Deep Green now with AFA and Chlorella!!

"DeepGreen, Miessence's popular Alkalising superfood supplement has just got better with the introduction of two potent new ingredients.

In addition to spirulina, which is rich in vitamins, minerals and amino acids, Alphanizomenon Flos Aquae (AFA) Klamath Lake Blue-Green Algae and Chlorella have been added to DeepGreen to offer even greater health benefits.

AFA Blue-Green Algae, sourced from the pristine mountain lakes of Oregon, contains more protein, B12 and chlorophyll than any other food source.

Chlorella is an excellent detoxifier associated with its ability to bind with mercury, lead and cadmium and eliminate them from our system. It has also renowned for it's anti-tumour properties.

These algae join DeepGreen's powerful combination of organic freeze-dried grass juice powders (wheat grass, barley grass, alfalfa grass, oat grass and kamut grass) and dark green leafy vegetables (nettle, collard, kale and parsley) powders.


Research has shown that increasing the amount of greens in our diet helps prevent cancer, detoxify and alkalise your cells, boosts your immune system and gives you more energy.

As part of a balanced health program, Miessence DeepGreen helps keep the correct pH balance in your body, neutralising the toxic acids in your body, encouraging remineralisation of bones and help boost immunity.

Our unique combination of alkalising greens harnesses the very best of nature to promote benefits for the brain, bones and heart.

Miessence DeepGreen is also available has part of our popular Vitality Pack which contains BerryRadical Antioxidant and InLiven Probiotic or in an economical DeepGreen triple pack." 

If you'd like to find out how you can buy these products at 20%, 30% and up to 40% discount, get in contact with me via the website page here. There are fantastic deals available right now that could see you able to get the highest potency, certified organic products delivered to your door monthly for simply amazing prices.

Some very good advice..

This just popped into my inbox this morning and I thought that it was 'advice gold' to be shared :)

"It’s virtually pointless to embark on any health and wellness program until you have flushed all the accumulated, impacted debris and poisonous residues from your digestive tract.

The Environmental Working Group (EWG) in collaboration with Mt. Sinai School of Medicine did a study that found over 249 chemicals in the blood and urine of 9 random human volunteers. These people did not work with chemicals on the job or live near an industrial facility.  Of all the chemicals found:

•   76 were known to cause cancer in humans or animals
•   94 are toxic to the brain and nervous system
•   79 caused birth defects

The Center for Disease Control studies human toxin levels and has found measurable amounts of more than 100 toxic chemicals (man made “exo-toxins”) in blood and urine of the general public.

Toxins from the environment include:

•     Food additives and preservatives
•      Household cleaning products
•     Personal care products
•     Pesticides
•     Home furnishings
•      Clothing
•     Hobbies: arts/crafts, model building, automotive
•     Drinking water with chlorine/ fluoride (aluminum)"

The article goes on to introduce Don's 'Pulse' program all about their fabulous dietary cleansing mix, and the retreat you can take to learn about more raw foods etc. All very good info. (http://www.dontolmaninternational.com/)

When I began my personal detox I used simple approaches like going more raw, reducing processed foods and intaking HEAPS more pure water. I also chose to take Chlorella and Spirulina as they take heavy metal poisons out of the body tissue (even the brain tissue) because I had suffered from Chronic Fatigue Syndrome, chronic Migraines (which began to morph into small seizures) and a host of other 'toxicity related' symptoms. Simply by taking those two superfoods in tablet form, and making those other small changes to my diet, I found the symptoms just 'dropping away'. No medication needed.

I encourage you to use simple, plant and food based solutions for nutrition and detoxification. The simplest way to start is using the Vitalilty 3 Pack from Miessence. Food and superfood powders, one with high powered Probiotics, all are wonderful antioxidants, and, they are made using Certified Organic Ingredients. No nasties 'lurking' around for your bod to deal with . Just pure nutrition. Nice!

If you would like to learn how to buy these at 30 to 40% off, just get in touch, but anyone can achieve a 20% regular discount with them via the Lifestyle Membership through Miessence. Its free too.

