I first came across a variation of this sauce whilst oogling over the work of Nobu Matsuhisa, a Japanese mastermind in the kitchen and I’ve put my own “simplifying” touches to it, to hopefully make it something we can all enjoy, in a speedy fashion, in the comfort of our own homes- it’s not quite the same obviously, but it’s pretty dang good if you ask me!
As my greenhouse is squeezing out the last of it’s tomato offerings, I’m feeling startlingly aware of the impending tomato respite and am desperate to eek out what I possibly can from this last crop.
Fermentation is such a wonderful way to continue to enjoy summer goods throughout the winter and to feed your gut with all the good bacteria it needs to battle through cold and stormy weather.
This fermented tomato salsa is a very simple one, using a ‘dry salt’ method, basically meaning that the good bacteria on the ingredients is allowed to proliferate, while the bad bacteria is inhibited by the salt. Once the ingredients has been allowed to ferment, you can pop it in the fridge and should be able to store it for up to 8 months.
This recipe is so versatile, but given it’s tangy salsa quality, I think it best complements creamy/soft/mellow flavours like white fish, avocado, mushroom, egg, creme fraiche, or as bruschetta etc. I’m also only giving you a basic version, but feel free to add your own twist with fresh herbs, lime zest, mango, red peppers, you name it. This is one for alll the family to enjoy.
INGREDIENTS
100g of tomatoes
10g of flaky sea salt
2 tbsp of live cider vinegar
1.5 tbsp of honey
1 small red chilli
ginger 2”
500g of tomatoes, roughly chopped
1 small onion, diced
1 small handful parsley (optional)
Disinfect a kilner jar with a clip top lid, or fermenting jar and set aside.
Blitz together 100g tomatoes, the salt, vinegar, honey, chili & ginger to make a paste.
Roughly chop the 500g tomatoes, onion and parsley (if using) and, using a wooden spoon, mix through the paste. Clean the outside of your jar and leave to ferment, out of the fridge for 2-3 days, until it tastes tangy and salsa-y. Move to the fridge and enjoy for months to come.
LIVER CLEANSE: TIP 2.
Are you looking for a delicious, low sugar, slightly bitter, antioxidant rich, alcohol free, totally delicious and more-ish tipple that makes you feel kind of boujis and partyish, but without the hangover?
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I've got just the ticket, so look no further!
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I've been living off this this month- I'm totally addicted. It's blown almost all other alcohol and alcohol free drinks I've tried out the window. (Unfortunately, it goes incredibly well with #Sunbites Cheese and Onion crisps, but that's just something I'll have to deal with).
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This juice is so potent in antioxidants, it's barmy. I've done a lil brief explanation below as to why:
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This drink contains two fabulous ingredients: Pomegranates and Yuzu.
1. Pomegranates contain a humongous amount of powerful antioxidants & anti-inflammatory anthocyanins and hydrolysable tannins and tests done on our poor little rat friends have shown pomegranate as a potential therapeutic agent against liver fibrosis.
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2. Yuzu is also packed with antioxidants, reducing inflammation and improving toxin clearance. They are vastly rich in vitamin C, which is vital for the immune system too.
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To make this eye poppingly delicious tipple you will need to do the following:
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In a glass combine the following:
-1 tbsp pomegranate seeds, bashed up a bit so the juices are released.
- 1.5tsp yuzu (This is available in a little bottle @waitroseandpartners)
- 200ml good quality tonic water. (I like @fevertreemixers).
- 1 sprig of thyme
That's all!
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Please inspire me with your alcohol free tipples! I'd love some fresh ideas.
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#liverhealth #detox #sobernovember #nutrition #nutritionist #nutritioncoach #pomegranate #alcoholfree #instagood #thefeedfeed #drinkstagram #weekendvibes #partyeveryday #yum #yumyum #yumyumyum #corblimey
Nasi goreng is the Indonesian equivalent of a fry up brekkie- it’s comforting, filling, flavoursome and generally perrrrrfect for a lazy and indulgent day.
I first came across nasi goreng on a holiday to Bali years and years ago with me old pal, where I devoured this happily every day. Indonesia has the most incredible food and, with such a rich variety of herbs and spices is one of my favourite places to go for sun, surf, sea and foooood!
After several trips back since, I have tweaked and adapted the original recipe to a slightly simpler version, with ingredients which are a bit easier to get our mitts on over here. This version is gluten free, contains anti-inflammatory omega-3s, is fibre rich, packs in juicy cruciferous veg, counting towards your 10 a day, and lots of fresh herbs for an extra antioxidant punch.
