The benefits of fermented foods consumed on a regular basis are many.
Consequently, over the past 18 months, 20 of the well over 50 Traditional Cooking how-to videos filmed for this blog specifically address the topic of fermented foods and beverages.
I’ve never filmed an overview of this topic for beginners, however.
At least until now.
Today’s video covers all the reasons why you should be fermenting foods and beverages in your home on a regular basis and why this traditional practice was so key to the extraordinary health of indigenous cultures.
Annie’s Organic Goddess Dressing Won’t Make You Look Like a Goddess. It is Better Used as a Flower Vase Than On Your Salad!
One of my very favorite salad dressings is Thousand Island. Unfortunately, the bottled versions purchased from the grocery store don’t do it justice. Not by a long shot.
The rancid vegetable oils like soy or canola, chemical additives, artificial thickeners and even high fructose corn syrup can quickly turn your healthy salad into a bowl full of indigestion and inflammation!
Even organic salad dressings leave much to be desired as canola (short for “Canadian Oil”) is typically used – a hybridization of the poisonous rapeseed oil. Why bother paying the premium for organic salad greens if the dressing is unhealthy? It would be better to buy non-organic salad greens and get the dressing right.
Today’s video lesson shows you how to take the fresh coconut milk that I made in last week’s class with frozen coconut meat purchased at an Asian Supermarket and ferment it into raw coconut milk kefir!
Coconut milk kefir is an absolutely delicious, effervescent drink that adds variety to smoothies and other drinks where milk based kefir might typically be used. When made with fresh, raw coconut milk, the flavor is simply out of this world. You will be slow to buy canned coconut milk ever again after tasting this!
Raw, coconut milk kefir is an absolute tonic for those with gut problems and digests so easily giving ample energy and focus to your morning if consumed with breakfast.
Yogurt is a favorite food of many Americans. It is loaded with probiotics and much easier to digest than plain milk even for those with no milk tolerance issues. As a result, when folks are making the transition to fresh, unpasteurized milk from the farm for the very first time, raw yogurt is a food that most readily wish to try.
After all, if raw milk was truly as dangerous and pathogen ridden as the government would have us believe, it wouldn’t culture into yogurt so easily, would it? Consequently, folks in the process of making the mental paradigm shift to fresh dairy usually feel extremely comfortable with raw yogurt even if raw milk is still a bit too out of the box for them for the time being.
I am fortunate to have a local farm that makes absolutely fabulous raw milk yogurt. However, I find that I spend quite a bit of time explaining the differences between raw milk yogurt and store bought yogurt to newcomers.
As a result, I thought I would spend a few minutes explaining the differences for this week’s video lesson.
For those of you who are wanting to take the leap and start adding a daily probiotic element to your whole foods diet, this recipe today is one of the easiest to get started with.
This lemonade recipe is delicious and will please both child and adult alike.
It is also the healthy answer to those sugar laden, juice boxes that most kids have packed in their school lunches everyday. A 100% juice box is still just sugar in the final analysis. Once you pasteurize fresh juice, the nutrition is long gone and all that remains is obesity promoting fructose and a sugar spike/crash for the child. Not the best choice for a school lunch by any means!
Packing this homemade fermented lemonade, on the other hand, is a nice treat that will both delight and nourish/strengthen your child’s immune system. Fresh whole milk is always the best choice for a school lunch (I pack a thermos of cold, fresh milk most days), but when you have run out temporarily or just want to pack a juice treat, this is a great choice.
Fermented (Hindu) Lemonade
Juice of 6-8 lemons, limes, or a combination (must be freshly squeezed)
1/2 cup sucanat
1/2 cup liquid whey
1/2 tsp organic nutmeg
2 quarts filtered water
Mix all ingredients together in a 1 gallon glass jug. Leave on the counter for 2 days and then transfer to the refrigerator. The lemonade flavor improves over time, but is drinkable immediately after the 2 day fermentation period. If it is too tart compared with the overly sweet lemonades from the store, mix 1 or 2 drops liquid stevia to each glass until your family adjusts to the mildly sweet/sour flavor.