Sauerkraut can be eaten alone, as a side dish, or is most often eaten with meat. The enzymes in sauerkraut help us to digest meat, so that makes sense. This recipe takes advantage of fall foods would be great with pork chops, with sausages, or by itself as a snack. I make the basic recipe with fall spices and put it into my green smoothie.
This salad is a favorite with my kids and I have often been asked to bring again to potlucks. Feel free to change up some of the ingredients to match your tastes or what you have on hand.
We did not eat any fish in my house growing up. I have always been afraid to try cooking fish because 1) I don’t want to ruin it and 2) I don’t know what good fish should taste like anyway.
I have fed this many people, including folks who grew up on the coast and knew good fish. They have all loved it!
Have you ever wondered what to do with Swiss Chard? I found a delicious recipe in a book called “Bringing a Garden to Life” by Carol Williams. Carol Williams does a lovely job of describing how to garden in a story telling format. This recipe is just a sentence tucked into her chapter on vegetables.
The humble beet has gone out of style in many kitchens but it is an antioxidant-rich root vegetable that provides incredible support for the liver and gallbladder. The deep pigments that give beets their rich color, called betalains, are special phytonutrients that provide anti-inflammatory and detoxification benefits.