No-Bake Paleo Almond Joy

Here we have a healthier version of a traditional chocolate bar. These guilt-free paleo almond joy bars are much more tasty than the store-bought ones. You can sweeten them with honey, raw honey, or maple syrup. I like the flavor of maple syrup much better, but if you use raw honey they are a little bit easier to work with and less crumbly.

For the chocolate shell you have several options, you can follow the recipe below using tempered cacao paste or any unsweetened chocolate bar (preferably soy-free), you can make my raw chocolate recipe or you can just melt Enjoy Life Chocolate chips or your favorite sweetened chocolate bar.

For other chocolate treats try my Paleo S’mores, raspberry fudge, chocolate chip cookies or avocado chocolate pudding

 

Ingredients for the Filling:

1 cup of  unsweetened shredded coconut

¼ cup of maple syrup or raw honey

3 tbsp of softened coconut oil

¼ tsp of almond extract

pinch of sea salt

8 -10 almonds

 

Ingredients for the Chocolate

3 tbsp of coconut oil

1/3 cup of tempered cacao paste or unsweetened chocolate

3 tbsp of raw cacao powder or unsweetened cocoa powder (optional for a stronger dark chocolate taste)

¼ cup of maple syrup

 

Preparation:

•  In a medium bowl, combine the coconut, coconut oil, maple syrup, almond extract and salt until an uniform paste is formed.
• Wrap a small square container with plastic wrap and pressed the mixture into it forming a layer about ¾ inch thick.
• Press the almonds on top of the mixture, evenly distributed.
• Freeze for 20-30 minutes and cut the coconut  filling into desired shape.
• Return filling to the freezer.
• Meanwhile in a small saucepan, gently melt all the ingredients for the chocolate shell and allow to cool off until the mixtures thickens to a heavy syrup consistency.
• Dip the coconut bars into the chocolate and freeze until the chocolate is hard.
• If necessary coat in chocolate one more time.
• Transfer and store in the refrigerator

WARNING! Keep away from sneaky children, they may hide in a corner with a tray full of theses

Paleo “Rice” Pudding (Raw)

A small confession: there is no rice in this Paleo “Rice” Pudding. There is no condensed milk or dairy at all. Yet, this  healthy treat is really worth trying.

Growing up in a Latin American country, I really long for the creamy, “custardy”, dairy-filled and rich desserts… Flan… Tres Leches…Puddings…Mmmm, I have a lot of experimenting to do in my kitchen.

Rice pudding has been on my mind for a while and I couldn’t figure out how to make it work with out the rice. I usually use grated cauliflower as my rice substitute, but cauliflower with milk and honey may not do the trick, so I used white chia seeds instead. You can use the regular black ones and the taste wouldn’t really change. I made a creamy dairy substitute using cashews and water and I sweetened it with dates, but you could use raw honey or your sweetener of choice.

For other dessert recipes try my pumpkin custard, baked apples, salted caramel dip, or honey lemon curd

Ingredients:
2 cups of water
 1 1/4  cups of cashews
Pitted dates or raw honey to taste ( I used about 6 dates)
1/2 to 1 tsp of cinnamon
1/2 tsp of vanilla
1 small piece of lemon peel (about 1/2 square inch)
3 1/2 tbsp of white chia seeds
1/4 cup of raisins

Preparation:

• Using a blender, mix the cashews, dates (or raw honey), lemon peel, and water together until cashews are liquified.
• Transfer to a bowl.
• Mix the rest of the ingredients and let the chai seeds soak for 5 to 10 minutes (for a thicker consistency add more chia seeds)
• Eat cold or warm.

Paleo “Rice” Pudding (Raw)

Recipe Type: Dessert

Cuisine: Latin Paleo

Author: Edible Harmony

Ingredients

• 2 cups of water
• 1 1/4 cups of cashews
• Pitted dates or raw honey to taste ( I used about 6 dates)
• 1 tsp of cinnamon
• 1/2 tsp of vanilla
• 1 small piece of lemon peel (about 1/2 square inch)
• 3 1/2 tbsp of white chia seeds
• 1/4 cup of raisins

Instructions

1. Using a blender, mix the cashews, dates (or raw honey), lemon peel, and water together until cashews are liquified.
2. Transfer to a bowl.
3. Mix the rest of the ingredients and let the chai seeds soak for 5 to 10 minutes (for a thicker consistency add more chia seeds)
4. Eat cold or warm.

