Currently the posts are filtered by: Nutrition
Reset this filter to see all posts.
MAKE DILL PICKLES WITH LACTO-FERMENTATION
Lacto fermentation preserves food without hot processing. The food is protected by lactic acid which prevents the growth of bad bacteria.
In general, you will want to have enough salt suspended in the liquid to keep mold from forming as the lactobacillus (the organisms that make lactic acid) take hold and begin to multiply. The liquid is referred to as the brine. Lacto-fermentation boosts the digestibility of the food so that the body can better assimilate nutrients. As with other cultured foods, the consumption of foods preserved in this manner helps replenish the digestive tract with beneficial enzymes which help aid digestion and combat harmful bacteria.
Preliminary preparations:
Place the jars, rings and lids into boiling water for 3 minutes. If I'm busy, I may just put it all inside a large pot, cover with a lid, bring it to a boil and turn off the stove as I complete other tasks. When you're ready to begin, the jars can be taken from the water and dried.
For approximately five pints:
lactobacillus in the whey isn't killed.
Once the water and salt combination is warm (and not too hot), put your spices in each jar:
3 or 4 tablespoons brine
2 tablespoons whey
1 teaspoon grape leaves (for crispness)
3/4 teaspoon minced garlic
1 teaspoon dried oregano
1/2 teaspoon cracked peppercorns
1/4 teaspoon dill seeds
1 tablespoon dried dill weed
1 1/2 teaspoons mustard seeds
With the handle of a wooden spoon (do not use metal), mix the seasonings within the jar.
Cut about three to five washed and dried cucumbers into one fourth inch slices.
Pack jars snugly, stopping one inch below the top edge of the glass. The place of the jar where the threads begin, just below the neck, is a nice stopping place.
After that, loosen the ring just a bit in order that any gas created in the course of fermentation can be released -- but not enough to allow outside air inside the jar.
For 3 to 4 days, permit the jars to sit undisturbed at room temperature.
Place the jars in cool storage.
The fermentation process generates its own vinegar taste that's pleasant without being overly harsh.
Here's a video demonstration of another variation of lacto-fermentation. This particular method takes longer and runs more of a risk of mold as it does not utilize a whey starter. However, if you wished to make a large crock of pickles, rather than just pint jars, you could do so and just add about 1/2 cup of whey (for a gallon-sized crock).
JUST HOW MUCH WATER SHOULD I DRINK FOR HEALTHY HYDRATION?
Many factors determine the amount of water required for optimal hydration. Physical, emotional and mental stressors as well as humidity as well as the altitude of a location can all raise your water requirements. Water will need to be replaced which has been lost through perspiration. An additional 10-12 ounces of water really should be drank for each six ounces of caffeine or alcohol you drink.
The color and odor of the urine will confirm whether or not your body is in need of more water. A neutral color and odor signals you are properly hydrated.
As an alternative to sipping water at all hours and visiting the bathroom continually, you can take planned water breaks. Your bladder will then be able to get rid of extra liquids after each session. Each morning before you take in any other fluids, drink water at least 1/2 hour prior to breakfast. Do this again 30 minutes before lunch and a half hour before the evening meal. The final break ought to occur about a couple of hours before bed time so as to allow enough time to void your bladder before retiring for the night.
There are some additional advantages of consuming quantities of water during these sessions. Hydration is more rapid when your empty tummy is filled with water in this way. You will notice a short-term sensation of bloating as the water is pushed past your stomach and into the small intestine.
Once there, the water continues into the large intestine where it is made available for absorption by the body. This flushes the digestive system to provide you with a mini-cleanse, which helps relieve constipation. Another advantage is that you'll be giving your stomach a full sensation just prior to a meal which might help you better regulate food consumption.
So, how much water SHOULD you be drinking? A standard criterion for many years was that you need to drink eight, 8-oz glasses of water each day. This translates into sixty-four ounces of water daily. Another general rule is that 2 to 3.5 quarts of water per day should be consumed. These amounts don't take into account the needs of different body types in a variety of conditions. One way to accommodate this is to divide the number of pounds a person weighs by two. The solution is the number of ounces of water that person should consume each day. Obviously, heavy physical activity, stress, or the consumption of diuretics will require consuming additional fluids.
Some individuals find that they do not much like the taste of water. They should first check to be sure they're consuming pure water, without toxins that impact the taste. In other cases, the capability to taste might be impeded. Consuming sugary drinks can play a role in this condition. Consider cutting back or keeping away from them totally. As your intake of water grows, your system will be better able to rid itself of toxins. The mucus membranes inside your mouth and nose are kept moist, and in this way enhance your sense of smell and taste. Once your taste receptors are no longer impaired, you'll likely find out that there is no objectionable taste to your water. Rather, it's more likely that you will start to enjoy it.
Remember, the need for water differs depending on body size and other variables. Monitor the color and odor of urine output to determine whether or not you are well hydrated.
