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LET FOOD BE THY MEDICINE AND MEDICINE BE THY FOOD

My wish for you is to Live Better, Strive Harder, Be Bolder, Dream Bigger, Climb Higher and Seek Greater.
My vision is to help people create food that is delicious, easy to make and high in nutrition,
so that food once more becomes a vehicle to fuel your body, mind and soul.

Saffron Risotto with sunflower seed parmesan (Vegan, GF)

By , March 13, 2021

‘Did you know that an ounce of Saffron is almost the same as an ounce of gold?!, I’d take Saffron any day’

This is a great recipe from Food Future Institute. 

I personally love the use of saffron for the vibrant colour, delicate fragrance and amazing health benefits. 

Saffron is a spice derived from the flower of the Crocus Sativus. The vivid crimson stigma and styles, called threads, are collected and dried. It is an expensive spice because it is a labour-intensive crop. Flowering in the fall, each flower has three tiny, threadlike stigmas in the centre, which must be careful removed by hand and carefully toasted to dry.

The aroma and fragrance of saffron is unique, it is floral but not sweet. It is warm and earthy, but not pungent. It is smooth and gentle, yet assertive. It is unmistakably heady and wonderful. 

In dishes which usually contain it, e.g. Spanish Paella, Italian risotto Milanese or French bouillabaisse, it transforms the dish from delicious to sublime.

Saffron has been long revered for its medicinal properties, being used to improve libido, boost mood and improve memory. Most notably the carotenoid pigments, crocin and crocetin, responsible for saffron’s red colour are both compounds that have antidepressant properties, protect brain cells against progressive damage and improve inflammation. 

Dr Michael Greger has shown extensive evidence in his book, ‘how not to die’ and on his website Nutritionfacts.org, highlighting the effectiveness of saffron against the leading treatments for Alzheimer’s disease and depression.

From an Ayurvedic perspective, Saffron is tri-doshic and has long been used to protect against inflammation and oxidative damage.    

Ingredients

Serves: 4-6

Pumpkin seed parmesan 

  • 100g Pumpkin seed
  • 50g Hemp seed
  • 25g Nutritional yeast
  • 3g Salt
  • 3g Garlic powder
  • 2g Onion Powder
  • 1 Tbsp. Olive oil 

Risotto 

  • 1 large shallot, finely diced
  • 4 Tbsp. Plant-based butter
  • 350g Arborio risotto rice
  • 100g Dry white wine
  • 1.5 litre Hot vegetable stock 
  • 1 Tsp Saffron threads
  • 2 Tsp. Salt 
  • Pumpkin parmesan to taste

Method

  • For the vegan parmesan, put all the ingredients in a blender and blend till you get a crumb. Add the oil in slowly until the mixture comes together. Set aside till serving.
  • In a heavy-bottom, wide saucepan, large enough to hold rice with plenty of room left over, cook the shallots in 2 tablespoons of butter over medium low heat with a pinch of salt, until onions are translucent about 2 minutes.
  • Stir in rice and cook over medium heat for about 3 minutes. 
  • Add the wine and reduce until rice has absorbed it fully. 
  • Add 2 ladles of hot stock, turn heat to medium high, and cook until most of the liquid has been absorbed, stirring constantly not allowing it to stick to the bottom of the pan. 
  • Add Saffron and another ladle of broth a little at a time, keep cooking, stirring, and adding broth until the rice is al dente but not raw or grainy in the middle. About 25 minutes. 
  • When risotto is ready, add broth as needed to achieve the desired creamy, rich consistency and season. 
  • Off the heat, stir in the remaining butter and sprinkle parmesan to taste. 

Sesame Tahini Oat Cookies (Vegan, GF)

By , March 6, 2021

‘Today me will live in the moment, unless it is unpleasant, in which case me will eat coooooookies’ – Cookie Monster

These cookies are a great mid-morning snack. Made of tahini, sesame and oats, they are satiating and release healthy energy slowly. Tahini is the blended butter of sesame seeds. It can be dated back to at least the 13thcentury, prevalently used across the middle east, Asia and Africa. Sesame seeds are high in healthy fats, nourishing and strengthening the nervous system. The impressive calcium content of Tahini supports bone health and the magnesium content helps soothe and relax tension in the muscles. 

