Core and chop apples into small bite-sized pieces and place in a large mixing bowl.
Add your lemon juice and allspice along with remaining ingredients together in the bowl.
Add ginger slices to bottom of jar as you just want the flavor to infuse your salsa.
Pack your salsa mixture into the jar. Now is the time to add a weight on top of your salsa to keep the apples under the brine and gain the best flavor. I use a wide mouth canning jar to pack the salsa in and then the small jelly jars fits just inside and holds your salsa under the brine.
Make your brine by mixing the salt and water together, and pour into packed jar. If there isn't enough water to cover, add a little more. You want to only leave about an inch of space in the jar.
Close jar tightly and let ferment for 24-48 hours at room temperature, then move to fridge. It should be a bit bubbly, and smell awesome! Enjoy chilled!
Make sourdough cinnamon chips by cutting sourdough tortillas into wedges, lightly brush with coconut or olive oil, and sprinkling with a cinnamon sugar mixture then baking for a few minutes until crispy. These are perfect for dipping in the salsa and topping with the Cashew Sour Cream! (recipe here on my blog)
Soak cashews for at least 2 hours, 8 hours or overnight is best. The longer you soak them, the easier it will be to blend them into a smooth cream. (if you're pressed for time, 30 minutes in hot water works as well!)
Blend all ingredients until smooth in a hight-speed blender. Allow to ferment on the counter for 2 – 6 hours and then store in the fridge in an air tight container for up to 1 week.
You can tweak the basic recipe to your personal flavor. Here are a few ideas...
add fresh (or dried) herbs or spices such as basil, parsley, chives, cilantro, ginger, garlic, etc.
add chili paste or chili pepper for spicy variation
add nutritional yeast for a cheesy flavor
add bell pepper, cucumber, carrots etc. for added flavor
Or why not try a sweet variation to the sour cream. I love lemon cashew cream with fresh berries..
Need an excuse to eat chocolate pudding? Try this (Selenium-rich) recipe!
Blend Brazil nuts in water in a high-speed blender until you get smooth, creamy milk. If desired, strain it with a nut bag or several layers of cheesecloth.
Add Brazil nut milk and other ingredients into a bowl and whisk until combined. Let sit several minutes (or overnight) until desired thickness is reached.
Serve & Enjoy!
Tip: Makes a simple delicious breakfast or dessert topped with berries.
Eat for Living
If we haven't met ... Hi! I'm Jennifer Lloyd, a Holistic Nutritionist and Health Coach. I am passionate about living a life of health and vitality and inspiring my clients to take their own lives to the next level.