Blessings for good health!
Jannette
xxx
:)

Recuperation

If you have indulged during the festive season, and will again indulge with the New Year's celebrations, there are three little things you should know about :)
Berry Radical, In-Liven Probiotic and Deep Green.

Why?

• Berry Radical can help you feel 'new again' after depleting your energy with late nights of food and drinks with friends and family. Hot or cold (a smoothie of this with crushed ice and chopped banana is just bliss for a worn out bod) Berry Radical is marvelous at upping your energy levels quickly.
• In-Liven can assist to re-balance your insides and restore the ability of your digestive system to work properly.
• Deep Green can help your whole body detoxify naturally, and it also builds healthy blood, assists with good joint mobility and generally will make your eyes sparkle and put a spring in your step. (great with an apple and mint drink!)

Follow this link here to purchase from my Miessence website. TODAY IS THE LAST DAY YOU'LL RECEIVE 20% OFF THIS 3 PACK DEAL!!! Plus you'll also become a Lifestyle Member and can get ALL your orders at 20% off forever, plus member specials too.

Happy New Year!
:)

Home Made Ice Cream

You might think its laborious and tedious, but making your own ice cream is not difficult or time consuming. Its much like the old myth about making your own bread being difficult, when it takes hardly any real 'time' at all.

If you dare to look at most commercial, mainstream ice creams you'll be wondering what on earth you're consuming, but, it might help you understand why your children go berserko after eating it. The processed sugar and cooked dairy, plus the gelatine and artificial flavours and colours are enough to make me wince! No wonder its one of the most nutrient-vacant foods that just piles on the kilos and brings with it tons of health issues. It's NOT FOOD DOOOD! Here is a recipe and suggestions for raw 'ice cream' that tastes luxurious and is packed with nutrients....you really could let yourself, or your child, eat it for breakfast!

This recipe can be modified for non-vegans by changing the Oatmilk or Coconut Milk quantities for milk and cream. This is also a non-cooked recipe, so that all the 'goodies' you put in retain their nutritional integrity.

Plain Coconut, Vanilla & Honey Ice Cream Recipe
Ingredients:
450ml (or similar) coconut milk (try and get one with as little additives as possible...some of them are loaded with numbers!)
450ml Oatmilk (if you dislike coconut milk just use around a litre of Oatmilk or Almond Milk)
5 tablespoons of Raw Honey
Seeds of 1 Vanilla Pod (cut the pod lengthwise and scrape the seeds out, keep the husk for use elsewhere)
2 tablespoons Flax Seed Oil (you'll need this to emulsify the mixture, giving it 'body')

Method:
In a blender (or if you're super strong, use a whisk) pour in the milks, oil and honey. Scrape out the Vanilla seeds and add that too.
Blend on medium for about a minute.
Pour the mixture into a container or two big enough to let you stir, and has a lid. (alternatively, if you are super amazing, you'll have an icecream maker and can pop the mixture into it and avoid the next few steps...)
Set your kitchen timer for 1hr. Put the lidded tub of ice cream mix in the freezer. When the timer rings uncap your tub and stir the mixture vigourously to separate the icicles that are forming, and to mix the ingredients again.
Set the timer for 30mins, and repeat the stirring.
You will probably need to stir the mixture a little every 30mins until 'set' to a consistency that lets you 'scoop' it out. Usually this takes about 3hrs all up.
(you could come home and whip it up, stick it in the fridge, go clean up and shower, then leisurely stir it at times during dinner and winding down after your day out)

Then you can EAT IT! :)

Suggestion for 'Chocolate Ice Cream'
Add 3 to 5 tablespoons of Raw Cacao powder to your mix depending on how dark you like your choccy. Add Agave Syrup instead of Honey to avoid the 'honey' taste, but still get the sweetness. If you are familiar with Stevia you could substitute this for other sweeteners.
To get 'chocolate chip' ice cream add a couple of handfuls of Cacao Nibs into the mix.

If you would like to avoid the stimulant effect of Cacao, use Carob powder with a little less sweetener of your choice.

