Eat Veggies, save the planet

Brined Cauliflower and carrots, vegan
January 23, 2018, 4:35 pm
Filed under: recipes

I wanted to preserve some of my extra produce from my garden. My Ayurveda teacher gave a class in brined veggies and this is the recipe I created from the class. You can add whatever spices you like. the important part is the ratio of brine (salt water.)

With sea salt the ratio is 1.5 TBSP to 2 cups of water. With canning salt it is  1 TBSP to 2 cups water. Use distilled or at least filtered water.  This is a ratio depending on how much veggies you have and how many jars you want to make. The spices are for 1 quart jar but feel free to add more or different spices.

The vegetable amounts are just approximations for a one quart jar.

Ingredients for 1 quart(wide-mouthed canning jar)

  • 1 TBSP water
  • 1.5 TBSP of sea salt
  • cauliflower cut in small florets (1/2 of small cauliflower)
  • carrots slices in 1/2 inch slices on the diagonal (2 carrots)
  • 1/2 tsp. fennel seeds
  • 1/2 tap coriander seeds whole
  • 5 juniper berries
  • 1 tsp black mustard seeds
  • 1/4 tsp of black peppercorns


  1. Make brine by dissolving salt in hot warm. Let cool to room trmperatur.
  2. Fill jar with cauliflower and carrots.
  3. Put spices in jar.
  4. Cover with brine and put on loose fitting lid.
  5. Let sit covered on counter for 3 days. Taste. if to your liking refrigerate. If not, then let sit another day or two.
  6. Enjoy.





Purple Labyrinth.
January 16, 2018, 2:44 am
Filed under: quilting

tallulah quilt 2I quilted “Purple Labyrinth” for my daughter Tallulah and her husband Sean. The front contains purple fabrics:; the back is a blue batik. Tallulah’s favorite color is purple;Sean’s is blue. I love geometric patterns and this one looks 3-D. And it was a total surprise!