This is a zero waste recipe. After making a healthy juice I begrudge disposing of all that organic pulp. I came up with this idea, and encourage you to use this recipe as a guideline, only. There are no rules. Go for it and be adventurous!
This avocado miso dip is so versatile. Besides serving as a dip alongside crudités, it makes a delicious filling in a rice wrap, a side served with anything you like (I love it with eggs) or a great salad dressing: simply chop your hard salad ingredients (celery, onion, carrot, cucumber etc) into the salad bowl; next add the avocado miso dressing, with a little extra olive oil, stir until everything is coated, then add the leaves, tomatoes and other softer ingredients, stirring as you go to ensure everything is coated.
My go to dessert - great for those unexpected dinner parties when I need to quickly rustle something up! You'll need a cast iron pan, brandy for the flambé, bananas and the rest is optional: I like to use coconut cream (you could use real cream) dark chocolate and any fruit juice. Tip: keep juice cubes in the freezer to always have something on hand; keep cans of coconut milk in the fridge, to always have it ready to go.
This video teaches you how to make sauerkraut in its most basic form, and suggests optional added ingredients. No special equipment is needed - I show you how. The final 2 minutes illustrates options for simple, inexpensive tools that can be purchased should you wish to polish up the method a little (see my recommendations page). Enjoy.