Fermentation: the breakdown of sugar into an acid or alcohol. A traditional way of yielding food more digestible and probiotic while extending shelf life of seasonal fruits and vegetables.
Did you know that many of the foods you enjoy now were once prepared using a natural fermentation process. Pickles, yogurt, sourdough, soda (yes, soda, originally made as a health tonic of herbs and roots and sold in pharmacies), chutneys and more were once a “health food” but due to mass distribution and the use of high heat can processing the health benefits no longer exist.
Every country around the world has a rich tradition of fermentation. In Germany they enjoy sauerkraut and sourdough, in Mexico there’s polenta and corn, In the Orient there’s kimchi, tamari, and tofu. The list goes on to include many more country’s like India, Polynesia, Scotland, and Africa. Fermentation is widely used in breads, main dishes drinks and sides.
This 4 week class will introduce you to the basics of fermentation and optimum nutrition. You will learn:
April 7 Sourdough: Part 1
You will learn:
*the basics of how to make and maintain a starter
*How to make you own sourdough bread for pennies
*Learn how Sourdough can be adjusted for sour taste
*Why it is important ferment/sour grains to unlock nutritients and eradicate the phytic acid that inhibits the absorption of calcium, magnesium, copper, iron and zinc.
April 14 Sourdough: Part 2
You will learn:
*how to use your starter to make crepes pancakes, biscuits, etc.
*how to store starter for long periods of time
*How to use leftover bread
April 21 Sensational Soda
You will learn:
*What SKG (sugar kefir grain) is.
* How to make your own soda full of beneficial probiotics
*How to flavor “soda”
*why old fashioned fermented soda is a very healthy alternative to the sugar laden, artificial color and flavored soda today.
April 28 Scrumptious Vegetables
You will learn:
*How vegetables were traditionally fermented/pickled
*What kind of vegetables and combinations are best for fermenting/pickling
*Why and how fermented vegetables are healthier
Classes begin at 6pm
Location: 316 S. Pine St.
Fremont Ia, 52561
Price is per session
*early registration by April 1, 2011 is $35 ($32 for students)
*After April 1 is $37 ($35 for students)
*individual class price is $10 (early registration for individual class is suggested as class size is limited.
*** This price includes handouts, recipes and food sampling.***
CLASS SIZE IS LIMITED!!!! First come, first serve.
For more information call Jami @ 641-208-6904
***To pre-pay mail checks or cash to the above address.
Thursday, March 24, 2011
Friday, March 4, 2011
Wheat Tortillas
What most of us don't know is that grains are protected by a chemical coating called phytic acid. This "inhibits" the grain from sprouting until there is are "ideal" circumstances to release it's nutrients. What does this mean? It means that phytic acid is present in grains that have not been soaked, sprouted or fermented. Phytic acid does not allow the body to fully reap the benefits and nutrients of these grains.
Before industrialism grain was stored, for some time, out in the fields where there was rain and sun, rain and sun. The grain was "allowed" to begin sprouting. Thus releasing and making the nutrition available for our bodies and easier on the digestive tract.
Another anecdote to the phytic acid issue is natural fermentation. This means sourdough. I prefer sourdough because it's natural leavening power combined with superior nutrient density. Getting involved in sourdoughs is a rewarding but somewhat involved process. The list of sourdough goes WAY beyond bread and pancakes. Muffins, biscuits, cookies, crepes and more can be made from wild yeast.
lastly, there is soaking! Soaking flour in a slightly acidic environment is another cure for making grain (milled or whole) digestible, nutritious and full flavored. It is preferable that the grains be soaked 24 hours but better "some than none".
Here is a recipe that my family LOVES. It's an arm wrestle to get them to the table and not eaten on the way. Homemade tortillas are SUPERIOR in flavor and nutrition. Enjoy the recipe and let me know what you think.
