Citrus Beet Caviar on Labne and Life-Changing Bread

Citrus Beet Caviar on Labne and Life-Changing Bread, by Sans [ceuticals]

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We are mad on lacto fermentation. Not only does it taste great but the nutrient value of vegetables and fruits doubles as a result of this miraculous process.

Expert Sally Fallon who wrote Nourishing Traditions says…

“The proliferation of lactobacilli in fermented vegetables enhances their digestibility and increases vitamin levels. These beneficial organisms produce numerous helpful enzymes as well as antibiotic and anti-carcinogenic substances. Their main by-product, lactic acid, not only keeps vegetables and fruits in a state of perfect preservation but also promotes the growth of healthy flora throughout the intestine.”

Here is one of our favourite recipes…

Citrus Beet Caviar

2″ Ginger knob
Zest from 1 Orange (peeled is best)
3 Tbsp Maple Syrup or Raw Honey
1 ltr jar of Beetroot finely diced
1 Tbsp. Sea Salt
1 ltr of Water
Vegetable starter culture sachet

Pickling spice: cinnamon, mustard seeds, allspice berries, cloves, black peppercorns, coriander seeds (place in a pickling bag because there is nothing more jarring than crunching down on cloves)

Dissolve maple/honey, vege starter and salt in water.

In a 1.5L jar, add spice bag, ginger and orange zest. Pack the beets in to the jar tightly. Layer some thinly slithered beet rounds on top to stop the finely chopped beets from rising to the surface.

Pour maple/vege starter/salt brine over the top and use a glass weight to keep everything under the brine. Seal tightly. Don’t forget to add water to the airlock.

Let it set at room temperature for about 2 weeks or until bubble activity dies down. Unscrew lid every second day to let out excess gas. Once it’s set, store in fridge and enjoy with labne and black seed bread!

The Life-Changing Loaf of Bread from My New Roots (Our slightly tweaked version)

Makes 1 loaf
1 cup / 135g Sunflower Seeds
½ cup / 90g Flax Seeds
½ cup / 65g Hazelnuts or Almonds
1 ½ cups / 145g Rolled Oats
2 Tbsp Chia Seeds
4 Tbsp Psyllium Seed Husks (3 Tbsp if using psyllium husk powder)
1 Tsp Celtic Sea Salt
1 Tbsp Black Strap Molasses (gives a darker colour and a rich tang to the bread)
3 Tbsp Melted Coconut Oil or Ghee
1 ½ cups / 350ml Water
In a loaf pan combine all dry ingredients, stirring well.

Whisk maple syrup, oil and water together in a measuring cup. Add this to the dry ingredients and mix very well until everything is completely soaked and dough becomes very thick (if the dough is too thick to stir, add one or two teaspoons of water until the dough is manageable). Smooth out the top with the back of a spoon. Let it sit out on the counter for at least 2 hours, or all day or overnight. To ensure the dough is ready, it should retain its shape even when you pull the sides of the loaf pan away from it.

Preheat oven to 350°F / 175°C.

Place loaf pan in the oven on the middle rack, and bake for 20 minutes. Remove bread from loaf pan, place it upside down directly on the rack and bake for another 30-40 minutes. The bread is done when it sounds hollow when tapped. Let it cool completely before slicing (difficult, but important!).

Store bread in a tightly sealed container for up to five days. It freezes well too – slice before freezing for quick and easy toast!

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Read more beautiful insights at Sans Journal.