spend the day in the kitchen with me! ( pickling + sauerkraut + hummus + lots more! ) - vegan

[@bhavyabajpai14]

Here's a new vegan dish for that chickpea wrap that you usually make.- (it's a traditional Indian breakfast called "cheela"(pronounced as "cheeee" [like cheese] and "laaa", we add some vegetables and salt and Chilli powder to the usual chickpea batter you make) when the consistency of your paste is thin add some (as per your preference) oil also when the consistency of the batter is thick you can do away with the no oil while cooking on a nonstick pan. Vegetables are mostly onions, tomatoes, chillies and coriander (cilantro). It's bomb. (You can also find "besan cheela/besan chilla recepie online if you want)

[@taylorkilleen9449]

Is there a reason why you peel your chickpeas? I’ve only ever used them with the skin on, had no idea that some people peel them!

[@bhavyabajpai14]

@@taylorkilleen9449 Same! I don't know why people do that, I have never done that nor have I seen anyone around me do that!

[@sarvanikasibhatla2288]

I love cheelas my mum makes them all the time

[@A1n2n3a4]

Sounds very nice, i have to try these cheela out. Thank you for the inspiration :)

[@taliaseale6396]

I think they peel them to reduces gut irritation and and make them more easily digestible... But most people have no problem with the skins

[@klauslispector]

My german grandma taught me that you’re supposed to peel a big outer leaf of your cabbage before chopping it all up (very finely), massaging it just like you did and stuffing it in the jar. THEN you take the big leaf and press it down onto the Kraut so it's all submerged. You can simply close the jar with the leaf in there and let it sit for 3 weeks, no need to pay attention to it during that time. Loved the video so much, I'll try the carrots!

[@juliaayers111]

Oh wow what a fantastic idea I love that! That is what I’ll be doing next time, thank you 💛

[@hanitbh]

you inspired me to eat more greens! 🥺✨ I’ve been craving salads more & more

[@majidatarique6135]

The recipes are always tasty and on point 😋 But I just wanted to say that she is the kindest youtuber ever Like she talks to us with such respect. Love your channel Julia 💞

[@juliaayers111]

Awe thank you lovely! I care about all of you and my purpose here on earth is to spread as much love as I possibly can! 💛💛💛 sending you lots of love!

[@palakshigharse9351]

I am currently " OBSESSED " with your channel!!. (Love all the recipes/food you make! ❤️)

[@juliaayers111]

Thank youuuuu for your support! It means the world to me 💛💛💛

[@nadia7304]

I am OBSSESSED with ur videos they give me so much energy and these recipes are sooo good! 💕

[@juliaayers111]

Soooo grateful to share them! Thank you for your support💛💛

[@ninamertens2696]

so glad I found you wow.... my relationship with food has already improved drastically in the week since starting watching your videos. it's been so difficult but you are such a light on this journey, thank you Julia

[@juliaayers111]

Hi lovely!! Thank you for following along on my journey as well💛 I’m so beyond happy to be a light on yours, I’m sending you so much love! Believe in yourself and your healing journey🥰

[@ninamertens2696]

@@juliaayers111 ur amazing!! never stop being you lol also we would get along all too well😭😅

[@annezans4380]

Hey, thanks for sharing these amazing recipes with us. I have some questions. First of all where do I have to put the pickle stuff ( fridge? 😶 Or a warm place?) And my second question is how long can I eat from the pickle without getting bad. (1 week? 2 week?)😶 I would be very happy to hear from you!🥰

[@augustadawn8706]

I literally never get tired of your videos, all your meals look so good and it’s such a diverse menu! Thank you sm for these videos, really inspired me to go vegan ❣️

[@juliaayers111]

I’m so damn happy to share them! Thank you so much for your support!💛

[@martynabieniok9669]

Omg, make fermented cucumber pickles, you're going to love them! Idk how they're made in other countries, but in Poland we add garlic, raw horseradish root, dill and sometimes oak leaves (to keep them crisp) and then pouring salty (around 2 tbsp of salt per 4 cups of water) water over them and let them ferment on counter top. If you let them sit for just a few days you get "ogórki małosolne" (just slightly fermented, salty and still crisp and fresh looking) and if you leave them for a week or two you get proper "ogórki kiszone". I prefer them just slightly fermented, but I recommend you to try this recipe and have a taste of both 😋

[@martynabieniok9669]

Also after they're fermented, the water from them is perfect to kickstart sourdough starter or other fermented goods!