Whole Wheat Tortillas
by Jami McQuivey
Makes 12 -18 torts
4 Cups wheat flour
2 TSP real or celtic Salt
¼ TSP cumin and Chile powder (opt)
½ Cup real butter, coconut oil, olive oil
1 ½ Cup boiling water
1 TBSP Apple cider vinegar
½ cup sourdough (opt: gives it a slightly sour flavor)
1 Cup white flour + some for rolling
Mix wheat flour and salt (and optional spice) together. Cut in fat. Make a well in the center and add water then vinegar. Stir with a fork until you can knead together. Knead until smooth (3-5 min). Knead in white flour and optional sourdough. Allow to sit 2 hours (minimum) or 24 hours (preferable). When ready to make roll into 18 balls. At this point you can let them sit, covered until you’re ready to cook.
Heat a griddle or large frying pan over medium-high heat. Roll out a tortilla to your preferred thinness, using very little flour IF NECESSARY. Cook one at a time. Place on the griddle for 10 seconds, as soon as you see a bubble on the top, flip the tortilla over. Let it cook for about 30 seconds, then flip and cook the other side for another 30 seconds. Roll out the next tortilla while you wait for that one to cook. Repeat until all of the balls have been cooked. Tortillas can be refrigerated or frozen.
***For more information about me, my services or my cookbook please visit:
Before industrialism grain was stored, for some time, out in the fields where there was rain and sun, rain and sun. The grain was "allowed" to begin sprouting. Thus releasing and making the nutrition available for our bodies and easier on the digestive tract.
Another anecdote to the phytic acid issue is natural fermentation. This means sourdough. I prefer sourdough because it's natural leavening power combined with superior nutrient density. Getting involved in sourdoughs is a rewarding but somewhat involved process. The list of sourdough goes WAY beyond bread and pancakes. Muffins, biscuits, cookies, crepes and more can be made from wild yeast.
lastly, there is soaking! Soaking flour in a slightly acidic environment is another cure for making grain (milled or whole) digestible, nutritious and full flavored. It is preferable that the grains be soaked 24 hours but better "some than none".
Here is a recipe that my family LOVES. It's an arm wrestle to get them to the table and not eaten on the way. Homemade tortillas are SUPERIOR in flavor and nutrition. Enjoy the recipe and let me know what you think.
Whole Wheat Tortillas
by Jami McQuivey
Makes 12 -18 torts
4 Cups wheat flour
2 TSP real or celtic Salt
¼ TSP cumin and Chile powder (opt)
½ Cup real butter, coconut oil, olive oil
1 ½ Cup boiling water
1 TBSP Apple cider vinegar
½ cup sourdough (opt: gives it a slightly sour flavor)
1 Cup white flour + some for rolling
Mix wheat flour and salt (and optional spice) together. Cut in fat. Make a well in the center and add water then vinegar. Stir with a fork until you can knead together. Knead until smooth (3-5 min). Knead in white flour and optional sourdough. Allow to sit 2 hours (minimum) or 24 hours (preferable). When ready to make roll into 18 balls. At this point you can let them sit, covered until you’re ready to cook.
Heat a griddle or large frying pan over medium-high heat. Roll out a tortilla to your preferred thinness, using very little flour IF NECESSARY. Cook one at a time. Place on the griddle for 10 seconds, as soon as you see a bubble on the top, flip the tortilla over. Let it cook for about 30 seconds, then flip and cook the other side for another 30 seconds. Roll out the next tortilla while you wait for that one to cook. Repeat until all of the balls have been cooked. Tortillas can be refrigerated or frozen.
***For more information about me, my services or my cookbook please visit:
www.HLeatwellbewell.com
Saturday, February 19, 2011
March Classes
Do you ever get frustrated because you want to eat healthy but have to live on a budget? Can you follow a recipe but want to “see” and be apart of the learning process of cooking?
Most clients I talk to would love to eat better but don’t know how. They weren’t taught the basics of cooking. Did you know that you can make good quality, nutrient dense bread for under $1 a loaf? Did you know that by learning to cook your own beans you can control sodium and eliminate the BPA (Bisphenal A: toxic industrial compound found in the lining of cans) for ¼ the cost of buying canned beans? Did you, also know, that you can have FRESH, amazing veggies full of enzymes and vitamins grow on your counter for less than $.25? It’s even possible to increase the health of your dishes while improving texture and flavor by using grain and tofu substitutes!
