Cultured Food Challenge 2012

I have been wanting to challenge myself to a "one cultured food a day"challenge for quite some time!  So, I am starting the Cultured Food Challenge 2012.  Join me in the goal of eating one cultured food a day.  Each Monday for the rest of the year, I will be posting recipes, ideas, and information about cultured foods.

If you are new to culturing and that goal seems daunting, then set a goal that will helpful for you!  It has certainly taken me a few years of making cultured products to reach this goal.  The object is to eat more cultured foods and benefit from their healthful properties.

Here are a few cultured food ideas to get you started: yogurt, kefir (both dairy and water), cultured sour cream, cultured butter, kombucha, sauerkraut, cultured carrots and beets, cultured applesauce, cultured condiments like mustard, ketchup, and jam.  There are many more, but hopefully those will give you some ideas to get started.

Cultures can be purchased at Cultures for Health.  Just click on the Cultures for Health icon to the right and it will take you straight to their website.  They have a vast variety of cultures and all come with detailed descriptions on how to use them and the company is very helpful for answering any questions you might have.

Questions can also be left in the comments section of this website and I will answer as many as I am able.

Here is a recipe I made this week that created my most beautiful cultured product to date!

Garlicky Green and Purple Sauerkraut:

*one large head of green cabbage
*one large head of purple cabbage
*6 large garlic cloves, sliced in half
*2 T dried seaweed flakes
*16 pepper corns
*4 T sea or pink salt

Shred cabbage in food processor and back into two 6 cup canning jars.  Pound until juices start to form and come even with the top of the cabbage.  Add 2 T salt, 3 garlic cloves, 1 T dried seaweed, and 8 peppercorns to eat jar.  If you do not have seaweed, then add an extra T of salt.  Cover and store in a dark place for 3 days, then place in the fridge.

This is my favorite sauerkraut creation to date!  The color is stunning and the garlic and peppercorns add a spicy kick.  My husband loved it.

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Practical Herbalism

I recently bought this book for my library.  It is becoming a quick favorite.  This would be a great purchase for those who are just beginning their herbal journey and also for those advanced in herbalism. I like this book because it is beautifully laid out, gives a brief history of herbalism and why it is not practiced in our country, defines herbal actions, and then gives a detailed description of about 46 herbs along with how to take each herb in it's various forms...WITH DOSAGES!  It is difficult to find herbal books that give specific dosages of herbs.

Here is a favorite quote from this book:

     "All across our country, in fact, there is a fresh awakening of interest in herbs and other natural remedies.  Millions of our citizens, with motives ranging from simple curiosity to absolute desperation, are also searching for alternatives for their health concerns.  Many will likewise find the answers they seek in the natural gifts of a loving Creator-gifts that have been there all along...Every corner of the inhabited earth has been gifted with these botanical and natural resources, and the variety is as boundless as Creation itself...We can nurture and use this vast apothecary with gratitude and respect, destroy it through our ignorance, or ignore and abandon it through our arrogance.  It is our choice."

(This book can be purchased on amazon - click on the amazon link on the right.)

Fennel Cough Syrup and Fennel Honey

I am having an amazing experience studying with Jade Shutes who is the director of education at the East West School of Herbal and Aromatic Studies.  EWSHAS has a great blog with all kinds of herbal and aromatic information.  Jade recently posted on the benefits of fennel and has numerous ways of using both the oil and seeds.

Jade includes both a fennel and licorice cough syrup and a fennel honey cough syrup.  I am ordering the supplies to make these tonight from Mountain Rose Herbs, as I work to build my own family medicine chest.  I'm especially looking forward to trying the fennel honey and her recipe for vanilla infused jojoba oil that you can find here.

To read the entire post on fennel, please click here.

Here is an excerpt with the recipe for the fennel cough syrup.

Fennel Licorice Cough syrup

Fennel Cough Syrup ingredients

• 1 ounces licorice root and 16 ounces of water

• 1 ounces fennel seed and 16 ounces of water

Prepare a decoction of the licorice root by placing 1 ounces of dried licorice root into 16 ounces of cold water. Allow the roots to sit in the cold water for at least 1 hour or longer. Then gently bring to a boil, turn heat down and allow to simmer for 15-20 minutes.

