Bio Lacto / Deep Root Receipes or: How to Serve Bio Lacto Fermented Organic Vegetables

Pasta and Fermented Carrot Salad
Bio Lacto Grated Carrot Salad
Colorful Greek Salad
Belgian Endive Salad with Fermented Beets
Bio Lacto Trio and Chick-Pea Salad
Fermented Carrots with Broccoli Florets
Bio Lacto Coleslaw
Bio Lacto Super Salad
Salad Hannah
Mellow Onion Miso Dip
Hot Pink Beet Dip

Pasta and Fermented Carrot Salad

1 1/2 cups cold cooked Fusilli or macaroni pasta.
1/2 pkg Bio Lacto SLICED Spiced Carrots
1/2 pkg Bio Lacto Onion with Miso
3 tbsp. olive oil or your regular salad oil
Black olives

In a salad bowl, combine pasta, Bio Lacto fermented vegetables, olive oil, salt and pepper. Decorate with black olives. Serves 6-8.

Variation: Replace Fusilli or macaroni pasta with rice (Texmati or long grain) . Add 1/4 tsp. curry, 1/2 tbsp. tamari sauce and 1/4 tsp. honey.

Bio Lacto Grated Carrot Salad

1 pkg Bio Lacto Grated Carrots
2 to 3 pressed or minced garlic cloves
2 tbsp. chopped fresh parsley
2 to 3 tbsp. olive oil or your regular salad oil
1 cup of fresh greens (spinach, lettuce, green sprouts etc..)

Combine all ingredients in a salad bowl. Serves 4-6.

Variation: add 1/2 cup white beans or chick peas..

Colorful Greek salad

1 pkg Bio Lacto Red Cabbage
2 tbsp. thinly sliced onion
12 cubes Feta cheese
Black olives
2 tbsp. olive oil or your regular salad oil
A few onion rings

Combine Bio Lacto red cabbage, onion and olive oil in a salad bowl. Decorate with feta cheese, black olivess and onion rings. Serves 4.

Variation: Add 1/4 cup fresh chopped basil and cilantro.

Belgian Endive Salad with Fermented Beets

1 pkg Bio Lacto Beets
1/2 pkg Bio Lacto Onion with Miso
2 endives cut in slices
3 tbsp. olive oil or your regular salad oil

Combine all ingredients in a salad bowl. Sreves 6-8.

Variation: Replace Onion Miso with Bio Lacto Black Radish or chopped fresh onion; add 1/2 pkg Bio Lacto Red Cabbage.

Bio Lacto Trio and Chick-Pea Salad

1/2 pkg Bio Lacto Beets
1/2 pkg Bio Lacto Red Cabbage
1/2 pkg Bio Lacto Black Radish or 2 tbsp. chopped fresh onion
1/2 to 1 cup cooked chick-peas
3 tbsp. olive oil or your regular salad oil

In a salad bowl, combine all ingredients. Serves 6-8.

Variation: Replace chick-peas with white or lima beans or with bite-size squares of feta cheese or tofu; replace the Bio Lacto Black Radish with 2 to 3 tbsp. chopped fresh onion.

Fermented Carrots with Broccoli Florets

1 pkg Bio Lacto Grated Carrots
12-18 fresh broccoli florets
2 minced or pressed garlic cloves
2 to 3 tbsp. olive oil or your regular salad oil
Steam broccoli florets for 3-5 minutes and cool under a stream of cold water. Straim. Mix all ingredients together in a bowl. Serves 4-6.

Bio Lacto Coleslaw

1/2 pkg Bio Lacto grated carrots
1 cup thinly-sliced green cabbage
1 tbsp. chopped onion
1 tbsp. chopped fresh parsley
2 tbsp. mayonaise and/or salad oil
Combine all ingredients in a salad bowl. Serves 4.
Variation: Replace green cabbage with Savoy, Korean or Nappa cabbage.

Bio Lacto Super Salad (4 to 6 servings)

1 pkg (200g) Bio Lacto vegetable of your choice
2 cups fresh green sprouts of your choice
3 tbsp. olive oil or your regular salad oil
Combine all ingredients in a salad bowl and serve immediately.

Salad Hannah (6 servings)

1 pkg (200g) Bio Lacto Grated Beets
1 1/2 cups pre-cooked cold, short-grain brown rice, buckwheat or barley
3 tbsp. olive oil or your regular salad oil
Combine all ingredients in a salad bowl and serve.

Mellow Onion Miso Dip

1 package Bio Lacto Onion with Miso
1/2 pound firm tofu, drained and pressed to remove excess water
1 tbsp. tahini
1 to 2 tbsp. tamari
In a food processor, puree tofu until smooth. Add other ingredients and process until desired consistency. Refrigerate several hours or overnight. Best if prepared the day before. Makes about 2 cups.
Variation: For a smoother and richer dip, add 1/4 to 1/3 cup mayonnaise, and/or nutritional yeast flakes and mix with a fork.

Hot Pink Beet Dip

1 package Bio Lacto Beets
1/2 pound firm tofu, drained and pressed to remove excess water
1 or 2 medium size cloves of fresh garlic
1/2 tsp. sea salt
1/4 tsp. cayenne (red) pepper
In a food processor, puree tofu and garlic until smooth. Add other ingredients and process until desired consistency. Refrigerate several hours or overnight. Best if prepared the day before. Makes about 2 cups.
Variation: For a smoother and richer dip, add 1/4 to 1/3 cup mayonnaise and mix with a fork.

Quick and Easy Recipes Using Bio Lacto / Deep Roots Products

Pasta and Fermented Carrot Salad

Bio Lacto Grated Carrot Salad

Colorful Greek salad

Belgian Endive Salad with Fermented Beets

Bio Lacto Trio and Chick-Pea Salad

Fermented Carrots with Broccoli Florets

Bio Lacto Coleslaw

Bio Lacto Super Salad (4 to 6 servings)

Salad Hannah (6 servings)

Mellow Onion Miso Dip

Hot Pink Beet Dip

Quick and Easy Recipes Using
Bio Lacto / Deep Roots Products