Refreshing Cucumber-Orange Salad

Too bad I couldn't have gotten a more artful photo of this delicious, light salad, but I was anxious to dive into it...and OOOOHHH that marinated and grilled flank steak from Moink Meats...and of course the autoimmune style broccoli salad (no mayo, no seeds, but delicious...)

Fresh Cucumber Orange Salad–REFRESHING

1-2 cucumbers, sliced (peeled if necessary)
1 orange
1-2 green onions or diced sweet onions
Splash of ACV, red wine vinegar or kraut juice
sea salt
 
Cut orange in half, juice half for dressing and add to cucumbers
Remove orange segments from the other half, cut bite size and add to bowl
Zest the fresh orange, add as much or little as you like
Add onions cut into small slices
Add ACV or kraut juice
Salt to taste
Chill and serve
Add a spoonful of local honey if you’re in reintroduction phase.
A great cooling side dish!

Cultured Cranberry-Orange Relish

This is even better than my usual cranberry relish, plus it has probiotics...LOVE.

2 bags of fresh cranberries (organic if you can find them--we did!)
2-3 fresh oranges, ditto
1/4 C. organic sugar (or less--I didn't actually measure.) (You can use a bit of honey if you prefer)
fresh ginger, grated, if you have it...less than 1 tsp. unless you REALLY like ginger...

1/4 cup Basic Whey

(...which you make by putting whole organic yogurt in a strainer lined with clean cloth, over a big bowl.  Let it drain overnight, now you have whey in the bowl and Greek-style yogurt in the strainer--voila!)

Grate the cranberries coarsely in your blender or food processer.
Peel oranges, separate into sections and cut in small chunks. 
Mix everything well and pack into clean glass jars.
Put a lid on it!

Let it rest on the countertop 2-3 days or so (culturing takes longer when it's cold out)...it will develop a lovely flavor.  Taste it and if suits you, refrigerate!