[@juliaayers111]

Thank youuu so much for the idea!! This sounds delicious to me 🤤🤤

[@elodiegaspar5979]

Love your videos!❤️❤️❤️❤️

[@itsnotimpossible4296]

New video! Yaya thanks for new ideas and motivation love ya

[@juliaayers111]

Sooo happy to share lovely 💛

[@oliviaefthimiou8856]

OMG This literally comes at the perfect time - making pickled red onions for the first time after you inspired me, and making hommus and your dressings too. Really needed some new meal inspirations, this is going to be awesome!!! xoxox

[@juliaayers111]

So happy to share!! I really hope you enjoy💛💛

[@yasmimdantas5115]

Your hair is so beautiful, thanks for the vídeo 💚 i love hommus

[@juliaayers111]

Awe thank you💛💛 so happy to share!

[@brownlovedlifestyle6186]

Thanks you for the food inspo🤍

[@nadineroobs1390]

never pickled veggies myself, will def try one day 🙌🏽 thank you 💕

[@juliaayers111]

Hope you enjoy 💛💛

[@lymie9732]

Just discover your channel ! Love it, keeps staying true to yourself ! 🌞

[@SuzannaRamos]

You could sharpie in ingredient fill lines on that dressing jar so you dont have to mess with the measuring cup 🤓 love the video, i wanna make my own sauerkraut soon

[@juliaayers111]

Oh what a great idea! I should definitely dedicate a jar to that 😋

[@parihanf3675]

Hi Julia!im pretty young but you inspire me so much to eat healthy.that hummus looks so good btw.

[@juliaayers111]

Age is but a number! So happy to have you join on my journey! Sending you lots of love 💛

[@parihanf3675]

Aw tysm !

[@olaratajczak7397]

You're amazing girl!!!

[@juliaayers111]

So are youuu💛💛

[@Trendix_Channel]

I am so enjoy watching u :))) Thank you for your share )

[@Jai613420]

I hate dishes so much but all of your food has been amazing! Lol

[@juliaayers111]

It’s the biggest down fall to home cooking 😂

[@davidthescottishvegan]

Excellent video and recipe Julia. How was your weekend? I have had a good weekend and a great Monday. Have a good week and love 🥰your video's and love 💕Julia.

[@juliaayers111]

Thank you💛 my weekend was wonderful:) I hope you have a beautiful week, lots of love ☺️💛

[@vanamarkarian]

next time do the baba ghanouj have in the food processor so u have some eggplant junk left not supper smooth like a soup.. cause the authentic way to make it is when their still super hot we mash it with a fork or something like a tamper.. thank u for this video tho, learned some new things..💕💕

[@juliaayers111]

I don’t have a food processor but I’ll be pulling out the arm strength with a fork next time I make it! Thank you 🥰

[@vanamarkarian]

@@juliaayers111 u can also use something like a tamper love..💕💕

[@meganolivia403]

Wait, I have to make those pickled onions omg!!!

[@juliaayers111]

Soooo good! ( they are already gone and I filmed this video a week ago ) 😂

[@meganolivia403]

@@juliaayers111 I made some last night! I have them pickling in the fridge! How long do you recommend letting them 'pickle' for?😊🌿🧅

[@garima2134]

For how many days do we need to wait untill the pickles are ready? And do we need to store all them in the fridge?

