I was thinking about how summer is so tempting! All the beautiful fruit, the long days, BBQs, picnics, family gatherings, margaritas, white wine, beer, hot dogs, apple pies…well, you get my drift.
And with that I’m feeling a little pudgy. The long days of summer means endless fun for me. There are so many temptations.
Not enough sleep, too many carbs, my special Ritatina (you’ll have to bribe me to get the recipe) and the most delicious fruit crisps ever. Ok, I’ll have to get a grip.
But wait! I’m having too much fun.
To help balance things out I’m making some fermented mango and tomato salsa from Karen’s Kraut Source recipe to use on chicken, fish, or eggs? It will be ready to eat on Friday. I can’t wait!
Karen has many recipes using beautiful fruits and vegetables of the season that make them even more nutrient dense with lots of health benefits – less sugar with beneficial bacteria to aid digestion, immune function and overall health.
I purchased some of her lids to offer to my community at a discounted price (save $5), but I only have about 10. Grab one here now!
Fermented foods (not pickled) offer some amazing health benefits. Here are 7 healthy reasons to eat fermented foods:
- Supports liver health and memory
- Boosts immune function (vitamin C)
- Contains precious minerals for flexibility, heart health, and most reactions in the body
- Beneficial bacteria for improving digestion and boosting immunity
- Cancer preventative (when you use cruciferous vegetables)
- Extra fiber to balance blood sugar, improve digestion and aid in toxin removal
- Enhanced energy from lactic acid.
Here’s Karen’s recipe for Mango & Tomato Salsa:
- 1 cup chopped mango
- 4 cups chopped tomatoes
- 1/2 red onion chopped
- 1 cup packed cilantro leaves
- 1 small Jalapeño pepper, seeded and chopped
- 1 tbls sea salt
- 1 tbls lime zest
Place all ingredients in a large glass, ceramic or steel bowl. Mix well. pack all ingredients into a quart-size large mouth mason jar. Place the Kraut Source lid on the jar. Fill the top of the lid (the moat) with water to prevent air from getting in and check every few days to make sure it’s topped off. Store in a cool place away from direct sunlight for 5-6 days. When ready to eat, replace the Kraut Source lid with the standard mason jar lid and enjoy!
There are so many delicious fermentation recipes, including the old standbys pickles and sauerkraut. I’d love to hear what you make!