This is a mix n match recipe! Add a handful or two of whizzed up strawberries, blueberries, or raspberries if you'd like that berryliscious taste.  If you want to be super super 'good' you could add some Berry Radical instead of the Cacao powder, and any 'ice cream guilt' is completely gone. Warning: Berry Radical gives you energy and contains powerful antioxidants. It could end up making you feel on top of the world!!!! Add crushed Hazelnuts, Almonds or Cashews for extra crunchability! The possibilities are endless :)

I will post up photos very soon :)

Blessings for Radically Amazing Ice Cream
Jannette

Apricot Coconut Bliss Balls

Its been a while since I refined one of my bliss ball recipes, but since I have been out and about with the new Home-Ed group doing 'park days' for around 10months now, I've found these little packets of energy just so, so useful to have in the picnic hamper. Especially when my 3year old has been taken with wanderlust a lot more, which leaves me not having lunch on the picnic blankets with other Mums, but out and about, here and there, following my little explorer with a handful of edible things to munch along the way.

This is a quick recipe, pretty fail-safe, dairy free and if you leave out the Raw Wheatgerm its also gluten free. Just a note on the ingredients; I always use foods that are as natural as possible, so that means, no GMO stuff, predominantly Certified Organic, and if I use dried fruits I obtain the kind that do not contain sulphites or preservatives. To me, there's no point in 'doing health food' if its not really, truly, healthy...

First up, the ingredients list:
200g Dried Apricots
Handful Dried Goji Berries
Handful Sultanas
12 Pitted Prunes
30ml Flaxseed Oil (cold-pressed, virgin)

5tblspns Fine Coconut
2tblspns Raw Wheatgerm (replace with Coconut or Chia Seeds if you want to have gluten free bliss balls)
2tblspns Dulse Flakes
2tblspns Chia Seeds
2tblspns Quinoa Grain

Handful Walnuts 
Handful Almonds 
One half or 3/4 of a Vanilla Pod

The method is to generally get the dried goods chopped up, the nuts whizzed in a food processor, then to add 'the other bits'...this is how I did it...

1. Chop up the Vanilla Pod, Apricots, Sultanas, Goji Berries and Pitted Prunes and whizz them in the food processor for around a minute to get the Apricots finely chopped up. Tip that lot into a mixing bowl.
2. Put the Nuts, Coconut, Raw Wheatgerm, Quinoa and Chia into the food processor and chop up till fine but slightly chunky here and there. 'Rubble' texture.
3. Add the dried fruits mix back into the food processor along with the Flaxseed Oil, a little at a time. Blend until the mixture comes together in a blob.
4. Remove from the food processor into the mixing bowl and give it a bit of a turn over with a tablespoon so that you are satisfied the ingredients are well mixed up.

Then its a case of rolling small portions into balls, and then rolling them in some more coconut so they don't stick together. Tub up and keep cool or refrigerate. These last for a day in a 'pack up' and make a tasty and super-nutritious snack. Refrigerate for a few weeks...but they'll be eaten before then anyway.

Enjoy! :)
Blessings
Nette
xxx

Raw Ferments and my story

I have had Candida infections since I was a child. I know this now because I look back on the symptoms and see what they were, but never diagnosed as. Back then, when I was a child, everyone had lollies, and cakes and things. That's what children ate. Up until relatively recently in my own life I believed that sugar just went in as 'quick energy' and children would 'run it off', but that's just not the case. Sugar feeds yeast bacteria, that's why you add it to a sourdough starter, or a beer wort...it gets the yeast ecstatic about LIFE and it goes nuts!

No one ate raw ferments in my family. NO ONE. I don't even remember extended ethnic members of my family eating raw fermented foods...yet it is one of the foods that allowed humans to survive and thrive. So why aren't they in our diets more now? Makes you wonder. The pallet of modern humans is not tuned into 'sour' very often. Seems we spend most of our eating experience with 'sweet', 'savoury', 'creamy', 'spicy' and others, completely leaving our 'sour'. I've tuned back into experiencing the *Zzzzzing!* of sour with my fermentation experimentations.

