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Friday
Jul112014

Homemade Mustard

Store-bought mustard is usually made with vinegar from genetically-modified corn. While certified organic mustards are available, it's deeply satisfying to make your own. Furthermore, you can naturally ferment the condiment to get that sour flavor rather than relying on vinegar. This boosts the probiotics, turning your condiment into a veritable health food.

Makes 2 cups.

Ingredients:

1⁄2 cup whole yellow mustard seeds*

1⁄2 cup water (pure, non-chlorinated water is best)

2 Tbsp. raw apple cider vinegar*

1 Tbsp. honey* (local, raw honey is preferred)

2 Tbsp. probiotic whey* (the liquid drained off living yogurt or kefir)

1 tsp. sea salt

1 lemon*, juiced

1 clove garlic*

*It is best to choose organic ingredients to avoid increased exposure to toxic pesticides in conventionally raised foods.

Method:

Put all ingredients in your food processor and blend until smooth.

Transfer to a small, pint sized jar and close the lid tightly.

Leave on your counter for two to three days to ferment, then transfer to the refrigerator and use.

Original Recipe from “Simply Salads by Season” by Kristen Michaelis with modifications by Summer Waters, LAc, NTP, CGP

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