Licorice roots Glycyrrhiza glabra

Licorice in Water

Next, prepare the fennel seed infusion. Lightly bruise/crush the fennel seeds. Place all 1 ounces in a 16 ounce canning jar. Bring 16 ounces of water to a boil then pour over fennel seeds. Place cap on jar and allow to sit for 10- 15 minutes. Strain.

Fennel Seeds

Fennel seeds infusing in hot water

Once both teas are made prepare a double boiler. Place 1/2 cup fennel tea and 1/2 cup of licorice root tea and 2 cups honey into the top pot. Heat gently until the honey and herbal teas have mixed together.

Honey and Fennel/Licorice teas in double boiler

Pour into a sterilized canning jar, label and use within one year. You can also add essential oils to this. I add: 7 drops Eucalyptus radiata, 7 drops Fennel and 5 drops Peppermint. Mmmmm…..

Cough Syrup Bottled

Fennel Honey

Fennel Honey Ingredients

Fill 1/4 to 1/2 of an 8 ounce sterilized canning jar with gently crushed organic fennel seeds. Cover with local honey then stir with chop stick making sure all the seeds are covered.

Pouring honey over fennel seeds

Fennel and Honey stirring

You will need to add in more honey and continue to stir until seeds and honey are mixed well. Be sure to top off with more honey. Then secure lid. Be sure to label jar with the ingredients and date it was made. Each day you can open the jar and stir a bit. Let infuse for 2-4 weeks.

Fennel seeds in honey

To decant: Place jar into water in the top part of a double boiler. Bring water in the bottom pot of double boiler to a gentle boil. This will heat the water on top, but don’t let it boil. High temperatures denature the honey.

Fennel honey infusion

When the honey appears a bit thinner you can then strain through a fine mesh strainer. And voila, beautiful fennel honey to add to teas or take a little teaspoon to soothe dry irritated spasmodic coughs.

References

Alberrrt-Puleo, M. Fennel and Anise as Estrogenic Agents. Journal of Ethnopharmacology, 2 (1980) 337 ·344
© Elsevier Sequoia S.A., Lausanne – Printed in the Netherlands

Foster, S. (nd). Herbal Renaissance. Layton, UT: Gibbs Smith.

Herb Society of America (2005). Fennel. Kirtland, OH. www.herbsociety.org

Hoffman, D. (2003). Medical Herbalism. Rochester, VT: Healing Arts Press.

Lad V and Frawley D. (2001). The Yoga of Herbs. Twin Lakes, WI: Lotus Press.

Mills, S., and Bone, K. (2000). Principles and Practice of Phytotherapy. London: Churchill Livingstone.

Pole, S. (2006). Ayurvedic Medicine. Philadelphia, PA: Churchill Livingstone Elsevier.

Romm, Aviva. (2010). Botanical Medicine for Women’s Health. St Louis, MO: Churchill Livingstone Elsevier.

Van Wyk, B., and Wink, M. (2004). Medicinal Plants of the World. Oregon: Timber Press.

Wood, M. (2008). The Earthwise Herbal: A complete guide to old world medicinal plants. Berkeley, CA: North Atlantic Books.

Resources

Interesting videos:
Making Herbal Honeys http://www.youtube.com/watch?v=RFVKJl_0evA

Great article on How to make Herbal honeys
http://www.cauldronsandcrockpots.com/medicinal-herbs/making-herbal-honeys-and-elixirs/


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Preparing Herbal Teas: Decoctions

 (Glass pot decoction simmering on low)

Yesterday I discussed making herbal infusions.  Today I will show you how to make a decoction, the other common brewing method for herbal teas.  Decoctions use the herbal roots, branches, bark, and seeds; the tough parts of the herbs.