In this 4 class series you will learn:
* To make homemade yeast bread
*To adjust bread for different flavors
*To adjust for different textures
* how to shape and knead properly to ensure a high rise
*To learn how to CORRECTLY prepare beans
*Tips for ensuring soft beans
*tips on eliminating gas for better digestion
*ideas on how to use beans in burgers, casseroles, salads, salsas, etc.
*understand the “hard” vs. “soft” beans for cooking
*To make brown rice
*how to make it fluffy for pilafs
*make it sticky for vegetable rolls
*how to flavor and sauté.
*To incorporate tofu and sprouting
*How to properly press and prepare tofu
*where and how to use and flavor it
*how to sprout
*how to use fresh, cooked and dehydrated sprouts
All of the skills you will acquire will allow you to save money, know your food and increase the health of your family.
Price is per session $35 for early registration (BY Feb. 28) $37 for after march 1 or $10 per class. This price includes handouts, recipes and food sampling.
Class dates are Thursdays @ 6pm:
March 3- Baking Breads
March 10-Bountiful Beans
March 17- Rice Repertoire
March 24-Exploring tofu and sprouting
Location: 316 S. Pine St.
Fremont Ia, 52561
CLASS SIZE IS LIMITED!!!! First come, first serve.
For more information call Jami @ 641-208-6904
***To pre-pay mail checks or cash to the above address.
Most clients I talk to would love to eat better but don’t know how. They weren’t taught the basics of cooking. Did you know that you can make good quality, nutrient dense bread for under $1 a loaf? Did you know that by learning to cook your own beans you can control sodium and eliminate the BPA (Bisphenal A: toxic industrial compound found in the lining of cans) for ¼ the cost of buying canned beans? Did you, also know, that you can have FRESH, amazing veggies full of enzymes and vitamins grow on your counter for less than $.25? It’s even possible to increase the health of your dishes while improving texture and flavor by using grain and tofu substitutes!
In this 4 class series you will learn:
* To make homemade yeast bread
*To adjust bread for different flavors
*To adjust for different textures
* how to shape and knead properly to ensure a high rise
*To learn how to CORRECTLY prepare beans
*Tips for ensuring soft beans
*tips on eliminating gas for better digestion
*ideas on how to use beans in burgers, casseroles, salads, salsas, etc.
*understand the “hard” vs. “soft” beans for cooking
*To make brown rice
*how to make it fluffy for pilafs
*make it sticky for vegetable rolls
*how to flavor and sauté.
*To incorporate tofu and sprouting
*How to properly press and prepare tofu
*where and how to use and flavor it
*how to sprout
*how to use fresh, cooked and dehydrated sprouts
All of the skills you will acquire will allow you to save money, know your food and increase the health of your family.
Price is per session $35 for early registration (BY Feb. 28) $37 for after march 1 or $10 per class. This price includes handouts, recipes and food sampling.
Class dates are Thursdays @ 6pm:
March 3- Baking Breads
March 10-Bountiful Beans
March 17- Rice Repertoire
March 24-Exploring tofu and sprouting
Location: 316 S. Pine St.
Fremont Ia, 52561
CLASS SIZE IS LIMITED!!!! First come, first serve.
For more information call Jami @ 641-208-6904
***To pre-pay mail checks or cash to the above address.
Friday, December 3, 2010
It's ready to buy!!!
We all know how important nutrition is but most of us have no idea where to start. THIS IS THE BOOK FOR YOU....It's a step by step informational book that walks you through 3 levels of nutrition.
As many of you know I have been working with Sheryl Ellenwood on our new Cookbook. This isn't any ordinary cookbook. It's set out in levels so ANYONE can enjoy it no matter your convictions (standard, vegetarian, vegan). For more information visit hleatwellbewell.com The promotional price is $26 through January. After that it will be $30.