I've had to get re-educated regarding foods, and types of foods that are 'good for me', ie: less or no sugar and more live, raw, fresh and fermented foods,... and that is why there is always a fermented food portion in my smoothies to bring that all important 'good bacteria' quotient into my intake.

Straining the 'first set' of Kefir grains through muslin over a metal seive. This Kefir is made on whole organic milk and produces a fizzy, zesty, tangy, creamy drink that does not smell like off milk at all. It is also packed with essentials for good health and 'beyond'! Best of all, if you re-ferment the solids of the milk, you can make your own Quark :) Its like a tangy cottage cheese...great with Avocado and fermented Carrots...really, really yummy.... You can also use Kefir topically, that is, applying it directly to skin irritations. It cools and heals in minutes.

There are a few good recipes up here on the blog for fermenting your own veges. Quick, cheap, safe ways to include crunchy, zesty, beneficial fermented foods into your diet this week if you want...The benefits are astounding especially if, like me, you are suffering or 'dealing with' Candida infection, have skin irritations, food allergies and the like. Simply by accessing the right kind of natural fermented foods can rebalance your digestive system and take back your Health!

Blessings
Jannette
:)

How Green Is My....Smoothie

Very very green in fact...
In a new set of posts I'll be investigating my own lifestyle changes and choices related to 'Going Green'. Join me as I discuss my personal observations of the benefits and pitfalls of accessing this way of living.

So first up...the inspiration...my VERY Green Smoothie, just made, now...*sip* which looked so surprisingly irridescent GREEEEEEN, that it made me stare...

The Recipe for VERY Green Smoothie

Home-grown Organic Oregano, Parsley and Mint...about a handful of leaf of each
A stalk of Organic Celery chopped into 'bits'
A 'slosh' of Organic Cloudy Apple Juice
A 'slosh' of home-made fermented Raw Honey and grated Ginger drink (I'll put that recipe up soon...)
Pulse the mixture in a blender to break up the larger leaves and celery bits.
Whizz on high for 30seconds to really break up the celery strings, then down to low setting for about 20 seconds.
Voila! A VERY Green Smoothie.
(yes, you will find crunchy things to chew whilst you sip)

So I bet you're wondering why I do this. Perhaps you're not, but I'm going to tell you anyway.
Going Green has become a catch phrase for some companies to make money out of guilting the public into 'doing their bit for the environment', by purchasing some stuff in a plastic bottle that says it is 'green'. "Well yeah? Prove it...", I say. I need companies to explain the ingredients are produced with a conscience. I know I can't get all my modern conveniences with this integrity of manufacture, but I want the majority of what I consume to be ethically produced. If I, one person, makes this a priority, and help other people to see this as a priority, then it continues the swell in trend and in turn influences the manufacture of goods, propagation techniques of agriculture, and ingredients within consumables. Thats how I can get ethically produced and manufactured goods now of course ;) People demanded it and so it is available for purchase.

In that train of thought then, how is my VERY Green Smoothie so green? 50% of the ingredients were grown organically on my property, needing no transportation to my house at all. The soil to grow my herbs came from my worm farm compost, comprised of broken down green waste from my house, and again, no transportation needed. The juice is organically grown from SE Queensland (where I live), as was the celery, both obtained from a local shop which I walked to.

Here in my VERY Green Smoothie, I've been able to use a naturally sweet raw ferment, (more about ferments in an upcoming post) and it works well with the dash of apple juice and the celery to balance. The *Zzzzing* comes from the Ginger! The herbs are powerful anit-bacterial, anti-viral, digestive aides and packed with Chlorophyll to help it all get into the blood easily.

So, in honour of the recently passed St Patricks Day, "Slainte!" And in tune with Earth Hour Day...or whatever its called... Happy green moustaches to all... :)

Jannette
xxx

Using Botanical Sources for Vitamins and Minerals - Part 2

Modern lifestyles need more nutrients to help modern humans cope with the demands on their energy. What we consume is the key to gaining long term good health, overcoming short term illness and coping with everyday stresses we encounter. Most people will have at one time or another reached for a 'multi-vitamin' to do these things for them, or to assist in overall good health, or because a blood test revealed they were 'low' in a certain vitamin or mineral. Taking in vitamins and minerals as tablets may be beneficial, but there are other parameters to consider.

