Feisty 'n Free Sauerkraut Recipe 1 - Carrots & Ginger

Since the year 2004, I have battled, off and on, with some serious digestive problems.  I share my story on some of those experiences, and what I have discovered from them, on another site called The Acid Truth.  This past September, my stomach began to have renewed problems with proper digestion, and this time I decided I must really incorporate fermented foods into my diet.  Sauerkraut always sounded so gross to me, but that's because I didn't know about high quality sauerkraut or about making my own. 

I will be forever grateful that I attended a free seminar at my local Natural Grocers where Kristin Urdiales talked to a packed room or people about her latest book Autoimmune: The Cause and the The Cure.  It was at this seminar where I also had the opportunity to meet a lady who was selling handmade ceramic crocks, and I was able to purchase mine from her.  I came home that day armed with crock and cabbages.

Feisty 'n Free Fried (Rice) Quinoa

Oh my goodness, this Fried (Rice) Quinoa is out of this world!  I never thought to make such a thing except I came across a recipe from another site.  As usual, I did not stick to the original recipe, but used it as a guideline and came up with my own creation to suit my preferences. 

Here's my recipe:

INGREDIENTS

1 1/2 cups of uncooked quinoa (any color variety)
1 cup frozen green peas 

1 cup fresh broccoli

1 cup fresh snow peas (if available)
1 red, orange, or yellow bell pepper (chopped)
2 carrots (chopped, sliced, or shredded)
4-6 scallions (chopped and quantity depends on preference)
2 Tablespoons sesame oil (to stir fry veggies)

3 eggs
2 teaspoons sesame oil (to cook eggs)
Sea salt

4-6 Tablespoons Tamari sauce (a wheat free soy sauce) (to taste)

INSTRUCTIONS

Feisty 'n Free Spicy Cucumber Salsa

Enjoy this refreshing and zingy healthy snack anytime.  I ate it as a light dinner the first time I created it.  The  warmth of the jalepeño spice and the cool, refreshing cucumber are a wonderful combination.

INGREDIENTS

1 pound cucumber: peeled, seeded, and chopped
1 medium tomato, chopped
1 green onion (scallion) stalk, chopped
¼ cup fresh parsley
1 jalepeño pepper, cut in half (also seeded if you prefer less spice)
1 cup fresh cilantro
1 garlic clove

1/4 cup plain yogurt (or sour cream)
juice from ½ of a lemon
juice from ½ of a lime
¾ teaspoon ground cumin
1 ½ - 2 teaspoons sea salt
organic corn tortilla chips

INSTRUCTIONS