Crunchy Fermented Pickles (Cucumber)

I use a 5 liter pot.

Take your pickles. Cut off the blossom end.

Put the whole pickles in your jar. Add some dill, add an onion and a garlic, and tablespoon of black tea. Add some black peppercorns

Boil gallon of water with 3/4 cup kosher salt. Let the water cool a touch, but pour it hot over the mixture.

Weigh it down with stones. Turn down your AC to 75 degrees (or lower if you can afford it) and put the pot in a cool corner.

5 days later, take the pickles out of the big jar and put them in little jars, covering with the mixture they fermented it. Put them in the fridge.

Can last up to a year.

Soaked Nut Peanut Butter

Raw Peanuts:

Soak 12 hours; then dry 12 hours in dehydrator at 155 degrees.

Roast in layer on baking pan for 25 minutes at 300. Check and add 3 minutes at a time until they taste roasted.

Let cool.

Grind in food processor for about 5-10 minutes, until it looks like peanut butter in the following ration:

4 cups peanuts; 1 t salt; 1-2 t oil (I like olive oil).

Chia Seed Pudding

3 cups water
1 cup chia seeds
1 can of coconut milk (1 1/2 cups)
1/4 t stevia
1 t vanilla extract

Mix it together and let it sit, stirring occassionally for a couple of hours.

Makes about 9 servings (3/4 cups)

Each serving has about 142 calories, 12g fat, 5g fiber, and 3g protein. Yum!