For example:
Why is your blood testing 'low' in any particular vitamin or mineral? What kind of health issues show up as depleted Iron, Magnesium, Zinc etc...?
What has your recent health 'history' got to tell you about the strength of your immune system?
Are you conscious about what you eat? or do you consume mindlessly?
Are you eating raw food often enough to gain the best possible quality of vitamins or minerals?
What is in your multi-vitamin broad spectrum supplement? Do they contain a colour, or flavour, or preservative?
Where have these minerals and vitamins come from? Are they sourced from animal byproducts?

When you consume nutrients as food you gain so much more because the 'whole food' contains a broad spectrum of constituents, like oils, acids and fibre, that assist you in absorbing those very nutrients. This is how the human body is 'set up' to receive nutrients,...its why our digestive systems are so complex and marvelous.

Getting the best quality food means getting the most nutrient dense food, which is organically grown without pesticides and herbicides, but also with soils that have been cultivated using organic nourishment. I often raise my eyebrows at that constant mainstream 'whine' that certified organic produce costs more,... because it will actually end up saving you money due to the nutrient density of the foods. Vitamin and mineral supplements can be an expensive alternative to just buying good quality food in the first place....and botanical sources are by far the cheapest way to get your nutrients in a way that your body finds easy to absorb and use.

There is one particular mineral that you can consume to help your overall health and have noticeable improvement in just a week or so, and that is Zinc. Zinc is like a 'building block' for cells, and imperative for good cell health, meaning that without it the whole building (our body) falls down. Its found in a variety of foods already covered in Part 1, but here's a list of Zinc rich foods you can eat in your everyday diet.
Pumpkin seed and flesh
Spinach and silverbeet
Asparagus
Peas
Brussel Sprouts
Seeds - Chia, Sunflower and Poppy
Seed and Nut paste - Tahini, ABC spread (almond, brazil and cashew)
Dried fruits - Figs, Currants and Bananas
Fresh fruits - Avocado, Apricots, Dates
Winter fruits - Blackberries and Blueberries
Oats (raw)

The absorption of Zinc can open up a pathway to good health because it assists absorption of other minerals and vitamins. Because it is a key to good cell health it enables the cell to firstly obtain good nutrients, expel waste, and know what to do with the other nutrients in your digestive system. Smart little blighters your cells aren't they? :)

Part 3 will conclude with beneficial oils, acids and probiotics from botanical sources. :)
Blessings
Jannette

Using Botanical Sources for Vitamins and Minerals - Part 1

Whenever I've started researching vitamin and mineral supplements I've usually been concerned about whether the manufacturer has used any fillers or additives in the product, or I've been interested to know 'where does this mineral come from?', 'what is it's source?'. I know that I'm far happier not 'popping pills' and prefer to get my nutrient intake from fresh and usually raw foods.
But why do I do this?
Botanical sources of vitamins and minerals are more digestable, take less energy to digest, and when used in combinations that compliment each other can optimise the absorption within the body.
Cool hey ? :)

'Abundant' by Ross Lamond. Market stall food in plentiful supply anywhere in the world...

Magnesium Rich Foods - help smooth muscles, and other connective tissue
Black Beans
Brocolli (raw, cultured)
nuts - Almonds, Cashews, Brazil (raw)
Pumpkin Seeds
Figs
Lentils
Raw Cacao
Wheatbran
Cooked Spinach


Potassium Rich Foods - helps to metabolise (digest and process) Magnesium, Iron and Vitamin C
Papaya / Paw Paw (red)
Bananas
Strawberries
Honey (raw, unpasteurised)
Oats
Jerusalem Artichokes
Radish (raw)
Capsicum (raw)
Lettuce
Garlic
Onions
Carrots


Vitamin C Rich Foods- assists cell renewal and repair, also a fantastic immune system supporter
KiwiFruit (golden is highest in Vit C)
Papaya
Kakadu Plum
Mango
Marula Cherry
Grapefruit
Tropical Guava
Blackcurrants
Rosehips
Persimmon
Oranges (blood)

Up Magnesium foods when you have been having muscle cramps or aches (growing pains in children) and take them with Vitamin C and Potassium foods to increase the overall effect. Increase Vitamin C foods if you are feeling a little 'under the weather' or if you experience shock or exhaustion. Potassium foods are good for increasing stamina and confidence.

