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Homemade kraut, with organic cabbage and organic mixed veggies. I like to sometimes add pineapple but forgot this time.
I added some cayenne to spice it up. Of course, several tablespoons of Real Salt. Bay leaves help keep it crunchy. I innoculated with water kefir and filled up with filtered non-chlorinated water to the top. Crushed and covered with a plate to keep down the juices. After about 5 or 6 days, I cleaned off the gunk on top and threw it out. I jarred the rest for 3 1/2 quarts of kraut. It should last me several months. Great deal for only about $5. Kraut provides digestive enzymes and probiotics, along with minerals and probably vitamin C.
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I found some probiotic sour cream at Natural Grocer and used it as my innoculant along with some Grazier's grass fed yogurt. I use Kalona Supernatural non-homogenized milk and cream and sometimes I like to add goat milk. I put the mix in my Eurocuisine and culture for 30 hours. It came out very mild and creamy delicious.  Organic nuts from Natural Grocer. They have a great selection.
Soaked overnight, rinsed well and then allowed to dry. I put them on the stove top in a cast iron pan on very low to help dehydrate them. Watch out for mold developing if they are still too moist as happened to me with some apricot kernels! "A low concentration of this species in your gut could indicate a thin mucous layer, thereby resulting in a weakened gut barrier function, besides increased translocation of bacterial toxins. Patients suffering from Inflammatory Bowel Disease (IBD), obesity and Type II diabetes (T2D) tend to have lower concentrations of A. muciniphila [5]. Its concentration is also known to decrease with age."
Read more... I came across this post about SBOs and considered it worthy of posting here.
Soil based organisms are NOT the same as regular probiotics from food like yogurt, kefir or kombucha. They come from the soil and are spore forming. Therein lies the potential danger. Read more... https://www.hyperbiotics.com/blogs/recent-articles/15994079-the-problem-with-soil-based-organisms-sbos-as-probiotics For starter culture, I use a bifido starter from a packet and also a small amount of yogurt from the store with the bacteria profile I like, which includes Bifido, Acidophilus, Thermopholis, Bulgaricus.
I like Kalona Supernatural whole milk (non-homogenized), goat milk, and Kalona whipping cream. I also add a little bit of tapioca starch (1/2 teaspoon per yogurt container) for colon health (provides resistant starch) and to thicken it up a little. I add a bit of real vanilla and some lemon oil for flavor. It forms a nice crust on top. I let it culture for at least 30 hours. I use the Euro Cuisine YM 80 Yogurt Maker  Add to any dish or put vanilla ghee in your bulletproof coffee.
Braising is a great way to use less expensive cuts of meat to save money, feed a group of people, and turn tough meats into a tender, delicious and nutritiously gelatinous collagen rich meal. Add vegetables. Make gravy or sauce with leftover juice. Wonderful.
Check out this article by The Reluctant Gourmet for easy braising technique. "Braising is a cooking technique in which the main ingredient is seared, or browned in fat, and then simmered in liquid on low heat in a covered pot. The best equipment to use would be a crock pot, pressure cooker or Dutch oven." https://www.reluctantgourmet.com/how-to-braise-everything/ Esquirrou, a sheep-milk cheese from France’s Basque region, wins the 2018 world championship cheese contest in Wisconsin. https://www.worldchampioncheese.org/
5 French Cheeses That Should Be on Your Next Cheese Board http://www.foodandwine.com/obscure-french-cheeses
This is a secondary ferment using kombucha.
Make tea using the various roots, sarsparilla, sassafras, licorice, dandelion, ginger, wild cherry bark, cinnamon. I also used a pumpkin spice tea blend. 1/2 to 1 cup of sugar. Let cool to room temp. Bottle with komubucha starter. I added extra citrus fruit, blueberries, and some vanilla extract. Other ingredients can include juniper berries and hops. Play around with your own medicinal root beers like the old days. Let ferment for at least 5-10 days. Be careful not to tighten lids or they might explode. Perhaps purchase some fermenting lids to let gas escape. Bottle towards end and put in fridge if you want some fizziness. Once again, take care with too much carbon dioxide buildup.  Don't throw away your SCOBY!
Slice up the SCOBY you are ready to discard into little bit size pieces. Dip in soy sauce and wasabi just like sushi. You could add to rice or put in a roll as well. You will be surprised how delicious it is. And it provides lots of probiotic bacteria and yeasts, vitamin C, carbonic acid (helps regulate body pH), digestive enzymes. I like to make my own crunchy tortilla chips rather than the store bought ones because most of the chips at the store are fried in some unfriendly oil like canola, sunflower, safflower or soybean.
I buy regular soft corn tortillas and fry them in my deep fryer using coconut oil and local pasture-raised pork lard. They fry up in minutes and taste much better than the store bought and are cheaper this way. Pico de Gallo is simple, basically tomatoes, onions, garlic, jalopeno peppers, cilantro. There are many recipes online. To make my coconut milk clam chowder, I used a duck broth base, with lots of vegetables like potatoes, sweet potatoes, carrots, greens, onions, garlic and clams (canned). I then added coconut milk. Salt, season to taste.
Delicious, light, creamy, nutritious, satisfying. Pork needs to be marinaded to eliminate possible pathogens but also an unknown chemical that clots the blood. Live blood analysis shows that unmarinaded pork causes the red blood cells to stack together and coagulate.
The way to neutralize this is to brine or marinade the pork. I marinaded my ribs for several days in a salt, sugar and kombucha brine with extra soy sauce and a little cayenne.. Then I made a homemade BBQ sauce with ketchup, soy sauce, cayenne pepper and whatever else I might have found in the refrigerator that sounded tasty and throw on the grill. Let grill for 20 minutes or so on each side until caramelized. Properly soaked black beans and rice (at least 8 hours), then rinsed well.
Simmered beans in dutch oven with water and pre-made bone/gelatin broth on the stove with lid until beans are about 90% finished. I then add sausage, vegetables and rice towards the last hour as they don't need as long to cook but long enough to add flavor to the soup. Store remaining in glass Tupperware or mason jars in fridge for quick meals. Preheat oven to 375 F.
Remove giblets (liver, heart, gizzard and neck) in plastic bag, wash giblets and duck in cold water. Place stuffing mix (rosemary stuffing, carrots, celery, potatoes, onion, garlic, peppers) into body cavity. Place in dutch oven and cover with extra vegetables and stuffing mix. Add giblets alongside. Add orange sauce (comes with duck), and extra favorite spices/herbs. Bake in oven until internal temperature of duck is 180 F (2-3 hours). After removing most of the meat from the bones and putting it aside, I ended up with two quarts of broth made from the remaining carcass. Put carcass back in dutch oven and simmered for a few hours on low. This also helps clean out the baked on crusty stuff left on the dutch oven. Let cool and pour into two quart mason jar. Store in fridge for quick soups later, or use to make gravy for mashed potatoes or on bed of rice and vegetables. "And you, take wheat and barley, beans and lentils, millet and spelt and put them into a single vessel and make your bread from them." - Ezekiel 4:9 when Ezekiel was prophesying to Israel to repent of their rebellion.
I took the Ezekiel 4:9 grains, mixed them together, fresh ground them in my mill, placed into a mason jar, filled about the same amount of water, added kefir for culturing, and some sea salt. I let this sit for at least 8 hours before using. The rest I put in the fridge to make a tasty pancake for breakfast each day. I cooked this for some friends that just had a baby. This recipe is supposed to help with improving flow of mother's milk.
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Following Weston A. Price nutrient dense dietary Principles
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