Sunday, 28 December 2014

Make Your Own Probiotics: Water Kefir And Kombucha

Why buy pills that are supposedly full of probiotics? Do you know if any are even alive by the time you get them? And who knows what is in them? And support some huge corporation when you can make them yourself! Nothing like proud of yourself for taking care of your-self [and others]!

Water kefir is full of great bacteria and yeasts. Kombucha is also, along with glucoronic acid - a potent detoxifying substance.

To make water kefir:

1. Put 2 T of the "babies" in a 500ml jar
2. Add 1-2 T sugar [organic]
3. Add 3-4 figs or fresh HARD fruit like an apple, sliced [about 1/2 of one].
4. Add 1/2 lemon or lime, sliced.
5. Fill with water.

In a few days, depending on the room temperature, it should be fermented enough. Now get a sieve [metal is ok though many say don't use this], and put a funnel into a jar and pour off contents. It's best to scoop out fruit first.
Rinse babies. Wash jar/lid.
Add the babies and repeat.

To make kombucha:

Boil 3 L water.
Turn off, and add 8 black tea bags - organic preferred.  Red Rose Orange Pekoe is pesticide free according to CBC Marketplace.
Add 1 Cup Organic Sugar
Let cool overnite

Put all ingredients in a glass large jar. A ceramic bowl works too, but the jar is best. Do not use any kind of plastic due to estrogen leaks. To this add the kombucha "mushroom" and about 1/2 C liquid from last batch if you have it.
Put in a dark place for about 2-3 weeks.
Take the mushroom out and repeat with a new jar. It's best to have a few jars at a time. You can separate the new mushroom that grows on top of the old one for a new batch.

** If interested in purchasing either starter, please write me via the contact form or via the facebook link.

Water kefir:

Thursday, 6 November 2014

Black Fungus, Tamarind And Radish Top Soup

Great soup for the fall. Using radish tops is a great way to NOT waste food...I learned this in Korea. Just be sure stalks are not hollow or white inside. Cut very small and saute for at least 10 minutes.Likewise, you can use turnip tops! This is a great way to use parts many discard. Both are good for making kimchi also!

About 4 cups cut radish tops
1/4 cup black fungus [soaked a few hours]
4 T tamarind
1 cup finely cut zucchini
2 T tumeric
2 T garam masala [watch for my homemade version]
2 onions
4 garlic cloves [or heads would be better!]
1 hot pepper

1. Heat 3 T olive oil or other fat.
2. Put in hot pepper, finely chopped and onions.
3. Almost immediately after, add other greens.
4. What 1/2 done, add zuch
5. Add spices [including sea salt]
6. Add broth or water. Add as much as you want for desired amount.
7. Boil/simmer till veges are done.
8. Enjoy! 

Saturday, 1 November 2014

MAKING KIMCHI - Fast, Easy, Healthy Fermented Pickle - Prevent Cancer

Watch to learn how to make fab Kimchi...from the kimchi king...trained in the home of kimchi: Korea. For Parts 2 and 3 click here.

Monday, 27 October 2014

GMO - Genetically Modified Organism - The Secrets

Again we are lied to. Sadly, corporations rule our governments and our world. See here for more.

Wednesday, 20 August 2014

Summer Is Raw Thyme

Nothing beats a freshly picked salad in the summer...or any time. But many of us can only do it in the summer....if we are fortunate enough to have a little piece of land.

Raw food is full of enzymes - necessary for digestion and health. Sadly, this does not get mentioned in most discussions that don't go beyond the need for protein, vitamins, etc.

The more colours the better! In the pic below you can see orach and nasturtium flowers. Herbs are great too! And if the greens are a little bitter, enjoy. These help stimulate the liver and digestion. That is why in some parts of Italy they eat the salad before the meal. But it's also good after the meal for cleaning the teeth. 

A very simple salad dressing for us lazy folks is just oil and vinegar. The best thing is to experiment, but here's an example. Beware of store bought ones - usually full of sugar [causes cancer], GMO oils, and taste very artificial and are oft overpriced.

