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.
Using oxtail bone broth gelatin soup base, chicken, sausage, sweet potato, yucca, potatoes, carrots, onions, peppers, topped with avocado on a bed of rice.
Mixed veggies stir fried in pork lard, goose fat and coconut oil ghee, topped with fresh local goat cheese, apple and my own grown basil from the Aerogarden.
Cultured foods can allegedly help keep this bacteria in check and may help reverse the ulcers.
Steamed potatoes and sweet potatoes. Mashed and placed in casserole dish, topped with butter, goose fat and Parmesan cheese. Baked in oven for 1/2 hour at 375F.
Now ready to add kombucha or kefir, fill water to brim, and sea salt. Bay leaf or horseradish leaf adds extra tannins to help keep pickles crisp.
Cover with loose lid or cheesecloth and let ferment for a few days. There are various ways to do pickles. Experiment and see what works for you. The easiest way is to put in mason jars with fermenting lids and put in the fridge. They will be ready to eat in just a couple days.
Following Weston A. Price