Sesame and tahini are used medicinally in Ayurveda. Given the sweet and heavy qualities, sesame is seen as anabolic and building in nature and so used to rebuild tissue after periods of exhaustion. The oily nature of the seed, helps with those that suffer from dryness (typical Vata symptom) whether ingested or used to massage the skin, using sesame oil. The seed is also seen as grounding, sedating the nervous system. Oats are also seen as nutritive and grounding and so this is the perfect cookie combination. 

This recipe is naturally gluten free and vegan.

Ingredients

*Serving size: 12 medium cookies

  • ¼ cup tahini
  • 1/3 cup brown rice syrup/maple syrup
  • 1 tbsp. oat milk
  • 1 tsp. vanilla extract
  • ¾ cup oats, ground to a fine flour
  • 1 tbsp. Kudzu or arrowroot starch
  • 1.5 tsp. Baking powder
  • ½ tsp. cinnamon
  • ½ tsp. cardamom
  • 1 cup GF Oats
  • 2 Tbsp. Sesame seeds
  • ¼ tsp. salt (more to sprinkle over the top)
  • 1 tsp. sesame seeds for topping

Method

  • Line 2 baking trays with parchment paper and preheat the oven to 350F
  • Mix the tahini, syrup, oat milk and vanilla in a bowl
  • Mix the oat flour, starch, baking powder, cinnamon, cardamom together until well combined and mix into the first bowl. Stir to combine.
  • Add the oats, 2 tablespoons of sesame seeds and salt, mix well
  • Wet your hands slightly and place two tablespoons worth of the mixture into your palm, roll into a ball and flatten slightly. If you want equal sized cookies, weigh and portion the mixture or use a small ice cream scoop.
  • Sprinkle a little salt and some sesame seeds on top and bake for 10-12 minutes or until starting to brown. Let rest for 10 minutes to firm up before serving. 

Slow baked and marinated watermelon (GF, Vegan)

By , February 27, 2021

‘If you focus only on the seeds of the watermelon, you miss the sweetness of the meat’

I am currently cooking in London for my brother and sister-in-law and am lucky that are opening to trying everything. That has given me license to experiment. These watermelon recipes were born from experimentation, having seen a few posts of delicious vegan sushi treats at one of my favorite restaurants in Miami, Planta. 

These recipes are easy and tasty and bring a sweet, savory combination to the plate. They are great for the spring, as we come out of the darkness and into the sunshine, bringing a little Miami flare.

Watermelon is a diuretic, so good for detox and flushing the system. This makes it great for Pitta and Kapha but can imbalance Vata in excess.  

Ingredients

Baked watermelon

– 1 cup watermelon/1/4 of a small watermelon

– 1 Tbsp. sesame oil

– 1 pinch sea salt

Marinated watermelon

– 2 cups watermelon 

– 1 Tbsp. Toasted sesame oil

– 1/3 cup. Tamari

– 1 Lime, juiced and zested

– ½ tsp. Sea salt

– Pinch of cayenne

Method

For the baked watermelon, cut into 1-inch by ½-inch pieces. Brush watermelon with oil and place on a baking tray lined with parchment paper. Sprinkle with salt. Bake for 2 hours at 180F until a little shrunken and soft. Eat as vegan ‘sashimi’ or use instead of tuna in sushi.

For the marinated watermelon, cut the watermelon into 2cm-2cm cubed pieces. Mix all the other ingredients, adjust for seasoning. Marinate for 2 hours. Serve as you would poke.

Macrobiotic Balance Bowl (Vegan, GF)

By , February 20, 2021

‘Philosophy without practice is useless; practice without philosophy is dangerous’ 

‘Some people mistake macrobiotics for a ‘brown rice diet’, while others believe that it means giving up pleasure at mealtime. How far from the truth both these ideas are! Macrobiotics is a profound under-standing of the orderliness of Nature, the practical application of which enables us to prepare attractive, delicious meals and to achieve a happy and free life’. 

Quotes from George Ohsawa

Due to my culinary degree being health supportive, we learnt many different well-being-based philosophies. Macrobiotics was one of them.

As you can see from the quotes above macrobiotics is a comprehensive life philosophy. Similar to other holistic philosophies, e.g. Ayurveda, eating is at the core. Here are some similar threads. 