Because these tough parts are used, decoctions need time to simmer to extract the nutritional and medicinal benefits of the herbs.  There are many ways to prepare decoctions.  Some will say to simmer for just 15-20 minutes, while others will say to simmer for a few hours.  Many times, the simmer time will depend on the type of herb being used.

(Straining out the herbal matter)                                                      

 My general rule of thumb is to use one teaspoon of herb per cup of water and simmer on the lowest heat setting you can, for 30-45 minutes.  You will want to keep the pot covered, as the water amount will decrease over time.  Be sure to use a glass pot for decoctions.  I use corning ware which I have purchased inexpensively from ebay.

Decoctions can be quite strong, so you will want to add back some water and a little honey before you drink them.  Some of my regular favorites are dandelion root, burdock root, yellow dock root, and milk thistle seeds (crushed).  All these herbs help to cleanse and support the liver.  Delicious chai teas can also be made with cinnamon sticks, cloves, cardamon seeds (slightly crushed), and ginger root.  Have some fun experimenting.

As with all herbal preparations, it is best to look up your specific herb for decoction time.

And for fun, I added a picture of some purple and green cabbage, garlic, and dried sea lettuce I made today that will be a yummy sauerkraut in just 3 days.  We are enjoying some unusually warm weather and I am taking advantage of it and putting up a bunch of fermented foods, since it's easier to ferment in warm weather, rather than cold.

I hope these beautiful colors inspire you as much as they do me!

Giveaway

Mountain Rose Herbs is doing an amazing giveaway.  Be sure to check out their blog and enter!

Preparing Herbal Teas: Infusions

There are two main ways to make herbal teas; infusions and decoctions.  Today I am going to discuss my favorite way to make an infusion for nutritional or medicinal use.

Making an infusion simply means that you are using the dried leaf, flower, or stalk of an herb to make a tea (versus a decoction, which uses seeds, roots, barks, or sometimes berries).  Examples would be peppermint leaf, chamomile flowers, oat straw, elderberry flowers, lemon balm, or nettle leaf.

Infusions are easy to do and there are many ways to make them.  When I am making medicinal or nutritional infusions, I want to draw as much of the healing and nutritional properties from the herbal matter that I can.  A excellent way to do this is to make your infusion the night before you want to drink it.  I simply take the days dose of herb I want to use, place in it a quart or 6 cup canning jar, then fill it with water that has been brought to a boil.  Seal the jar and allow to stand overnight.  In the morning, drain the herbal material and your tea is ready to drink.  If you want it hot, simply heat it up.  If you like it cold, add ice or place in the refrigerator for a few hours.  Honey can be added if you want to sweeten it up.

When I brew teas in this manner, I make the entire day's dose at one time, so the tea is drunk throughout the morning and afternoon, not all at once.

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Fermenting Part 4 - Fermented Applesauce

My sister has a lovely recipe for fermented applesauce on her blog Whole Foods on a Budget that you can read HERE.  She has both a cooked and a raw fermented version.  Today I made the raw version and it is quick and easy!  To help the fermenting process along you will need whey, which you can get from store bought yogurt or you can purchase a yogurt culture and obtain your whey from homemade yogurt.  Cultures can be bought from Cultures for Health.  Just click on the link to the right.  They have a number of wonderful yogurts you can make at home, many of them heirlooms.  I have tried two of their yogurt cultures so far and love them!!

 I was able to use some golden russetted heirloom apples that I purchased from our local co-op.  I love the look of these apples.  They are a variety that used to be used for making cider.  I used my vitamix to quickly grind up my apples.  I found I did not have add any water to get them to applesauce consistency.

Here is my applesauce, ready to ferment!  I'm taking advantage of this warm spell we are having in SoCal and putting up a bunch of fermented foods.  Yum!

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Homeopathic Cell Salts - Help Balance Your Body

The following is a wonderful post about the homeopathic cell salts from 1-800-Homeopathy.  I regularly use these for treating our family.  They are an inexpensive way to help your body remain balanced and to support the healing process.  Take some time to look through their website - they have a lot of wonderful remedies.