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Raw Pistachio Orange Bites

Another quick, easy alternative to store-bought energy bars. These Raw Pistachio Orange Bites are made in minutes and with minimal ingredients. They are a great lunch box or on-the-go snack.

That is if your child’s school hasn’t banned nuts like my daughter’s school did this year. I have mixed feelings about this. In a way I am thankful that schools are acknowledging and addressing food sensitivities but I am amazed that they are not addressing gluten and dairy intolerances as well. It’s true that nut allergies are potentially more life threatening than other food intolerances, but gluten and dairy sensitivities are far more prevalent.

According to this article, only 1.1 percent of children and 0.5 percent of adults have a tree nut allergy versus 2.5 percent of children have a cow’s milk allergy, but if between 6% and 7% of the population is affected with gluten sensitivity, why aren’t schools addressing that? And what about banning foods that cause other health concerns like food dyes and HFCS? What if they banned processed foods all together and forced parents to buy and prepare real food? I will dream on!

For other energy bar ideas try my apple cinnamon or apricot chia bar

Ingredients:

1/2 cup or raw shelled pistachio nuts
1/2 cup of raw almonds
1/4 cup of fruit sweetened dried cranberries
2-3 tsp of orange zest
10 – 12 pitted dates (about 1/2 cup)
1-2 tbsp of orange juice
Finely chopped pistachios to garnish

Preparation:

• In a food processor blend the pistachios, dates, almonds, orange zest and orange juice until a paste is formed. Start by adding only 1 tsp of orange juice and increase the amount only if the paste isn’t sticking together or is too dry.
• Pulse in the cranberries for a few seconds until they are mixed in and coarsely chopped.
• Make small balls with this paste and roll them over the chopped pistachios.
• Store in the refrigerator

Raw Pistachio Orange Bites

Recipe Type: Snacks

Cuisine: Paleo Raw

Author: Edible Harmony

Prep time: 10 mins

Total time: 10 mins

Serves: 4-6

Ingredients

• 1/2 cup or raw shelled pistachio nuts
• 1/2 cup of raw almonds
• 1/4 cup of fruit sweetened dried cranberries
• 2-3 tsp of orange zest
• 10 – 12 pitted dates (about 1/2 cup)
• 1-2 tbsp of orange juice
• Finely chopped pistachios to garnish

Instructions

1. In a food processor blend the pistachios, almonds, orange zest and orange juice until a paste is formed. Start by adding only 1 tsp of orange juice and increase the amount only if the paste isn’t sticking together or is too dry.
2. Pulse in the cranberries for a few seconds until they are mixed in and coarsely chopped.
3. Make small balls with this paste and roll them over the chopped pistachios.
4. Store in the refrigerator

3.2.1753

 

Banana Chocolate Chip Pancakes With A Chocolate Maple Sauce

I am married to a “chocoholic”. I know most people enjoy and look forward to an occasional piece of chocolate, but my husband takes it to the next level, he HAS to have chocolate everyday. Since I’ve met him, I could probably count with my fingers the days he hasn’t had at least a tiny piece of chocolate, some raw chocolate pudding, cashew chocolate energy bites (recipe coming soon) or at least a glass of almond chocolate milk. These Banana Chocolate Chip Pancakes with extra servings of the chocolate maple sauce were a special breakfast treat for him on father’s day.
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As most of my recipes, these were easy to make and call for ingredients that are commonly found in a grain-free pantry. For the chocolate chips, there are currently 2 healthy options that I know of:

1) “Enjoy Life” Chocolate chips (buy here), are soy-free and dairy-free, but they are sweetened with evaporated cane juice
2) Tempered Cacao Paste by Sunfood (buy here); this has only one ingredient: certified organic cacao

The cacao paste is not sweetened and it can be a bit bitter on its own, but since these pancakes are already sweetened with the bananas and the chocolate maple sauce, they work just fine.

Ingredients

3 small bananas or 2 medium ones
4 eggs
1 cup of almond flour
1 tsp of baking soda
1 tsp of vanilla extract
1 tbsp of coconut oil plus more for greasing the griddle
1/4 cup of Enjoy Life chocolate chips or small pieces of tempered cacao paste

Preparation:

•  Combine all the ingredients in a blender until smooth, if you do not own a blender you can use  a food processor or finely mash the bananas with a fork and whisk all the ingredients together until the batter is smooth and uniform.
• If the batter is too thick add 1-2 tbsp of water, almond milk or coconut milk (consistency will vary depending on the size of the eggs and the bananas).
• Heat a pan or griddle to medium heat and lightly grease with coconut oil.
• Pour small amounts of batter on the griddle to form 3 inch circles, and sprinkle a few chocolate chips on top of each pancake.
• When the top of the pancake starts to bubble, turn and continue to cook until the center of the pancake is done.

