Kombucha
Why Kombucha?
Kombucha culture has a wide range of organic acids, vitamins and enzymes that give it its extraordinary value. It contains the range of B vitamins, particularly B1, B2, B6
and B12, that provide the body with energy, help to process fats and proteins, and which are vital for the normal functioning of the nervous system. There is also vitamin C which is a potent detoxifier, immune booster and enhancer of vitality. There are two organic
acids produced by Kombucha culture which encourage the activity of the resident bifidobacteria, thus restoring a healthy balance with the bacteroides: Lactic acid which is essential for healthy digestive action (through its derivative lactobacilli) and for energy production by the liver, and is not found in the tissues of people with
cancer. Acetic acid which is an antiseptic and inhibitor of pathogenic bacteria. Kombucha is an effective
metabolic balancer (helping the various organs work together), probiotic (supporting the beneficial bacteria),
adaptogen (balancing processes that get out of kilter) and detoxifier. The probiotic case for Kombucha is that it encourages healthier intestinal flora by introducing lactic acid-producing bacteria. These work in a similar way to acidophilus bacteria, the active ingredient in live yogurt. An old saying, ‘healthy gut, healthy body,’ puts it simply. The acidity level of the gut is all-important, as is the health of its microbial flora which play a crucial role in the functioning of the whole body.
The bacteria in the intestines can be divided into two main types;1 the less acid-forming bacteroides are responsible for the decaying matter in the colon; elderly people tend to have more gastric disorders; these stem from a low hydrochloric acid production in the stomach, creating more room for fungi and parasites to take hold; bacteroides are encouraged by a diet high in fats and proteins. The more acidic ones, called bifidobacteria, are more beneficial because they produce essential organic acids, such as acetic, lactic and folic
acids, which raise the acidity of the intestines, preventing invading pathogens from taking hold. In addition, by keeping down the bacteroides population, they discourage the putrefaction from becoming toxic. The
bifidobacteria are favoured by a diet high in carbohydrate, fiber and lactose-vegetarian food and are more common in individuals who were breast-fed as babies. They are also assisted by drinking Kombucha tea.
How to grow a SCOBY
-Start with a new 16oz bottle of plain store bought kombucha.
-Pour kombucha into a wide mouth canning jar and cover with cheese cloth
-After about 4days a SCOBY will start to form. add some sweet black tea to help it grow (made from 1 tea bag, 1 cup of water and 1/4cup of granulated organic white sugar
-After about 10 more days, the SCOBY should be ready. Don't drink this kombucha. but
save 1/2 cup -1 cup for brewing.
Kombucha
1/2 gallon water, filtered
4-6 organic green tea, black tea or loose leaf tea
1 cup of organic white sugar
1/2 cup kombucha from previous batch
1 SCOBY
Day 1:
-Boil water
-Add tea of choice and steep for 20mins
-Stir in sugar until dissolved
-Pour tea into a gallon container. Fill the remaining majority of the jar with cool clean water. Leave about 3inches of head space.
-Add SCOBY and 1/2 cup of kombucha from previous batch
-Cover jar with cheese cloth and rubber band.
-Place in a dark undisturbed place for 5-10 days. The longer is sits the less sweet it will be. I enjoy the flavor at about 9days.
Day 10 (or at your preferance):
-Remove SCOBY from the jar and place in a bowl with 1/2 cup for starter for the next batch.
-Pour kombucha into bottles or jars with lids. I use empty store bought kombucha bottels that I collected from friends. This batch will fill 8 bottles unflavored and close to 9 flavored.
-You may add flavoring if you like, Grape is an easy flavor to like as is Cherry or Pineapple-Coconut. When flavoring 1/3 cup is plenty for each 12oz jar.
-You can refrigerate now or allow to sit at room temperature for up to 5 more days to improve flavor add more carbonation and double ferment. We usually move ours to the fridge at around day 2.
*With this routine we start a new batch of Kombucha every 5 days, using the calendar to keep track of things.