Enjoyyyyy:
(serves 2)
2 garlic cloves, chopped
160g cavolo nero, sliced
2 tsp tomato purée
lemongrass, grated
5 anchovies, chopped very small
2tbsp soy sauce
1tbsp honey
1 red chilli, sliced
500g of brown rice, cooked and cooled
For garnish:
lime wedges
spring onions
cucumber
coriander
egg (rolled omlette or fried)
Fry the garlic and cavolo nero on a lowish heat for about 5 minutes until just cooked through. Turn the heat up. Add the rice and lemongrass and cook, breaking up the rice with a spatula, for a further 5 minutes.
Add the rest of the ingredients, except the garnishes and cook through for another 3 mins.
Finish with the garnishes and eat hot!
NB. You can really add any leftover bits that you have lying around. On this particular breakfast, I had some carrots that wanted eating, so I finely, finely sliced these in too and shredded chicken (at the rice stage).
At a time when health and immunity is at the forefront of current conversation, what can WE be doing to support OUR OWN immune systems?
By bringing down the load of the virus, we are able to better fight it with our own immune system.
PROTECTING AGAINST VIRUSES?
Let’s take COVID-19 as an example…
96% of COVID-19 show lymphocytopenia (<1500/mm3) (New England Journal of Medicine, 16.03.2020), meaning an unusually low amount of white blood cells, integral to our immune systems.
Medicinal mushrooms have been shown to modulate/balance the immune system, increasing our lymphocytes as well as the activity of INF-y interferon- are mushrooms, then, our mini knights in shining armor?
…INF-y interferon
- Inhibits the replication of viruses
- Induces antibodies against viruses
- Inhibits the absorption of viruses into cells
- Blocks viral proteins
Cordycep mushrooms improve our oxygen uptake, minimize the “cytokine storm” reaction in the lungs, and, using a molecule, “adenosine”, can actually stop the replication of a virus (Linnakoski, et al. 2018). These are available in many online shops—> check that they’re non-GMO/organic if poss.
VIT D & GENERAL IMMUNITY?
There are 2 main dietary forms of vitamin D that are able to benefit our immune systems: vitamin D2 & D3.
Few foods in the Western diet are a good source of vitamin D, with the best naturally occurring dietary source being oily fish, fungi and yeast (Calvo, et al. 2005).
There are many variables in a mushroom, which alter the amount of vitamin D that’s able to be absorbed by us humanoids, however I suggest:
Buying vitamin D enriched mushrooms (ie. ones that have been exposed to UV/natural sunlight- I know Tesco were doing these for a while, but look for “egosterol” mentioned on the packets (or keep them on your windowsill! (Conrad & Perera, 2004))
Sprinkle them with a bit of lemon juice (Ložnjak & Jakobsen, 2018).
& pan fry them on a LOW heat for 5 minutes (Ložnjak & Jakobsen, 2018).
Anyway, here’s my delicious “immune boosting” mushroom risotto recipe for you to enjoy at home!
2 tsp sunflower oil
1/2 onion, chopped
3 cloves garlic, crushed
1/2 lemon, juiced
75g mixed wild mushrooms (a mix or any: shitaake/chestnut/oyster/ceps/girolles/cordyceps etc)- Try and get these organic (have a look online if you can’t get them in a shop).
2 cups brown rice
250ml dry white wine
1tbsp nutritional yeast
1.5L vegetable stock
40g Gruyere, grated
30g Parmesan, shaved
3 spring onions, sliced
black pepper to taste
Rinse the rice well.
On a low heat, fry the onion, garlic, mushrooms and lemon juice for 3 minutes, add the white wine and reduce to half.
Add the rice and let it absorb all the liquid before slowly adding the stock and nutritional yeast, stirring in between, until its all absorbed and the rice is just “al dente”.
Remove from the heat and stir through the Gruyere.
Top with the spring onions, Parmesan shavings and black pepper… and serve!
Now, I’m not saying that eating mushrooms is going to mean that you will not get COVID-19, but it certainly won’t do any harm to increase your intake!!
If you’re interested in booking a consultation, give me a call on 020 3886 0029 or email me at info@freshinlondon.co.uk for a FREE introductory session!
For more information on mycotheraphy, mushrooms & immunity, check out #Paul Stamets, #Hifas de Terras & #IHCAN magazine!
