This recipe is: Paleo + AIP (Autoimmune Protocol) + Whole30 + vegan + low carb/ketogenic + low-FODMAP + coconut-free
This recipe is all about Summer: it features cucumber and celery which both have a cooling effect on the body and contain hydrating cell salts. Orange juice and zest provide a touch of sweetness to create a balanced and refreshing side dish or snack that’s easy to make and a good source of gut-healing probiotics.
💚 2 stalks of celery, cut into 2-3″ pieces and thinly sliced (on a mandolin if you have one)
💚 1 small cucumber or 1/2 a large cucumber, cut into 2-3″ pieces and thinly sliced
💚 1 tablespoon unpasteurized vinegar + 1/8 teaspoon sea salt OR 1 tablespoon pickle or sauerkraut brine
💚 1 tablespoon fresh orange juice
💚 1/8 teaspoon orange zest
*Note: use an organic orange to avoid petroleum based wax with your zest.
Add the sliced celery and cucumber and gently toss to mix.
Cover the bowl and let it sit on the counter for at least one hour. If I have the forethought, I like to make “overnight” pickles the night before.
Toss again, and for extra refreshment chill the pickles in the fridge for 15 minutes before serving.
Give thanks and savor the delicate crunch of each bite: you deserve joy!
May you eat well, live well & enjoy a New Wellness.
Probiotics & hugs,
Do you enjoy home fermenting? Are there other fermented food recipes you’d like for me to share?
“True happiness comes from the joy of deeds well done, the zest of creating things new.” ~Antione de Saint-Exupery
Want more seasonal recipes like this one? The AIP By Seasonrecipe ebook is the ULTIMATE guide to eating with the seasons to support self healing.
To learn more head HERE or get your download started now:
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