When you have a surplus of any vegetable, perhaps you’ve grown too much or there’s a bargain at the wholesalers or at the markets. Pickling is the best way to store the nutrients for a later day! You can use any vegetable : beans, all root vegetables, broccoli & cauliflower, cabbage and kale. You can cut them any way too – here is a sample to inspire:

2x Daikon – Mandolin 3mm or cut by hand

4x Carrots- mandolin 3mm or cut by hand

4x Long Chill – cut 1 cm pieces

20x Radishes – cut ½ if too big, or Diakon

1x Kelp Kombu – soaked and cut into 1.5 cm pieces optional

1/4 cup Salt

You can put any fruit as well like Blueberry’s, Persimmons, Grapes, Jackfruit, Green mango.

Once all is in the bowl sprinkle ¼ cup Salt, mix and let it sit until most of the water has come out, drain and squeeze excess liquid out and place vegetables. in a big jar

For the Marinade:

160ml Tamari

310ml  Apple Cider Vinegar or Rice Vinegar

320ml Mirin

310ml Kombucha

Chili flakes, garlic gloves optional

Mustard seeds or any spices you like really can also be added.

Mix and pour over the vegetables, close the lid and sit in a dark place for 4 days, check everyday, then put into the fridge. You can put into smaller jars. Keeps a long time!

Ingredients:

2 cups of soaked almonds
1.5 liters of water
A pinch of salt
Optional: honey or vanilla
1 nutmilk‐bag

Method:
Blend the almonds, salt and water together. Strain it through the nut milk bag and now you have almond milk! The “pulp” from the almond can be dried in the oven and used later for baking (grind the almond‐pulp into flour). The milk will last approximately 2 days. For easier on digestions soak the almonds over night.

This incredibly moreish recipe combines creamy homemade raw vegan ricotta with the earthiness of truffle for a vegan spin on the Italian classic bruschetta. Use on flaxseed crackers. So good!

Ricotta Ingredients:                 

1 cup macadamia nuts

½ tbsp salt

125ml filtered water

½ tsp truffle dust

1/2 tsp Lemon juice

Bruschetta Ingredients/ topping suggestions:

Sliced or cherry tomatoes, basil stalks, slices of raw flax or seed crackers, pepper

Method:

• Soak macadamia nuts overnight for 12 hours in filtered water.

• Drain macadamia nuts and place them into blender or food processor. Add in salt, filtered water, truffle dust and lemon juice, process until creamy.

• Spoon ricotta mix onto raw seed crackers, slice cherry tomatoes and tear basil leaves and sprinkle over the top. Season with cracked pepper

Store any leftovers in refrigerator for up to five days or store in the freezer for up to one month.