  • A balanced diet leads to a balanced mind
  • When choosing food, you should take into consideration nutritional density and try and refrain from artificial, non-organic and ‘franken foods’
  • Whole foods are preferred
  • A good diet should be varied in both cooking technique (raw and cooked), colors (to obtain different minerals and vitamins) and tastes (e.g. sweet, salty, sour)
  • Sitting down and focusing on food leads to better digestion (mindful eating)
  • Eating should be minimized 2-3 hours before bed
  • Enjoy a bowl of simple soup regularly

In macrobiotics there is a hierarchy for eating for longevity. I based the bowl on this. It has low sugar, cholesterol, is vegan and gluten free. It packs a punch in terms of vitamins, minerals, protein and fibre. Mr. B loves all of these ingredients and this concept of eating. He makes this his largest meal in the afternoon and has a lighter dinner.

Recipe

  • 1 cup. brown rice
  • ¼ tsp. salt
  • 1 8oz packet of tempeh
  • Peanut sauce
  • 200g Broccolini/broccoli spears
  • 2 cloves garlic, finely chopped
  • 4 pink radishes, sliced
  • 1 tbsp. Kimchi or sauerkraut
  • 1 piece of nori, cut to 1 inch pieces

Method

– To cook the brown rice: Wash and rinse the rice, place in a 2-litre pot and roast until dry. This provides a better structure for the grains in the final product as well as a nutty undertone. Add the salt and water, bring to the boil and then down to a simmer. Cover and cook till water is gone, leave to steam for 10-15 minutes if not cooked through

– Heat 1 tbsp oil in a pan and sear the tempeh. Add the peanut sauce. My recipe for the sauce is on the blog if you need it. 

– Add the garlic to a pan with ¼ cup water, bring to a simmer. Add broccolini, sprinkle with salt and add a lid to steam the broccoli. Cook until still soft to the tooth, 3-5 minutes. 

– Add a raw element like chopped cucumber or radishes

– Add pickles for probiotics and seaweed for extra iodine, vitamins and minerals

Coconut Green Beans with Curry Leaves (Vegan, GF)

By , February 14, 2021

‘…smell and taste are in fact but a single composite sense, whose laboratory is the mouth and its chimney the nose…’

This is a beautiful, tasty, fragrant recipe. It’s quick to put together and all in all takes 5 minutes prep and 10 to cook. You are really adding a lot of depth of flavor here through adding cayenne, cumin, turmeric and garlic to the coconut. The curry leaves really give the dish an aromatic and citrusy zing. Curry leaves are great for adding complexity to a dish, both in fragrance and taste.

Curry Leaves come from the Curry Leaf tree and are native to the Indian subcontinent. They are used most widely in southern and west coast Indian cooking, in dishes like Thoran, Vada, Rasam and Kadhi. The best way to draw out the flavor is to sauté the curry leaves first. They are great added to soups, stir fries and chutneys.

Curry leaves are rich in antioxidants, calcium and iron as well as being an antibacterial and alkaloid. 

Recipe

  • 15 Curry Leaves
  • 3/4 Cup Shredded unsweetened coconut
  • 2 Tsp. Cumin
  • 1/2 Tsp. Kashmiri Chili Powder 
  • 1/2 Tsp. Turmeric 
  • 2 Garlic cloves, crushed 
  • 1 Tbsp. Coconut oil
  • 1 Tsp. Mustard Seeds
  • 2 Dried Red Chilis
  • 1 Pound Green Beans, trimmed and sliced into 1-inch pieces
  • 1 Tsp. Salt (more to taste)

Method

– Stir coconut, cumin, chili powder, turmeric and garlic. 

– Add in 5 of the curry leaves, finely chopped. Add 6 Tablespoons of water to the mix, enough to bring it together between your fingers. Set aside.

– Heat wok or large non-stick pan. Heat the oil and add the mustard seeds, as they staff to pop add the chili’s, curry leaves (be careful as they will splatter as they hit the oil). Add the green beans and salt. Stir often. After the beans are starting to soften, 2-3 minutes, add the coconut mixture and cook until the beans are tender. Season to taste. 

Recipe adapted from @iceculinary

Orange-Miso Tempeh (Vegan, GF)

By , February 6, 2021

‘The problem with being an adult most of your life, is not having been a child long enough.’

This is a dish I made for my finals at culinary school. The idea was to be given a restricted list of ingredients and a limited amount of time and to come up with an entrée that has a protein, grain, sauce and green vegetable on the side. 