Enjoy your fresh foods as organic products or grow your own so you know exactly how they have been grown, and, you can benefit from obtaining the vital force of the foods as potently as possible :)

Making your Smoothie 'work' for you...

Mmmmm :) Being healthy never tasted so good :)

This morning I wake and make a 'green smoothie', and if you'd told me last year that I would be doing this kind of thing regularly I would have looked at you with amazement. My smoothie's really 'work' for me on several levels. Firstly, I'm lazy in the morning, I like simple, I don't want a heap of stuff to wash up and I want a gentle and effective 'kick start'....that's kind of 'first, second and third' really isn't it... :)

Green Smoothie's are made from what you have around that's fresh, and can blend up well.
Some people always begin with an Avocado, others always with a Banana, some only with fresh berries. I'm the kind of person who always begins with a walk outside to my herb garden to see what's going bonkers and needs thinning.

View from a Spinach Leaf ~ by Jannette

A couple of handfuls of herbs ripped up, added to a cup or so of Oatmilk, a dollop of raw honey, a spoonful of Chia Seeds, a shake of In-Liven, and blend for 10 seconds on high, 10 on low. Pour and shake some Cinnamon over the top, sip slowly.

YUM.

What's so good about these drinks? The best thing is that because the ingredients are all raw (well, except for the Oat Milk perhaps, but you can use Almond Milk or other nut milk if you want) their vitality is very high. What do I mean by 'vitality'? Its really their vibrational energy. All their molecules are 'linked', and the energy that they have used to grow is still intact.  Processed foods suffer from the loss of this vitality along each step or 'process' they go through. Even blending the raw smoothie removes some of this vitality, but in comparison to say a 'diet powder' that has its nutritional value written on a label on the side of the tub, this kind of drink has a stack more potency than a standard 'meal replacement shake'.

If you are trying to lose weight, or break an appetite 'habit' (eggs, toast, cereal etc) then this kind of smoothie is just fantastic for manifesting success.

Tips for making your Smoothie go further:

• Add a spoonful of Spirulina Powder to help provide you with essential Proteins 
• Add a spoonful of Flaxseed Oil to help provide you with essential fatty acids (Omega 3's)
• Add a spoonful of Chia Seeds to help provide you with a range of essential minerals and more
• Add fresh seasonal berries for an antioxidant boost (blueberries, raspberries, strawberries etc)
• Add Kiwi fruit, Mango, Kadadu Plum, Persimmon, or Rosehips to boost Vitamin C if you are feeling a little unwell or have an injury that is causing inflammation.
• Add Probiotics like 'In-Liven' superfood powder, a half cup of Kefir or something similar like an organic and biodynamic yoghurt if you are suffering any form of fungal infection, yeast infection, gum problems, or digestive issues.
• Add Raw Cacao for anyone who loves chocolate, or for women who have muscle aches from menstruation, or children who have 'growing pains' like aches in the thighs, ribs, ankles and wrists.
• If you want to add more superfood 'oomph' try using a shake of Quinoa flakes, Amaranth flakes or puffed Millet, Kamut or similar. This is good for little people who are feeling poorly and need a little more food in their tummy but don't want to 'eat'. (NB: I would say here that using Cacao to camouflage any 'greenness' for kids not used to drinking green is a good ploy)

Smoothies are just so very convenient and nourishing that I find I prefer it as a start to the morning, and it has helped me to cut down on my processed grain intake a LOT. I find that I do not have cravings for foods that I used to. Sweet cravings are non-existent. So if you are a little hesitant about getting into raw smoothies, just give it a go, you'll be glad you did :)

HOW TO do Cultured Veges

Here's a little 'step by step' instruction on fermenting veges for yourself ...