Three Plates at the Table is a great gift. You will be the first to have it if you buy now as it will be sent out to you HOT OFF THE PRESS in the middle of January!!!! If you order now I will send a gift certificate for you to present on Christmas day (just make a note when purchasing)!!!!
Thank you for your support and HAPPY COOKING!!!!!
As many of you know I have been working with Sheryl Ellenwood on our new Cookbook. This isn't any ordinary cookbook. It's set out in levels so ANYONE can enjoy it no matter your convictions (standard, vegetarian, vegan). For more information visit hleatwellbewell.com The promotional price is $26 through January. After that it will be $30.
Three Plates at the Table is a great gift. You will be the first to have it if you buy now as it will be sent out to you HOT OFF THE PRESS in the middle of January!!!! If you order now I will send a gift certificate for you to present on Christmas day (just make a note when purchasing)!!!!
Thank you for your support and HAPPY COOKING!!!!!
Monday, October 18, 2010
YummyOatmeal cookies and wheat intro
I would like to talk about 2 things...1)enjoying sweets and 2)baking with whole wheat flour.
We have conditioned ourselves to think that because we eat something we enjoy it must be bad for us in some way. We need to feel guilt over it or shame. This shouldn't be that case for several reasons:
1)it's unproductive
2) it makes us upset and then we crave sweets more
3) life is meant to be enjoyed.
I can name many more reasons but we'll stick with those.
My kids love cookies. Why are cookies bad for us? First, they are made with white flour. Second, they are made with lots of bad fats. Third, the sugar in them is astounding. Would you eat a cookie if it was made with whole wheat if it didn't taste like cardboard?...good fats, and agave, molasses and stevia as sweeteners? I hope you will because I have a HEALTHY cookie for you (there is DARK chocolate but most of us recognize chocolate as an important part of life)
Now, about flour. For years I tried to make whole wheat...anything really, breads, cookies, pancakes, etc. I found that I was rather unsuccessful. There are 2 reasons I have found for this dilemma.
1) I bough flour at the grocery store without checking to see if it was fresh. Flour is alive when it's ground and becomes rancid quickly if it isn't refrigerated. You can tell if its rancid by taking a little taste of the flour. If its tart or leaves a bad aftertaste it's bad and you can return it to the store. I suggest fresh ground. I grind my own and know that's not something all of us can do but you can find a friend or a bakery that grinds flour and buy it from them. Either way the fresher the better.
2. I don't care for cooking with Red Hard winter wheat which is most common. Sheryl (the co-author of the book we are writing) disagrees and loves it. I prefer Hard white winter wheat. There is a difference (though some sites will tell you differently) in baking and you might have to find which works best for you and tastes best. As to the nutritional content BOTH are equal. Hard White winter wheat, I have found, cooks lighter loaves and cookies...more like white flour.
When cooking with wheat flour you'll find that you have to use a lot more patience. For example, when I make wheat bread I have to put the amount of flour the recipe calls for and then let it knead for 5 minutes before I add more because it takes a while to absorb. Before I realized this I would keep adding flour because it looked really wet. Then my dough would be thick and heavy. I'd let it rise what I thought wan an appropriate amount of time and baked it. It came out a dense brick!!! Now when I am patient and allow the flour to develop I have bread that is so light and fluffy and tastes HEAVENLY! If there's an interest I'll post my bread recipe but for now...
Well, here is my most recent cookie recipe:
Oatmeal chocolate chip cookies
Makes 2 ½ dozen
Dry ingredients:
1 ¼ cup whole wheat flour
1 ½ cups regular oats
½ TSP baking soda
1 TSP baking powder
½ TSP salt
2 TBSP cinnamon
½ TSP nutmeg
¾ TSP kelp (opt)
Wet ingredients:
1/3 Cup agave*
1 ½ TSP stevia*
¼ Cup olive oil plus ¼ cup applesauce (or ½ cup grapeseed or coconut oil)
1 TBSP molasses
2 eggs
1 TBSP water
1 TSP vanilla
½ cup dark chocolate chips (or raisons or craisons)
1/2 cup walnuts
Preheat oven 350 degrees. Mix all dry ingredients together. Slowly stir in wet ingredients in the order listed saving the chocolate chips for last. Bake 10 min on un-greased cookie sheet or parchment paper.