Ingredients for the Chocolate Sauce

1/4 cup of coconut oil
1/4 cup of unsweetened cocoa powder or raw cacao
1/4 cup of maple syrup or sweetener of choice

Preparation:

• In a small saucepan melt all the ingredients together over low heat and pour over pancake.

Celery Root Puree

 

I made this celery root puree for a small gathering I hosted a couple of weeks ago and it was a total success. I made a double batch of this for our party of 8 and it was the first dish to disappear. It was delicious, but maybe it became so popular that night, because of the conversation it ignited about its aphrodisiac and stamina building properties.

Celery root is a very neglected and underestimated vegetable. I personally know very few people who have actually tried it in spite of it being available at most supermarkets in my area. I know it is ugly, bulky, wrinkly and a little unappealing, but it is quickly becoming one of my favorite root vegetables and a great substitute for potatoes in many dishes.

Celery root, also known as “celeriac” is rich in vitamin A, B6, C, K and E, carotene riboflavin, calcium, magnesium, phosphorus, an excellent source of potassium and dietary fiber. It is mostly known as a natural aphrodisiac, but it is also recommended to people who suffer from various digestive problems, including ulcers, gastritis, indigestion, etc.

You can use celery root to replace the cauliflower in my shepherds pie, no-potato salad  or make fries with them.

Ingredients:

1 medium celery root
½ head of cauliflower
2 tbsp of  ghee, grass-fed butter or 1 tbsp of olive oil
1 fresh garlic clove or 4 roasted ones
salt and pepper to taste

Preparation:

• Peel the celery root and cut into large cubes
• Cut the cauliflower into florets
• Steam or boil the celery root and cauliflower until very tender.
• Drain and transfer to a food processor or high power blender
• Add the garlic, salt, and pepper and puree. If you don’t have a food processor you can use an immersion blender or if all the ingredients are very tender you can use a potato masher but the puree might be a little “stringy”
• Serve and enjoy

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Celery Root Puree

Recipe Type: Sides

Cuisine: Paleo/ Primal/ Gluten-free

Author: Edible Harmony

Prep time: 15 mins

Cook time: 20 mins

Total time: 35 mins

Serves: 4-6

Ingredients

• 1 medium celery root
• ½ head of cauliflower
• 2 tbsp of ghee, grass-fed butter or 1 tbsp of olive oil
• 1 fresh garlic clove or 4 roasted ones
• salt and pepper to taste

Instructions

1. Peel the celery root and cut into large cubes
2. Cut the cauliflower into florets
3. Steam or boil the celery root and cauliflower until very tender.
4. Drain and transfer to a food processor or high power blender
5. Add the garlic, salt, and pepper and puree. If you don’t have a food processor you can use an immersion blender or if all the ingredients are very tender you can use a potato masher but the puree might be a little “stringy”
6. Serve and enjoy

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Baba Ganoush

Baba Ganoush is a traditional Middle Eastern appetizer.  It is a dip similar to hummus, but it is made with roasted eggplant (aubergine), instead of chickpeas or garbanzo beans. It is also lighter and creamier. It is usually served with pita bread, but I use it to dip my veggies in. It tastes great with carrot sticks, celery stalks, cucumber slices, or raw cauliflower florets. I also use it as a salad dressing, diluted with some more oil and vinegar, or as a sandwich spread, in wraps or over grilled veggies.

To make this, I first bake the entire eggplant on high heat, until it’s very soft and the skin is charred. I don’t worry about cutting it, peeling it, or trimming the ends of it before I place it in the oven, because I am only going to use the inside part of it. The charring of the skin gives it a little smoky flavor and leaving the eggplant uncut prevents it from drying out. Then I puree it with a food processor, if you don’t have a food processor you can use a mortar and pestle to mash it, but the baba ganoush will be a little “seedy”.

