Bread + Butter Pickles
We love a good bread + butter pickle. They’re super easy to make, but it takes about a day before they’re ready to eat. Our recipe works with carrots and radishes as well.
1 lb pickling cucumbers, carrots or radishes, sliced 1/4 inch thick
1/2 sweet onion, sliced as thinly as possible
1/4 cup kosher salt
1/2 cup palm sugar
1/2 cup apple cider vinegar
1/4 cup white vinegar
1/2 teaspoon of turmeric
1 tablespoon mustard seeds
1 tablespoons coriander seeds
1. Place cucumbers, carrots or radishes in a large bowl. Add the onions. Add the salt and mix to combine. Cover with ice and leave on the counter top for about an hour or until the ice melts. Drain and rinse.
2. Meanwhile, place the sugar, the vinegars and the spices over medium-high heat. Bring to a simmer while stirring consistently, until the sugar dissolves.
3. Pour the sugar/vinegar mixture over the veggies. Leave on the countertop for about an hour.
4. Place the veggies in jars or sealable containers. Refrigerate for 24 hours.
This smoothie is hydrating, alkalizing, and energizing. Buy two young thai coconuts and use the water and the meat for this recipe. You can also find coconut meat in the frozen section of certain health food stores.
We're into the coconut, sesame, sriracha combination on the salmon and kale. We also love anything that can be cooked in one pan. We omitted the sweet potatoes, as we found the rice was an ideal amount of starch.