Tissue Salts: balancing support from the inside out

Tissue Salts, also commonly referred to as "Cell Salts" are a group of homeopathic remedies made from the basic mineral compounds that cells in the body depend on, such as calcium and potassium compounds.  Other names used to describe this sub-set of homeopathic remedies include "Schuessler Tissue Salts", and "Biochemic Tissue Salts".

The Importance of Tissue Salts

Tissue Salts stimulate the body’s natural healing mechanisms to satisfy mineral deficiencies and imbalances. In his biochemic theory, Dr. Schuessler, the discoverer of Tissue Salts, states that deficiencies in these minerals are the source of most common health problems and that the Tissue Salts derived from these minerals give the body what it needs to prevent and treat illness. With today’s reliance on highly processed foods, keeping a healthy balance of minerals in the body is a major challenge. Tissue Salts can be part of a healthy daily regimen.

Facts about Homeopathic Tissue Salts

• A simple system based on Dr. Schuessler’s Biochemic Theory that helps the body assimilate and balance 12 vital  mineral nutrients.

• Homeopathic Tissue Salts are made from the minerals that cells require every day.

• Homeopathic Tissue Salts are specially formulated in homeopathic microdoses, making them safe for the whole family including children over one year of age.

• Safe to use with other medications.

• Available as easy-to-use, quickdissolving tablets.

Ideal for Self-Care and Safe for the Whole Family

Homeopathic Tissue salts give families the flexibility and assurance of safety to treat minor health issues quickly and effectively. As they will not react with other medications, Homeopathic Tissue Salts complement any health plan. More and more healthcare practitioners are embracing Tissue Salts for natural, self-care options for their patients. Parents can rely on homeopathic tissue salts to help solve their children’s minor health issues before they may become more serious. They are perfect for children because they taste good, are easy to use, work very well with children’s very responsive health systems, and are perfectly safe by themselves or in combination with other therapies. Effective in stimulating fast healing responses, homeopathic tissue salts relieve and speed recovery to resolve common problems such as colds, flu, earaches, and other ailments. Kids love their faintly sweet taste and how quickly the tablets dissolve on the tongue as well. Try them with your children and you will agree!

(Photo credit 1-800-homeopathy)

The 12 Homeopathic Tissue Salt Remedies

Calc fluor - the elasticity expert

Varicose Veins • Hemorrhoids • Stretch Marks  • Joint Pain • Growth & Repair

Calc phos - building block cell salt

Growing pains • Bone Growth & Repair • Weakness • Digestion • Joint Pains • Teething

Calc sulph  - sinus and skin cell salt

Cleansing Support • Skin Sores & Wounds • Colds & Congestions • Yellow Mucus

Ferrum phos - the inflammatory cell salt

Acute Fever • Colds • Fatigue • Throbbing Pain • Redness • Pale Skin

Kali mur - a cleansing cell salt

Colds • Sinus & Ear Congestion • Acne • Thrush • Indigestion • White Mucus/Discharge

Kali phos - nerve nutrient cell salt

Nerve Pain • Headaches • Ear Noise • Anxious Nerves • Sadness • Restless Sleep

Kali sulph - deep cleansing cell salt

Colds & Congestions • Skin Issues • Yellow Mucus/Discharges • Indigestion • Joint Pain

Mag phos - anti-spasm cell salt

#1 for Cramps & Spasms • Leg & Menstrual Cramps • Radiating Nerve Pain • Sciatic Pain • Colic

Natrum mur - restorative cell salt

Colds • Sinus • Dryness •Grief & Emotional Stress • Sleeplessness • Headaches

Natrum phos - the antacid cell salt

Acidity • Gas & Indigestion • Muscle & Joint Stiffness • Headaches • Indifferent Fatigue

Natrum sulph - a cleansing cell salt

Nausea • Biliousness • Sick Headache • Joint Pain • Damp Conditions • Sadness

Silicea - the "grit" cell salt

Skin • Acne, Sores & Splinters • Scar Tissue • Sinus Congestion • Constipation