Ingredients:

1 large eggplant (about 2 lbs)

1/3 cup of lemon juice

1/3 cup of tahini

1/4 tbsp of ground cumin

3 garlic cloves

Salt to taste

1-2 tbsp of olive oil

Chopped flat-leaf parsley or fresh mint and Kalamata olives for garnishing (optional)

Preparation:

• Pre-heat oven to 475 degrees Fahrenheit.
• Bake the whole eggplant until very soft (it takes about 45 minutes), don’t worry about burning the skin.
• Wait for it to cool down and remove the peel.
• Using a food processor or an immersion blender blend the eggplant flesh, lemon juice, garlic, tahini, cumin and salt until a puree is formed.
• Transfer to a bowl, drizzle with olive oil and garnish with parsley and olives and serve as a dip.

Baba Ganoush

Recipe Type: Appetizer

Cuisine: Paleo

Author: Edible Harmony

Prep time: 10 mins

Cook time: 40 mins

Total time: 50 mins

Serves: 6-8

Ingredients

• 1 large eggplant (about 2 lbs)
• 1/3 cup of lemon juice
• 1/3 cup of tahini
• 1/4 tbsp of ground cumin
• 3 garlic cloves
• Salt to taste
• 1-2 tbsp of olive oil
• Chopped flat-leaf parsley or fresh mint and Kalamata olives for garnishing (optional)

Instructions

1. Pre-heat oven to 475 degrees Fahrenheit.
2. Bake the whole eggplant until very soft (it takes about 45 minutes), don’t worry about burning the skin.
3. Wait for it to cool down and remove the peel.
4. Using a food processor or an immersion blender blend the eggplant flesh, lemon juice, garlic, tahini, cumin and salt until a puree is formed.
5. Transfer to a bowl, drizzle with olive oil and garnish with parsley and olives and serve as a dip.

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Butternut Squash Mini-Pizzas

I made these Butternut Squash Mini-Pizzas for a post-Valentine day potluck that we hosted at our house last night. It was a way to celebrate Valentine’s for those of us who have small children and no baby-sitters. We just wanted to say that we did something special for Valentines, even though we had a dozen loud kids hijacking our not-so-romantic party.  I can’t complain about it, I know that they are little for such a short period of time and someday I am really going to miss this beautiful chaos.

These were enjoyed by both adults and kids and they were the first dish to disappear, followed by my dairy-free, refined sugar-free fudge. The toppings can be varied to your likings. I like the pesto/butternut squash combination and it makes it so that you don’t really need to add cheese to it, but it can be made with more traditional ingredients as well: tomato sauce, mozzarella, pepperoni, etc. If you are using meats, onions, or other veggies, cook them before adding them to the pizza because they will take longer to cook than the squash crust.

For other grain-free pizza ideas try my Portobello mini-pizzas, meatza or cauliflower pizza crust.

Ingredients:

1 medium butternut squash, choose one with a wide and long neck, as the round and bulging side is hollow and cannot be sliced into rounds

6-8 ounces of dairy-free pesto ( See recipe below)

2 sliced Roma tomatoes

4-6 ounces of cooked nitrate free sausage or grilled veggies

 

Preparation:

• Preheat oven to 425 degrees Fahrenheit.
• Peel the squash ( I use a potato peeler) and slice the top part into ¼ inch thick rounds.
• Arrange rounds on a greased or parchment paper-lined cookie sheet.
• Bake for 15 minutes.
• Spread the pesto sauce over each round.
• Add toppings and bake until squash is soft.

 

To make the pesto blend 1/2 cup of basil leaves,  1/3 cup of pine nuts
1/4, 1-2 garlic cloves
,1/4 cup of olive oil, and salt to taste until creamy.

Butternut Squash Mini-Pizzas

Recipe Type: Appetizer

Cuisine: Paleo

Author: Edible Harmony

Prep time: 10 mins

Cook time: 20 mins

Total time: 30 mins

Serves: 4-8

Ingredients

• 1 medium butternut squash, choose one with a wide and long neck, as the round and bulging side is hollow and cannot be sliced into rounds
• 6-8 ounces of dairy-free pesto ( See recipe below)
• 2 sliced Roma tomatoes
• 4-6 ounces of cooked nitrate free sausage or grilled veggies

Instructions

1. Preheat oven to 425 degrees Fahrenheit.
2. Peel the squash ( I use a potato peeler) and slice the top part into ¼ inch thick rounds.
3. Arrange rounds on a greased or parchment paper-lined cookie sheet.
4. Bake for 15 minutes.
5. Spread the pesto sauce over each round.
6. Add toppings and bake until squash is soft.

