Archive for the ‘Fermented Foods’ Category
The autumn rains here are kickin’ in the growth of humanity’s favorite vegetable: the cabbage. It’s time to take this staple and ferment the heaven out of it. Eat this Epic Holiday Sauerkraut with your Thanksgiving dinner or leave it for Santa, and you and your family will surely be jolly because this ferment imparts a heavenly amount of nutrition into your body.
The research by gastronaut Donna Gates shows that consuming at least one live fermented food a day dramatically improves one’s immune system and helps knock out the fungal overgrowth.
Sauerkraut – makes for an immunity boosting, bliss inducing probiotic concoction. Repeat after me: My digestion is heavenly.
A note about buying sauerkraut: I recommend you buy only organic and unpasturized sauerkraut. I love all the companies that make these. We buy 1-4 jars of live sauerkraut a week. But the flavors do get boring (ginger, beet, kimchi, ginger beet, kimchi, ginger, beet, kimchi, ZOINKS!) so it is boldly imperative you make your own, starting NOW in time for Thanksgiving and all those holidays occurring within range of your New Year’s health resolutions. 😉
The flavor tonight ladies and gentlemen is: Rich green cabbage with a zesty burst of cranberry, lemon, sage and rosemary in a way you’ve never experienced before!
The way the friendly bacteria produce their snappy lactic acid on your tongue while breaking down the cell walls of these fine ingredients will have you asking for 2…no…4 servings at least during dinner, give or take.
Epic Holiday Sauerkraut Recipe
You’ll need a food processor with the slicing disc or just a lot of time with a cutting board and a chef’s knife. Remember to curl the tips of your fingers back to avoid cutting yourself please.
Place in a large bowl:
2 large organic green cabbages. Peel and compost the dirty outer leaves. Peel a couple more leaves, set aside. Chop rest to be able to fit through your food processor shoot.
1/2 large onion. Peel outer skin and largely chop.
big handful washed medium multi-color heirloom carrots. Or any organic carrots.
2 handfuls organic cranberries. Avoid the soft, yucky over-ripe berries. Just use firm washed ones.
OPTIONAL: 3 stalks of celery. Chopped.
Push entier bowl contents into food processor with slicing disc. Empty the food processor every time it gets full into another large bowl.
Place the following into a blender:
1 very large chopped organic lemon cucumber
juice of 2 lemons
small handful of garden sage. Fresh or dried, either way.
small handful of rosemary. Fresh is best.
2 tablespoons sea salt
1/4 teaspoon cayenne
a fermenting starter. Either juice of a well-done batch of sauerkraut, kefir grains, or an emptied-our capsule of high quality probiotic powders.
Blend for about 10 seconds, liquidized but not smooth. Pour into bowl of grated vegetables. Massage with clean hands for a couple minutes and get things juicy.
Pour into a non-metal large bowl. Press down and get the juices almost rising to the top. If the juices don’t go that high yet, it doesn’t matter, they will during fermentation. Cover with the clean peeled cabbage leaves set aside earlier. Cover that with upside plates, a few stacked for added weight to press the veggies down so the juices rise up. Don’t use really nice plates as they may become stained by the phyco-pigments (antioxidants!) in the sauerkraut. Covere with a very clean towel. Keep cool (not warm, not cold) for about a week. After a week, transplant into glass jars and store in fridge. Serve to loved ones.
BONUS Recipe: Use this sauerkraut to make The Goddess Mash (a quick’n’easy recipe that’s divinely rich and satisfying)!
Remember when kombucha had just a tiny little corner in the refrigerated drink section of a natural food store? Fast forward 10 years, and today most stores now have multiple big end caps of kombucha with many competing companies. It’s almost cliché to make a kombucha reference in a yoga studio these days.
Here’s the insight: Bottled water kefir (a somewhat different ferment from kombucha) currently has just a tiny little refrigerated corner. Trust me, water kefirs are the next kombucha. Specifically, coconut water and fruit juice kefirs. They work for more people because there is no residual caffeine, nor a significant sugar content left because unprocessed sugars (from the coconut water and fruit) get eaten up by probiotic kefir bacteria more completely than sugar cane and honey.
But, you don’t have to wait for a big selection at the store – you can make it at home right now (and it only takes a couple days to ferment!).
Coconut Water Kefir
Pour 1 big size bottle of coconut water (not from concentrate) into a clean half gallon mason jar (it’s okay if it is pasteurized coconut water because it will become a living food).
OPTIONAL: Add freshly juiced organic watermelon or your favorite organic fruit juice
Add fresh organic water kefir grains (available from eBay) OR a dash (at least 1 tablespoon) of coconut water kefir (there are a few brands at many natural food stores including Kevita and Tonix).
Cover jar with a clean hand towel (allow air to be able to go into jar as this is an aerobic ferment which needs oxygen) and let sit for 24 hours during warm weather or 2-6 days if cool or cold weather.
Kefir is done when effervescent, not sugary sweet anymore, and tangy (due to the lactic acid produced by our friends – the probiotic bacteria – in the kefir culture). When kefir tastes done, refrigerate immediately to stop the kefir from producing an excessive amount of lactic acid. If your kefir grows kefir grains (looks like cooked white rice globules) (kefir does not always create grains: sometimes the kefir culture remains dissipated throughout the whole kefir) you should strain them out and continue to feed them by starting another batch of coconut/fruit-based kefir.
Want more immuno-enhancing, digestion-boosting water kefir recipes?! You’ll love the kefir elixirs in my book Superfood Beauty Elixirs.