[@juliaayers111]

Let the onions and carrots sit on the counter for at least 2 days, max 7 days before putting in the fridge! And let the jalapeño sit on the counter for at least 4 days, max 10 days then store in the fridge🙌🏻

[@garima2134]

Thank you 🥺💜

[@liekegeelen6789]

I just found out your channel and I'm afraid I'm addicted now haha! Do you maybe know where your white mixing bowl with checkered texture and your colorful mugs are from? I really love them :)

[@juliaayers111]

Awe thank you so much for your support!🥰 I got the bowl from Marshall’s, it’s the brand “fusion”! I got the cups off Amazon actually but can’t find the link any longer 🥲

[@liekegeelen6789]

@@juliaayers111 thank you so much for responding! No worries, I'll try to find them :)

[@poppycalliope]

Omg so delicious 😍

[@masalaonthemove]

Chickpeas are so underrated .. I love making and shooting cooking chickpea dishes 🔥🔥

[@juliaayers111]

Chickpeas are so yummy and do nourishing🙌🏻🥬

[@polinaogboh]

If you’re going to do the bag to weigh down the sauerkraut, fill it with brine instead of water in case of a leak. because water leaking into your ferment will bring the pH up too much and ruin it

[@gigi-fj4pz]

Do you put the pickles straight in the fridge after pouring the brine or leave it out, if so how long ?

[@gabrielasava6510]

Super Recepies, thank you, you are a woderful woman!🥰

[@sophialewis2210]

Lots of Love :)

[@theveggiemistress7566]

Hi Julia! 🙋‍♀️ I’m working on a second attempt at making a first successful sauerkraut (I messed up the first one) 🙄 just finished a second batch in 32 ounce mason jar...then realized I used teaspoon instead of tablespoon measurement for the salt per head of cabbage! 🤬😫 You are so amazing with your fermenting experience, will it work out or should I start over? 😥

[@juliaayers111]

Hey hey!!🙋🏻‍♀️ It definitely should still work! Let it do it’s thing and see how it turns out🥰

[@theveggiemistress7566]

@@juliaayers111 thank you will do! 🥰

[@sinm619]

How long do they last in the fridge ?

[@ashlynnhubbard4457]

1 I believe

[@razeenmonu417]

Hii julia!!

[@lanabelaya131]

Wow 👌

[@MzCAGOMEA]

If you put all the chickpeas in a bowl of water and then rub them with your hands, the skins will float to the top and you can skim them of and drain the water.

[@mity614]

❤️❤️❤️❤️❤️❤️❤️❤️❤️

[@laurenwheat3003]

1 Tamari

[@MsJasmyne123]

I really thought I would like sauerkraut but I didn’t like that it wasn’t crunchy ahaha😩😂

[@juliaayers111]

Damnnn! Everyone taste buds are different and that’s okay! A crunchy one is definitely a lot better 🤤 get your fermented foods in with kombucha and kimchi 🙌🏻

[@shahzodanabieva1209]

Which song do you use in your intro?

[@easyandhealthyrecipes9507]

Good working,like❤💋🔔🤝🙏🙌

[@SaraB422]

1

[@natashalapierre9497]

2

[@XTegxo]

Do u think abt getting a microphone?

[@juliaayers111]

Hopefully one day I will be able to afford an actual camera and microphone! Still a small production right now 😋

[@XTegxo]

@@juliaayers111 im sure you’ll get there! I really like your videos. One step at a time 💟

[@Juliap1012]

Tamari and tamarind are 2 different things

[@emilyroseellis]

[@ioanax3421]

Tamari - pronunciation #1. Tamarind (your second pronunciation) is something else, a Thai ingredient used for pad thai for example.

[@cassidylevine3810]

Tamari and tamarind are v dif! For what you're using, it's tamari! Tamarind is a fruit

[@ashleyburks4639]

You have a funnel and yet you don't use it for the pickling process with the Brine?!?! What?!? That's hella backwards, lol. Loved the video still, though!

[@rojinhanan5851]

Are you German ?

[@jenniferpratt03]

Tamari and Tamarind are not the same thing.

[@razeenmonu417]

First comment 😄

[@Luciegarnier08]

Dffggu

[@desmomotodesmomoto2033]

Pile of carbs, sugar, fiber and processed junk, you call this food?

[@NaturopathJess]

How long do the pickled veges last for in the fridge?

[@juliaayers111]

Let the picked red onions and carrots sit for at least 2 days, max 7 days! Jalapeños for at least 4 days! ☺️

[@NaturopathJess]

@@juliaayers111 thanks :)