* If you don't have agave and stevia substitute with 1/2 cup honey and cook at 335 degrees until golden brown.
We have conditioned ourselves to think that because we eat something we enjoy it must be bad for us in some way. We need to feel guilt over it or shame. This shouldn't be that case for several reasons:
1)it's unproductive
2) it makes us upset and then we crave sweets more
3) life is meant to be enjoyed.
I can name many more reasons but we'll stick with those.
My kids love cookies. Why are cookies bad for us? First, they are made with white flour. Second, they are made with lots of bad fats. Third, the sugar in them is astounding. Would you eat a cookie if it was made with whole wheat if it didn't taste like cardboard?...good fats, and agave, molasses and stevia as sweeteners? I hope you will because I have a HEALTHY cookie for you (there is DARK chocolate but most of us recognize chocolate as an important part of life)
Now, about flour. For years I tried to make whole wheat...anything really, breads, cookies, pancakes, etc. I found that I was rather unsuccessful. There are 2 reasons I have found for this dilemma.
1) I bough flour at the grocery store without checking to see if it was fresh. Flour is alive when it's ground and becomes rancid quickly if it isn't refrigerated. You can tell if its rancid by taking a little taste of the flour. If its tart or leaves a bad aftertaste it's bad and you can return it to the store. I suggest fresh ground. I grind my own and know that's not something all of us can do but you can find a friend or a bakery that grinds flour and buy it from them. Either way the fresher the better.
2. I don't care for cooking with Red Hard winter wheat which is most common. Sheryl (the co-author of the book we are writing) disagrees and loves it. I prefer Hard white winter wheat. There is a difference (though some sites will tell you differently) in baking and you might have to find which works best for you and tastes best. As to the nutritional content BOTH are equal. Hard White winter wheat, I have found, cooks lighter loaves and cookies...more like white flour.
When cooking with wheat flour you'll find that you have to use a lot more patience. For example, when I make wheat bread I have to put the amount of flour the recipe calls for and then let it knead for 5 minutes before I add more because it takes a while to absorb. Before I realized this I would keep adding flour because it looked really wet. Then my dough would be thick and heavy. I'd let it rise what I thought wan an appropriate amount of time and baked it. It came out a dense brick!!! Now when I am patient and allow the flour to develop I have bread that is so light and fluffy and tastes HEAVENLY! If there's an interest I'll post my bread recipe but for now...
Well, here is my most recent cookie recipe:
Oatmeal chocolate chip cookies
Makes 2 ½ dozen
Dry ingredients:
1 ¼ cup whole wheat flour
1 ½ cups regular oats
½ TSP baking soda
1 TSP baking powder
½ TSP salt
2 TBSP cinnamon
½ TSP nutmeg
¾ TSP kelp (opt)
Wet ingredients:
1/3 Cup agave*
1 ½ TSP stevia*
¼ Cup olive oil plus ¼ cup applesauce (or ½ cup grapeseed or coconut oil)
1 TBSP molasses
2 eggs
1 TBSP water
1 TSP vanilla
½ cup dark chocolate chips (or raisons or craisons)
1/2 cup walnuts
Preheat oven 350 degrees. Mix all dry ingredients together. Slowly stir in wet ingredients in the order listed saving the chocolate chips for last. Bake 10 min on un-greased cookie sheet or parchment paper.
* If you don't have agave and stevia substitute with 1/2 cup honey and cook at 335 degrees until golden brown.
Tuesday, October 5, 2010
Fermentation
Some of the most common forms of fermentation are:
Beer
vinegar
sauerkraut
yogurt
cheese
breads
soy (miso, tamari/soy sauce)
Rejuvelac
Why do we ferment food?
