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Garlic has excellent antibacterial and antimicrobial properties. I like to incorporate more garlic into my diet during the cold and flu season as a delicious, preventative precaution. These simple recipes help to make raw garlic more palatable. The sweet preserved garlic can be used as a tea and the savory preserved garlic can be used to make dressings, soups, or a stir-fry.
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 Do you find yourself with an excess of sourdough starter on your hands from bread projects? A simple way to use up your starter would be to make these fabulous waffles. I love the tang that sourdough starter imparts so I like to let mine ferment overnight at room temperature or even for a couple days in the fridge.
 This is a terrific way to use spent grains. I occasionally make rejuvelac with sprouted wheat berries and then use them to make bread. The sprouting makes the grains more digestible and reduces the presence of the anti-nutrient, phytic acid. Miso provides additional bacterial and also yields a savory, umami flavor.
This is an all-purpose batter that can be used to make idlis, dosas and even uttapams. It’s very simple to make but it just requires a bit of forethought as it needs to ferment. In South India the climate is very hot year round so the batter will ferment overnight quite easily. If you live in a more moderate climate consider either letting the batter ferment an extra day or adding a pinch of yeast after everything is blended together.
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