Pickled Probiotic Onions

Probiotics can really make a difference in how you feel every day. Better digestion, strong immune system, weight management, not to mention the Gut-Brain connection (Check out my blog on probiotics and learn about these bountiful beneficial bacteria)

Ingredients:

2 medium red onions, thinly sliced

1 1/2 cups filtered water

1/2 cup apple cider vinegar (with the "mother" for probiotics)

1 tablespoon sea salt (non-iodized)

1 tablespoon raw honey or maple syrup (optional, for a touch of sweetness)

2-3 cloves garlic, smashed (optional)

1 teaspoon black peppercorns (optional)

1 teaspoon mustard seeds (optional)

Fresh dill or bay leaf

Instructions:

Prepare the brine: In a bowl or a measuring cup, dissolve the sea salt and honey (if using) in the filtered water. Stir until fully dissolved.

Prepare the onions: Peel and thinly slice the red onions. You can use a sharp knife or a mandolin slicer for even slices.

Pack the jar: Place the sliced onions in a clean, sterilized glass jar. Add the garlic, peppercorns, mustard seeds, and herbs if you're using them.

Add the apple cider vinegar: Pour the apple cider vinegar over the onions.

Pour the brine: Pour the saltwater brine over the onions, making sure they are fully submerged. Leave a little space at the top of the jar.

Cover and ferment: Place a plastic lid on the jar ( metal will react with the fermentaion) but don't screw it on too tightly. Leave the jar on your kitchen counter at room temperature for 3-5 days to ferment. You may want to "burp" the jar daily by loosening the lid slightly to release any built-up gases.

Taste and store: After 3 days, taste the onions to see if they are tangy and flavorful to your liking. If so, transfer the jar to the refrigerator to slow down the fermentation process. If you prefer a stronger flavor, let them ferment for up to 5 days.

Enjoy: These pickled onions are ready to enjoy as a zesty topping for salads, sandwiches, tacos, or as a side dish.

Chickpea Burger

A bean burger is a fantastic option when you're trying to reduce your meat intake but still have those persistent burger cravings. In this fiber-rich chickpea burger recipe, I include turmeric for it's amazing anti-inflammatory properties, honey to balance some of the turmeric's somewhat bitter flavor, and panko (Japanese- style bread crumbs) for a bit of crunchiness. In addition to lettuce, you can top with onions, tomatoes, hot sauce, or other additional spices (I like to sprinkle just a bit more turmeric on top for an extra health kick). Since the patties are a bit more crumbly, you can also use pita breads instead of burger buns. These burgers have a unique flavor, are hearty and affordable, and can serve as a healthier end-of-the-week "happy hour" option.

By Jennifer Myong Un Ross

Ingredients

• 2 cups dry chickpeas
• 1 onion, finely chopped
• 4-5 garlic cloves, minced
• 2 cups panko
• 2 tablespoons honey (if possible, consider local honey)
• 1 tablespoon turmeric
• 1 teaspoon cumin
• ½ teaspoon cayenne
• Whole wheat burger buns
• 1 head lettuce

Instructions

1. Soak chickpeas overnight. Cook chickpeas for 1 and ½ hours, drain water, mash chickpeas well with fork (it's okay to have some chickpeas that aren't completely mashed), set aside.
2. Cook onion and garlic for 4-5 minutes on medium heat.
3. Add onion, garlic, panko, and spices to mashed chickpea mixture. Mix everything together well.
4. Form patties with the mixture using a medium to large handful, depending on how small or large you want your patties. Note: These are crumbly, so you have to pat these really firmly, and handle with care as you put them on the frying pan.
5. Fry patties on each side on medium heat for about 5 minutes or until golden brown and fairly firm.
6. Serve with fresh lettuce and enjoy!