2 HUGE Announcements:
1. Speaking of elixirs this summer, please go to http://LongevityPower.com and “pre-order” your stash of Longevity in a Bottle, my newest product, the world’s most comprehensive organic herbal superfood formula. Enjoy my exciting video all about it HERE.
To the your greatest vision of your life,
Happy New Year! Presenting…the Best of ChristianBates.com in 2011!
To develop superfood products, I have taken a 5 month break from writing and video making for ChristianBates.com. However, I am fully charged to reach out, educate and entertain in 2012. Stay tuned!
In the meantime, please pick from the best of my 2011 posts (includes hilariously informative videos and articles). Go ahead, click on the links below (They will open in new windows or tabs so that you can easily come back to this page):
The Cacao Rap (Music Video): As fly as the It’s Gettin’ Real in the Whole Foods Parking Lot rap or even flyer? You decide.
Gathering Spring Water For My Hot Tub: The ‘How To’ adventure you MUST see!
Superfoods Song (Music Video): Me on the mic; 80+ superfoods sung in a high speed Mexican Hat Dance.
Simple Raw Chocolate Hazel Nut Mylk Smoothie Recipe: A scrumptious liquid recipe that was put into a gluten-free cooking book.
High Fruit? Low Fruit? Or Fermentation? (Video and Article): The ancient secret of fermenting the sugar out of your favorite fruits to make tantalizing low-glycemic elixirs!
6 Unique Kefirs (with Video): Everything you can do with the best ferment ever!
Japan’s Nuclear Fallout To Hit Western North America and What To Do About It: Educate yourself.
Anti-Radiation Elixirs (Video with 2 Recipes): A savory soup and sweet superfood smoothie, Mmmmm.
The Best Compost Ever! (Video: Composting At Home Explained): Let me show you how it’s done.
Raw Superfood Cream-filled Chocolate Easter Eggs Recipe: I can read your mind, “I want!”
Kelp Chips Recipe, like Kale Chips but BETTER: Kale is great, but Kelp is wild!
Get Your Natural Game On! (HOT CONTROVERSIAL Video): Make this fascinating video go viral now.
My Facebook Community Created My Superfood Smoothie (VIDEO): 1st time it’s ever been done.
Make 2012 your year for extraordinary health,
The complete recipe for this crispy, cheezy, wildly superfood-rich snack is available as a guest bog post on the Edible Goddess site HERE: http://ediblegoddess.com/2011/05/kelp-chips-recipe/
Please enjoy my FUN video of me talking deeply about and tasting my finished raw organic home-made kefirs. I made 6 of them, using many Superfood ingredients.
I hope this video inspires more of the home brewing revolution. The revolution has already begun with the popularity of making your own kombucha at home. Kombucha can be made with many different base ingredients (different sugar sources, different Superfood and herbal amendments.) The kombucha culture is similar to the the kefir culture: they are both symbiotic (mutually beneficial) colonies of beneficial bacteria and friendly fungi.
Kefir is much more versatile than kombucha, as most of the ferments we know of today (dairy kefirs, sauerkraut, sourdough bread) are effectively kefir cultures, although the term kefir often specifically refers to the culture that naturally occurs in fermented quality raw diary. If you have raw milk sitting out for a while, when it goes sour, it is a good thing. Typically, and oh-so-ironically, pasteurized milk will make a bad ferment with unfriendly bacteria when it goes sour.
The entire world is covered in a mist of kefir organisms (friendly bacteria and yeasts). That is why unpasteurized apple juice can turn (ferment) into apple cider vinegar or hard apple cider without the need of inoculating it with kefir or yeast, because the kefir was present on the skin of the apple. Grapes have the organisms on their skin too, perfect for making wine.
However, other unfriendly bacteria and molds exist everywhere also, so to ensure that they do not get a hold of your ferment and make it go off (i.e. blue mold starts growing on your brew), it is a good idea to actually amend your ferment with a kefir starter to help nature alone. Give your ferment a strong immune system with which to begin.
Kefir starters can be purchased on eBay. Search for “Organic Water Kefir Grains.”
To make a kefir (as well as other ferments like sauerkraut, seed yogurt and sourdough bread):
1. Simply start with your base ingredients (coconut water; raw dairies (if you like diary; colostrum is a great choice); vegetables and veggie juices; raw fresh fruit juices; grain and seed mixes) and place them in a sterilized glass jar.
2. Mix in your fresh kefir grains.
3. Top jar with a towel or loose lid and keep at room temperature (the colder it gets the longer the ferment takes) for a day or more.
A typical coconut water kefir takes at least 36 hours to become a fully effervescent low-sugar high-probiotic kefir. Letting the kefir sit out longer will allow it to turn into coconut water vinegar at which time the last bit of sugars get eaten up by the kefir culture to produce more lactic acid. A sauerkraut typically takes a week or so because it is not a complete liquid and the kefir organisms need more time to break down the fibrous walls of the cabbage and other vegetables to eat the sugars within.
Don’t have coconut water? Mix a quart of warm pure water (ideally spring water) with a spoonful of local honey and kefir grains. You will have honey kefir which is just as amazing and full of immunological major nutrients and trace nutrients! As you saw in my video, anything with sugar can become a kefir including all kinds of fresh fruit juices.
To learn more about making your own coconut water kefir and its many soda-tasting variations (“Ginger-Orange Soda Pop,” “Master Clean Kefir,” “Orange Marine Phytoplankton Kefir Slushy Soda,” “Spicy Ginger Ale,” “Vanilla Creme Cider.”) please get yourself a copy of my book Superfood Beauty Elixirs. CLICK HERE to read all about it!