North Atlanta, GA

Don’t let the name scare you. You would never know there is liver in this recipe, and you can barely taste the squash. It just tastes like a slightly sweet, spiced soufflé.

This recipe requires a blender or food processor, and muffin tin. Makes 12 mini soufflés

Ingredients

• 5 oz squash or pumpkin (cooked)
• 5 oz liver (patted dry, tough/stringy parts removed)
• 5 Tbsp butter (melted)
• 5 pastured eggs
• 1/4 cup maple syrup
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• 1/4 tsp salt

Steps

1. Preheat oven to 350°
2. Blend squash, liver, butter, and maple syrup until smooth.
3. Add the rest of the ingredients and blend until well combined.
4. Pour batter into greased muffin tins.
5. Bake for 30-45 min until puffed up and bubbly around the sides.
6. Let cool a little before removing from the muffin tin. They will shrink back down and settle.

Serve with whipped cream or vanilla yogurt for a healthy dessert.

Makes 1 quart

• 3 cups canned tomato paste, preferably organic
• 1/4 cup whey
• 1 tablespoon sea salt
• 1/2 cup maple syrup
• 1/4 teaspoon cayenne pepper
• 3 cloves garlic, peeled and mashed
• 1/2 cup fish sauce
• ¼ tsp cloves (added by Sandra)

Mix all ingredients until well blended. Place in a quart-sized, wide-mouth mason jar. The top of the ketchup should be at least 1 inch below the top of the jar.

Leave at room temperature for about 2 days before transferring to refrigerator.

Super Easy BBQ Sauce

For a quick, easy BBQ sauce without all the sugars and MSG in most commercial brands, just add some taco seasoning to your homemade ketchup (or store-bought if that is what you have available). Sandra likes to use Trader Joe’s Taco Seasoning. It does not contain any flow agents or fillers. It doesn’t take much just a teaspoon or two per cup of ketchup. The more you add, the spicier it gets.

Sandra demonstrated how easy it is to make homemade mayonnaise at our October 2025 meeting about lacto-fermented condiments. Mayonnaise can be made with any liquid oil. She demonstrated with olive oil and she brought some she made with a combination of chicken fat and olive oil to share.

According to Nourishing Traditions by Sally Fallon, “Homemade mayonnaise imparts valuable enzymes, particularly lipase, to sandwiches, tuna salad, chicken salads and many other dishes and is very easy to make in a food processor. The addition of whey will help your mayonnaise last longer, adds enzymes and increases nutrient content. Use sunflower oil if you find that olive oil gives too strong a taste. Homemade mayonnaise will be slightly more liquid than store-bought versions.”

The following recipe was adapted from Nourishing Traditions:
Makes 1 1/2 cups

• 2 egg yolks, at room temperature
• 1 teaspoon Dijon-type mustard
• 1 1/2 tablespoons lemon juice, lime juice, or vinegar (any acidic liquid)
• 1 tablespoon whey
• 3/4-1 cup extra virgin olive oil or expeller-expressed sunflower oil or a combination generous pinch sea salt
• 1 Tbsp sugar

In a food processor or blender, place egg yolks, mustard, acidic liquid, whey, salt, and sugar. Run until well blended, about 30 seconds. Then set to low speed and begin adding the oil very slowly, drop by drop. When it begins to thicken Taste and check seasoning. You may want to add more salt and lemon/lime juice. Let the mayonnaise sit at room temperature, well covered, for 7 hours before refrigerating. With whey added, mayonnaise will keep several months and will become firmer with time.

Curried Mayonnaise

The mayonnaise recipe above can be the base for many tasty sauces or dressings. One popular one is Curried Mayonnaise. It makes an excellent dressing for chicken salad or a dipping sauce for chicken tenders.

• 1 cup mayonnaise
• 1/2 cup plain yogurt or sour cream
• 3 tablespoons olive oil
• 3 tablespoons raw vinegar
• 3 tablespoons curry powder

Blend all ingredients with a whisk.

Yields 1 cup

INGREDIENTS
1 1/2 cup whole brown mustard seeds
1 1/2 cup very acidic kombucha (can substitute raw apple cider vinegar)
¼ cup chopped fresh dill
¼ teaspoon sea salt
3 tablespoons honey

INSTRUCTIONS
  1. Mix mustard seeds and 1 1/4 cup of kombucha in a small jar, making sure there is at least ¼ inch of liquid above the seeds. Add more kombucha if necessary.

  2. Cover the jar with the lid and allow to ferment at room temperature for at least 3 days and up to 2 weeks. Keep the jar somewhere conspicuous and take a look at it often to make sure the seeds are not poking out of the liquid. If they are, add more kombucha to keep them submerged.

  3. Pour the fermented mixture into a blender. Add the remaining ¼ cup of kombucha and the dill, sea salt, and honey. You can either pulse the mixture until the desired coarse-grind is reached or, for a smoother consistency, puree periodically, stopping to scrape the sides with a spatula. If you are aiming for a smooth consistency, you may wish to add more kombucha along the way.

4. When the desired consistency is reached, place your mustard in a sealable container and refrigerate. It will keep for 6 months or longer. 

INGREDIENTS:

• 4 cups grated daikon radish, loosely packed
• 2 teaspoons sea salt
• 1 Tbsp soy sauce (optional, Marina did use)
• 2 Tbsp whey (if not available use an additional 1 tsp salt, Marina did use)

Place all ingredients in a bowl, mix well and pound with a wooden pounder or massage with hands, to release juices. Place radish mixture in a one-quart wide-mouth mason jar. Press down lightly with a wooden pounder or fist. Cover tightly and keep at room temperature for 2 days before transferring to a cold storage.

INGREDIENTS dip:
– 8 oz. Feta
– 1/2 cup of Greek Yogurt
– 1 Tbsp. Honey
– 1 Tbsp. Olive Oil
– 1 clove of Garlic
– Mineral salt to taste
Blend all the ingredients in a Vita mix or food processor, until smooth. Adjust the amounts to taste. Place in a refrigerator until ready to serve. Drizzle honey or olive oil on top when serving.

Serve with sourdough crackers or home made crostini.