To walk into what we call an Improv like this, you have to be willing to fail. Just cook and be happy with the end result. When you take that risk, you’ll be surprised what you can accomplish. It is normally better than if you had made a plan, because you have to adapt as you go, which is a great stimulation and liberation to the imagination. 

For this dish I made a quinoa as the base grain, tempeh as the protein and topped it with the orange-miso BBQ sauce. These alone supplied 2 full protein sources and over 50g of protein. I served it with a side of sesame spinach (Gomae) and pickled radish. 

For those of you less familiar with Tempeh, here are some highlights. 

Tempeh is a traditional Indonesian food most often made from Soybeans (it can be made with chickpeas, beans, grains). Unlike Tofu it is a whole food, as it uses the whole soybean. 10oz supplies around 50g protein. It is also high in vitamins and minerals, a good source of iron, manganese, phosphorus, magnesium and calcium. It is a good source of prebiotics (good food for your gut) and due to its fermentation also a probiotic. It can be eaten without any preparation or cooked. 

From an Ayurvedic perspective, Tempeh is seen to be satiating, nutriative and grounding. Made up of the Earth element, it is good for Pitta and Vata therefore but can aggravate Kapha in excess.

Orange-Miso BBQ Sauce

Ingredients

  • 3 Tbsp. Maple Syrup
  • ¼ cup Tomato Paste
  • 1 Tsp. Dijon Mustard
  • 1 Tbsp. White Miso
  • 1 Tbsp. Apple Cider Vinegar
  • Juice of 1 Orange
  • 1 Tbsp. Kudzu or Arrowroot Starch
  • ½ Tsp. Salt

Method

  • In a small pot combine the maple syrup, tomato paste, mustard, miso, vinegar and juice. Cook on a low heat for 5 minutes.
  • In a small bowl, dissolve the kudzu or starch in a small amount of water, once dissolved add another ½ cup water. This is your ‘slurry’. 
  • Add the slurry to the saucepan and whisk continuously to prevent lumping. Add the salt.
  • Let mixture reduce to a thicker consistency. Adjust for salt and add a few chili flakes if desired. 

This sauce is adapted from an Institute of Culinary Education, Health Supportive Degree recipe.

Tempeh

  • 8oz Tempeh, crumbled
  • 2 Tbsp. Sesame Oil

Method

  • In a frying pan, warm the oil and stir until starting to brown, c. 5-7 minutes.
  • Take the tempeh off the heat and add the Miso-BBQ sauce. Mix until all the tempeh is well covered. Sprinkle with scallions and sesame seeds to garnish.

Kudzu-Apple Sauce

By , January 30, 2021

‘Sometimes the questions are complicated, and the answers are simple.’

As I come to the end of culinary school (signal, wistful sigh), I started thinking about all the new ingredients and information I have learnt and what new recipes I will be integrating into my day to day. Kudzu or Kuzu as it is known, is one such ingredient, that has come up in our recipes again and again. So, what is Kudzu and why should you consider adding it to your repertoire? 

Kudzu is a dried root of Pueraria lobata, a leguminous vine native to South East Asia. Also known as Japanese Arrowroot. When ground it looks like chalk.  For more than 2000 years this root has been used in Chinese medicine as an herbal remedy that helps with fever, cold, digestive disturbances, calming the nerves, stabilizing blood sugar, relieving chronic migraines and easing muscular tension.

From an Ayurvedic standpoint, Kudzu has been long used to help stabilize the nervous system and promote the production of serotonin and dopamine. Used in remedies to help rejuvenate the body. Due to it being categorized as sweet in Ayurveda, it is Pitta and Vata balancing and will increase Kapha in excess (hard to have in excess). 

Over seventy phytochemicals have been identified in Kudzu Root, with studies showing support for the cardiovascular, cerebrovascular and endocrine systems[1]. Phytochemicals may have the potential to aid the function of the immune system, protect cells from oxidative damage that may lead to cancer, reduce inflammation, slow neurogenerative disease and regulate your hormones. They are found in all plants (Phyto=plant in Greek), but are present in especially high concentrations in some. 

How can I integrate it into my everyday diet? Kudzu is a great thickening agent for and can be added to sauces and soups in place of starches, like cornstarch for that purpose. It balances acidity, making it great is sweets and desserts. My favourite way to use it, is as a fruit sauce, just add and heat and it will thicken up. 

