Recipe (Probiotic-rich): Fermented Carrots
1 L warm water
4 tsp salt
4 carrots, medium, peeled, sliced
1 clove garlic, smashed (optional)
Make a brine by dissolving the salt in water.
Place carrots into a clean canning jar, packing them in tight. Make sure to leave about 1 inch of head space at the top.
Fill the jar with brine, making sure to cover the carrots completely. Weigh the carrots down to make sure they don't float (you can use a "fermenting weight").
Close the jar and let it sit at room temperature for 1-4 days. The longer it sits, the more the flavor will develop. Feel free to open and taste.
Get creative with your recipes:
Serve & enjoy!
Tip: Use this as a side dish, or even a snack.
Say goodbye to snow and hello to beautiful blooms now that spring has finally officially arrived. With it comes a variety of peak produce such as strawberries, artichokes and dandelion greens. (Be sure to also check out our list of six foods to eat this spring.) At Integrative Nutrition we LOVE the concept of eating in season to keep your body in balance with the earth. It also means you’ll be eating more flavorful produce that’s at its peak freshness with its highest nutritional value! As this new season begins, we’ve rounded up some recipes that feature a variety of spring fruits and veggies:
Baked chicken with artichokes (via Kitchn)
This dish combines a medley of spices including paprika, cumin, cinnamon, cloves and ginger. Add preserved lemon, chicken and spring-fresh artichokes, and you have one savory dinner. Although this recipe calls for a package of frozen artichokes, you can also use fresh artichoke for peak-season benefits. Better Homes & Gardens has some handy tips for how to use a cooked artichoke in a recipe.
Spinach and mango salad (via Epicurious)
Mango is ripest in spring, and it pairs particularly well with spinach—another seasonal favorite. For a quick salad, mix balsamic vinegar with spinach and thinly sliced mango, and top with nuts for protein. This recipe from Epicurious calls for candied pecans, but you can always add plain pecans instead to minimize your sugar intake. This Wellness Today video offers tips on how to cut a mango.
Avocado toast with a twist (via Bon Appetit)
This new take on a favorite features avocado alongside cucumber and lime juice. While cucumber is typically a summer produce, you can swap in other springtime favorites like carrots and fennel.
Dandelion greens with toasted garlic (via Eating Well)
These greens make a delicious side dish in spring. Sautee them and mix with garlic, scallions and sliced almonds. Just 25 minutes and it’s on the table!
Salmon with strawberry basil relish (via Taste of Home)
This simple salmon dish is topped with a “relish” of strawberries, basil and honey. We think the topping would be tasty on a variety of fish or meat such as chicken. Wild salmon is always a good choice because it’s low in mercury but high in omega-3s, and the strawberry mix adds a dose of vitamin C. Be sure to buy organic berries to reduce your pesticide exposure.
Recipe source: http://www.integrativenutrition.com/blog/2017/03/recipe-ideas-for-spring