1 cup white vinegar
2 tbsp salt
1 tbsp sugar
2 cups warm water
6 small cucumbers, quartered into spears
2 cloves of garlic, peeled
8 sprigs of fresh dill
2 tbsp black peppercorns, divided
2 mason jars
Combine vinegar, salt and sugar and stir until dissolved. Add water. Fill two mason jars evenly with the cucumber spears - pack them in. Add 1 garlic and 4 dill sprigs to each jar. Pour vinegar mixture until cucumbers are covered. Secure mason jar lids tightly and tap to remove any air bubbles. Refrigerate for at least 24 hours but 48 is better.
Makes 2 jars. A serving is 1-2 spears.
Strawberry Blackberry Chia Jam
1 cup fresh strawberries
1 cup fresh blackberries
¼ cup water
3 tbsp chia seeds
2 tbsp honey, maple or agave syrup
Combine berries, water and honey in a food processor or blender. Pulse until just blended. Transfer to a glass jar and add the chia seeds, mixing until well incorporated. Refrigerate for at least 1 hour. Can be kept in the refrigerator for up to 2-3 weeks.
Makes 1 small jar. A serving is 1-2 tbsp.
Coconut Cream Strawberry Polenta
1 ½ cups water
1 ½ cups light coconut milk (about 1 can)
1 cup polenta
1 tbsp coconut oil, vegan spread or light butter
1 tbsp maple syrup
¼ tsp salt
Toasted coconut, optional
In a medium sauce pan, bring water and coconut milk to a boil over medium high heat. Add polenta and stir still combined. Cover and reduce heat to simmer for 5 minutes. Remove lid and whisk in coconut oil, vegan spread or light butter, maple syrup and salt. Add water or coconut milk if too thick. Serve in a bowl. Top with toasted coconut.