Wild Garlic Kimchi
This is a great way to preserve all the lovely wild garlic. You can make it as hot as you like by adding more chilli flakes. The Korean chilli flakes are called gochugaru, they also come in powder form and are very hot! I am a chilli wimp and can't deal with spicy food at all so I only add one tablespoon of chilli flakes! I was advising my lovely friend Sumayya Usmani on some ferments for an event she is organising, so Iet her decide how spicy she wanted it! It was way spicier than I could eat but she is an expert with spices and the joy of making your own is you can adjust flavourings and spices to suit your taste!
This is a fast ferment, around 7 days, so not too long before you can eat it!
So wild garlic season is in full swing! Wild garlic are among the first greens to appear in the spring and are always a welcome sight, heralding warmer brighter days.
If you like garlic then you will love wild garlic. You can use it anywhere you would use spinach, in salads, soups, omelettes, dips and pesto.
Most people make wild garlic pesto with oil but I like to make mine with just salt and ferment it for 5 to 7 days for fabulous flavour and loads of probiotics!!
It's a win win situation, seasonal eating at it's best, and wild garlic is free!!
So this pesto is delicious, tangy, garlicky with real texture and umami flavour, and so simple to make!
You can use any combination of nuts and seeds.
Pine nuts, sunflower seeds & a tablespoon lemon juice works well
You can add sun dried tomatoes, olives and harissa for a Mediterranean flavour
Endless possibilities so get your creative hat on and your wellies and go and collect some !
Go to your nearest wood and your nose will guide you to carpets of delicious wild garlic! Be aware that Lily of the Valley sometimes grows beside wild garlic and looks quite similar. It is however poisonous and doesn't smell of garlic. Just take a leaf and crush it, it will smell unmistakably of garlic. Just google it if you are unsure, there are lots of videos and articles on identification.
This is one of my favourite pesto recipes, its vegan, delicious , versatile and packed with nutrition so ticks all the boxes for me!
Asian supermarkets are a great place to buy coriander, its such good value and the bunches are huge and fresh and green, way better than the supermarket measly pots!
I'm a huge fan of coriander but I know its probably one of those love them or hate them herb. So if you don't like the flavour of coriander, you most certainly will not like this and there is no point in making something you won't enjoy, no matter how good it is for our health.
Herbs and spices have been used through the ages as a method to preserve foods and make them safer to eat and also add great flavour.
Research has shown that herbs have way more to offer than just good taste. Coriander or cilantro, is sucha herb whose unique benefits were discovered through the work of Dr Yoshiaki Omura.
He discovered that coriander was an excellent chelator of heavy metals like mercury, lead and aluminium and essentially could eliminate them from the body in a relatively short time.
Accumulation of heavy metals in the body can cause or contribute to hormone imbalances,cancer, thyroid problems, neurological disturbances, Alzheimers, learning problems, depression and food allergies. So it makes sense to get rid of them and what a delicious way to help your body to detox!
One person suffering from high blood pressure, due to mercury poisoning, had her blood pressure return to normal after eating 2 teaspoons of this pesto daily for only a week!
The other ingredients in this pesto offer their own health benefits so the combination is a Knock Out, packed full of antioxidants, vitamins, minerals, omega 3, with garlic contributing antiviral, antibacterial and antifungal benefits.
4 cloves garlic ( antiviral, antibacterial, antifungal)
1/3 cup Brazil nuts ( selenium)
1/3 cup sunflower seeds ( cysteine)
1/3 cup pumpkin seeds ( zinc, magnesium)
2 large bunches ( about 2 cups) of fresh coriander, including stems (Vit A)
2/3 cup of flaxseed, hemp, rapeseed or extra virgin olive oil ( omega 3)
4 tablespoons lemon juice ( vitamin C)
2 teaspoons dulse flakes (minerals)
Himalyan sea salt to taste
1. Wash the coriander well, then add to a food processor with the oil and process until blended.
2. Add the garlic, nuts, seeds, dulse, lemon juice and blend to a paste.
3. Season with sea salt and blend again.
4. Store in a glass jar in the fridge. It also freezes well.
This pesto is an absolute explosion of flavour so a little goes a long way and its so versatile! So far I've had it spread on rye toast with sliced avocado, as a garnish for soup, as a spread on oatcakes with some humus, in a quinoa bowl with stir fry veggies and tonight its going to be adding bags of flavour to a coconut and lentil dhal.
It would also make a delicious topping for baked potatoes or sweet potatoes or stirred through pasta. So I think it should be no problem at all to eat a few teaspoons of this for a week and cleanse your body of toxic heavy metals!
This is an all year round delicious chutney, you can replace the cranberries with raisins or sultanas.
This isn’t a fermented chutney but it contains red onions, apple and garlic which are prebiotic
ingredients so that’s good enough for me!
Makes one medium sized jar, it’s very easy to double up to make extra for gifts!
1. Saute the onion in 1 tbsp oil on medium heat until soft, around 10 minutes.
2. Add all the other ingredients and cook for around 5 minutes on medium heat.
3. Reduce, cover the pan and simmer for around 15 minutes until the apple is soft.
4. Taste and adjust seasoning. Leave to cool then place in a clean glass jar. It will keep for a
good few weeks in the fridge.
🍃 Health educator🍃