Who else here loves broad beans as much as I do? Broad beans are special to me because I have a vivid memory of warm summer afternoons spent in my grandmother’s garden, plucking those bright green pods from their stems. It was a fun memory, and broad beans have always held a special place in my heart and our kitchen.

One of my favorite dishes is called broad beans tofu and I’ll be sharing how you can cook it at home. This silken tofu is the perfect side dish or appetizer, and it’s super easy! You can make it with dry legumes by soaking them overnight or fresh, and it’s a great alternative way to eat them and have fun in the kitchen, reinventing the way you cook them, especially if you produce a lot.

How To Cook Broad Beans Tofu

Ingredients:

• 300/350 g of Broad beans (or any legume)
• 300 ml water
• 1 tbsp. of tahini (optional)
• 1/2 teaspoon of salt
• 2 tbsp. of cornstarch

Sauce:

• 1 tbsp. of soy sauce
• 1tablespoonp of any vegetable oil
• 1 clove garlic
• 1 pinch of chili flakes
• 1 tsp. of maple syrup

Garnish:

• crushed peanut
• sesame seeds
• calendula flower
• garlic chives
• fresh mangetout peas

Follow these simple steps

1. Prepare 300–350 g of Broad beans (or any legume) and carefully remove the beans from pods
2. Once removed, put the beans inside the blender and add 300 ml water
3. Blend until it thickens, then strain and press it to remove the solids, leaving you with a smooth texture
4. Transfer the blended broad beans to a pan and add 2 tablespoons of cornstarch and 1 tbsp of tahini (optional). Bring it to a boil until it leaves you with a broad beans milk
5. Transfer the broad beans milk into a container and let it cool in the fridge
6. Wait for around 6 hours or until the broad beans milk becomes completely solid and diced cut it into small rectangular pieces

For the sauce, mix 1 tbsp of soy sauce, 1 tbsp of any vegetable oil (I used olive oil), and 1 tsp of maple syrup in a small container, chop 1 clove of garlic, and add 1 pinch of chili flakes. Mix them all together.

Enjoy this recipe by serving the cut tofu with drizzled sauce. You can also add garnish on top with crushed peanuts, sesame seeds, calendula flower, garlic chives, and fresh mangetout peas.

Tip: Garnish with what you like! If you’d like your tofu more firmer, boil it for longer and add a bit more cornstarch.

Shelf Life and Proper Storage

Once you’ve made your broad beans tofu, it’s important to store it properly to maximize its shelf life and maintain its quality. Here are some tips.

• Refrigeration: Store your broad beans tofu in an airtight container. It will stay fresh for up to one week.

• Freezing: If you want to extend its shelf life, you can freeze the tofu. Cut it into portions, wrap them individually, and place them in a freezer-safe bag or container. Frozen broad beans tofu can last for up to three months.

• Handling: Always use clean utensils and surfaces when handling tofu to prevent contamination and spoilage.

Broad beans tofu is a delicious and nutritious alternative to traditional tofu, ideal for balancing your diet and making the most of your garden harvest. With its numerous health benefits, ease of preparation, and proper storage tips, you may enjoy this unique tofu variety all year. So, why not try broad beans in your garden or kitchen? You won’t believe how tasty the results are!

Happy cooking!

I’m going to let you in on a little family secret: I have a really old book for recipes from my grandma which is full of fermenting and preserving tips and helped me a lot to learn how to enjoy freshly harvested vegetables all year round! This book, filled with the wisdom of generations, is my go-to guide for preserving and fermenting fresh produce. It’s helped me keep my pantry stocked all year round with the delights of each season’s harvest. Today, I’d love to share with you a favorite gem from this book: pickled cucumbers.

Not Just a Tasty Snack: The Health Benefits of Cucumbers

Beyond their refreshing taste, cucumbers are a powerhouse of nutrients. They are low in calories yet high in essential vitamins and minerals, like vitamins K, C, potassium, and fiber. Cucumbers are also incredibly hydrating, thanks to their high water content, making them a perfect snack choice during sweltering summer months.

They are also full of antioxidants that help reduce inflammation and boost overall health. So, each time you crunch into a pickle, remember, that you’re not just indulging in a tasty treat; you’re also nourishing your body!