It can also be used as a hangover cure, just 1 TBSP Tamari/Soy Sauce, 1 TBSP Kudzu and 1 Cup Water, Heated will do the trick.

Kudzu can be found in Japanese/Asian supermarkets, health food shops and online.

Ingredients

  • 1.5 Tbsp. Kudzu 
  • 1 cup Apple juice
  • 1 Tsp. Vanilla essence (optional)

Method

  • Make sure the Kuzu is ground into a powder, by using a mortar and pestle, the back of a spoon or a spice grinder
  • Add all ingredients into a small pot, gently bring to the boil and then down to a simmer until it starts to slightly thicken.
  • Take off the heat
  • The mixture will thicken more as it sits. If you want to drink it, take it off the heat and use immediately. If you would like to use like apple sauce, on oatmeal for example. Let it thicken slightly more on the heat or take off the heat and leave for 3-5 minutes before you use it. 

[1]https://pubmed.ncbi.nlm.nih.gov/21315814/

Grounding Spiced Oatmeal and Raisin Cookies (GF, Vegan)

By , January 24, 2021

‘’When pure sincerity forms within, it is outwardly realized in other people’s hearts’ – Lao Tzu

This cookie is a spiced version of an oatmeal and raisin cookie. I’m using golden raisins, cinnamon, turmeric, pepper, ginger and cardamom. The banana and almond butter act as a binder and give added richness and sweetness.

It’s can be used as a healthy breakfast biscuit as it is practically spiced cookie granola. 

The seeds and oats are grounding and provide healthy nutrients and omegas. Feel free to switch in your own spice mix and seed mix. I’m in love with Hemp seeds at the moment so don’t be suprized to see it in multiple recipes.

Ingredients

  • 1/2 cup ground almonds
  • 1 cups organic gluten free oats
  • ¼ cup hemp seeds
  • ¼ cup pumpkin seeds 
  • ¼ cup sesame seeds
  • 1 cup desiccated coconut
  • ¼ tsp. salt
  • 1 tsp. garam masala 
  • 1 tsp. cinnamon
  • 2 tsp. ground ginger
  • ½ tsp. ground black pepper
  • 1 tsp. ground turmeric
  • 1 tsp. baking powder
  • 1/2 cup golden raisins
  • 1 ripe banana mashed
  • 1/3 cup maple syrup
  • 1/2 cup melted coconut oil 
  • 2 tbsp. almond butter

Method

  • Pre-heat your oven to 350F
  • Mix all the dry ingredients in a large bowl
  • Mix all the wet ingredients in a large bowl
  • Add the wet ingredients to the dry and mix really well to combine everything.
  • Shape the mix into balls and pop them onto a lined baking tray 
  • Bake for 30-35 minutes or until starting to brown
  • Let cool and serve with a cup of tea or cardamom milk

Chef Elliott’s Miso Soup (Vegan, GF)

By , January 17, 2021

‘Let your spine be loose like seaweed’

This quote comes from Eoin Finn, a pro surfer who is talking about his recommended form in both surfing and yoga. It is common to think that in both of these art forms you need to hold your body in perfect forms. However, this rigidity can be harmful, as you focus on the form, versus being present in the body.

When Eoin cues students to fold forward from the hips, he tells them to ‘let their heads get heavy on their spines and free the arms to dangle side to side like seaweed undulating in an ocean current’. ‘When we relax our body and mind we can feel the rhythms of our energy body and we release stiffness, tension and stress. This opens us up to a deep experience of presence and bliss.’

This Miso Soup uses three types of seaweed. Seaweed is the most nutritious food on earth. It’s has 14-200x the amount of minerals/vitamins of land vegetables – iodine, magnesium, calcium, phosphorus, vitamin A, C, E and B12. (B12 is a nutrient of concern for most people, and seaweed is a great way to add more into your diet). Miso is an excellent source of easily digestible protein and is rich in live enzymes that promote bowel health. In Chinese medicine, shiitake are thought to boost health and longevity, as well as improve circulation.

This soup is both deeply comforting, nutritious and has umami. It can be adapted by using as a ramen base and adding noodles, thinned down and used as broth or just eating as in as dinner. It comes from one on my culinary school teachers, who teaches not just through theory, but by his actions. Nurturing us through food and support.