Use extra virgin olive oil - all the better if organic. For vinegar, even the cheap white stuff will do. Or you can easily ferment some cider in the fall. You can sprinkle or pour on about a teaspoon or so of vinegar for an individual serving. Top that with about the same olive oil and some salt [non-iodized sea salt - the dark the better - as this indicates trace minerals] and pepper....easy and good for you!.Topping with nasturtium flowers or shiso leaves add a nice zing.

Wednesday, 14 May 2014

Free Food - But Don't Trust Me - Trust Monsanto And McDonald's

Here is one of the most nutritious foods you can find. It's vitamin A content kills the rest! It fights cancer too. See previous posts for more info and a kimchi recipe.

Get out there while it lasts! Note the white flower - rare for the mustard family of plants.

Steam it and put on some organic [non-GMO] soy sauce and some sesame oil. Yum.

Saturday, 3 May 2014

Yummy: GMO's, Cruel Animal Abuse, Climate Change: Bite Me

So you want to be healthy and avoid GMO's etc...then it is easy! Avoid processed food. Avoid fast [read: death] food. Don't be lazy - make it your-self. What? Where's my kitchen?

Kitchens used to be the central place in the home - oft the only heated room! They may be fancier now but what for? Few cook. Few know how to cook lentils!

See other posts for cooking tips....meanwhile, don't believe the lies as the pic shows. And read labels. Or better: buy things without labels - i.e. unprocessed. Or better: grow food yourself - or support a local grower. And if they are not organic, tell them you want organic: healthier for you, the workers and the SOIL.

We need soil. We need water. Pesticides pollute and kill both. So how can they be deemed "safe"? Who is lying and who is getting paid off? Hmmm. Think about it:

Saturday, 19 April 2014

Fiddle Head, Leek And Cabbage Soup - Green And Enlivening!

If you're fortunate, you have a garden and grow leeks and fiddleheads. Leeks can overwinter if covered. Fiddleheads can be frozen without any prep.

1. Heat some fat/oil - a few tablespoons [T].
2. Put in the spices. Let them roast a little till they pop. But be careful not to burn them.
3. Add leeks.
4. Add frozen or fresh fiddleheads [if frozen, let them cook 5-10 min. before adding cabbage].
5. Add cabbage and mushrooms.

During the cooking, add water, broth or other liquid to keep things from burning.

If you want to add meat, add it with the spices. I used some stewing lamb - cheap and yummy. This gives the soup a nice flavour. Or you can add broth of your choice after the veges are nearly finished.

The proportions depend on how much you want to make. It's great to make enough for at least a few meals and freeze some for later. The proportions for about 4 single servings:

3 T oil
1-2 T @: cumin, coriander, green whole cardamon, turmeric.
1 T hot peppers finely cut up or as desired; 1 T asafoetida [Indian spice]

2 Leeks
1 C fiddleheads
2 C Cabbage finely chopped
1/2 C mushrooms of choice

4 C broth


Wednesday, 8 January 2014

Go Bananas Gluten Free/Sugar Free Loaf

Moist, sweet, nutritious! What more could you ask for? How 'bout gluten free and sugar free...DONE!

Try to use local organic ingredients if possible...and hand ground ingredients make things fresher and have less free radicals that contribute to causing cancer.

1 c ground millet
1 c gluten free mix [can buy at stores or use extra cup millet, ground oats etc.]
1/2 c glutinous rice [from Asian store]
1/2 c tapioca powder
spices: 1-2 t @ cinnamon, powdered ginger, nutmeg, cloves, etc.
1 t baking powder
1 t baking soda

2 eggs or replacement
4 medium bananas
1/4 c butter/other oil
about 1/4 c water

Mix dry together. Mix wet. Then mix all together. Don't over mix. Sprinkle the top with your fav seeds.

You can also add seeds/nuts to dry mix. Raisins help to sweeten more - but it is plenty sweet.

Bake 350 for about 35-45 min. Check with a tooth pick or knife - till they come out clean. Feast!