands of years, rose water has been revered for its exquisite floral aroma and remarkable skincare properties. This ancient elixir has stood the test of time, tracing its roots to the royal palaces of Persia, the fabled gardens of Morocco, and the lavish harems of the Ottoman Empire.
In the ancient world, rose water was a prized possession of queens and nobility. The legendary Cleopatra was said to bathe in rose-infused waters to preserve her stunning beauty.
The allure of rose water lies in its natural, gentle power. Extracted through steam distillation of fresh rose petals, it captures the vibrant essence of the rose – rich in vitamins, antioxidants, and therapeutic compounds. A true multi-tasker rose water offers an array of benefits for the skin:
Hydration : Rich in nutrients, it provides deep hydration without leaving an oily residue, plumping and reviving dry, tired skin.
Soothing : The anti-inflammatory properties help calm irritation, redness, and puffiness, making it ideal for sensitive complexions.
Radiance : Its mild astringent nature helps tone and tighten pores, restoring a fresh, radiant glow.
Anti-Aging : Antioxidants combat free radical damage to prevent premature aging and reduce fine lines and wrinkles.
Healing : The natural antibacterial and antiseptic qualities of rose water promote faster healing of blemishes and acne.
Perhaps rose water’s most sublime benefit is its heavenly fragrance that captivates the senses. The soft, floral aroma induces feelings of calmness and serenity – a simple pleasure that has been cherished across cultures for ages.
Rose Water
Ingredients
- - 1 cup fresh rose petals about 20-25 petals, rinsed and patted dry
- - 2 cups distilled water
Instructions
- Remove the white portion at the base of the rose petals as this can make the rose water bitter.
- 2.Place the rose petals in a saucepan and pour in the distilled water.
- 3.Bring the water to a gentle simmer over medium heat. Once it reaches a simmer, reduce heat to low, cover and allow the petals to steep for 30 minutes.
- 4. Remove pan from heat and allow it to cool completely.
- 5. Once cooled, strain out the rose petals using a fine mesh strainer or cheesecloth. Gently press on the petals to extract all the rose-infused liquid.
- 6. Transfer the rose water into a sterilized bottle or jar and seal tightly. Store in the refrigerator for up to 1 week.
Notes
Soothing Rose Water Baths
Rose water makes an excellent addition to baths because it imparts a light, relaxing floral scent. The vitamin C provides antioxidants it soothes and hydrates skin. It can help relieve stress/anxiety
So many ways and benefits to using rose water, let me know how you like using yours?
Delicious Napa Cabbage Kimchi At Home
My daughter’s favorite food at the moment is Korean kimchi and Japanese Sushi, it has been for a while. We like eating Kimchi as a side to anything Korean, Japanese, or Chinese we make at home. Come on let’s make this probiotic superfood! Save it in a jar for when you need it. It lasts a long time.
Kimchi is a very versatile and flavorful Korean fermented vegetable dish, so it can be eaten with many different foods.
It is a staple banchan (side dish) served alongside a bowl of steamed white rice. The tangy, spicy kimchi complements the plain rice perfectly.
Kimchi goes well with grilled or pan-fried meats like bulgogi (marinated beef), jeyuk bokkeum (spicy stir-fried pork), or grilled fish. A small amount of chopped kimchi is often added to enhance the flavor of stews like kimchi jjigae (kimchi stew) or soups.
Chopped kimchi is a common filling for mandu (dumplings) or dduk bun (rice flour buns). There are so many more cuisines that Kimchi is a part of.
Napa Cabbage Kimchi
Ingredients
1 large napa cabbage (about 2 lbs), quartered lengthwise with cores removed
1/4 cup kosher salt
1/2 cup water
8-10 large garlic cloves, minced
1 piece fresh ginger (2-inch), peeled and grated
1/2 cup Korean chili powder (gochugaru)
2 tablespoons fish sauce
2 tablespoons sugar
10-12 green onions, cut into 1-inch pieces
1 cup julienned carrot
1 small daikon radish, julienned (optional)
Instructions
1. In a large bowl, salt the cabbage quarters by sprinkling salt between the leaves. Add water, then weigh down the cabbage with a plate to keep it submerged. Let stand for 1-2 hours.
