< Previous170 THE CULTURED CLUBGREEN PORRIDGE WITH BUCKWHEAT, CHIA, AND COCONUTWhen I travel, I love seeing how humble dishes can be transformed. I brought home this recipe from Australia. It’s fun to explore the many different options of grains. This recipe inspired me so much that it became my breakfast of choice every day for about three weeks after I returned. It’s nutritionally dense and satisfying. SERVES 413/4 ounces rolled oats 13/4 ounces buckwheat groats 1/4 cup pumpkin seeds 2 tablespoons whey, raw apple cider vinegar, lemon juice, or milk kefir (page 134) (this is your acid medium)1 banana, chopped6 tablespoons chia seeds 2/3 cup coconut flakes 2 tablespoons goji berries 1 cardamom pod (seeds only)Filtered water or milk of your choice, for cooking2 to 3 tablespoons moringa powderTO SERVE:Maple syrup or coconut sugarBee pollenFlaxseed oilCacao nibsHemp seeds1 Soak your porridge oats, buckwheat groats, and pumpkin seeds in a pot overnight with the acid medium.2 In the morning, add the chopped banana, chia seeds, coconut flakes, goji berries, and cardamom seeds to the pot along with some extra water or milk. Cook over a low heat until creamy, then stir in the moringa powder.3 Serve in a bowl and sweeten with maple syrup or coconut sugar if you like. Top with bee pollen, flaxseed oil, cacao nibs, and/or hemp seeds.CulturedClub_txt_final.indb 1702/8/18 3:35 PMCulturedClub_txt_final.indb 1712/8/18 3:35 PMCulturedClub_txt_final.indb 2342/8/18 3:37 PMTHE FERmEnTED FiX 235SWEET POTATO BOATS WITH AVOCADO BUTTER, HORSERADISH SOUR CREAM, GOMASIO, AND CHILI KALE CRISPSThis is a quick evening fix if your pantry is well established. Feel free to experiment—it is for the imagination. For a Mexican twist, substitute some of the bean paste on page 241 for the horseradish and pull out the tomato salsa on page 82 and the kefir sour cream on page 142. SERVES 44 medium sweet potatoesPinch of smoked paprika (optional)Sea salt and freshly ground black pepperChili kale crisps (page 237), to serveFOR THE AVOCADO BUTTER:2 teaspoons cumin seeds2 small ripe avocados, stoned, halved, and flesh scooped out1 garlic clove, minced4 tablespoons cultured butter (page 143), at room temperature1 tablespoon chopped fresh cilantro1 tablespoon lemon juiceKosher salt and freshly ground black pepper FOR THE GOMASIO:1 tablespoon smoked sea salt3/4 cup unhulled raw black sesame seedsFOR THE HORSERADISH SOUR CREAM:1/2 cup kefir sour cream (page 142)1 tablespoon grated fresh horseradishCulturedClub_txt_final.indb 2352/8/18 3:37 PM236 THE CULTURED CLUB1 To make the avocado butter, heat a dry frying pan over a medium heat, then add the cumin seeds. Toast for a few minutes, shaking the pan occasionally, until the seeds are fragrant. Place all the ingredients in the bowl of a food processor and blend until well combined. Spoon the mixture onto a sheet of parchment paper and shape into a log, then roll up and twist the ends of the paper. Refrigerate for three to four hours. Store for up to three days in the refrigerator or a week in the freezer (you can also slice it and serve with grilled fish, chicken, or corn on the cob).2 To cook the sweet potatoes, preheat the oven to 400°F.3 This is the lazy way to cook a sweet potato—just prick the sweet potatoes with a fork three or four times and place them directly on the oven rack. Place a sheet of foil over the bottom of the oven to catch any syrup from the sweet potatoes that might drip out as they cook. Bake for 45 minutes or up to one hour if they’re large, until cooked through and tender. When they’re done, turn off the oven but let them sit in the warm oven for at least 30 minutes. I tend to make good use of the cooking time and make extra, as these can be stored by removing the skin and popping them into a sealed container in the fridge for up to three days. For example, you could use one for the masala quinoa croquettes on page 242.4 To make the gomasio, heat a medium-sized pan on medium-low heat. Add the salt and toast for three minutes, then remove the salt and add the sesame seeds, stirring frequently until fragrant. You will hear some popping. Be sure to keep the heat low enough to avoid any burning. If you do burn them, throw them out, wipe the pan clean, and start over. Grind the salt and sesame seeds together, but you want to keep some texture to it, so don’t grind so much that the seeds are completely powdered. This can be stored in an airtight container at room temperature for up to a year and offered as a table condiment.5 To make the horseradish sour cream, simply place the kefir sour cream in a bowl and stir in the grated horseradish.6 To serve, cut the baked sweet potatoes in half lengthwise. Scoop out about 1/3 cup of flesh from each half into a medium bowl. Add the horseradish sour cream and a pinch of smoked paprika (if using). Mash until smooth, then season with salt and pepper. Spoon the mashed filling back into the sweet potato boats and top with a slice of avocado butter and a sprinkle of gomasio. Serve with the chili kale crisps on the side.CulturedClub_txt_final.indb 2362/8/18 3:37 PM“MORE THAN A BOOK ABOUT FERMENTATION ... THIS IS A BOOK ABOUT LIFE, HEALTH, AND DELICIOUS FOOD.” —DOMINI KEMPGUT- FRIENDLY RECIPES TO SUPERCHARGE YOUR IMMUNE SYSTEMFABULOUSRECIPESDEARBHLA REYNOLDS“This book is a wonderful and accessible introduction to fermentation. Dearbhla’s clear directions and enthusiastic encouragement will put you at ease and help you see just how simple fermentation can be. Read this book and be part of the fermentation revival.” SANDOR ELLIX KATZ, AUTHOR OF WILD FERMENTATION AND THE ART OF FERMENTATIONADDING A DAILY dose of fermented foods to your diet can have an extraordinary effect on your health. It has been shown to promote digestive ease for people suffering with inflammatory disorders, help manage sugar and carb cravings, and generally boost the immune system and contribute to an overall sense of well-being.Motivated by an unquestionable belief that food is medicine and that what we eat can promote great healing or cause great harm, fermentation advocate Dearbhla Reynolds shows how to turn simple ingredients into superfoods using one of the world’s oldest methods of food preservation.In The Cultured Club, which begins with a brief history of fermentation and a guide to maintaining gut health, you will learn basic fermentation techniques and discover numerous recipes for sauerkraut, kimchi, kefir, condiments, dips, tapenades, breads, nut cheeses, and tonics that promise to restore vitality.Learn the simple art of fermentation, enjoy its delicious, vibrant flavors, and watch your health flourish. Cover design by www.grahamthew.comCover images © Joanne Murphy$32.95 USA $43.95 CAN.Printed in ChinaTHE COUNTRYMAN PRESSA division of W. W. Norton & Companywww.countrymanpress.comTHE CULTURED CLUBDEARBHLA REYNOLDSCultureClub_mech.indd 12/7/18 11:19 AMWe hope youenjoyed this EYB Book PreviewThe complete book is available from all major booksellers. Or use the "Buy Book" button and help support EYB.Next >