Kombucha culture has a wide range of organic acids, vitamins and enzymes that give it its extraordinary value. It contains the range of B vitamins, particularly B1, B2, B6
and B12, that provide the body with energy, help to process fats and proteins, and which are vital for the normal functioning of the nervous system. There is also vitamin C which is a potent detoxifier, immune booster and enhancer of vitality. There are two organic
acids produced by Kombucha culture which encourage the activity of the resident bifidobacteria, thus restoring a healthy balance with the bacteroides: Lactic acid which is essential for healthy digestive action (through its derivative lactobacilli) and for energy production by the liver, and is not found in the tissues of people with
cancer. Acetic acid which is an antiseptic and inhibitor of pathogenic bacteria. Kombucha is an effective
metabolic balancer (helping the various organs work together), probiotic (supporting the beneficial bacteria),
adaptogen (balancing processes that get out of kilter) and detoxifier. The probiotic case for Kombucha is that it encourages healthier intestinal flora by introducing lactic acid-producing bacteria. These work in a similar way to acidophilus bacteria, the active ingredient in live yogurt. An old saying, ‘healthy gut, healthy body,’ puts it simply. The acidity level of the gut is all-important, as is the health of its microbial flora which play a crucial role in the functioning of the whole body.
The bacteria in the intestines can be divided into two main types;1 the less acid-forming bacteroides are responsible for the decaying matter in the colon; elderly people tend to have more gastric disorders; these stem from a low hydrochloric acid production in the stomach, creating more room for fungi and parasites to take hold; bacteroides are encouraged by a diet high in fats and proteins. The more acidic ones, called bifidobacteria, are more beneficial because they produce essential organic acids, such as acetic, lactic and folic
acids, which raise the acidity of the intestines, preventing invading pathogens from taking hold. In addition, by keeping down the bacteroides population, they discourage the putrefaction from becoming toxic. The
bifidobacteria are favoured by a diet high in carbohydrate, fiber and lactose-vegetarian food and are more common in individuals who were breast-fed as babies. They are also assisted by drinking Kombucha tea.
How to grow a SCOBY
-Start with a new 16oz bottle of plain store bought kombucha.
-Pour kombucha into a wide mouth canning jar and cover with cheese cloth
-After about 4days a SCOBY will start to form. add some sweet black tea to help it grow (made from 1 tea bag, 1 cup of water and 1/4cup of granulated organic white sugar
-After about 10 more days, the SCOBY should be ready. Don't drink this kombucha. but
save 1/2 cup -1 cup for brewing.
Kombucha
1/2 gallon water, filtered
4-6 organic green tea, black tea or loose leaf tea
1 cup of organic white sugar
1/2 cup kombucha from previous batch
1 SCOBY
Day 1:
-Boil water
-Add tea of choice and steep for 20mins
-Stir in sugar until dissolved
-Pour tea into a gallon container. Fill the remaining majority of the jar with cool clean water. Leave about 3inches of head space.
-Add SCOBY and 1/2 cup of kombucha from previous batch
-Cover jar with cheese cloth and rubber band.
-Place in a dark undisturbed place for 5-10 days. The longer is sits the less sweet it will be. I enjoy the flavor at about 9days.
Day 10 (or at your preferance):
-Remove SCOBY from the jar and place in a bowl with 1/2 cup for starter for the next batch.
-Pour kombucha into bottles or jars with lids. I use empty store bought kombucha bottels that I collected from friends. This batch will fill 8 bottles unflavored and close to 9 flavored.
-You may add flavoring if you like, Grape is an easy flavor to like as is Cherry or Pineapple-Coconut. When flavoring 1/3 cup is plenty for each 12oz jar.
-You can refrigerate now or allow to sit at room temperature for up to 5 more days to improve flavor add more carbonation and double ferment. We usually move ours to the fridge at around day 2.
*With this routine we start a new batch of Kombucha every 5 days, using the calendar to keep track of things.
Super Immune Boosting Herb Pops
Nutritious, healthy, popsicles for your Enjoyment!
Recipe altered from Dr. Kathryn Doran-Fisher.
My kids beg for these on a daily basis. The trick is . . . getting your kids on a healthy path before they become addicted to the High Fructose Corn Syrup, otherwise can be a difficult change. If you are a “Like-Minded Mama” or a healthy parent trying to allow your kids the opportunity to be kids, these super herb pops are worth a try. They are loaded with nutrients that many children lack in their every day diets. This is guaranteed to become a household favorite! I have perfected this recipe so now my parents, husband and neighbor kiddos all ask for them.
First make an herbal syrup:
Make a tea of your desired herbs, using 1 cup of herbs to 4cups of water.