Carrot and Khol Rabi with Black Peppercorns, Fennel, Ginger and Carraway

Once you have 'concocted' your vege, herb, spice mix to your liking and got it in the jar, sealed and on the bench, it can be kind of daunting to get through the next phase :)
Do not fear, you're not wasting the food, it won't 'go bad', and you won't poison yourself or your family. Breathe...its OK.

After the first day you'll notice some bubbles forming in the top of the jar or if you agitate it you'll notice bubbles rising to the top. This is the natural fermentation process, just like beer...

Once or twice a day, undo the lid and let out the gases. It will smell kind of sour, but don't fear, this is what fermentation smells like. Put the lid back on and slowly upend the bottle so the mixture ... mixes.

Like this...

then place the jar or bottle back on the bench and walk away, carry on with Life, etc...

Each day repeat this process. If you don't it will bubble over the lid seal and make your bench all smelly :) It may be good to place it on a saucer or in a bowl so that if it is warm, or a very virile mixture, you won't have to clean it all up, again and again...(you see that I've experience with this one point, yes?)

After 2 to 4 days fermenting, you put the jar in the fridge. The cultured veges can last for a good 4 to 6 months.


Carrot and Khol Rabi sticks are wonderful with some hommus or as a good addition in a salad wrap. Nice on their own too. The Cabbage mixture is great chopped up with salad, or sprinkled on a rice cake smeared with Avocado. It makes lettuce leaves more edible and digestible as the natural acids help to break down the cellulose of the lettuce and helps you to absorb more nutrients.

The water left over is definitely drinkable and in some cases, like the Carrot with Ginger, it makes a really refreshing drink!

Be adventurous with your cultured veges and add some Tumeric, Horseradish or similar to give it some medicinal kick. You can use some fruits as well to culture with veges, have a look at Donna Gates' website www.bodyecology.com for loads of tips.

If you've got any questions please leave a comment or contact me via the email address on the website contact page.

Other combinations I Love:
Carrot, Cauliflower and Ginger
Cauliflower, Brocolli, Garlic and Fennel
Cabbage, Tumeric, Garlic and Carraway

Happy Fermenting...gives new meaning to 'bubble bubble, toil and trouble' doesn't it...

Cultured Vege 'recipe'

What got me interested in fermented foods? Must have been the 15 years or so of battling yeast related infections in my body, and really getting nowhere until a chance trial of some Kefir milk cured an outbreak of dermatitis overnight. It was truly amazing. I'd nearly felt sick looking at the fermented milk drink...but really, the skin condition I'd had was unbearable, and I'd gotten to the stage of sheer desperation, so I was willing to breathe deep and try out the goopy gooey Kefir. Strangely, it didn't stink, and, it didn't taste awful either,... but I'd tried so many other things that I was resigned to disappointment...awful as it seems, I'd completely lost most of my Hope. I went home that evening, washed my face, determined not to scratch or look at it too much, got into bed and went to sleep. In the morning I woke up with the strange sensation of actually not wanting to scratch my face. I stepped into the bathroom, looked in the mirror, and for the first time in close to 5 years my skin was skin colour and not red raw. I think I nearly cried with happiness :)

Since then I have been experimenting with fermenting foods.

Fermentation is so symbolic of tolerance towards our Mother Earth. In today's social climate where everything has to be sterilized, pastuerized, vacuum sealed and heat treated, it is really hard for people to just 'detach' from their fears of bacteria and enjoy a food source that has been the reason why humanity has survived thus far. The germophobes out there get their way, I see it as a real step away from embracing the massive impact that fermenting foods can have on our quality of life. We have become scared of 'germs', but in such a devastating way that it is now quite possible for a human to exist without eating any fermented foods at all.

