Wholesome Goodness

In a marathon kitchen session on Saturday, my dear friend Susan and I whipped up four new flavors of cultured vegetables and my first batch ever of homemade yogurt.  I made the yogurt with raw goat milk, but I’m not too happy with it.  The gelatin called for in the recipe gave the final product a very strange texture.  Too bad.  I won’t be able to eat it except in smoothies. 

I have higher hopes for my veggies, though.  See how pretty they are?

From left to right:

1.  Liver Lovin’ Veggies: a mixture of green cabbage, daikon radish, celery, carrots, and fresh ginger

2.  Ginger Carrots: a Nourishing Traditions recipe of shredded carrots and fresh ginger

3.  Bioflavanoid Blend: a riot of red cabbage, red beets, carrots, onion, garlic, fresh basil, and fresh oregano

4.  Basil Carrots: a mix of shredded carrots, fresh basil, garlic, and whole mustard seeds based on the awesome savory carrot salad of Kimi at The Nourishing Gourmet (a great blog!)

All told, we packed fifteen quarts of vegetables, and now they sit in my guest bathroom’s tub bubbling and brewing.  I’ll open them up this coming Saturday and do a taste test.  We’ll see whether I should keep my creativity in check in the future…