Fermenting Health

Today is the Freestone Fermentation Festival, a local annual event to promote healthy eating and all things fermented.

In honor of the festival I want to share a few simple recipes, Cucumber Salad with a Kefir dressing and Tahini-Miso Dip. Let me know if you like them.


Cucumber Salad

This recipe is nice in the summer months when cucumbers are abundant.
The sweet and sour flavors are cooling and easy on the digestive system.


3 medium Cucumbers, sliced
2 Scallions, sliced
1 cup Yogurt or Kefir
1 Tbsp Minced sweet red peppers or shredded carrots
1 Tbsp Minced parsley
2 tsp Minced fresh dill
½ tsp Dry mustard

Peel and cut cucumbers lengthwise, seed and slice.
Place cucumbers in a medium-size serving bowl.
Add scallions, yogurt, peppers or carrots, parsley, dill and mustard and toss to combine.

Refrigerate until serving time.
The salad can stay for about 4 days in the refrigerator.



Tahini Miso Dip

An easy dip that makes the gut smile and nourishes the soul.



1 Shallot
1 Garlic clove
¼ cup Lemon juice
1 Tablespoon Olive Oil
1/4 cup + 2 Tbsp Tahini
2 Tablespoons red Miso or any other great miso
Pinch red pepper
Salt to taste
Parsley or Cilantro


Place all the ingredients in a food processor and pulse until smooth.
Decorate with Cilantro and Parsley.
This dip can be refrigerated for 3-4 days.

Enjoy with vegetables or pita.