*If using a combination of roots, leaves and flowers, begin by simmering the roots only for 15 minutes in a covered pan first, then add the leaves.
-We use a variety of herbs. You may want to as well, depending on your families nutritional needs. Start with 1 tablespoon each of your roots. Any of the following will do, i.e. marshmallow root, licorice root, dandelion root, burdock root, astragalus root, valerian root, echinacea root, etc. Simmer for 15mins.
-Turn off the heat, add any flower or leaf herbs and continue to steep covered for another 20 minutes. I used a tablespoon each of the following; red clover, stinging nettle, red raspberry leaf, lavender, alfalfa, chamomile, skullcap, and horsetail.
*Consider the healing aspect of all herbs and feel free to add those that are pertinent to your family’s nutritional needs!
-Strain the herbs out, pressing them to extract all the juices. While still warm, add 3/4 cup of honey or glycerin or pure maple syrup or a combination of them all. Stir well until dissolved. Congratulations, you now have a very nutrient dense herbal syrup.
- Add any other herb syrups or nutrients you wish to enhance these vitamin pops. I always add dulse, elderberry, autumn olive, fennel, horseradish and black walnut tinctures that I have personally prepared. Amounts will vary, but they should always be measured in "drop" doses.
*I use between 10 and 30 drops of each.
-To this I add 1 TB of Natren’s Bifidophilous, 1 TB of grass-fed gelatin, 3cups of homemade Kombucha, (grape flavored), ¼ cup of organic tart cherry juice, 4T of fresh organic lemon juice, 1 cup of organic frozen raspberries, 1 cup of organic frozen blueberries.
* You could substitute a variety of things for the liquid portion, such as whole aloe vera leaf juice or whey (from raw pastured cow's milk).
-Pour into ice cube trays or popsicle forms and freeze for 2 hours. Add popsicle sticks and continue to freeze until solid.
This results in a pleasantly sweet, berry and lemon flavored popsicle.
*Limit children to no more than 2-4 cubes a day (depending on age) as these herbs are powerfully nutritious and can have a cleansing effect! ENJOY!
Recipe altered from Dr. Kathryn Doran-Fisher.
My kids beg for these on a daily basis. The trick is . . . getting your kids on a healthy path before they become addicted to the High Fructose Corn Syrup, otherwise can be a difficult change. If you are a “Like-Minded Mama” or a healthy parent trying to allow your kids the opportunity to be kids, these super herb pops are worth a try. They are loaded with nutrients that many children lack in their every day diets. This is guaranteed to become a household favorite! I have perfected this recipe so now my parents, husband and neighbor kiddos all ask for them.
First make an herbal syrup:
Make a tea of your desired herbs, using 1 cup of herbs to 4cups of water.
*If using a combination of roots, leaves and flowers, begin by simmering the roots only for 15 minutes in a covered pan first, then add the leaves.
-We use a variety of herbs. You may want to as well, depending on your families nutritional needs. Start with 1 tablespoon each of your roots. Any of the following will do, i.e. marshmallow root, licorice root, dandelion root, burdock root, astragalus root, valerian root, echinacea root, etc. Simmer for 15mins.
-Turn off the heat, add any flower or leaf herbs and continue to steep covered for another 20 minutes. I used a tablespoon each of the following; red clover, stinging nettle, red raspberry leaf, lavender, alfalfa, chamomile, skullcap, and horsetail.
*Consider the healing aspect of all herbs and feel free to add those that are pertinent to your family’s nutritional needs!
-Strain the herbs out, pressing them to extract all the juices. While still warm, add 3/4 cup of honey or glycerin or pure maple syrup or a combination of them all. Stir well until dissolved. Congratulations, you now have a very nutrient dense herbal syrup.
- Add any other herb syrups or nutrients you wish to enhance these vitamin pops. I always add dulse, elderberry, autumn olive, fennel, horseradish and black walnut tinctures that I have personally prepared. Amounts will vary, but they should always be measured in "drop" doses.
*I use between 10 and 30 drops of each.
-To this I add 1 TB of Natren’s Bifidophilous, 1 TB of grass-fed gelatin, 3cups of homemade Kombucha, (grape flavored), ¼ cup of organic tart cherry juice, 4T of fresh organic lemon juice, 1 cup of organic frozen raspberries, 1 cup of organic frozen blueberries.
