I love fermented hot sauce, you get some probiotics and a delicious condiment! To make your own lactofermented hot sauce: get a bunch of peppers of any variety, like at least a pound of peppers, an onion, some leeks, garlic, or ginger, 2-3 table spoons of sea salt, a glass jar with a wide mouth and another glass jar that fits inside as closely as possible. Blend/food process into small chunks, cover with the smaller jar. Leave to ferment for 1-2 weeks in a dark cabinet or room.
I decided to go vegan this past May after a lot of internal struggle about letting go of my attachments to dairy and eggs. In the end, I don’t feel okay with animals existing in subpar conditions just because I want to feed my tastebuds. But also, dairy and eggs aren’t the best for our gut bacteria and therefor our overall health, not to mention the health of the planet. (It’s all connected). I had already been a gluten free vegetarian for 7 years. With thanksgiving rolling around the corner, I sought a pumpkin pie recipe that had no eggs, wheat flour, or condensed milk.
The recipe was as close as the book shelf in my home studio space, adjacent to my kitchen. A student gave me Cafe Gratitude ‘a recipe book called I Am Grateful. I highly recommend the book!!!!
I changed the recipe a touch: there are more dates in the crust, I roasted the pumpkin instead of shredding the raw butternut squash, I added a little more than a pinch of turmeric, and instead of a pecan garnish, I sprinkled palm sugar and Ceylon. Here is their recipe:
Prashad! A new practice I am working on making habit: prashad is offering the food to the Divine and later enjoyed and eaten. Offering the food changes our relationship with it from feeling entitled to feeling so lucky to be receiving, digesting, and integrating the miraculous energy of God. Kheer with saffron, termuric, and cardomom.