3 major reasons I ferment food. One reason is that it preserves food. Second reason is that it makes the food more digestible, healthy and tasty. The third reason is that it is inexpensive. This just takes time, oxygen and a food source.
Why on earth should we eat fermented foods?
There are pro biotics and pre biotics. Fermented foods aid the BENEFICIAL bacteria in the gut. It is said that 80% of our immune system is in our gut. Therefore we want to really make sure that we are getting enough of these little guys to keep us healthy especially during the winter.
Where can we buy fermented food that has these beneficial bacteria?
I think its best that we do it ourselves. It may seem scary in the beginning but after you get the hang of it it is quite fun. The foods that I enjoy fermenting are yogurt (sour cream and yogurt cheese), sauerkraut, and sourdough bread. Once making fermentation a regular part of your routine it comes easy.
I thought I didn't like sauerkraut at all until I made my own. YUM! Yogurt cheese has a deep rich flavor and is great seasoned with herbs. We love fresh baked homemade sourdough bread.
My next venture is Apple Cider vinegar. I'll keep you posted on how it goes. As for a recipe for the winter here goes. Fire Cider. It's a s easy as this....
Fire cider
2 QTS. Bragg's apple cider vinegar
1 head of garlic
7 in. of ginger
In a food processor chop garlic and ginger until fine. Combine, in a glass jar, vinegar, garlic and ginger. Cover with cheesecloth and secure with a rubber band. Place in a cool dark corner 4-6 weeks. Every couple of days agitate the vinegar. After this time strain, place back in Bragg's bottle and place in the fridge.
To use:
Dressing: It can be used on salads or in anything that would require apple cider vinegar.
When sick: When you feel a cold or sickness coming on take 1 TBSP in a warm cup of water 3-4 times a day until you are well again.
Chill in winter: Take 1TBSP in warm water whenever you feel chilled.
In my new cookbook there is a more detailed recipe that I use. The above recipe is more of a simple version but just as effective.
Also, in my cookbook there are detailed instructions on yogurt, sauerkraut and sourdoughs.
Again, I'll post information on the release of the book as soon as it's printed and a price attached. Keep posted.
Beer
vinegar
sauerkraut
yogurt
cheese
breads
soy (miso, tamari/soy sauce)
Rejuvelac
Why do we ferment food?
3 major reasons I ferment food. One reason is that it preserves food. Second reason is that it makes the food more digestible, healthy and tasty. The third reason is that it is inexpensive. This just takes time, oxygen and a food source.
Why on earth should we eat fermented foods?
There are pro biotics and pre biotics. Fermented foods aid the BENEFICIAL bacteria in the gut. It is said that 80% of our immune system is in our gut. Therefore we want to really make sure that we are getting enough of these little guys to keep us healthy especially during the winter.
Where can we buy fermented food that has these beneficial bacteria?
I think its best that we do it ourselves. It may seem scary in the beginning but after you get the hang of it it is quite fun. The foods that I enjoy fermenting are yogurt (sour cream and yogurt cheese), sauerkraut, and sourdough bread. Once making fermentation a regular part of your routine it comes easy.
I thought I didn't like sauerkraut at all until I made my own. YUM! Yogurt cheese has a deep rich flavor and is great seasoned with herbs. We love fresh baked homemade sourdough bread.
My next venture is Apple Cider vinegar. I'll keep you posted on how it goes. As for a recipe for the winter here goes. Fire Cider. It's a s easy as this....
Fire cider
2 QTS. Bragg's apple cider vinegar
1 head of garlic
7 in. of ginger
In a food processor chop garlic and ginger until fine. Combine, in a glass jar, vinegar, garlic and ginger. Cover with cheesecloth and secure with a rubber band. Place in a cool dark corner 4-6 weeks. Every couple of days agitate the vinegar. After this time strain, place back in Bragg's bottle and place in the fridge.
To use:
Dressing: It can be used on salads or in anything that would require apple cider vinegar.
When sick: When you feel a cold or sickness coming on take 1 TBSP in a warm cup of water 3-4 times a day until you are well again.
