Strong Three and a Pickle Recipe

I’ve been thinking of all the feast days we have had lately and the recovery our bodies need from rich foods and maybe too much sugar. Sometimes conversations at the table this time of year can be difficult, with tensions stretching into new year shapes, asking to heal, but to heal, must be spoken, and that’s hard.

So much illess is really going around! Since Christmas so many family and friends have been sick, with Covid, Lyme, colds and so many other things-our family took a week off for illness too.

One of my core beliefs is that food is our medicine. I haven’t shared any recipes in awhile but these have been on my mind for you all. One of these recipes has been in our family so long, I am not sure where I first found it, (but maybe it’s from Juliette de Bairacli Levy) and the other one is new, but we love probiotic pickles! Tasty way to help our tummies stay healthy.

(Pickle recipe is from a cookbook we were given by our friends, “The great life cookbook” by Priscilla Timberlake and Lewis Freedman, RD.)

So here are two recipes we are making and using right now to be healthy again, and to stay healthy.

Strong 3 ingredients

Raw honey, Garlic, Onion or shallots and Ginger root. Optional; fresh or dried thyme. Need a pint jar and lid

Peel and chop garlic, ginger and onions, cut fresh thyme in small pieces.

Fill a pint jar halfway with your peeled and chopped onions, ginger garlic and thyme, pour raw honey over the herbs, stir out bubbles. But keep your herbs under the honey. You can start using this next day if it’s needed, but also it just gets better and better the longer it infuses. We eat it by the spoonful, bast chicken or turkey with this, (add sliced lemons or oranges to your poultry too) or put it in tea or bone broth with a little sea salt, and a teaspoon of vinegar for an electrolyte replacement. Keep in the Fridge. (It’s okay if your ginger root is a little dried out, like mine, use it, it’s concentrated now!)

Red heart daikon pickles ingredients

3 medium daikon radishes, 1/3 c umeboshi plum vinegar, 2/3 c water, need a quart jar and lid

Cut your radishes (I added carrots, because we needed to eat some up) into a heart shapes (this was the BEST part, so fun to fashion heart shaped pickles by hand for my family, try it!)

Put into quart jar and pour the water and vinegar over hearts. Give them 2-3 days for best flavor. These were a big hit with almost everyone!

PS if you don’t have something exact, make do, like I added carrots, but you could also use whatever type vinegar you have already, and use home grown shallots instead of onions, etc.

it’s not helping your body if it’s not in your pantry, and going into your families diets, so buy and grow whole food and use it! 💓🌳🪴