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No Bake Macaroons

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These No Bake Macaroons are probably the easiest and fastest cookie I have made so far. These are sweet, moist, and addictive.

I simply love coconut! Between coconut oil, coconut milk, coconut flour, coconut water and shredded coconut, I think I eat some form of it at least twice a day! Ironically while growing up in Costa Rica, where fresh coconuts are abundant, fresh, and inexpensive, I hardly ever ate any. But they are now a life saver and a fundamental part of my grain-free, real food journey.

For this recipe you can easily modify the amount of honey/maple syrup or shredded coconut to get the desired flavor, texture, and sweetness. You can also use coconut flakes instead of the shredded coconut. Coconut flakes are just larger.

The coconut butter can be made or purchased. To make coconut butter you just have to put shredded coconut in a high power blender or food processor and blend until the coconut is creamy. The blending time could take up to 20 minutes and it doesn’t always come up as creamy as the store-bought, so I usually just buy mine.

For other coconut recipes, check my ultimate carrot cake, coconut milk or paleo chocolate cupcakes.

Ingredients:
½ cup of coconut oil
½ cup of coconut butter (coconut cream concentrate)
1 to 1 ½ cups of unsweetened shredded coconut
3-4 tbsp of maple syrup, or honey to taste

Preparation:

• Gently soften the coconut oil and coconut butter by either slightly heating them in a small saucepan on a stove top or placing them in a heat-resistant bowl inside the oven at low heat.
• Remove from heat.
• Add maple syrup or honey and combine.
• Start adding the shredded coconut until you get the consistency you want.
• Make the macaroons into desired shape and allow them to cool down, you can place them in the refrigerator to accelerate the process.

No Bake Macaroons

Recipe Type: Raw

Cuisine: Paleo

Author: Edible Harmony

Prep time: 10 mins

Cook time: 2 mins

Total time: 12 mins

Serves: 10

Ingredients

• ½ cup of coconut oil
• ½ cup of coconut butter (coconut cream concentrate)
• 1 to 1 ½ cups of unsweetened shredded coconut
• 3-4 tbsp of maple syrup or honey to taste

Instructions

1. Gently soften the coconut oil and coconut butter by either slightly heating them in a small saucepan on a stove top or placing them in a heat-resistant bowl inside the oven at low heat.
2. Remove from heat.
3. Add maple syrup or honey and combine.
4. Start adding the shredded coconut until you get the consistency you want.
5. Make the macaroons into desired shape and allow them to cool down, you can place them in the refrigerator to accelerate the process.

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1-Pint (16-oz) – Coconut Cream Concentrate

Virgin Coconut Oil, Gold Label – 1 pint

Organic Coconut Flakes – 1-lb Bag

Organic Shredded Coconut – 1-lb Bag

Homemade Roasted Tomatoes

I recently found a great deal on organic tomatoes, which is actually rare at this time of the year. I went ahead and bought several pounds of them and after a few salads, some Bolognese sauce, pisto and just about every single tomato recipe I could handle in a week, I decided it was time to preserve them, so I made a large batch of homemade roasted tomatoes and froze it in small containers. I am sure this recipe can be canned as well, but I haven’t done much experimenting with that food preserving method yet.

Did you know that cooking tomatoes actually increases their disease fighting properties? Lycopene, an antioxidant found in tomatoes changes its structure when is heated making it easier for our bodies to absorb. Lycopene has been shown to have properties that may help prevent tumor growth, improve cardiovascular health, prevent macular degeneration and helps prevent oxidative damage by free radicals.

For this homemade roasted tomato recipe I used Roma tomatoes, fresh oregano and fresh thyme, but it can be made with any kind of tomatoes and different spices. This makes about a quart, so make a double or triple batch as desired

Ingredients:

4 lbs of very ripe tomatoes
3 sprigs of fresh oregano
2 sprigs of fresh thyme
3 sliced garlic cloves
2-3 tbsp of olive oil, coconut oil or avocado oil
Salt and pepper to taste

Preparation:

• Preheat oven to 400 degrees Fahrenheit.
• Cut the tomatoes in half and place in a large bowl.
• Remove the oregano and thyme leaves from the stem and add to the bowl along with the rest of the ingredients, and combine.
• Place the tomatoes face down on a baking dish or cookie tray.
• Bake tomatoes for about 30-40 minutes or until the skin on the tomatoes looks wrinkled.
• Pinch off the skin of the tomatoes (optional) and can or freeze for later use.

