small update and Sauerkraut recipe

I have an appointment with Dr. Gray on January 28th at noon.

I don’t know why all of a sudden they were able to get me in sooner, but I’m glad.

We’ll find out what’s going on with the Cerebral Spinal Fluid Pressure.  Hopefully, she will be able to get something straight.  Even leveling things out a little would help a lot.  3-4 attacks a week are driving me crazy.  (as you all know.)

On a side note.  I made Sauerkraut today….well I started the making of Sauerkraut today.  I thought I had pictures of it from the last time I made it but I can’t find them.  : (  So I didn’t take any today.  But I will tell you what I did.  It is so easy!!  (especially if you have a food processor) *this recipe was inspired by the recipe for Raw Sauerkraut in the Whole Life Nutrition Cookbook.


  • 1 head of Cabbage
  • 1 – 2 Tablespoons of Sea Salt (I use 1, but the original recipe called for 2)

Peel off a few of the out leaves of the cabbage head.  Save these you will use them later.  Chop the head into small enough pieces to fit in your food processor. (be sure to remove and discard the stalk. I really like the center of the stalk, I always just gobble it up.)

Slice up the cabbage in your food processor with your slicing blade. (if you don’t have a food processor you can do this by hand, but it will take a while, you have to cut it up really small.)  Transfer the cabbage to a bowl and toss with the salt.

Here’s the really hard part if you don’t have a food processor.  Remove the slicing blade from the food processor and put in your little plastic blade.  Return cabbage to food processor in small batches just smashing it up and making it all juicy.  (if you don’t have a food processor you need to just keep smashing he cabbage with a mallet until you get a lot of the juice out.  Of course, this is a great way to get your frustrations out.)

Just spoon your juicy cabbage into a clean jar, and cover with those outer leaves you saved from the beginning.  Press the mixture down so the is some juice covering the leaves.  This won’t be hard.  Keep in a dark dry place for 3-7 days, I like to keep mine in my pantry.  (I do put the lid on the jar, but I don’t tighten it.)  Every day you need to press it down some more so even more juice will cover those leaves.  (eventually the leaves will start to just fall apart, don’t worry about it.)  The original recipe says to start tasting it after about 3 days, mine tastes nasty that soon.  Just smell it, if it smell like sauerkraut, then taste it.  If it taste like you like, then put it in the refrigerator the slow/stop the fermentation process.  If you get a funky scum on the top of your sauerkraut, just spoon it off.

I use a wooden pestle from a mortar and pestle that I have to press my mixture down every day.  Since I don’t use this mortar and pestle any more, I use it exclusively for this, now it smells like pickles.  : )  If you used a pestle made from a different material, or perhaps a mallet, you probably wouldn’t have this problem.

They do make crocks just for making sauerkraut, and I’ve seen much more complicated recipes, but I’ve never tasted better sauerkraut.

I may make it a different way some time, I may even get a fermenting crock so I can make more than one head of cabbage at a time.  But for now, this method does well for me, I just start a new jar before the one in the fridge gets empty.

(If I find those pictures, I’ll post one.  Maybe I will take a picture of the jar I have started at least so you can see what it looks like.)

Quinoa Pilaf

Quinoa Pilaf - photo by W. Holcombe

Today I decided to experiment with Quinoa. (keen- wa)

I’ve made quinoa before, but just plain and I really didn’t care for it that way.   I often use quinoa flour in my baked goods, but I haven’t tried my hand at making quinoa in a long time.  It turned out very good.  My husband said to make this one as a “Keeper”.

Quinoa Pilaf

  • 2 Tablespoons – Grape seed or Olive Oil (I have a spout on my bottle so I just do a couple of swipes in the pan)
  • 1/2 cup or 3 medium carrots, diced small
  • 1/2 cup or 2 large stalks celery, diced small (remove the big tough ends at the bottom of the stalk, and the greens from the top)
  • 10 – Green Onions, sliced thinly, use about half the green part too. – (I had a big bunch and used about half)
  • 1/2 cup Baby Portabella Mushrooms (this only took about 4 mushrooms)
  • 2 Tablespoons Coconut Secrets Amino Acids (This is GF and Soy Free but if you aren’t avoiding soy you could use GF soy or Tamari sauce)
  • 2 teaspoons of dried Basil
  • 1 Cup Quinoa
  • 2 Cups Chicken or Vegetable Stock (I used unsalted Kitchen Basics Chicken Stock, but you could use Vegetable Stock or Broth to make this vegetarian.)

Heat oil in sauce pan.  Add Carrots, Celery, and Onions in pan, sautee for about 5 minutes or until the carrots start to get a little tender.  (they will continue to cook with the quinoa so don’t worry too much about it)  Add the Amino Acids (or GF soy sauce), and basil, then add the Mushrooms and the Quinoa and sautee for 3 more minutes.  Add the Stock or Broth, bring to a boil, then cover pot and lower to a simmer for 10-12 minutes, or until all water is absorbed.  (at least that the time it said on the box, mine took much longer for the liquid to be absorbed.  I ended up taking the top off the pot so the liquid would evaporate some.)  You can tell the quinoa is done when it turns translucent in the middle but it has a little ring around it.

Here’s some interesting information about quinoa.

Quinoa is a grain-like crop grown primarily for its edible seeds. It is a pseudocereal rather than a true cereal, or grain, as it is not a member of the grass family.  It is a species of goosefoot like beats, spinach, and tumbleweed.

Quinoa is higher in protein than any other grain.  Quinoa’s protein is of an unusually high quality.  It is a complete protein, with an essential amino acid balance close to the ideal.

You can find out more about Quinoa at Wikipedia, and Ancient Harvest’s Quinoa Corporations.

So if you are like me and have only tried quinoa plain, give it another try, you might be surprised.