* You could substitute a variety of things for the liquid portion, such as whole aloe vera leaf juice or whey (from raw pastured cow's milk).
-Pour into ice cube trays or popsicle forms and freeze for 2 hours. Add popsicle sticks and continue to freeze until solid.
This results in a pleasantly sweet, berry and lemon flavored popsicle.
*Limit children to no more than 2-4 cubes a day (depending on age) as these herbs are powerfully nutritious and can have a cleansing effect! ENJOY!
Farmer's Cheese & Whey
This is a simple recipe to making a soft, mild cheese. It is pretty close to tasteless. Therefor you may add whatever herb or season you wish to make it taste as you wish. The other great thing about making this cheese is the byproduct is Whey. Whey can be used for fermenting or predigesting grains, seeds, nuts, meats or batters.
Since antiquity whey—the watery part of milk that is separated from the curd
in the process of making cheese—has been known as “healing water” by Greek
physicians. Nowadays whey powders and protein bars are showing up with more and more frequency.
Whey’s healing action works on the intestines, liver, and kidneys, while encouraging assimilatory and eliminatory functions. Nutritionally, it is rich in lactose, has no fat, contains protein, is rich in minerals and is a good source of vitamin B2.
With the lactic acid present in whey, along with the lactic acid produced by the lactose it contains, when stimulates intestinal peristalsis. The lactose content of whey inhibits the presence of bacteria that causes
putrefaction and encourages the functions performed by the beneficial bacteria. By helping the intestinal flora regenerate, whey has a beneficial effect on the digestive process. When intestinal flora is partially destroyed or imbalanced, the transformation of foods is poorly achieved, which can cause a number of chronic digestive disorders.
Whey has an indirect effect on the liver; it works on it by way of the intestines. The liver is quite dependent on the condition of the intestines, because substances are transported from the intestine to the liver by the portal
vein. The liver’s role is to store the nutrients or release them into the bloodstream; it is also to neutralize, purify, and eliminate toxic substances.
Although the liver has a high neutralizing and detoxifying capacity, a daily intake of toxins from the intestines can exhaust and exceed its abilities over time. Whey has been used effectively to treat hepatic disorders and poisoning since antiquity. Thanks to the whey cure, regeneration and stimulation of the hepatic functions are possible by way of the intestines.
Taking whey, which is rich in potassium, is also quite useful in reducing fluid retention. In general, whey encourages good digestion, which is essential for nutrients to be extracted from foods and made available for the intestines to absorb. The restoration of a healthy and clean intestinal environment presents many of the nutrients that enter the intestines from being destroyed by the poisons caused by putrefaction.
Read more: http://www.care2.com/greenliving/the-healing-properties-of-whey.html#ixzz2FkBvY9Herinking,
RECIPE
1 Gallon of Milk
2 tsp of Citric Acid or the Juice of 1 fresh lemon or ¼ cup of Vinegar
cheese cloth or strainer
Pour 1 gallon of preferably Raw whole milk into a pot on the stove. Bring milk up to 160 degrees. If using
Citric Acid, mix 2 tsp in ¼ cup water and wait to dissolve. Add to milk. If using Juice or vinegar simply add to milk and stir in. Continue to heat milk to 180 degrees F. You will notice agglutination or cheese curd forming. When milk temperature reaches 180, remove from heat and let sit untouched for 10 minutes. It will continue to form cheese curd and whey (just like in the story rhyme, “Little Miss Muffett sat on a tuffet eating her curds and whey”). Remove curd from whey and place in a cheese cloth or strainer and let hang for 1hr up to 24hrs depending on the desired moisture level. The longer it hangs, the drier the curd. Pour whey into jars and place into fridge to use as intended. Enjoy.
Since antiquity whey—the watery part of milk that is separated from the curd
in the process of making cheese—has been known as “healing water” by Greek
physicians. Nowadays whey powders and protein bars are showing up with more and more frequency.
Whey’s healing action works on the intestines, liver, and kidneys, while encouraging assimilatory and eliminatory functions. Nutritionally, it is rich in lactose, has no fat, contains protein, is rich in minerals and is a good source of vitamin B2.
