Rainbow Veggie Quickles

Mareya Ibrahim, nutritionist, award-winning inventor and signature chef and meal plan designer for the diet book The Daniel Plan, has written a cookbook, Eat Like You Give a Fork: The Real Dish on Eating to Thrive (2019, St. Martin’s Griffin).

According to Ibrahim, no one should do anything that starts with “diet.” Instead, she invites readers to escape the dreaded diet mentality with a more positive approach to healthy eating.

Including 80 recipes that support eight essential nutritional strategies, Mareya encourages readers to remake their kitchens, taste buds, bodies and energy levels with honest and easy-to-understand recipes, including: Zucchini Noodles with Romesco Sauce, Low-Sodium Umami Bone Broth, You Glow Smoothie, No-Bake Oatmeal Peanut Butter Chocolate Chip Cookies and more.

Rainbow Veggie Quickles

 

These quick-pickled veggies that I affectionately call quickles are ready to eat in less than an hour but get better with time. Pickled veggies are a big part of my upbringing, and one of my favorite things to keep in the fridge to complement just about every meal. The addition of sour pickled prebiotic probiotic goodness will really start to shift your gut health, and the multicolored veggies are the best way to make sure you’re eating the rainbow. Don’t be surprised if you see a unicorn or two.

 

    Quickle Juice:

3 cups raw unfiltered apple cider vinegar

1 tablespoon whole black peppercorns

2 tablespoons fresh dill leaves

2 teaspoons sea salt

1 teaspoon granulated stevia

    Vegetables:

1 onion, quartered and thinly sliced

2 cups small cauliflower florets (use a mix of purple and green cauliflower for fun color)

2 carrots, sliced on a mandoline or cut into 1/4-inch thick slices with a knife

1 cup small-diced yellow or red beets

 

Quickle liquid: In a medium saucepan, combine all the quickle liquid ingredients with 1 cup water and bring to a boil.

Place each vegetable in a glass jar with a lid. Pour enough quickle liquid into each jar to cover the vegetables completely. Let cool to room temperature before sealing the jars.

Store the quickles in the refrigerator for up to two months. Make sure to keep the jars sealed airtight for maximum freshness, and use a clean fork or spoon when removing quickles from the jars. 

Makes 10-12 servings.

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