For Mind, Body, and Soul
6-8 coarsely chopped apples
1/2 cup chopped walnuts or pecans
1 cup raisins
1/2 cup lemon juice
1/2 cup whey
1 cup water
1/4 raw honey
1 tablespoon cinnamon
1 tablespoon cloves
1 teaspoon sea salt
½ teaspoon cayenne
Combine all ingredients. Pour into 2 quart jar leaving at least an inch at the top of the jar. Press down lightly on mixture. Add water, if needed, to cover ingredients. Cover tightly with lid and keep at room temperature for 2 days before storing in refrigerator. Enjoy!
4 tomatoes
1 onion
1-2 Serrano peppers
1/2 teaspoon sea salt
1-2 cloves of garlic or ½ teaspoon garlic powder
1/2 teaspoon lemon juice
clump of fresh cilantro or 1/2 teaspoon dried cilantro (optional)
Chop and blend all ingredients in food processor. Pour into 1 quart jar. Press down lightly on mixture. Add water, if needed, to cover veggies. Veggies should be at least 1 inch below top of jar. Cover tightly and keep at room temperature for 2 days before storing in refrigerator. Enjoy!
Same instructions make yogurt out of raw or pasteurized milk or sour cream out of raw or pasteurized cream. Heat 2 quarts milk or cream up to 180°F. Let cool to room temp between 64°F – 77 °F. Pour all but about 1 cup of cooled milk into a container. Add 1/4 teaspoon of yogurt starter (I use GI ProHealth’s GI ProStart) to the reserved 1 cup of cooled milk and gently stir. Combine this mixture with the cooled milk in the container by gently stirring. Cover with lid. Place container in a yogurt machine (following the directions of the yogurt machine), oven, or food dehydrator. Let ferment for at least 24 hours at 100°F -110°F. Transfer the container of yogurt or sour cream to the refrigerator for about 8 hours before serving. Enjoy!
1/2 head of cabbage
3 radishes
2 carrots
2 onions
2-3 cloves of garlic
1-3 serrano peppers
1/4-1/2 tsp ground ginger
Mix a brine of about 4 cups water and 4 tablespoon of sea salt. Stir well until salt is dissolved. Coarsely chop cabbage, slice radishes, and grate carrots. Let veggies soak in brine for a few hours or overnight, with a plate on top to keep veggies submerged. In a food processor, make a paste out of the onion, garlic, peppers and ginger. Add paste to drained veggies, retain brine. Put veggies in a jar and use a glass or cup to compress but not seal the mixture to keep veggies submerged. Add brine if needed to cover veggies and/or inside cups for added weight. Let sit for about a week with a towel covering it. After about a week is over, remove the glass or cup, seal with a lid, and refrigerate. Enjoy!
Enjoy this video about how to make kombucha! Let me know if you have any questions!
NOURISHING HAPPINESS 