With the lactic acid present in whey, along with the lactic acid produced by the lactose it contains, when stimulates intestinal peristalsis. The lactose content of whey inhibits the presence of bacteria that causes
putrefaction and encourages the functions performed by the beneficial bacteria. By helping the intestinal flora regenerate, whey has a beneficial effect on the digestive process. When intestinal flora is partially destroyed or imbalanced, the transformation of foods is poorly achieved, which can cause a number of chronic digestive disorders.
Whey has an indirect effect on the liver; it works on it by way of the intestines. The liver is quite dependent on the condition of the intestines, because substances are transported from the intestine to the liver by the portal
vein. The liver’s role is to store the nutrients or release them into the bloodstream; it is also to neutralize, purify, and eliminate toxic substances.
Although the liver has a high neutralizing and detoxifying capacity, a daily intake of toxins from the intestines can exhaust and exceed its abilities over time. Whey has been used effectively to treat hepatic disorders and poisoning since antiquity. Thanks to the whey cure, regeneration and stimulation of the hepatic functions are possible by way of the intestines.
Taking whey, which is rich in potassium, is also quite useful in reducing fluid retention. In general, whey encourages good digestion, which is essential for nutrients to be extracted from foods and made available for the intestines to absorb. The restoration of a healthy and clean intestinal environment presents many of the nutrients that enter the intestines from being destroyed by the poisons caused by putrefaction.
Read more: http://www.care2.com/greenliving/the-healing-properties-of-whey.html#ixzz2FkBvY9Herinking,
RECIPE
1 Gallon of Milk
2 tsp of Citric Acid or the Juice of 1 fresh lemon or ¼ cup of Vinegar
cheese cloth or strainer
Pour 1 gallon of preferably Raw whole milk into a pot on the stove. Bring milk up to 160 degrees. If using
Citric Acid, mix 2 tsp in ¼ cup water and wait to dissolve. Add to milk. If using Juice or vinegar simply add to milk and stir in. Continue to heat milk to 180 degrees F. You will notice agglutination or cheese curd forming. When milk temperature reaches 180, remove from heat and let sit untouched for 10 minutes. It will continue to form cheese curd and whey (just like in the story rhyme, “Little Miss Muffett sat on a tuffet eating her curds and whey”). Remove curd from whey and place in a cheese cloth or strainer and let hang for 1hr up to 24hrs depending on the desired moisture level. The longer it hangs, the drier the curd. Pour whey into jars and place into fridge to use as intended. Enjoy.
Bone Broth
The good thing about broth is that it is amazing at reducing inflammation, which helps you digest more efficiently, which then aids in the proper absorption of vital minerals and nutrients and the benefits continue.
Bone Broth is Rich in Calcium, Gelatin (needed for collagen), Magnesium, Protien and various other minerals.
Gelatin reduces inflammation and has been studied since the mid-1800′s. It’s
positive effects include a decrease in arthritic pain, joint pain as well as
reduction in digestive issues. One study revealed that gelatin helped aid the
digestion of gluten, milk and beans. More studies have included using gelatin in baby formula to eliminate colic, which can often be caused by inflammation in their sensitive bellies due to reactions with specific food
categories. “Gelatin has also been found to improve body weight as well as bone mineral density in states of protein undernutrition. Additionally, studies have shown that convalescing adults, who have lost weight because of cancer, fare better if gelatin is added to their diet.” Alison Siebecker.
You may Notice an increase in hair and nail growth (thicker and stronger), brighter and improved, clear skin, increase in muscle mass and less muscle fatigue, restful sleep, as well as better concentration.
Here are some conditions that are known to be helped by broth:
Aging Skin - Allergies - Anemia - Anxiety - Asthma - Artherosclerosis - Attention Deficit - Bean Maldigestion - Brittle Nails - Carbohydrate Maldigestion - Celiac Disease - Colic - Confusion - Constipation - Dairy Maldigestion - Delusion - Dental Degeneration - Depression - Detoxification - Diabetes - Diarrhea - Fatigue - Food Sensitivities - Fractures - Gastritis - Grain Maldigestion - Heart Attack - High Cholestrol - Hyperactivity - Hyperthyroidism - Hypertension - Hypoglycemia - Immunodepression - Increased Urination - Infectious Disease and More!