THE WAY TO MAKE WHEY
Whey can be a valued addition to almost any diet. It can enhance foods, sauces and beverages. It's also a main ingredient in lacto-fermented food preservation.
An internet search will show that many individuals cover jars with cloth or a clean paper during the making of whey. I do not. This because I'm not attempting to harness bacteria from the air. Raw milk comes neatly packaged with just the correct blend of bacteria and digestive enzymes required to make separation to occur. You need not open it to the surrounding air for this to happen. In fact, if you left raw milk in your cold box long enough, separation into curds and whey would occur within the sealed milk container. Leaving it at room temperature simply places the milk at a temperature where this happens more quickly.
Pour raw milk into a clean glass jar. Close the jar with a clean plastic lid (or coffee filter, or clean cotton cloth) and leave it undisturbed for two to three days until separation happens. You'll know the milk is separated when white solids floating in a yellowish clear liquid can be seen. The liquid is whey. The white solid is curds, also known as cream cheese.
Line a strainer with a clean cotton t-shirt (or other cotton cloth) or a coffee filter. Pour the solids and liquids into the strainer, catching the liquid in a glass bowl. When the dripping stops, store the whey in a lidded jar labeled with the date. For about six months, the whey will keep in your refrigerator.
Season the cream cheese to suit your taste, and use it in your favorite recipes.
If you don't need a lot of whey, the yellow or clear liquid that floats to the top of yogurt is whey. You can pour this off and use it in food preparation and preservation.
SUPPLEMENT CALCIUM WITH EGGSHELL POWDER
A common pharmaceutical taken for bone loss can actually lead to broken bones 3 or 4 years after beginning the prescription. How is this feasible? While the bones increase in thickness, they do so due to the fact that the natural pace of bone loss is slowed by the medication. Just as with skin, a human body was created to lose and rebuild bone cells all through a lifetime. An individual using this treatment will have thicker bones, but this results from the slowed loss of OLD cells not as a result of renewed manufacture of strong bone. This old, thickened bone is in fact brittle and weaker, leading to breaks that happen during relatively gentle bumps and stumbles.
Pasteurized milk and dairy products are other probable contributors to decreased bone density. Pasteurization destroys and makes calcium in dairy products unavailable to be used by the body and can lead to other degenerative diseases that are associated with calcium deficiency.
There ARE alternatives that can be used to increase bone density AND strength naturally.
First, take part in weight bearing exercise. For example low-impact pursuits which include stretching & stability such as walking, dancing and weight lifting.
Taking an eggshell calcium supplement is another strategy. Nearly 100% of an eggshell is calcium carbonate crystals that contain 27 essential microelements in a form very easily absorbed by the body. One study showed that powdered eggshell taken in combination with vitamin D3 improved bone mineral density while not increasing blood calcium levels. The powder from one eggshell (about a teaspoon's worth) will be able to equal almost eight hundred mgs of calcium as well as microelements such as magnesium, iron, copper, manganese, zinc among others. The composition of elements in eggshells is very similar to that of human teeth and bones.
When making calcium powder, do not forget to utilize shells coming from free range, organically fed birds. Chemicals and antibiotics given to birds are bound within the shells of their eggs. The shells of eggs produced by free range birds have a higher mineral content.
* Wash empty eggshells using warm water until all of the egg white is removed. Do not take away the membrane layer because it contains important nutrients for the joints which help arthritis.
* To kill pathogens, boil the empty shells in water for about 5 minutes.
* Put the shells onto a paper towel and leave them to dry completely.
* Once they are dry, grind to a powder in a coffee mill.
* Place the powder in a glass jar and cover tightly. Keep in a dry place.
* A daily dose is a half tsp. This powder may be put into your favorite beverage or sprinkled on top of your favorite food.
This guide is for the readers' information and not offered in lieu of medical advice. The reader takes on all liability and is expected to exercise good judgment when incorporating these ideas.
RECIPE FOR CREAMED DANDELION CHICKEN
In recipes, dandelion can frequently be used instead of spinach if you're looking for an effective way to incorporate this nutritious leafy green into your normal diet. If you find that dandelion leaves happen to be bitter when gathered, make sure you harvest young leaves for the best taste. Older leaves are often better employed to provide flavor in stews and also other cooked foods instead of offering them fresh in salads or teas.
This is one of my family's favorites:
CHICKEN WITH CREAMED DANDELION
Makes enough for 4 to 5 servings.
Inside a big pan warm up two cups of your best chicken stock.
Add chicken pieces,
In an additional pan, heat up and make a paste of 3 tablespoons of extra virgin olive oil with 3 tablespoons of flour. Continuing to blend, add a half cup of fresh cream, one half cup of chicken broth and a dash of nutmeg. Continue to stir until well blended. To this, add three to four cups of young dandelion leaves, chopped.
Blend the contents of the pan until they are heated through. The leaves should begin to wilt.
This dish is great by itself, over organic brown rice or with homemade sourdough bread.
