All those multi-day projects requiring regular presence at home for which I never had time – now it is perfect time for them! Looking from this perspective, being at home turns from a restriction into an opportunity. While Corona virus is trying to take over the world, that might help to stay safe and healthy – also mentally sane
A pile of unread books, a long list of the unfinished online courses on edX and other platforms, windows and wardrobes calling for spring cleaning, numerous n-days workout challenges yet to be discovered on YouTube, learning about how to strengthen the immune system and having time to try it out, maybe a detox plan?, writing this blog, unrushed time for meditation and yin yoga, as well as time for reflexion and observation of all these thoughts and emotions coming from this unusual situation – now it is good time for all these things
I’ve started with the kitchen projects as I’ve realized during my travels that home for me is where my kitchen is, with all the spices, ingredients brought from different corners of the world and piled up reserves for the cooking projects that were waiting for the right time. I’m really glad that I arrived to my harbor between the travels. I was planning to stay 3 days at home. It will be at least over a month. This morning I have started the first yoga class of 31 days “Revolution” series from Yoga with Adriene on Youtube (I just love her energy and teaching style!) and I really hope that by the end of the series of these classes, the world will return back to normal, though I am afraid that is not realistic. However that is not what I wanted to write about
Back to the topic: in the kitchen now I have various jars, bowls and plates: sourdough starter bubbling, sprouts growing almost literally in my eyes, lacto-fermented vegetables waiting to be eaten and hopefully strengthen my immune system, broth simmering… (some recipes below)
Stay safe and healthy!
Recipe corner
Sprouts
Besides being a delicious and nutritious addition to salads, toasts, wraps, stir fries, soups, omelettes, etc., sprouts are also a good opportunity for some spring cleanup and checking what seeds, grains and beans have been hiding in the darkest corners of the kitchen cupboards
As long as the grains are in their natural state and not somehow modified (e.g. not shelled, roasted, rolled, parboiled, etc.), they are all good for this mini-gardening project. I am currently sprouting cress and mung beans. Next I am planning to sprout green lentils, urid beans and wholegrain rice that have been sitting around for quite some time. Natural (unroasted) buckwheat gave also beautiful results in the past
Once the candidates for sprouting have been identified, soak them in the water for up to a day and then move them to a place that won’t dry out (keep an eye on it daily) but at the same time won’t be covered with water – examples below
Lacto-fermented vegetables a.k.a pickles
One can make fermentation complicated, but let’s stick to the simpliest version just to have this option at hand when needed. And our gut will be very thankful for all these good bacterias helping us to strengthen our immune system
I’ve learned this simple way in a workshop with Lauren, a holistic nutritionist, whose blog, thesoakedbean.com, I plan to explore more during these times, for inspiration and good energy
Ingredients:
- 1 turnip
- 1 teaspoon of salt
- water
- a small airtight jar
Sterilize the jar by pouring boiling water. Cut turnip into equal chunks. Add salt to the jar. Place the chunks tightly in the jar so that they don’t move. Cover with water (tap water in my case) and make sure that vegetables are covered with water. Close the jar. Wait at least three days before opening and enjoying. Open carefully (like a soda)
It is as simple as this and it works! My example is with turnip, but I love it with carrots and parsnip, that have tried out so far. As the credit goes to Lauren, I just paste the link here for more info: https://thesoakedbean.com/2014/09/22/free-form-ferments/ I also like to prepare small jars – for more variety and helps to reduce food waste: if there is a vegetable not planned to be used in the fridge, its new home will be a salty swimming pool
A technical note: while lacto-fermented (covered with salty water) vegetables can be called pickles, not all pickles are lacto-fermented. For example, if a recipe calls for vinegar, the beneficial for our gut bacterias will not develop
Sourdough bread
Euh, not sure what will happen to my sourdough starter if I don’t get some yiest by Monday (it is sold out everywhere!). I will keep you updated later on the final recipe if there will be anything edible by the end of the experiment
Fairy Travels 