Ok - So here is the recipe . . .Per Weston A. Price
Beef Stock
Can use 1 soup bone or about 4 pounds beef marrow and knuckle bones or 3 pounds meaty rib or neck bones
1 calves foot, cut into pieces (optional)
4 or more quarts cold
filtered water
1/2 cup vinegar
3 onions, coarsely chopped
3 carrots,
coarsely chopped
3 celery stalks, coarsely chopped
Herbs for Flavor
Place the your choice of bones (Beef, Lamb, Venison, Pork, Poultry or Fish) in a very large pot with vinegar and cover with water. Let stand for one hour. If you choose to use meaty bones, place in a roasting pan and brown at 350 degrees in the oven. When well browned, add to the pot along with the vegetables. Pour the fat out of the roasting pan, add cold water to the pan, set over a high flame and bring to a boil, stirring with a wooden spoon to loosen up coagulated juices. Add this liquid to the pot. Add additional water, if necessary, to cover the bones; but he liquid should come no higher than within one inch of the rim of the pot, as the volume expands slightly during cooking. Bring to a boil. A large amount of scum will come to the top, and it is important to remove this with a spoon.
Simmer stock for at least 12 and as long as 72 hours. Just before finishing, add the herbs and simmer another 10 minutes. You will now have a pot of rather repulsive-looking brown liquid containing globs of gelatinous and fatty material. It doesn’t even smell particularly good. But don’t despair. After straining you will have a delicious and nourishing clear broth.
Remove bones with tongs or a slotted spoon. Strain the stock into a large bowl. Let cool in the refrigerator and remove the congealed fat that rises to the top. Transfer to smaller containers and to the freezer for long-term
storage.
*Can add to eggs or oatmeal or grains when soaking to add nutrition to food! Enjoy!
Bone Broth is Rich in Calcium, Gelatin (needed for collagen), Magnesium, Protien and various other minerals.
Gelatin reduces inflammation and has been studied since the mid-1800′s. It’s
positive effects include a decrease in arthritic pain, joint pain as well as
reduction in digestive issues. One study revealed that gelatin helped aid the
digestion of gluten, milk and beans. More studies have included using gelatin in baby formula to eliminate colic, which can often be caused by inflammation in their sensitive bellies due to reactions with specific food
categories. “Gelatin has also been found to improve body weight as well as bone mineral density in states of protein undernutrition. Additionally, studies have shown that convalescing adults, who have lost weight because of cancer, fare better if gelatin is added to their diet.” Alison Siebecker.
You may Notice an increase in hair and nail growth (thicker and stronger), brighter and improved, clear skin, increase in muscle mass and less muscle fatigue, restful sleep, as well as better concentration.
Here are some conditions that are known to be helped by broth:
Aging Skin - Allergies - Anemia - Anxiety - Asthma - Artherosclerosis - Attention Deficit - Bean Maldigestion - Brittle Nails - Carbohydrate Maldigestion - Celiac Disease - Colic - Confusion - Constipation - Dairy Maldigestion - Delusion - Dental Degeneration - Depression - Detoxification - Diabetes - Diarrhea - Fatigue - Food Sensitivities - Fractures - Gastritis - Grain Maldigestion - Heart Attack - High Cholestrol - Hyperactivity - Hyperthyroidism - Hypertension - Hypoglycemia - Immunodepression - Increased Urination - Infectious Disease and More!
Ok - So here is the recipe . . .Per Weston A. Price
Beef Stock
Can use 1 soup bone or about 4 pounds beef marrow and knuckle bones or 3 pounds meaty rib or neck bones
1 calves foot, cut into pieces (optional)
4 or more quarts cold
filtered water
1/2 cup vinegar
3 onions, coarsely chopped
3 carrots,
coarsely chopped
3 celery stalks, coarsely chopped
Herbs for Flavor
Place the your choice of bones (Beef, Lamb, Venison, Pork, Poultry or Fish) in a very large pot with vinegar and cover with water. Let stand for one hour. If you choose to use meaty bones, place in a roasting pan and brown at 350 degrees in the oven. When well browned, add to the pot along with the vegetables. Pour the fat out of the roasting pan, add cold water to the pan, set over a high flame and bring to a boil, stirring with a wooden spoon to loosen up coagulated juices. Add this liquid to the pot. Add additional water, if necessary, to cover the bones; but he liquid should come no higher than within one inch of the rim of the pot, as the volume expands slightly during cooking. Bring to a boil. A large amount of scum will come to the top, and it is important to remove this with a spoon.
