Quarantine baking: our favorites

Baking quickly became something that I dreaded to something that brought me comfort throughout this uncertain time. I could no longer visit our favorites on the weekend for a latte and a breakfast taco. So I quickly changed my tactic and brought a little bit of added luxury to our everyday meals. I made my own sauerkraut (still haven’t sourdough starter unfortunately) and added this to my tacos. I also whipped out my sprouting jar and made a batch of broccoli sprouts each week for my salads. Both very simple things that seems time consuming but actually aren’t. Here are a few things that I’ve added to my Sunday prep that have made my weeks a little brighter and healthier for us as we navigate Zoom preschool and the continuous dishwasher unloading.

• Purple cabbage, beet and ginger sauerkraut. (Chop cabbage, and grate beet. Add to a bowl and then add a generous amount of salt. After a few hours add mix to a jar and cover with a cabbage leaf. Place a weight on top and then the lid loosely. Leave for a day and ensure that there is enough liquid to cover the top of the mix. Push down twice a day and leave for four days. Once done, refrigerate).