Sunday, October 6, 2013
I didn't let that stop me though. Within five minutes of searching on Pinterest (what did I ever do without this amazing resource?), I had found no less than ten recipes for homemade raw, probiotic-rich crunchy sauerkraut. It was so incredibly simple to make that I thought I had completely messed it up and my kraut would be a failure. Turns out it really is just that easy to make cultured veggies.
Did you know that probiotic rich fermented foods are actually some of the most powerful healing foods? Our immune systems rely on the absolutely essential layer of defense that lies within our digestive tract. The beneficial bacteria that live there keep harmful pathogens at bay. When our gut bacteria are not healthy the harmful pathogens make their way into our bloodstream. One of the single most powerful ways to ensure we remain healthy (and a powerful "medicine" when we are sick) is to consume fermented foods of all kinds so that we keep our good bacteria thriving.
There are many, many other ways that having a healthy balance of gut flora affects our bodies in positive ways (consider this article about the relationship between gut bacteria and the brain!). However, I decided to make these cultured veggies today for the sole purpose of having them around to eat when the first signs of a cold or flu show up in the upcoming months.
I used the same method for these veggies as I did with the sauerkraut I made a few months back. Chop them to the desired size, add salt, cover in water with 2-3 inches of space at the top, and set on the counter for at least a week. For an extra added immune-boosting and infection-fighting bonus, I added no less than 6 crushed cloves of garlic. Delicious and powerful! We shall see how they turn out!
(Click here for the original Pin that I used to make these veggies)
Tuesday, May 28, 2013
|The farm where we buy our milk|
About 22 months ago I began a journey into eating "real food." It all started with being introduced to the Leake family on www.100daysofrealfood.com and my subsequent choice to rid my family's diet of processed food. We have come full circle since that day and pretty much live this concept as a lifestyle. We all noticed improvements in our gastrointestinal health when we stopped drinking UHT pasteurized/homogenized cow's milk, and have basically been drinking packaged store-bought almond milk ever since. I have been well aware that packaged (as opposed to home made) almond milk is not exactly a real food. But I have just not found an alternative to conventional cow's milk that both satisfies our cereal cravings and tastes creamy the way milk should. So we have continued to drink the Blue Diamond even though it contains carrageenan (a carcinogenic ingredient) and the questionable synthetic vitamins D2 and vitamin A palmitate.
It has been a big hit with everyone in our family except my husband. He still prefers the almond milk, but both my son and I love raw milk! It's even more fun because we get to drive down to the actual farm every week or two and give them our bottles to fill up from the cooling tank right next to the barn where all the cows sit and chew their hay. And let me tell you, these are some happy cows! It is so rewarding to be able to get your food straight from the farm and see it go all the way to your table, unadulterated, pure, and in it's natural state. My favorite thing to do with the milk is to make some steel cut oats with cinnamon and then scoop the cream off the top of the milk (since it separates as it sits in the fridge overnight) and put it right into my oatmeal. So rich and so delicious! If you ever have a chance to purchase raw milk, I highly recommend it. Just make sure it comes from grass fed cows. It's always best to see the farm yourself, but if you have a local source that purchases from the farm, just do a little research to make sure you're getting quality milk! I can tell you that my family is officially hooked and we will enjoy raw milk for as long as we can.
P.S. It's also wonderfully cheap here in Germany! Only 50 euro cents per liter, so roughly $2.57 a gallon. That's the same price as conventional milk in California on sale and cheaper than conventional milk on the east coast of the United States!