The most accessible fermented foods for some would be yoghurt from the supermarket, but its nutritional value is compromised by the huge amount in sugar of most the brands available. And, the milk used is not biodynamic. What if I told you that you could make your own fermented foods for a fraction of the price of a tub of yoghurt, and, that the nutritional benefits of it would eclipse that same yoghurt? Pretty good hey? :)


Cultured Vegetables
If you're like me and you really did not like eating salads, or those kind of 'gassy' veges like cabbage and brocolli, cauliflower and similar, you'll be really happy to find out how fermenting these kinds of foods makes them really tasty, and excellent as a source of 'raw nutrition'. I've experimented with a few different 'mixes' and here are a couple of my favourites, with instructions, to help you get started and achieve a success first time.

Khol Rabi and Cabbage with Garlic and Herbs
Start with a Khol Rabi (a kind of root vegetable that tastes something like a cross between and apple and a turnip...odd, but oddly nice too), a small red cabbage and a small sugarloaf cabbage.
Dice them up, shred them, or cut into thin strips...its up to you.
Shred or rip up a selection of herbs and slice up two cloves of Garlic.
Mix it altogether in a bowl, or you can choose to layer your ingredients so the jar 'looks pretty' (like I did)

This is how my layered cabbage and garlic looked..pretty isn't it... :)

Stuff the mixture into a glass jar (preserving jars are great but not completely necessary...you can use a few collected olive jars, or the glass jars from pasta sauces etc...)
Add pure spring water to the bottom layer and then each layer as you fill the bottle or jar.
Really squash down each layer as you fill the mixture into the bottle.
At the top of the jar roll up a leaf of cabbage and shove the layers down so they are under the water surface.

Leave on the bench for around 3 days. More if its very cold weather, less if its very hot weather.
Pop it in the fridge for around 2 days and then its 'ready' to eat. You can keep it for around 4 months or up to 6 months depending on how stable the temperature in your fridge is.

Always use a clean fork or spoon to take a portion out for use.
Always seal the lid tightly and refridgerate.

HOW TO do Cultured Veges is the next post...

If you're interested in finding out more about cultured foods and their benefits you might like to look at...

Super Bliss Balls!

Here's a special blog for Vicki :) Thanks for prompting me to get these recipes up on the Blog! :) Cheers!!

 

Super Bliss Balls

(Vegan and V yummy too)


Ingredients (certified organic wherever possible)

· 5 large Medjool Dates or 5 to 6 large semi dried Prunes


· Half a teaspoon each of ground Nutmeg and Cinnamon


· One Tablespoon Raw Honey or Coconut Oil


· One Tablespoon Chia Seed


· One Tablespoon Raw Cacao powder (or use Berry Radical Superfood Antioxidant powder)


· Half a teaspoon of Spirulina (or Chlorella) powder (or use In-Liven Superfood powder)


· Half a cup of raw Cashews


· Quarter of a cup of raw Almonds


· Small handful of Walnuts


(you may of course choose to use a different combination of premium quality nuts, but avoid peanuts)

You will also need a half cup of Sesame Seeds, Quinoa Flakes, Coconut Flakes or crushed nuts for the coating


Method

· Pit the dates


· Add all the ingredients into a 1.8L or 1.5L food processor bowl


· Pulse to mix the ingredients and break up any big nuts


· Blend for about 30seconds to a workable consistency ie: so you can pinch the mixture together and it holds shape...you may want to add another half teaspoon of honey, coconut oil or apple juice, if it needs it.


· Turn off the processor at the wall and remove the blade


· Using a teaspoon, scoop out small amounts of the mixture and roll them on the palms of your hands to form small balls


· Place them onto a plate with the Sesame Seeds


· Once you have rolled the mixture into balls, gently roll them on the Sesame Seeds to coat them, and put into a container to keep in the fridge.

These are powerpacked little bombs of nutrition! Take one or two for a quick midmorning/midafternoon energy boooooooooost, or, as a pack when hiking or walking. I find that even my small child can handle eating these as the nuts are already crushed up a fair bit.
Try using a little dusting of raw cacao to coat the bliss balls for a bitter-sweet hit…
now...wouldn’t that go well with some organic chai...