Simmer stock for at least 12 and as long as 72 hours. Just before finishing, add the herbs and simmer another 10 minutes. You will now have a pot of rather repulsive-looking brown liquid containing globs of gelatinous and fatty material. It doesn’t even smell particularly good. But don’t despair. After straining you will have a delicious and nourishing clear broth.
Remove bones with tongs or a slotted spoon. Strain the stock into a large bowl. Let cool in the refrigerator and remove the congealed fat that rises to the top. Transfer to smaller containers and to the freezer for long-term
storage.
*Can add to eggs or oatmeal or grains when soaking to add nutrition to food! Enjoy!
How to Sprout
Why Sprout?
From a tiny seed, comes a sprout which is bursting with a life force that contains the necessary elements the body needs for normal growth and health. Since it is practically impossible to get organically grown fresh food in most places, this is a simple way to produce nourishment, which is superior to anything else cost-wise.
Sprouts will grow in any climate, require no soil or sunshine, and cause no waste in preparation. Sprouts are full of vitamins, minerals, and quatities of protein in their purest form and are readily digested with the help of the many enzymes they contain. Sprouts are an excellent source of vitamins A, B complex, C, D, E, K, U and minerals such as calcium, magnesium, phosphorous, chlorine, potassium, sodium, and silicon. They are all in natural forms which the body can readliy assimilate. Have Fun!
Equipment:
Wide Mouth Quart Jar
Cheese cloth or Screen
Rubber band or Jar Ring
Seeds, Grains, or Beans to sprout
Soaking:
Put the seeds in a jar, cover with a cheese cloth or screen and secure.
Rinse the sprouts with fresh water and pour off the water.
Fill the jar halfway with lukewarm spring water.
Use a soak chart for exact soaking times. (found below)
Set the jar in a dark, warm cupboard or shelf.
Draining:
After soaking time, drain off the water.
Rinse the sprouts with fresh water and pour off.
Let the sprouts rest by tilting the jar upside down at a 45-degree angle.
Make sure the opening allows air circulation (a dish rack is good).
Rinsing:
Rinse and drain well 2-4 times a day for 3-7 days.
Use lukewarm, pure water.
Drain well or they will mold or spoil.
Rinsing is to make sure the sprouts are moist.
*Shorten soaking times for hotter more humid weather.
*Alfalfa sprouts should be put in the sun after 5 days so they can manufacture chlorophyll.
*Grain sprouts are ready when the root is the length of the seed.
*Remember sesame, sunflower and pine nuts will go rancid if not refrigerated.
From a tiny seed, comes a sprout which is bursting with a life force that contains the necessary elements the body needs for normal growth and health. Since it is practically impossible to get organically grown fresh food in most places, this is a simple way to produce nourishment, which is superior to anything else cost-wise.
Sprouts will grow in any climate, require no soil or sunshine, and cause no waste in preparation. Sprouts are full of vitamins, minerals, and quatities of protein in their purest form and are readily digested with the help of the many enzymes they contain. Sprouts are an excellent source of vitamins A, B complex, C, D, E, K, U and minerals such as calcium, magnesium, phosphorous, chlorine, potassium, sodium, and silicon. They are all in natural forms which the body can readliy assimilate. Have Fun!
Equipment:
Wide Mouth Quart Jar
Cheese cloth or Screen
Rubber band or Jar Ring
Seeds, Grains, or Beans to sprout
Soaking:
Put the seeds in a jar, cover with a cheese cloth or screen and secure.
Rinse the sprouts with fresh water and pour off the water.
Fill the jar halfway with lukewarm spring water.
Use a soak chart for exact soaking times. (found below)
Set the jar in a dark, warm cupboard or shelf.
Draining:
After soaking time, drain off the water.
Rinse the sprouts with fresh water and pour off.
Let the sprouts rest by tilting the jar upside down at a 45-degree angle.
Make sure the opening allows air circulation (a dish rack is good).
Rinsing:
Rinse and drain well 2-4 times a day for 3-7 days.
Use lukewarm, pure water.
Drain well or they will mold or spoil.
Rinsing is to make sure the sprouts are moist.
*Shorten soaking times for hotter more humid weather.
*Alfalfa sprouts should be put in the sun after 5 days so they can manufacture chlorophyll.
*Grain sprouts are ready when the root is the length of the seed.
*Remember sesame, sunflower and pine nuts will go rancid if not refrigerated.