Did you know that traditional sodas used to be healthful nourishing and refreshing beverages? That is a far cry from the GMO sugar laden, acidic, caffeine loaded and artificial colors and flavor filled sodas that are available to us at the grocery store. This traditional soda is fizzy, bubbly and mouth-watering and is rich in vitamins, […]
How to Make A Ginger Bug for Homemade Sodas
What Exactly is a Ginger Bug, Why Should You Make One and How Does it Benefit You? A ginger bug is a cultured slurry of wild yeast and wild bacteria made from fresh ginger root and sugar. This is a starter culture very similar to the scoby used in making kombucha tea, the “grains” for […]
How to Make Berry, Rhubarb, Apple and Ginger Kvaas
Kvaas is a sweet, salty, tangy and sour beverage primed with beneficial bacteria and loaded with minerals to rehydrate your cells, glands and tissues. It is super inexpensive and easy to make right on your kitchen countertop. Traditional to Russia and the Ukraine and popularized by Sally Fallon-Morell’s Nourishing Traditions book, kvass is the result of […]
Homemade Sauerkraut In A Mason Jar
I’ve written many times in detail before, that the gut runs the show. Getting back to making and consuming traditional foods is what is truly going to heal your body. Building back up your gut flora and beneficial ecosystem is critical especially now in this day and age of hyper-sanitation, antibiotics used for every sniffle […]
How To Make Creamy Coconut Milk Kefir
Kefir pronounced kef-EER is an enzyme, beneficial yeast and probiotic rich fermented beverage that has been around for centuries. This beverage has so many healthy benefits for whole body health but especially helpful in healing the gut. It has a tangy, creamy yet slightly sour taste, which tastes like whipped fluffy coconut heaven. Coconut Milk […]
How To Make Kombucha Tea For Optimal Immune System Function, Digestive Balance and Increased Energy
My very first sip of kombucha many years ago, I was hooked. This fermented tea’s taste is a wonderful fusion of tart, tangy, fruity and sour. I compare it to a really good dry champagne minus the alcohol content. The wonderful part is that it is very healing, quite refreshing and can be made at […]