2. Rinse the cabbage under cold running water to remove salt and drain well. With your hands, gently squeeze out any excess liquid from the cabbage. Set aside.
3. In a small bowl, make the kimchi paste by mixing the garlic, ginger, chili powder, fish sauce, and sugar.
4. Using your hands, gently squeeze out any remaining liquid from the cabbage. Transfer cabbage and any liquid to a large glass or ceramic bowl.
5. Add the kimchi paste, green onions, carrot, and radish (if using). Using your hands, massage the vegetables with paste until evenly coated.
6. Pack the kimchi tightly into a glass jar or fermentation crock. Press down to remove air pockets.
7. Cover with fermentation weight or airtight lid. Let ferment at room temperature for 1-2 days before transferring to cold storage.
Notes
Enjoy!
Cold Outside? Time for Beef Stew!
Cold Outside? Time for Beef Stew!
Beef Stew
Ingredients
- 1.5 lbs beef stew meat cut into 1-inch cubes
- 3 tablespoons olive oil
- 1 onion diced
- 3 carrots peeled and sliced
- 3 stalks celery sliced
- 3 cloves garlic minced
- 1/4 cup all-purpose flour
- 1 cup dry red wine , Guinness or Rum
- 2 cups beef broth
- 1 tablespoon tomato paste
- 1 bay leaf
- 1 teaspoon dried thyme
- Salt and pepper to taste
Instructions
- Pat the beef cubes dry and season generously with salt and pepper. Heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium-high heat. Working in batches if needed, add the beef cubes and brown on all sides, about 2-3 minutes per side. Transfer browned beef to a plate.
- Add the remaining 1 tablespoon olive oil to the pot. Add the onions, carrots and celery. Sauté for 5-6 minutes until the onions are translucent. Add the garlic and cook for 1 minute more.
- Sprinkle the flour over the vegetables and stir to coat. Cook for 2 minutes. Whisk in the Red wine or Guinness, scraping up any browned bits from the bottom of the pot. Let simmer for a few minutes.
- Pour in the beef broth and tomato paste. Add the bay leaf and thyme. Return the browned beef along with any accumulated juices to the pot.
- Bring to a boil, then reduce heat to low. Simmer uncovered for 1.5-2 hours, until beef is very tender.
- Taste and adjust seasoning with salt and pepper as needed. Serve stew hot with crusty bread.
Notes
Vegetables
like Potatoes,
Carrots,
Parsnips,
Turnips,
Sweet potatoes,
Mushrooms,
Pearl onions,
Shallots,
Red or green bell pepper,
Corn, and Olive.
Herbs
like Thyme,
Rosemary,
Oregano,
Parsley.
Spices
like Paprika,
Cumin,
Chili powder,
Cayenne pepper. The nice thing is that the prep is very quick, so most of the time commitment is hands-off simmering time that allows the flavors to meld. With 20 minutes of prep and 2-3 hours of stewing time, you'll have the perfect cold-weather comfort food.
Pumpkin Spice Hot Chocolate
Pumpkin Spice Hot Chocolate
Equipment
- Medium saucepan
- Whisk
- Measuring cups
- Measuring spoons
- Milk/cream frother or immersion blender (optional, for topping with whipped cream)
- Mugs or cups
- Spoon for stirring and serving
- Mixing bowl (if using a frother or immersion blender)
Ingredients
- - 2 cups whole milk
- - 1/4 cup heavy cream
- - 1/4 cup pumpkin puree
- - 1/4 cup granulated sugar
- - 2 tablespoons cocoa powder
- - 1 teaspoon pumpkin pie spice
- - 1/2 teaspoon vanilla extract
- - Pinch of salt
Instructions
- In a medium saucepan, whisk together the milk, heavy cream, pumpkin puree, sugar, cocoa powder, pumpkin pie spice, vanilla and salt.
- Heat over medium, whisking frequently, until steaming and hot but not boiling.
- Remove from heat and pour into mugs.
- Top with whipped cream, ground cinnamon or cinnamon sticks. Enjoy!
Notes
- For an extra pumpkin spice kick, add a pinch of ground ginger.
- Customize your spice mix by using cinnamon, nutmeg, cloves, and allspice.