Let me begin by saying… I have been recovering from a bit of a funk. I don’t mean a really fun booty shaking groove bumping funk like that induced by the new Bruno Mars song (I do love me some Bruno).
I mean like a funky funk. Like an overly sensitive kinda funk. I was thinking maybe it was the moon, because well – I’m sensitive. The moon has a definite noticeable impact on me. Maybe the time change, because that seems to funk everyone up for at least a few days. Or maybe… the sun? I randomly, after having 5 nights of waking up between 2-3am wide awake, stumbled upon this article on a friends Facebook page. It was a glorious read; mostly because it confirmed that there could potentially be a reason other than those I had imagined for my funkiness.
My typical requirements for staying fresh, positive and ready to drink life up are pretty simple. I need to spend time outside. I need time all by myself. I need uninterrupted creative spaces (which can be made into a complete and utter disaster mid creating without any repercussions). I really need to have meals made with solidly healthy whole foods, no skimping on ingredients because my system is so sensitive. Lastly, I need a good sleep, or at least a really decent one.
Knowing the things that trigger a funky mood or mindset can be a super handy self-help tool.
Being able to identify that I’m not angry, I am hangry; I’m not uninspired, I’m simply not allowing myself the time for creating. Knowing the foods that trigger a funky gut are also incredibly important. Ignoring the signs and symptoms that my body displays is a sure recipe for disaster in my head (and my belly) because truly that heavy, bloaty disgusting feeling would get anybody down. It’s torture, self inflicted torture. So many of us continually endure it for a quick hit off of some junky food.
Knowing how to get back into a peak state, one that is bursting at the absolute seams with inspiration joy love passion wild abandon – whatever it may be. That is how to stay continually satisfied, satiated and content in every aspect of life. That is how we can achieve that fullness, that expansion and levity. I promise you.
So let’s get grooving with the right kind of funk.
Typically a Reuben sandwich is made with corned beef, sauerkraut and Swiss cheese all slapped together between a couple’a saucy slices of rye bread. This beaut is very similar, just veg-ified. Nice thinly sliced beets & turnip instead of the corned beef, fermented cashew cheese instead of regular Swiss and some seriously punchy raw sauerkraut. Pretty simple, really. Rye bread specifically adds a level of nuttiness, a dense earthy molasses-y flavour that is perfect for the punchiness of the sauerkraut. The sauce, which is a tangy delight, just tops it all off.
This is by far the most delicious sandwich I have ever made.. scouts honor, hands down. So whether it’s your stomach that’s feelin’ funky (probiotic rich raw sauerkraut & cashew cheese will be your fabulous fermenty friends), or your funked mind space…
- Identify what puts you in a funk. Seriously. Get those triggers sorted
- Identify what puts you in a peak state. Look at what gets you groovin’
- Do. What. Gets. You. Groovin’ – Make the time, don’t make excuses.
- 5 Small Beets (I used 3 Red Beets, 1 Candy Beet + 1 Scarlet Turnip)
- 2 Granny Smith Apples
- 2 Cups Sauerkraut
- ¼-1/3 Cup Gherkins
- Fresh Horseradish Root
- Fresh Rye
- 3 Teaspoons Grainy Mustard
- 1 Cup Filtered Water
- 1 Tablespoon Apple Cider Vinegar
- Splash of Pickle Juice
- 2 Heaping Tablespoons Vegan Mayonnaise (Cashew cream works well too!)
- 1 Teaspoon Smoked Paprika
- 1 Teaspoon Organic Ketchup
- Fermented Cashew Cheese*
- Wash & trim the beets.
- Wash the apples & dice the gherkins.
- Using a very sharp knife or a mandolin slicer, slice the beets as thinly as possible.
- Add them to a large mixing bowl along with the grainy mustard, water, vinegar, and pickle juice.
- Season with salt & set aside for at least an hour.
- While the beets marinate, using a small food processor or whisk combine the vegan mayonnaise, smoked paprika, organic ketchup and the diced gherkins until it forms a cohesive mixture, season if necessary.
- Once the beets have sat for at least an hour, slice the rye two pieces per person; arrange on a cookie sheet and warm in the oven for a few minutes - just warmed, not toasted.
- Get a frying pan hot on the stove top, add the sliced beets with as much of the soaking liquid as needed to ensure none of the beets stick. Just warm them, the idea is to have them raw but warmer than room temp.
- Once the beets are warm transfer them to a dry plate or bowl.
- Thinly slice the apples.
- Lay out each slice of bread, adding some of the pre-made gherkin sauce to each slice. Then cashew cheese, sauerkraut, Granny Smith and finally the warmed beets.
- Grate fresh horseradish root over the whole sandwich.
- Top with second piece of bread and serve!
- These sandwiches are designed to be thick, fresh rye will hold together perfectly so get those babes totally loaded!
*Cashew cheese may be purchased at some local health food stores. My go-to recipe is 1 cup of cashews to about 1/4 cup of water (the least amount of water needed to get the cashews completely smooth when blended) + the contents of one probiotic capsule. I let the cheese ferment in a cheesecloth sitting in a strainer over a bowl for up to 3 days depending entirely on smell. Once the cheese smells tangy and has small air bubbles within it when broken apart, I add a touch of lemon juice, some salt, nutritional yeast and turmeric. It then sits in the fridge in a ring mold for two days before slicing. This recipe is based on that by Matthew Kenney*0