Leek mix

This is such an easy peasy and has only 4 ingredients. If left in room temperature it sours (ferments) to give you boost of many needed vitamins – OMG soooo many!

You can make delicious soup or sauce within minutes using this mix. This mix has a really strong taste. No taste cubes needed anymore, no artificial seasoning – only pure veggy health.

Leek soup mix before pressing
Leek soup mix before pressing

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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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Hot&sour yogurt sauce

This is a super healthy, raw, thin sauce. It suits into so many dishes that when you will do it first time you will not stop adding it to various dishes for a while 🙂

Use it to cook a delicious, sour and slightly hot sauce. Throw it on top of simmered veggies or salad as a dressing. Or put it on a party table as hot dip. Enjoy!

Veggies in hot-sour yogurt sauce
Veggies in hot-sour yogurt sauce

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