Impress your friends with your own delicious homemade sauerkraut! Learn all about the health benefits of fermented vegetables and how to make a traditional sauerkraut. You will learn a basic recipe that can be modified at home to create your own unique varieties.
When: Sunday, April 13, 3-4pm
Location: Alma Education and Movement Space
1233 SE Stark Street, Portland 97214
Cost: $30 per person, includes recipe, fermentation handout and samples! Reserve your spot today, with payment in advance.
Call 503-703-1181 or email email@example.com
Okay, I present to you another crazy good meal I made the other night with my handy new favie tool: the Kuhn Rikon Julienne Peeler. I have tried numerous times to find something that can make a vegie into pasta-like substance and this baby gets close! I love that it is easy to clean and more importantly, it is safer to use than other julienne-type kitchen utensils, like a mandolin, for instance. Yikes! Mandolin + Allison = Blood Everywhere. Not pretty, especially for a massage therapist : ( Then I have to wear those horrible gloves and that’s just not fun for anyone…..
Anyhoooooooooooo. Ah yes, I’m having a glass of vino, probably not the best time for trying to write. So please forgive my typos. Back to my pasta.
I started with raw zucchini and julienned the heck out of it, then I made a simple red sauce with grass fed ground beef, strained tomatoes and various spices. I like to use POMI tomatoes that come in a box when it’s not tomato season, because every now and then- I want a tomato in the winter, call me crazy. And the fresh tomatoes from Mexico or wherever else a billion miles away weren’t looking too good. So POMI is a good alternative because it’s just tomatoes, nothing else. Here’s the recipe.
- 2-3 zucchini
- 1 box POMI tomatoes
- 1/2 lb grass fed ground beef
- 1 onion
- 2-3 cloves garlic
- Fresh or dried basil and oregano
- S&P to taste, maybe a dash of cayenne
- Chop onion, saute in about 2 T. coconut oil or duck fat.
- Add beef, spices, cook for a few minutes to brown meat then add your tomatoes.
- Add garlic and herbs.
- Simmer for a good 20 minutes or longer to bring out flavors.
- Prepare your zucchini using your julienne peeler.
- Add a little olive oil and sea salt and toss to mix.
- Top your zucchini pasta with the sauce, garnish with nutritional yeast. Eat. YUMMY.