20140131-112718.jpg It must be the season, I'm so into fermented veg right now. Mother nature does not mess around, sauerkraut is amazing for digestion, as it's a natural probiotic, plus it has lots of antioxidants and B vitamins. Plus it's touted as the viagra of choice for most of Eastern Europe.... I've been using leftover cabbage to make kraut, it's pretty hard to use a whole head in good time at home so cut off a chunk and keep it in a baggie then use the rest to make sauerkraut. Spicy Good Kraut 3/4 head red cabbage, shredded (or whole head) 1 tbsp mineral salt 2 tsp my spice OR cayenne (optional) Shred cabbage thinly as possible in a food processor, dump into a large bowl and massage, punch, squeeze and love that cabbage until it's limp and there is lots of juice. Place in a very clean jar and pack it tightly so the liquid rises above the cabbage. You'll want to leave it on a shelf for about 3-4 days, prop the jar lid on top to keep the kraut clean but not sealed. It will ferment naturally, magic!

Here's a fun recipe from THE GOODS' magical kitchen helper Morgan, god love that woman for all her kitchen flair and fantastic life style. Morgan was smart and saved all the leftovers from deliveries the last two days and whipped up this spicy treat. Spicy Curry Zucchini Soup 3 medium zucchini, peeled diced 1/2 head broccoli 1/2 red onion, fine dice 1 clove garlic, minced 1 tbsp organic olive oil 1-1/2 tbsp curry powder 1 tsp chili flakes Himalayan Pink Salt to taste 3 cups leek onion stock Sauté onions in olive oil until translucent, toss minced garlic and give a quick stir. Add zucchini and broccoli, sauté about 5 minutes. Add spices while cooking veggies, so flavours will be richer. Add stock, boil for 5 minutes with lid on. "Blitz with immersion blender, until consistency is light, aerated and silky" (Mavis, 2013).