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Why Are Fermented Foods So Good For Us?
Fermented food products like sauerkraut, kim chee, rejuvelac, and kefir have special medicinal properties. They are heavy metal chelators, heal the gut and have a dramatic influence on mental emotional disorders. A variety should be included in a daily raw food diet. Depending on the bio-individual needs of the consumer, cultured raw foods and beverages provide benefits like improving sleep, digestive functioning and elimination, increasing energy and immune system efficiency, clearing acne, and reducing sugar cravings, dramatically. People all over the world have been creating cultured products for thousands of years. Not only are they delicious, but they have been used as a home remedy for allergies, bronchial asthma, anemia, chemical sensitivities, diabetes, gout, longevity, rheumatism as well as supplemental treatment for cancer patients. Read the full article |
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Having trouble getting a good night's sleep?
Getting quality sleep is important for good health. An estimated 50-70 million US adults have sleep or wakefulness disorder. According to the National Sleep Foundation sleep needs are individual, but adults generally need between 7-9 hours of sleep per night. Here are some tips for getting good sleep:
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Go to bed early, 9 PM is best or 10PM at the latest
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Have an early dinner, 5:30PM or 6:00PM
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Do not drink liquids past 6PM
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Exercise, in particular take a walk in the afternoon before sunset
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Let go of control and worry
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Surrender to the night and merge with your true self and true reality
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Avoid medications that interfere with sleep
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Do not drink alcohol or drink moderately
Read about natural tools to fall asleep quickly, to avoid waking up and for getting back to sleep quickly
Raw Sauerkraut
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Shredded green cabbage
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Chunks of red onion
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Leeks
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Kale
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Dill
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Parsley
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Chopped Garlic
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Tomato (small amount)
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Fermentation starter (optional)
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Celery juice (optional)
Preparation:
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Wash and clean all produce.
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Toss all shredded and/or chopped ingredients in a bowl. Hard veggies such as red cabbage should always be pounded and crushed until soft and juicy. You may choose to add sea salt, which acts as a temporary preservative via crowding out of pathogenic bacteria so that beneficial bacteria can take over. If you are going to use salt, add one teaspoon of sea salt per one pound of cabbage. Do not use iodized table salt. If you don't want to use salt, juice organic celery as it has naturally occurring sodium that does the same thing.
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Next pack the mixed veggies and/or fruits with optional starter into your chosen container (use glass). If you don't have a kraut pounder, use a potato masher or ladle to pack the ingredients tight. The goal is to keep the fermenting vegetables in an anaerobic environment (oxygen-free environment). Get the full recipe
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