Preserved Indian Relish

Makes approx 2 liters

• 6 lemons
• 1/2 cup salt
• 1/4 cup red chilli powder • 1/2 cup sugar
• 3 tsp turmeric powder
• 1 tsp fenugreek seeds, roasted & ground
• 1 tsp black mustard seeds, roasted & ground • 1/4 tsp asofedia powder
• Juice of 1 lemon

Chop the lemons into small chunks and place in the jar. Add the salt, sugar, turmeric and chilli powder to the jar. Roast the fenugreek seeds and mustard seeds and asafoetida until aromatic. Grind the seeds and when smooth, add to the jar, along with the juice of one lemon. Place a weight on top of the mixture. Leave to ferment for 2 months somewhere warm, preferably in the sun. Once it is ready my favourite way to enjoy is pureed and mixed into a bowl of quinoa and topped with some avocado.


How to make Miso Eggs

Amounts are given per egg. I like to do 6 at time for my family, or special occasions.

1 hardboiled egg, peeled 2 Tbsp. white miso
1 tsp. maple syrup

Mix the miso and maple syrup together very well to form a smooth paste. Spread the paste over the middle of a piece of cling film/grease proof paper that is big enough to wrap the egg in. Put the egg in the middle of the cling film, and wrap it around the egg. Twist this shut at the top and squeeze until the miso is completely covering the egg. Place in the fridge for at least 5 hours and up to a week . When you are ready to use an egg, take off the cling film. The white of the egg should be a light to medium beige. The surface will be covered with a bit of miso. You can leave this on, or wipe it off gently if you prefer. Easily digestable protein!


Kefir Breakfast

I love a breakfast that’s ready to go straight out of the fridge. Why add the kefir the night before? Because the beneficial Lactobacillus in the kefir breaks down the starches and sugars in the oats making them easier to digest.
Serves 1
5–7 fleshy prunes
2 tbsp oat flakes or oatmeal 1 tbsp ground flaxseed
1 tsp cacao powder
300ml kefir
Prepare your breakfast in the evening for the next day. Pour some boiling water (about 100ml) over the prunes. Cover and leave for 5–10 minutes. Meanwhile, mix together the oat flakes, flaxseed and cacao in a bowl, then stir in the kefir. Drain the prunes and chop them finely, adding them to the oats. Mix well and put in the fridge overnight. The next morning, take it out of the fridge and enjoy your breakfast.


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About

The Cultured Club is dedicated to reviving this lost tradition and bringing the control of our health into our own kitchens.
'Let food be thy medicine and thy medicine be food' is a hard philosophy to live by when we are so removed from the food we eat.

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