Lacto-Fermented Fruit Soda

Ingredients:

4 C Organic Pure Fruit Juice

2 T Whey

Pinch of non-iodized salt

Directions:

Mix all ingredients into a wire-top Fido bottle. 

Set top on but don't seal. Leave at room temperature for 72 hours to ferment. 

Seal top and leave for another 24 hours to naturally carbonate. 

Place in refrigerator and wait 24 hour before opening and serving. 

Enjoy!

Yield: 4 Servings

* Adapted from http://realfoodfamily.com/food/recipes/naturally-sparkling-apple-cider-and-how-to-lacto-ferment-any-juice/

Lacto-Fermented Probiotic Lemonade

Ingredients:

1/2 C Lemon juice

1/2 C Whey (liquid)

1/2 C Sugar

6 1/2 C Water

Directions:

Thoroughly mix together lemon juice, whey and sugar. 

Pour into a 1/2 gallon glass jar with lid or pitcher with tight-fitting lid and fill remainder with water. 

Shake well. 

Let stand at room temperature 48 hours (burping once after 24 hours) and then refrigerate. 

Variations:

Limeade: Replace lemon juice with lime juice. Add an additional 2 T of sugar. 

Lemon-Limeade: Replace 1/2 of the lemon juice with lime juice and add an additional 1 T of sugar. 

Grapefruitade: Replace lemon juice with 1 C of grapefruit juice. 

Slow-Cooker Ranch Beans

Ingredients:

1 Pound Dried pinto beans

3 C Beef broth

2 T Dried minced onion

8 oz Tomato sauce

1 Jalapeño, chopped

3/4 t Garlic powder

1 T Kosher salt, plus more to taste

1 t Chili powder

1 t Apple cider vinegar

1 t Ground cumin

1 t Packed Dark brown sugar

1 t Paprika

1/2 t Black pepper

1/2 t Dried oregano

1 Smoked ham hock or 2 pork chops with bones

Directions:

Place rinsed dried beans in slow-cooker and cover with hot water. 

Cook on high 4 hours. 

Drain if needed. 

Add all remaining ingredients and cook on low an additional 2-4 hours until beans are soft and meat is done. 

Remove bones and serve. 

Optional: Top with sour cream. 

Yield: 4-5 Servings

* Adapted from http://www.chow.com/recipes/30795-slow-cooker-ranch-style-pinto-beans

Buttermilk Pancakes

Ingredients:

2 Eggs

2 C Buttermilk (or plain Milk Kefir)

4 T Melted butter

1/2 t Vanilla extract

2 C All-purpose flour (or Pamela's Gluten Free Bread Mix)

2 T Sugar

2 t Baking powder

1 t Baking soda

1 t Salt

Directions:

In a mixing bowl, beat eggs on medium speed until frothy. 

Add the buttermilk (or milk kefir), melted butter and vanilla. Mix well. 

Add the flour, sugar, baking powder, baking soda and salt. Mix on medium speed until just blended. 

Pour 1/3 C scoops of pancake batter on greased 350 degree skillet. 

Turn pancakes when bubbles form in the center and edges are slightly dry. (Gluten free pancakes may act slightly different)

Cook other side for about a minute. 

Serve topped with butter and warm maple syrup. 

Yield: 3-5 Servings

* Adapted from http://www.food.com/recipe/buttermilk-pancakes-66241