52 Weeks of Bad A** Bacteria Fermenting Series, Fermented Food, Real Food Recipes

What Do I Do With This Lacto-Fermented Garlic?

FTC Disclosure: Delicious Obsessions may receive comissions from purchases made through links in this article. As an Amazon Associate I earn from qualifying purchases.Read our full terms and conditions here. After yesterday’s first post in my series, the 52 Weeks of Bad A** Bacteria, where I featured lactofermented garlic, I had a couple questions from...

January 10, 2012

Gluten-Free and/or Grain-Free, Real Food Recipes, Salads, Sides, & Vegetables

Garlic and Cheese Peas Recipe (hey, it rhymes!)

The other night, I needed a super-fast side dish to go with our grass-fed steaks and mashed potatoes. I had some fresh English peas that needed to be used, so I whipped this right up. It’s probably the fastest side dish you’ll ever make!

June 27, 2011

AIP / Autoimmune Protocol, Dairy-Free, Gluten-Free and/or Grain-Free, Real Food Recipes, Salads, Sides, & Vegetables

Garlicky Steamed Artichokes

Do artichokes intimidate you? I know that I used to be intimidated by them but not anymore. They are one of my favorite vegetables now and I love when I can get them on sale. I eat them until I’m sick of them. Well, sick of them until the next good sale! They are so simple to prepare and...

April 12, 2011

AIP / Autoimmune Protocol, Dairy-Free, Gluten-Free and/or Grain-Free, Real Food Recipes, Salads, Sides, & Vegetables

Simple Garlicky Asparagus Spears

Asparagus season is here! Asparagus is one of my favorite vegetables. I eat tons of it when it’s in season. It’s so simple to prepare and makes a quick, tasty side dish to just about anything. Or, you can mix it into scrambled eggs or a frittata. Heaven! One interesting thing to note is that asparagus has a...

April 8, 2011

Food

Spicy Wilted Beet Greens

I bought some beets at my local Vitamin Cottage the other day and they had the most gorgeous beet tops on them. Most people probably cut these off and toss them in the trash, but beet greens are great to eat. They are very similar to Swiss chard in flavor and texture and you can...

April 5, 2011