Homemade Roasted Tomatoes

Author: Edible Harmony

Prep time: 10 mins

Cook time: 35 mins

Total time: 45 mins

Serves: 1 quart

Ingredients

• Ingredients:
• 4 lbs of very ripe tomatoes
• 3 sprigs of fresh oregano
• 2 sprigs of fresh thyme
• 3 sliced garlic cloves
• 2-3 tbsp of olive oil, coconut oil or avocado oil
• Salt and pepper to taste

Instructions

1. Preheat oven to 400 degrees Fahrenheit.
2. Cut the tomatoes in half and place in a large bowl.
3. Remove the oregano and thyme leaves from the stem and add to the bowl along with the rest of the ingredients, and combine.
4. Place the tomatoes face down on a baking dish or cookie tray.
5. Bake tomatoes for about 30-40 minutes or until the skin on the tomatoes looks wrinkled.
6. Pinch off the skin of the tomatoes (optional) and can or freeze for later use.

3.1.09

Easy Sauerkraut

 

Fermented vegetables are gaining popularity due to their beneficial bacteria and their role in improving digestion and strengthening the immune system. This easy sauerkraut is the most basic fermented cabbage recipe, but feel free to combine it with other vegetables such as carrots, onions, ginger, cauliflower, cilantro, jalapeños, green chilies, Brussels sprouts, greens, beats, turnips, etc or spices such as dill, caraway seeds, cayenne or red pepper, or celery seeds.

It is believed that the consumption of fermented cabbage originated in China over 2000 years ago and then brought to Europe by nomadic tribes . Today many different countries enjoy this probiotic rich staple: the French eat choucroute, the Germans sauerkraut and the Koreans kimchi.

Sauerkraut provides a high density source of a wide range of beneficial live bacteria which assist in the digestive process, without this beneficial bacteria our digestive system becomes a home to harmful parasites and yeasts, resulting in the condition of candida. More and more studies agree that most disease originates in your digestive system. This includes both physical and mental disease. (read more about it here: http://articles.mercola.com/sites/articles/archive/2013/01/02/digestive-system-gut-flora.aspx or here : http://www.naturalnews.com/033659_sauerkraut_health_benefits.html#ixzz2Gtg91ukB ).

For other cabbage recipes try my cabbage unrolled.

Ingredients:

1 head of cabbage
2 garlic cloves, sliced or pressed (optional)
1 tbsp of sea salt or celtic salt

Preparation:

• Remove one cabbage leave and set aside.
• Shred or thinly slice the cabbage.
• Place cabbage in a bowl and add the salt.
• Using your hands squeeze and knead the cabbage to draw out as much moisture as possible. Make sure you are using a fresh cabbage, older cabbages have less moisture.
• Add the garlic or optional ingredients.
• Transfer the cabbage and the juice into a mason jar.
• Put the reserved cabbage leave on top.
• Push the sauerkraut down so that it is completely covered with cabbage juice, if necessary combine a couple of ounces of water with the cabbage juice, but it works better if you only use the juice.
• Put a lid on loosely tightened and allow it to ferment outside of the fridge for about a week Make sure the cabbage is always under the brine to prevent mold. if necessary hold it down with a paper weight.
• Refrigerate and eat

Easy Sauerkraut

Easy Sauerkraut

Recipe Type: Fermented Vegetables

Cuisine: Paleo

Author: Edible Harmony

Serves: 4

Ingredients

• 1 head of cabbage
• 2 garlic cloves, sliced or pressed (optional)
• 1 tbsp of sea salt or celtic salt

Instructions

1. Remove one cabbage leave and set aside.
2. Shred or thinly slice the cabbage.
3. Place cabbage in a bowl and add the salt.
4. Using your hands squeeze and knead the cabbage to draw out as much moisture as possible. Make sure you are using a fresh cabbage, older cabbages have less moisture.
5. Add the garlic or optional ingredients.
6. Transfer the cabbage and the juice into a mason jar.
7. Put the reserved cabbage leave on top.
8. Push the sauerkraut down so that it is completely covered with cabbage juice, if necessary combine a couple of ounces of water with the cabbage juice, but it works better if you only use the juice.
9. Put a lid on loosely tightened and allow it to ferment outside of the fridge for about a week Make sure the cabbage is always under the brine to prevent mold. if necessary hold it down with a paper weight.
10. Refrigerate and eat

3.1.09