Recipe:

  • 2 Tbsp. Sesame oil
  • 1 Onion, sauté slice
  • 1 Carrot, half-moon slice
  • 2 ribs Celery, diagonal slice
  • 10 Shiitake mushrooms, sliced
  • 8 cloves garlic, thinly sliced
  • 1 4*4 inches Kombu
  • 1 tsp. Sea Salt
  • 1/4 cup Wakame, soaked
  • 1/4 cup Arame, soaked
  • 8 cups water/stock
  • 1/2 lb Tofu, small dice
  • 1 cup White Miso
  • 2 scallions, diagonal slice

Method:

  • Heat oil in a gallon pot. Add onion, garlic, carrot, celery, shiitakes, garlic, kombu and salt. Sweat for 15 minutes on a low heat, stirred occasionally
  • Add wakame and arame, continue to sweat for 10 minutes
  • Add 6 cups of water, bring soup to a simmer for another 15 minutes. Add tofu.
  • Turn off heat and let broth stand for 5 minutes. Remove kombu.
  • Temper miso by adding 2 cups of water/broth to the miso and whisking. Add to the soup.
  • Garnish with scallions

Beetroot tartar (Vegan, GF)

By , January 10, 2021

‘At birth we are red-faced, round, intense, pure. The crimson fire of universal consciousness burns in us. Gradually, however, we are devoured by our parents, gulped by schools, chewed up by peers, swallowed by social institutions, wolfed by bad habits, and gnawed by age; and by that time we have been digested, cow style, in those six stomachs, we emerge a single disgusting shade of brown. The lesson of the beet, then, is this: hold on to your divine blush, your innate rosy magic, or end up brown. Once you’re brown, you’ll find that you’re blue. As blue as indigo. And you know what that means, Indigo. Indigoing. Indigone.’  Tom Robbins

There are many quotes about Beets. Many are from plays based in ancient Rome, where the Beetroot was considered an aphrodisiac. The quote above is a little less explicit in nature and speaks more to the circle of life and within that to the topic of transformation. There are many experiences that make up our journey of transformation and whilst we are in those experiences, we often feel anxious or upset. However, when looked at in hindsight they can often be the pivotal moment which moved us forward and onto better things. 

This dish is certainly a transformation of the humble beet, from raw root vegetable to something luxurious and delicious. 

The combination of the capers, onions, pickled cucumbers and tamari, provides a depth and complexity, for which Mr. B exclaimed matched that of the traditional beef tartar. 

Personally, I am a fan of the beet in all its forms, due to the health benefits and liver strengthening qualities, which gives me an excuse to have another glass of wine. 

Ingredients

  • 2 Large red beet
  • 70g Pickled cucumber
  • 20g Green onion, green part only
  • 2 Tbsp. capers
  • 2 Flat leaf parsley sprigs (leaves only)
  • 18g Tamari (I used smoked Tamari – contact me for recipe)
  • ½ tsp. Salt
  • ½. tsp. Pepper

Method

  • Rinse the beets well and place in a roasting pan. Add water to fill the pan about half an inch. Season the beets with salt and wrap the pan tightly with aluminum foil. 
  • Roast at 400F/204C until tender, between 30–45 minutes to one hour depending on their size.
  • Once they are cool enough to handle, use a clean kitchen towel to rub the peel off of the beets. 
  • Brunoise (chop into small squares) the cooked beet. Mince the cucumber, onion and parsley separately, reserving some cucumber for garnish and presentation, and fold together with the beets and capers. Mix in the tamari, salt and pepper and allow to marinate in the refrigerator for a minimum of 30 minutes.
  • Serve with crackers

Pickles

  • 2 Cucumbers, medium
  • 300g Water
  • 200g White wine vinegar 
  • 100g Cane sugar
  • 2 Sprigs Dill, fresh
  • 2 Flat leaf parsley sprigs (stems only)
  • 1Tb Mustard seeds
  • 1Tb Fennel seeds
  • 30g Salt

Method

  • Slice the cucumbers 2-centimeters thick on a mandolin. Place the sliced cucumber and parsley in a clean, glass jar. 
  • Bring liquid ingredients, sugar, spices and salt to a boil. Pour the hot liquid over the cucumbers and let it come to room temperature. Once cooled, chill in the refrigerator. 
  • For best flavor, allow to marinate for 1 hour before using. This can be left to pickle up to 3 months in the refrigerator as it will build a deeper pickle flavor profile. 

Attribution: Both the beet and the pickle recipe are from the Food Future Institute, Online Culinary School