Fine Tuning The 'Machine'

After detoxing, restoring my health, eating nutritionally sound meals .. it's not difficult to self diagnose those little twinges that creep up on occasion.  For example, when my neck starts making creaking sounds, I need to drink more bone broth.  If my feet start to ache and/or I don't sleep peacefully I've usually run out of my cod liver oil.  When my left index finger aches at the first knuckle and/or my knees ache .. I've consumed too much sugar.

Cultured Veggies

To boost immunity I give my family cultured foods daily including kefir, buttermilk, pickles and sauerkraut. 

When my youngest son consumes too many starches he breaks out in a rash on his neck and makes odd snorting sounds in his nose .. often accompanied by a headache.

Do you notice how certain foods affect your mood or health?  Get to know how to fine tune your 'machine.'  Eliminate or drastically reduce the offenders.  When I need to detox, I sip milkweed or stinging nettle tea in the evening several times a week, cut out sugar and starches.  If you wish to consume detox teas, please read up on side effects and consult your doctor if  you have certain health conditions.

Grain Free Meal ~ Japanese vegetable soup, salad, zucchini 'cakes', applesauce 

Maybe we're just WEIRD ..... say it aint so! ;)

Pickle Taste Test

We've cracked into the fermented spicy garlic dills that were started a few weeks ago.  Actually, they are so good that we're on our second round and they are just as delicious.  Both times I used the same recipe.  Gathering about a gallon of medium to semi-large pickling cukes .. you know the size the delis sell from the pickle barrel.  All day sour pickles!

(an 'aside') .. look at those vine ripened tomatoes .. first time in YEARS to not pick green!

I cooled the freshly picked cukes in a bowl of ice and stored them in the fridge overnight.  Every single pickle is crisp .. even the spears.

Here's the recipe that I followed .. (except I substituted my own mix of mustard seed, whole black pepper and red pepper flakes for the pickling spice).  There will be several more batches 'hatched' as our backyard cukes are abundant this year.

 Fermented pickles are good for digestion.  Have you made any fermented pickles or vegetables this summer?

I Love, Love Kefir

Last year I swapped some buttermilk culture for some kefir culture with a neighbor.  Kefir is a funny (as in unusual) culture.  In its raw state it resembles crumbled up cauliflower .. only tasting it one finds it to be a bit rubbery (chewy) and tangy (fermented).  By adding milk and letting the kefir 'grains' sit out for about 24 hours unrefrigerated, a thick-yoghurty-rich-fermented milk product is produced.  It will keep for several weeks as is .. but when you want to try some of its yummy-ness, just strain off the liquid from the grains through a little plastic strainer and enjoy.

I use my kefir to make healthy fruit smoothies for breakfast.

Here is a site that gives the history and health benefits .. along with nutritional information about  KEFIR.  If you are new to this probiotic milk product, Cultures of Health can get you started with your initial purchase of kefir grains.  This product is not only healthy .. but actually extends the shelf/fridge life of milk .. it keeps it from going bad for quite a long period.  The grains are used over and over.  They even multiply .. so there is the opportunity to share some with a friend. 

Directions for making kefir from grains:  Take the grains (two tablespoons or so for a pint of milk), put in a clean jar.. pour milk over .. place a paper coffee filter over the top and fasten with a rubber band.  Let sit out for about 24 hours.  Replace paper coffee filter with screw type lid and place in the refrigerator.  When ready to use, strain the grains using a plastic strainer .. rinse the grains in cold water .. place them into another clean pint size jar and fill with milk to begin the process again.  It's that easy. 

Fruit Smoothie:

2 cups strained kefir
1 cup frozen berries
1 banana
1 Tablespoon sugar  .. to taste (optional)

Mix in the blender .. Serves about 3-4

How to make milk kefir .. video

So Far This ....

...Week:

• Started a batch of home cultured buttermilk.   It was easy to make from a good starter product I purchased ... tucked away in the fridge ... won't have to buy buttermilk again if I keep making a little batch each week.
• Got a jar of sour dough starter waiting to ferment with natural air born yeast.
• Purchased a one gallon glass tea jug (at a thrift store) with lid and spigot to separate non-homogenized  milk ... now we have cream (should I make butter?)
• Made a large pot of porridge (first soaking the rolled oats ... then slow cooking for 1 hour). So far it has provided breakfast, an addition to a loaf of bread and was added to pancake batter two mornings.  It's one way to get picky eaters to eat their oatmeal. (Make a large batch and keep in the fridge for a few days of effortless mornings.)
• sandwich/salad sprouts are growing in the pantry.
• from a few pieces of home made bread ... I made a delish salad topping of croutons and roasted pumpkin seeds.  Nothing goes to waste in a thrifty home:)

I was thinking yesterday:  If something should happen to me ... and my kids have to clean out the fridge or pantry ... they might have no idea what all the little fermentations are so I'm posting it on  my blog to alleviate confusion.  It'd be a waste of good starter to have them just toss the stuff in the trash:)