Welcome to the Natural Life
Life-Giving Foods
Staying healthy is really a very simple matter. The reason we are seeing a rise in health problems is that we seem to have forgotten the rules.
One of the most basic laws of life is: "That which came first gives life and sustenance to that which comes after."
Bacteria were the first living organisms on earth. And just as you might suspect, certain species of bacteria are the foundation of our health. You may know these bacteria by their specific name or you may legitimately lump them together under the broad name of Probiotic or life-giving bacteria.
Are you acquainted with these friendly organisms from having taken Cell Tech's probiotic supplements? Even if you answered, "yes," unless you know them in your food, you are missing one of their exciting contributions to your life.
Probiotic bacteria have been used for centuries to preserve food and to produce such delicacies as umeboshi plums, miso, soy sauce, kefir, yogurt etc. These foods are alive with the culture of the bacteria that produced them. They have enhanced vitamin content, they contain lactic acid (beneficial nutrient and preservative) and your body can easily digest them.
Did you know that you could grow your own life-giving, probiotic rich foods? Here is an easy way to get started.
Supplies and Ingredients:
· Wide mouth quart jar
· Wooden vegetable pounder (available from woodturnedart@vcn.com if not locally)
· Grater or food processor
· Metal mixing bowl with flat bottom
· Canning funnel to help with filling the jars
· Organic carrots (8-9 medium carrots or enough to pack a quart jar)
· 1 T. Unrefined Sea Salt (available from Grain and Salt Society)
· 1/4 tsp. Super Blue Green Algae Powder (from Alpha Sun capsules or from Animal Food)
· 1 Capsule Super Blue Green Spectrabiotic
Grate the organic carrots and place them in the mixing bowl. Pound them for about 10 minutes with the vegetable pounder to release the juices. Add the sea salt, algae powder and the contents of the Spectrabiotic capsule. Stir these ingredients until they are well mixed.
Spoon the carrot mixture into the quart canning jar. Use the vegetable pounder to pack the carrots after each spoonful or two. Fill the jar to within 1 1/4 to 1 in. of the rim. If the carrots are not covered with liquid, add enough pure water to cover.
Wipe the rim of the jar clean and cap tightly with a new lid.
Place your jar of carrots on the counter and leave at room temperature for about 3 or 4 days. Ideal temperature is about 70° to 75° F. If your room is too cool, place the jar in the oven and turn on the oven light. This makes a good incubator.
As the three days of waiting drag slowly past, the color of your carrots will change to a rich, deep orange-yellow and the canning jar lid will get tight with the pressure inside. Resist all temptations to open the jar early. Those bacteria need the anaerobic condition they have created to complete their work of lactic acid fermentation. (This is quite a different process than the more familiar alcoholic fermentation that produces alcohol or vinegar.)
At the end of the three days, your carrots should be well preserved and should keep unopened for several weeks in the refrigerator. But if your family is like ours, these carrots will never last long enough to test the limits. Living by the rules can be very exciting.
by Ellis Hein, Cell Tech distributor, food enthusiast and woodturner extraordinaire.
