Punch

Punch

Punch
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Servings
2 quarts
Passive Time
2-3 days
Servings
2 quarts
Passive Time
2-3 days
Punch
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Servings
2 quarts
Passive Time
2-3 days
Servings
2 quarts
Passive Time
2-3 days
Ingredients
Servings: quarts
Units:
Instructions
  1. Place all the ingredients in a 2-quart glass container. Cover tightly and leave at room temperature for 2-3 days. Skim off any foam that may have risen to the top. Cover tightly and refrigerate. The punch will develop more flavors over time.
  2. Recipe courtesy of Nourishing Traditions
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Fermented Berry Syrup

Berry Syrup

Fermented Berry Syrup
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This is very simple to make and something I like to keep on hand. It’s so versatile for desserts, pancakes, waffles, ice cream or add to water for a refreshing soda water.
Passive Time
48-72 hours
Passive Time
48-72 hours
Fermented Berry Syrup
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This is very simple to make and something I like to keep on hand. It’s so versatile for desserts, pancakes, waffles, ice cream or add to water for a refreshing soda water.
Passive Time
48-72 hours
Passive Time
48-72 hours
Ingredients
Servings:
Units:
Instructions
  1. In a bowl, mix together washed berries, salt, whey and sugar. Mash berries into a liquid sauce. Place into a clean, quart-size jar with a tight lid. Leave on the counter at room temperature to ferment for 48-72 hours.
  2. After fermentation, stir in the maple syrup.* Store in the refrigerator for up to 2 months.
  3. Recipe courtesy of Cultures for Health - photo courtesy of Recipe.com
Recipe Notes

For more fizzy syrup and one that’s less sweet, add the maple syrup to the berry mixture before you ferment.

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Beet Kvaas

Beet kvaas

Beet Kvaas
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A serving size is 3-4 ounces and you can drink this a couple times a day, think morning and night, if you like.
Servings
3-4 ounces
Passive Time
2-4 days
Servings
3-4 ounces
Passive Time
2-4 days
Beet Kvaas
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A serving size is 3-4 ounces and you can drink this a couple times a day, think morning and night, if you like.
Servings
3-4 ounces
Passive Time
2-4 days
Servings
3-4 ounces
Passive Time
2-4 days
Ingredients
Servings: ounces
Units:
Instructions
  1. Wash beets and peel
  2. Chop beets in small approx. 1" pieces
  3. Put the beets into the jar. Add the whey or starter juice and then fill with water. I usually fill only to the 6 or 7 cup mark on the jar.
  4. Cover the jar and let sit on the countertop, out of direct sunlight for 2-4 days.
  5. Once done fermenting, pour the juice into quart jars, straining the beets and any scum that forms on the top.
Recipe Notes

Save approx. 10% of the juice to start another batch. You should be able to successfully use the beets again for another batch. To do this, add the 10% juice, the beets and another tablespoon of salt. Fill with water and start the process again.

Sometimes you can get another batch (a third one). I generally compost the beets at this time and start over with fresh beets. You can still use the starter liquid, just use fresh beets.

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Demystifying Ingredients

Kneading dough

Have you ever looked at a recipe only to realize that you don’t know what a lot of the ingredients are? Well let’s start demystifying ingredients.

Perusing through recipes is a favorite pastime of mine. As well as collecting cookbooks, although I’ve gotten much better than I used to be. A recent conversation about ingredients got me to thinking. Wouldn’t it be nice to have some sort of guide that removes the mystery as well as gives you ideas of where to obtain these items?

I often take for granted much of what I know, and I’m sorry I do that because it’s not that I’m ungrateful by any means, it’s just I don’t think about backing up the train and sharing more often, if that makes sense.

So this post is about breaking down some basic ingredients that I use and are a staple of my pantry and should be in yours as well. If you have looked at any of the recipes I share here, then perhaps you’ve had questions too. This is for you and anyone whom you think will find it helpful.

Fats

Coconut oil, cold pressed

Extra virgin olive oil

Avocado oil

Lard (from pasture-raised hogs)

Tallow (from pasture-raised beef)

Unrefined sea salt (not bleached with minerals still intact)

Celtic

Redman’s Real

Pink Himalayan

Sea 90

Kefir (fermented cow or goat milk)

Ancient Grains (We generally define ancient grains loosely as grains that are largely unchanged over the last several hundred years and are more nutritious than refined grains with higher protein, fiber, vitamins and minerals. Many ancient grains thrive with lower levels of pesticides, fertilizers, and irrigation, making them an attractive choice to consumers who choose to shop with their carbon footprint in mind.)

Spelt

Kamut

Einkorn

Emmer

Faro

Teff

Millet

Amaranth

Quinoa

Sorghum

Unbleached flour (not what you buy in the store – comes from a good bulk food store)

Whey (the watery part of milk after separated from the curd – considered a complete protein)

Sweeteners

Rapadura (Rapadura is the pure juice extracted from the sugar cane (using a press), which is then cooked to evaporate off the water, whilst being stirred with paddles. It is then sieve ground to produce a grainy sugar. It has not been cooked at super high heats and spun to change it into crystals, and the molasses has not been separated from the sugar.  It is produced organically, and does not contain chemicals or anti-caking agents

Sucanat (basically the same as rapadura, only an industry trade name)

Arrowroot powder (You can use arrowroot powder to thicken soups, sauces, and stews. It works exactly like cornstarch but without the scary refinement process or question of: “are there GMOs in this?”. It is one of the easiest starches for the body to digest as well)

Now for the where to buy. I shop at a local bulk food store that carries these items and most are organic. If you don’t have a local store, you can always find these items online. Google the item and often times you’ll find it in places like Amazon. Shop for both quantity and price. You’d be amazed at the differences there are.

While this list isn’t all inclusive, it’s a great beginning. If there is something you have a question about, please feel free to ask and if there is something that should be added, please share that below too.

 

To your health,

Kellie