How to get your kids to eat fermented foods – Guacamole with Fermented Carrots
ThisΒ guacamole dip withΒ fermented carrotsΒ was how I first introduced fermented foods to my kids. I really cannot say enough about fermented foods and really believe they should be included in every daily meal. A traditional food to so many cultures as a means to preserve vegetables during the colder months (sauerkraut) or as a condiment (kim chi) has been replaced with convenient foods made with vinegar and other added ingredients to give the ‘pickled’ like taste without any of the beneficial properties.
It is wonderful to see how traditionally cultured fermented foods are becoming popular again. I remember growing up, my mum would make traditionally fermented carrots and cauliflower which would sit in the jars for at least 5 days before we could eat them. Then as we got older with more things to do, mum started using the cheat method by adding vinegar, sugar and they would be ready to eat with the same flavour in aΒ few hours. I am now the one jarring up veggies and constantly nagging her to go back to her old ways!
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| Β Β How to get your kids to eat fermented foods – Guacamole with Fermented Carrots |
- UseΒ fermented carrot sticksΒ in a veggie platter for dipping
- Use the nutritious brine in dressings or dips where a salty or sour flavour is needed
- Offer grated fermented veggies as toppings forΒ wraps or blinis
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| fermented carrot sticksΒ – chop carrots, add salt, water and culture starter (if using). Wait 7 days. SIMPLE! |
I serve my guacamole with veggie sticks (includingΒ fermented carrot sticks) or my all time favouritePaleo crackerΒ recipe by Primal Girl. I have been using this recipe for pizza bases and crackers since I started my Paleo journey, you can see what else I have made with the recipeΒ here.
- 2 ripe avocados
- 2 tbsp choppedΒ fermented carrotsΒ (or any preferred fermented veg)
- 1 tbsp chopped coriander
- 1 tbsp chopped spring onion
- juice of 1 lime or juice ofΒ half lime and 1 tbsp fermented brine juice
- 1/2 tsp salt
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| Everything you need to make the guacomole – finely chop the fermented carrots so the kids won’t notice π |
Method:
- Halve the avocado and remove pit
- Scrape the soft avocado flesh into a medium sized bowl, I find scraping makes less work mashing (if you prefer you guacamole chunky, score the flesh and spoon it out in chunks)
- Add the chopped coriander, spring onions, fermented carrots, salt and juice of lime (or half lime/brine)
- Mix until combined
- Taste and adjust as necessary (add more salt or lime juice)
- Serve with crackers or veggie sticks.
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| Watch the kids devour! |
Hope you enjoy π May xx
- 2 ripe avocados
- 2 tbsp chopped fermented carrots (or any preferred fermented veg)
- 1 tbsp chopped coriander
- 1 tbsp chopped spring onion
- juice of 1 lime or juice of half lime and 1 tbsp fermented brine juice
- ½ tsp salt
- Halve the avocado and remove pit
- Scrape the soft avocado flesh into a medium sized bowl, I find scraping makes less work mashing (if you prefer you guacamole chunky, score the flesh and spoon it out in chunks)
- Add the chopped coriander, spring onions, fermented carrots, salt and juice of lime (or half lime/brine)
- Mix until combined
- Taste and adjust as necessary (add more salt or lime juice)
- Serve with crackers or veggie sticks.
English
Vietnamese
