Bear garlic pesto

I am in this place, which sometimes seems to be hell, sometimes paradise. Today it is the latter. Thank you God for putting me on the path to forest today to find fields of bear garlic!

Bear garlic / Ramsløk / Czosnek niedźwiedzi / Bärlauch is a very aromatic plant with strong garlic taste and strong, I dare to say addictive, aroma.

Bear garlic pesto
Bear garlic pesto

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Marinated ginger for sushi

Marinated ginger jared

We had a craving for sushi recently. The idea was ofc to home-make everything. Except of soya sause, which I have from dear Japanese friend and which is a fermented, organic one. And rice vinegar. We even tried to make wasabi from horseradish – that didn’t turn out so kicky as it should, maybe next time 🙂

Anyhow in the shop our gaze stopped on marinated ginger for sushi – the amount of chemistry in it is overwhelming. But making it was a piece of cake!

Marinated ginger sweetened with molasses

Marinated ginger sweetened with molasses

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Sour cabbage for sickness

The very best absorbable Vitamin C from sour cabbage, with the very best anti-inflammatory, anti-cancer and anti-bacterial garlic, on top of that anti-bacterial honey, rich in nutrition cold pressed oil and one of nature’s wonders: propolis – highly anti-viral, anti-fungi and anti-bacterial.

Can it be anything else than a guaranteed remedy? 🙂

sour cabbage with pumpkin seed oil, garlic, phagopyrum honey and bittercress
sour cabbage with pumpkin seed oil, garlic, phagopyrum honey and bittercress

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Propolis tincture

Propolis is highly anti-viral, anti-bacterial and anti-fungi bee product. Bees pick resin from flower buds and harmed trees, add their enzymes and pad their bee hive with the mixture. Resin is already an anti-fungi, anti-bacterial substance, it also scares bugs and other animals. But what bees do with it is a true miracle – read below.

propolis tincture in dark bottle
propolis tincture in dark bottle

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Chili-ginger paste

This is my best paste so far. It is very hot and salty. Saltiness milds within time. It is kind of luxurious paste with all the goodies. It has huge amount of anti-inflammatory and anticancer properties [1]. It never goes bad in room temperature – I have still jars from 2 years ago. I even had one jar which was not properly closed – it evaporated some water, the contents dried, but didn’t go bad either. Still the paste was yummy.

It is a true time-saver. I use it in:

  • mussels sause
  • cooked cabbage – a dear Japanese friend told me it tasted as if I added miso 🙂
  • kale dishes
  • it adds hint of hotness to soups
  • on bread slices
  • in warm milk with honey when being sick
Jar using fennel or wipe out edges

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