The Art of Pickling: A Simple Guide to Preserving Cucumbers

Roll up your sleeves and grab your apron; it’s time to dive into pickling! Here’s a straightforward recipe to get you started:

Ingredients:

• 3 x cucumbers (we used the “pony” variety)
• 600 ml water
• 600 ml vinegar
• 3 x tsp salt (10g per cucumber)
• 150g sugar
• Your choice of spices
• 2 tbsp peppercorns
• 3 x garlic cloves
• 3 x stems of dill
• 4 x bay leaves

Steps:

1. Combine 600 ml of water and 600 ml of vinegar in a saucepan.
2. Add 150g of sugar and 3 tsp of salt to the mixture.
3. Bring the mixture to a boil for 2-3 minutes, then allow it to cool for 10 minutes.
4. While the mixture cools, slice your cucumbers and garlic cloves.
5. Thoroughly clean your jars and start packing them with the cucumber slices.
6. Add in your favorite spices (I love including black pepper and dill for a traditional taste).
7. Pour your cooled mixture into the jars, ensuring the cucumbers are fully submerged, and seal immediately.

Pickling: A Labor of Love

The art of pickling cucumbers goes beyond just preserving them; it’s about transforming their flavor into something truly extraordinary. The beauty of pickling lies not just in the end product but in the creative process itself. Feel free to experiment with different herbs and spices to create a unique flavor combination that suits your palate. From classic dill pickles to adventurous spicy bread and butter pickles, the possibilities are infinite!

Pickling cucumbers also provides the joy of savoring your garden’s bounty long after the growing season has ended. Each crunch of a pickle carries with it a sense of accomplishment and the sweet, satisfying taste of your own gardening success.

Try this recipe that I learned from my grandma, I’m sure you’ll love this!

Happy growing!

We started to take care more of our health a few years ago and we discovered that there are many medicinal plants that we can plant in our garden. And though there are a lot of options, one of our favorites is the fermented natural antibiotic made from honey and garlic. These two are very nutritious, and both are distinguished for their individual health benefits. When combined and fermented, they create a powerhouse of natural medicine that can boost your health in remarkable ways.

So, if you’re like us and want to try the power of natural medicine, this blog will help you create a fermented natural antibiotic that you can store at home for years.

Why Opt for Natural Medicine?

Natural medicine, obtained from plants, herbs, and other natural sources, is often gentler on the body. It works in harmony with your body’s natural processes, promoting overall health and well-being.

What are the benefits of fermented honey and garlic for your health?

1. Immune Support: Garlic is known for its immune-boosting properties, thanks to its high concentration of allicin—Allicin can inhibit the proliferation of both bacteria and fungi in your body boosting your immune system. When combined with the antimicrobial properties of honey, this duo becomes a great shield against infections and seasonal flu.

2. Heart Health: Both honey and garlic have been linked to cardiovascular benefits. Garlic helps lower cholesterol levels and blood pressure, while honey’s anti-inflammatory properties promote heart health. Together, they support cardiovascular function and reduce the risk of heart disease.

3. Digestive Health: Fermented honey and garlic act as natural prebiotics, nourishing the beneficial bacteria in your gut. This promotes a healthy digestive system, reduces gastrointestinal discomfort, and enhances nutrient absorption.

4. Respiratory Support: Garlic’s antibacterial and antiviral properties make it a potent ally against respiratory infections such as colds and flu. When combined with the soothing properties of honey, this remedy can help relieve coughs, congestion, and sore throats.

5.  Antioxidant Boost: Both honey and garlic are rich in antioxidants, which help combat oxidative stress and free radical damage. It reduces inflammation and a lower risk of chronic diseases.

How to combine honey and garlic to ferment them and create your own natural medicine

Ingredients:

• 1-2 bulbs of Organic Garlic
• 1 jar of raw organic Honey
• 1 glass jar

Step-by-step procedure:

1. Peel and crush your garlic! When you crush your garlic it produces allicin. (Allicin is the defensive mechanism of Garlic when he thinks it’s attacked.)
2. Fill up 2:3 of the jar with your peeled garlic and cover with honey. Mix well until completely coated.
3. Leave a headspace as it will bubble and ferment causing an explosion if completely full. (If you are worried about botulism, it doesn’t survive under 4.6 pH so just test it and add a few drops of vinegar if it’s over 4.6.)
4. Optional: You can add more honey later if the jar looks quite empty. (The liquid will be pulled out of the Garlic thanks to the osmotic process of the honey and the water in the garlic. The mixture will get super watery in a few days.)

Quick Note: 

The longer you leave it to ferment, the better the texture and flavor. Some people even claim to let it ferment for years! But you don’t have to wait that long because you can start consuming it after 1 month. Take 1 spoon a day every day to boost your immune system!

As we can see, creating your own fermented honey and garlic is simple and rewarding. With just 2 main ingredients and a little patience, you can enjoy a homemade natural antibiotic that tastes well and protects your body. So, why not try a natural medicine today? Your body will love it!