https://www.fermentedfoodlab.com/how-to-make-kale-kimchi/
Already have a cabbage in the fridge for kimchi, didn't know you could ferment kale.
Here's a video:
$25 + shipping for less than half a pound of fermented kale powder:
https://www.perfect-supplements.com/perfect-kale-health-benefits/
Powder just doesn't sound right. I don't think I'd like powdered sauerkraut either.
And a great beginner's fermenting video including how to make Sriracha -- I didn't even know it is fermented.
]]>2# of any squash cut into 1/4" slices
2 small onions, cut into 1/4" slices purple makes it pretty
1 cup chopped celery
1/4 C salt
Place in a bowl covered with water for 2 hours
DRAIN; add veggies to pot with:
2 Cup sugar (using less sugar makes a real difference, I don't suggest it)
1 tsp celery salt 2 tsp mustard seeds
1 tsp tumeric 3 Cups apple cider vinegar
boil for 5 minutes
place in hot sterile jars
process for 15 minutes.
Kenni also wrote: "Sometimes I have put some pickling spice in it and it's so good. My friends ask for it for Christmas!"
]]>How WHOLE Turmeric Heals The Damaged Brain
http://www.greenmedinfo.com/bl.....ed-brain-1
Long considered impossible to accomplish, new research reveals how a simple spice might contribute to the regeneration of the damaged brain.
Turmeric is hands down one of the, if not the, most versatile healing spice in the world with over 600 experimentally confirmed health benefits, and an ancient history filled with deep reverence for its seemingly compassionate power to alleviate human suffering.
...
In the subsequent discussion it was stated that OIL has to be used to get the benefits and here is the recipe:
1/2 cup (about 75g) powdered turmeric
1 cup water with a cup in reserve
1/3 cup (70ml) oil (virgin olive oil, cold pressed coconut oil, or linseed oil)
1-1/2 to 3 teaspoons freshly ground black pepperCombine the turmeric powder and water in a small saucepan and simmer for 7-10 minutes, adding more water as necessary to keep the paste from getting too thick. I always end up using the whole two cups.
Take the pan off the heat and let the mixture cool down to just warm. Stir in the oil and pepper, mixing thoroughly. After it's completely cool, store in the fridge. I use a wide-mouth pint canning jar, but the specific container isn't as important as being able to cover it.
This will keep for roughly two weeks. Unless you're feeding a household, you won't use it up within two weeks. Most people freeze half of it to begin with.
Start off with 1/4 tsp twice a day in food. After 4-5 days, if you're doing okay with that much, you can slowly increase the amount and/or frequency of use. Turmeric only stays in the body for about 4-6 hours, even with the pepper added, so little and often is better than larger amounts less often.
Apparently people are using various amounts of the paste, but you should start slow and see how your stomach reacts.
Using FRESH GROUND pepper seems to be very important.
There is a highly recommended Facebook group about Turmeric:
https://www.facebook.com/groups/415313751866609/
I couldn't check out the group because I don't do Facebook due to their marketing and lack of privacy and I really don't need any "virtual" friends since I have a very busy REAL life. If you do Facebook, check it out.
Ginger also was mentioned at the Yahoo group and while I'm not a Yahoo fan either, I have the posts emailed and it's definitely worth my while.
I'm off to make my first turmeric paste.
]]>Here is my Molasses Fudge that I developed to give my husband a potassium kick:
Line a 4x8 loaf pan with parchment paper. Butter the paper.
Warm 1/2 c coconut oil til oil.
Mix with 1/2 c peanut butter (or almond or cashew),
1/4c molasses,
1/4c chia seed (I grind mine),
1/4c cocoa (or more)
1T vanilla,
pinch sea salt.
Mix til smooth, pour into the pan, top with a handful of chopped pecans (press in a bit), and put in frige til hard. When hard, lift the paper out, score and cut into small squares. I store them in a plastic container separated by wax paper. Eat while cold or they melt quickly.
]]>I have become almost entirely grain/pseudo grain intolerant--can only eat rice now. I make plantain flat bread:
1-1/4 C water, 3-4 light green plantains, 1 T coconut oil, 1 T coconut milk, 1 tsp salt. I also add cumin and cinnamon.
Spread out on baking sheets and bake at 350 for 35 minutes. Variations include crackers, wraps, crepes, etc. It is a terrific food to work with.
Can't wait to try that! Never had any plantains.
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