Having sufficient food for a weekend full of house guests may be a bit overwhelming. So when it comes to attempting to have a year’s supply of great food on hand, one might start thinking about taking psychiatric medications in order to measure up to the task. But I assure you, not only can a year’s supply be accomplished, but it can be accomplished with fabulous taste and most importantly, nutrition. Today’s article will just be a sneak peek into an example of how this can be achieved. I encourage you to also look up articles I’ve written previously on sprouting and zymurgy. You won’t believe how much more nutritious AND delicious a food can be with not much more than a little bit of patience.
Making homemade sour cream
A couple of months ago I made a “sour cream” out of sunflower and flax seeds. I did it the “old fashioned way” of babysitting the mixture and using a mortar and pestle. Mind you, it turned out nicely, but boy howdy, it was a lot of work. Well, if you know me, you know that I claim to be the laziest prepper on the face of the planet and I was about to ruin that claim with a tasty condiment. So, I purchased a soy/almond milk making machine while I’ve been laid up and not supposed to do anything.
(Mwwaaahaaahaaa—since I’m a frequent buyer on Amazon all the info they need on me is already built into my account so I don’t even have to get out of bed to do some retail therapy. *grin*) And while I wasn’t “doing anything” I dumped a few items into my little machine and tried a new recipe from the book “Wild Fermentation” by Sandor Ellix Katz and I was very happy with the results—especially since I wasn’t even out of bed long enough for my husband to even notice, thus I didn’t get in trouble. *double grin* So, I’m going to share the recipe with you here with a little bit of modification I made by using freeze-dried fare with the grains and seeds. Not only is this great for those who are lactose intolerant, but it’s also a great way to ensure that you get to THRIVE on your foods instead of just survive. Oh, and if you’re one of those kind of people who love to get a little bit of “wow, this is delicious” thrown at you at a dinner party, you’ll LOVE this little alternative to regular sour cream. People will think you’ve created some kind of secret, special sauce.
Enjoy—again and again.
Alternative Sour Cream
1 cup raw sunflower seeds (consider growing lots of these this year in your garden. It’s SO easy and fulfilling!)
1 T. raw flaxseed (yet another grain you can grow in your backyard)
3 T. Olive oil (I highly recommend a basil infused olive oil—FABulous!)
1 t. raw honey
1 T. of reconstituted freeze-dried or dehydrated onions or chives (I prefer the chives)
¼ t. celery seed
1/3 cup of lemon juice (yup, from the green bottle is just fine)
1 T. kefir grains (You can easily use the reusable kefir grains, and with the right fine mesh strained, you’ll have no problem “finding them” so that you can use them again and again)
Soak the sunflower and flax seeds overnight (about 8 hours) in just enough water to cover them.
In the morning, drain the remaining excess water and SET IT ASIDE—you’re going to use it again later as it’s got LOTS of yummy nutrients in it. Then puree the soaked seeds with all of the other ingredients EXCEPT for the kefir grains. (I just used my Vitamix blender but a food processor is fine as well. And both run just fine on my Humless Solar Generator) Add your reserved water a little bit at a time until the mixture reaches a thick, creamy consistency.
Place the mixture in a clean jar or a glass bowl with the kefir grains. (Do not use plastic or metal.) Allow this mixture to ferment 1 to 3 days. (I did 2 days cause it took me that long to wait until the hubby left the house again so that I could “sneak” out of bed.
Pour your mixture through a fine sieve so that you can remove your kefir grains. (If you can’t, it’s OK if you end up eating them. They are actually good for you.) This is the mixture that you’ll use just as you would any other sour cream for a savory dish such as on a baked potato or mixed with canned chicken and chopped water chestnuts or reconstituted celery—it’s great on crackers!!
If you’re able to save your kefir grains, just take care of them according to manufacturer’s instruction.
If you’re going to make this in a yogurt maker or the soy/almond milk maker, the ingredients will be the same, but you’ll simply follow the manufacturer’s instructions as well.
Oh, and do I really have to tell you to “enjoy?!”
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