BMCD Real Food-Weight Control-Detox Seminar has been an eye opener for those of us that have already attended. There was lots of talk about what’s good for you and what’s not especially when it came to milk, salt, yogurt, and water. Some of the most basic ingredients that are in our breakfast, lunch, and dinner.
It’s amazing how most of us think that what we purchase at the store in the organic section or even the foods we hear are good for us like soy and greek yogurt are not even giving us any nutritional value rather they are only chemically inducing us with more unnatural products. More reasons to shop at the local Farmers Market instead on mass produced markets.
Did you know that you can not only save money and time by making your own food/beverage but you will benefit more from all the natural ingredients by doing so? We have a few favorite recipes to share with you and we hope that you implement them into your daily eating habits.
Yogurt
6 simple steps:
Real Yogurt
To be time effective, use 1 gallon raw milk, it makes about 8×16 oz jars. Ideally, use dehydrator, start with step (b) and set the temp below 100 F. If no dehydrator, get creative with oven and start with step (a)
a) preheat oven @10 min when the oven temp is steady warm, turn it off completely and let it cool off til around 105F.
b) heat up the raw milk in stainless steel pot til it heats to 103F, stir to even out the temp during the process
c) pour the warm milk into the 8 16 oz jars
d) mix each milk jar with 2TSP of raw yogurt (as started if not available use 1 tsp homemade kefir and 1tsp whole plain milk yogurt the best quality possible or 2 tsp of whole plain yogurt) and blend and cap the lids tight.
e) transfer the warm jars into the warm oven
f) 12-18 hours later, transfer to fridge. It will store for weeks, the longer the culturing, the more potent, sour, and medicinal the batch becomes.
Fresh and cultured Ginger Ale
Makes 2 Quarts
Ginger Ale
3/4 c grated peeled ginger
1/4 c rapudra or organic sugar
2 tsp low temp. air dried pink salt*
1/4 c liquid whey
1/4 c fresh squeezed lemon or lime juice
2 Qts water
*(available for purchase at BMCD)
mix all ingredients in 2 quart sized glass container leave at least an inch between the liquid and lid, seal tight with lid. Leave in slightly warm place for 2 – 3 days to allow for the culturing effect to happen then place in refridgerator. Best to sip at warm temperature versus gulp down as a cold drink. Will last at least 2 months in the fridge (but promised will be drank faster then that enjoy).
Blessings of Wellnes