Chill in winter: Take 1TBSP in warm water whenever you feel chilled.
In my new cookbook there is a more detailed recipe that I use. The above recipe is more of a simple version but just as effective.
Also, in my cookbook there are detailed instructions on yogurt, sauerkraut and sourdoughs.
Again, I'll post information on the release of the book as soon as it's printed and a price attached. Keep posted.
Thursday, September 30, 2010
Vinegar for health
There have been several e-mails and conversations about the new (or old-time) remedies that use apple cider vinegar. Apple cider vinegar has been used for many ailments. Here are just a few...
menstruation
sore throat
asthma
diarrhea
heartburn
insomnia
arthritis
weight loss
and much more...
I know some people that swear by it as a treatment for the list of ailments above. I have used it myself. My only intention here is to introduce (and guide) readers to alternative forms of treating oneself. When I first heard about this I said to myself, "That is pure poppycock" and I meant it. Then I stumbled upon a used book touting all the amazing benefits of vinegar (RAW, organic, unfiltered with the "mother") and honey. Wow. The list was long and the case studies compelling.
Now you can find Raw, unfiltered, organic apple cider vinegar (I tried the regular stuff and it just gives tummy aches. Bragg's is the brand I use) in condiments and on health food store shelves.
This is considered a folk remedy. Some people swear by it and others are firmly against it. If you are interested about learning more there are several books available. Here are a couple
Cider Vinegar by Cyril Scott
Apple cider Vinegar by P. Bragg and P. Bragg
Do I think these remedies may have potential? I am a huge fan of fermentation and it's effect on one's health. Raw ACV is fermented apples. When we have an abundance of good bacteria in the gut it shows in our health. Some things I like to ferment regularly are :
Sourdoughs (Bread, pancakes, cookies, and more)
Milk (yogurt, cheese and sour cream)
Fire Cider
sauerkraut (WAY better than the nasty store bought kind...it tastes like pickles!!!)
These, when eaten, are pre and pro biotics. So, do I believe the power of ACV fold remedy. Yes, as much as I do in healthy eating and lifestyle choices. There is so much good health in the lost art of fermentation.
I will post more on the importance of fermented foods. You may find my recipes for these ferments in our new cookbook that should be available by December. Keep a look out!!
"He who has health has hope. He who has hope has everything." Proverb quote
menstruation
sore throat
asthma
diarrhea
heartburn
insomnia
arthritis
weight loss
and much more...
I know some people that swear by it as a treatment for the list of ailments above. I have used it myself. My only intention here is to introduce (and guide) readers to alternative forms of treating oneself. When I first heard about this I said to myself, "That is pure poppycock" and I meant it. Then I stumbled upon a used book touting all the amazing benefits of vinegar (RAW, organic, unfiltered with the "mother") and honey. Wow. The list was long and the case studies compelling.
Now you can find Raw, unfiltered, organic apple cider vinegar (I tried the regular stuff and it just gives tummy aches. Bragg's is the brand I use) in condiments and on health food store shelves.
This is considered a folk remedy. Some people swear by it and others are firmly against it. If you are interested about learning more there are several books available. Here are a couple
Cider Vinegar by Cyril Scott
Apple cider Vinegar by P. Bragg and P. Bragg
Do I think these remedies may have potential? I am a huge fan of fermentation and it's effect on one's health. Raw ACV is fermented apples. When we have an abundance of good bacteria in the gut it shows in our health. Some things I like to ferment regularly are :
Sourdoughs (Bread, pancakes, cookies, and more)
Milk (yogurt, cheese and sour cream)
Fire Cider
sauerkraut (WAY better than the nasty store bought kind...it tastes like pickles!!!)
These, when eaten, are pre and pro biotics. So, do I believe the power of ACV fold remedy. Yes, as much as I do in healthy eating and lifestyle choices. There is so much good health in the lost art of fermentation.
I will post more on the importance of fermented foods. You may find my recipes for these ferments in our new cookbook that should be available by December. Keep a look out!!
"He who has health has hope. He who has hope has everything." Proverb quote
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