Tuesday, February 24, 2009

Super Tonics, super indeed!

"accuse not nature: she hath done her part:do thou but thine."
Digestive juices in the gut, Intestinal flora, and every cell in your body craves this stuff: it is the stuff every science lab is trying to conjure up into pill form and sell it to you with a pretty label. They would hate for you to know that for the price of a few Ball jars from the hardware store, a tub of yogurt and a few vegetables from your organic market, you could have, growing on your kitchen counter an amazing concoction of vitamins and enzymes far more available for your bodies absorption than anything some warehouse in New Jersey could ship to you. Beet Kvass:
1 half gallon ball jar: $1.98
1/4 Cup Whey (which can be "dripped" from a tub of plain yogurt $3.49...use the remaining yogurt as a cultured cream for a delicious butternut squash soup!)
3 medium beets $1.99
1Tbs Sea salt
Mix all ingredients in the jar, secure lid, and leave in a room temperature place with no direct sunlight and no electrical outlets near by (we wouldn't want genetically mutated mr. bacteria guys) for 3-15days...depending on how much of a kick you are going for!

-loaded with nutrients
-cleanses the blood
-promotes regularity
-aids digestion
-alkalizes the blood
-cleanses the liver
-treats kidney stones (better than mountain dew)
-enzymatic rich, insuring quality assimilation by the body

WOW! all for the low price of $7.49 (with a jar that can be re-used time after time), that is 128 one ounce servings, which is 5cents an ounce!...and it really doesn't taste that bad!
If anything, it can be added to home made dressings. Throw in a clove of garlic, some cilantro, you will never taste it:)

Ginger Ale

Where did we get this idea that when we are sick, saltines and corn syrup (labeled as ginger ale) would do anything to bring us refreshment from our icky state of being? Well, because it does! Ginger ale, the real deal, recipe as follows:
3/4 C ginger, peeled and finely chopped
1/2 C fresh lime juice
1/2 C rapadura (unprocessed cane sugar)
2 tea sea salt
1/4 C whey (drippings from yogurt strained through a cheese cloth)
2 quarts filtered water, Three days sitting in the counter until the lid of the jar is nice and tight, indicating that the little bacteria guys have been busy, bustling away created lacto-fermented, refreshing "original soda".
And, as an added bonus, ginger is helpful as an anti-inflammatory, reliever of migraines, treatment for dizziness, fever, high cholesterol, indigestion, low libido in women, motion sickness and morning sickness, sciatica, sore throat, tendinitis, toothache, ulcers, viral infections worms, chronic fatigue, even body odor! (Green Pharmacy, by J. A. Duke, PHD)
-the mother of all weird organisms, the living creature of sci-fi, no one knows how to classify this "symbiotic colony of yeast and bacteria". Monica said it is a hold-over from another time...erie music plays.
This mushroom like culture, feasts on black tea and white sugar, floating around in its room temperature glass container. (I know you are dying to see a picture...I haven't made one yet, but I will post it when I do)
Kombucha is the only thing besides the human liver that makes glucuronic acid, a powerful detoxifyer in the body. After it is done feasting and excreting, it makes a baby kombucha mushroom attached to its underside.
So next time your neighbor asks for a cup of sugar, throw in a baby "bouch" as well! I am sure they will thank you! (or puke in their mouth, depending on how you present it :0)

Recipe: boil 3 quarts of water, add 1 cup white sugar and steep 4 bags of organic black tea. Let the mixture cool in a bowl. Once the liquid is room temperature, remove the tea bags and add your baby kombucha culture. It wants to swim around in that beautiful mixture feasting, excreting and growing an off spring covered in a dark place for 7 to 10 days. The result is a delightful fizzy drink, that tastes nothing like sugar and tea, but more like yeast/cider and deliciousness! This spongy kombucha "pancake" can be stored in a glass container in the refrigerator until ready to be used again.

There you have it folks. Some refreshing super tonics. A strong competitor for what ever is in the medicine cabinet, the Gatorade bottle, and the soda can.
Bottoms up!


Monique said...

LOL you make it sound so easy! I will have to show his To David before I try to make any of it, or he will probably try to throw it out. I can hear him now: "you are going to drink this FUNGUS?! You're weird Monique" :)

Pam said...

I've been trying to make Ginger Ale from water kefir grains, but it either doesn't get bubbly enough to satisfy or it has an aftertaste I don't like. I'm going to try your recipe and see if I like it better. Because it would be a lot less trouble than all the work and money to keep those water kefir grains alive -- a process that makes me feel virtuous, and so far, is yielding any of the results I want. Thanks.

Pam said...

Oops -- I meant isn't yielding any of the results I want.

Johnna Sutton said...

GREAT BLOG!!! I'm soooo making Ginger Ale!

TinkerVerve said...

Hi Nina, so glad to find you here. I think that this fungus is the same thing that Tamera Brown used to have in her fridge. She gave me some once.
Elaine T. ~ it looks like your blog is set up (doesn't allow anonymous comments) so it won't let you access mine. http://tinkerverve.wordpress.com/

I'll be back!

Laura Schuler said...

Hi Nina, I was so interested in making Kombucha after you mentioned it this past week in Monica's class. Now I just have to muster up the courage to attempt making it. How long does it keep once it's made? Love your blog!!