Go for the Raw ! ~ Live and Fermented Veggies

Live Food/Fermented Veggies…whatever you want to call them. I say they are gooood! Live food is so easy to make and the ingredients are what you choose! How can you go wrong?! The health benefits are numerous! Don’t take my word for it surf the web and prove it yourself. Speaking for myself; just taking 2 tablespoons in the morning and I know longer feel I need a nap during the noon time most days. I have also become ‘regular’..woo hoo! Annnd my system is alkalined. Things you need: a large bowl (to hold 5lbs worth of veggies), a shredder or food processor, 7 -8  pint sterlized canning jars, veggies, sea salt. Recipe: Pick any mix of your favorite veggies…5 lbs worth I chose: Beets and  Radish (for color 😉                               Yellow Zuchinni Chineese Lettuce                                                     Leeks  Green Onions                                                          Carrots (more color)   Shred each into a large bowl. The amounts of each are completely up to you and your flavor! Personelly, I favoured the carrots and beets.                          (color is pale due to camera, it’s actually a very dark orangy/red) *Add 3 tsp. of sea salt When all is completely shredded ( a food processor makes quick work of this) it’s time to get dirty. Like a child playing and squishing in the mud. You have my permission to play with your food! As a matter of fact, I insist! Get both hands in there and squish, and press hard, mix it and squish some more. You want it to get ‘whimpy’ and make lots of juice.                                       (you can see the juice starting in the bottom right) When you think you have enough juice to keep your veggies nice and moist in jars (this can take a good 8 or more mins. of squishing), get your jars and start filling. Fill jars an inch from the top. “Set” the lids on (do NOT screw lids on). You’ll place the jars in a dark, cool, quiet, spot for 3 days (unlike cabbage/saurkraut takes 3-4 weeks or more). The set lids allow air in to ferment. After 3 days, screw the lids down and keep jars in the refrigerator. Start enjoying. As little as 2 tablesps. each morning or as a side with dinner. And there you have it! As simple as that! Pick your favorite veggies. Play with your food. Set aside in jars. Three days later and you’re a health geek! LOL Other veggies to try in a mix: red or white onions, squash, pumpkin, zuchinni, egg plant…as little or as much as you want of each 🙂 Just a suggestion that works for me….I had a cold sore breaking out one morning, so I put two fork fulls of live food in a little desert dish and added a tablespoon of wheat germ. Yummy 😉  Within 15 mins. the cold sore was on retreat. By the end of the day the live food and wheat germ had kicked the cold sores butt. It didn’t stand a chance 😉 For those who have tried ‘live food’ feel free to share your experiences on the benefits you have had. Smiles If you allow your sheep to study karate, you’re apt to get a lamb chop. ~~~ The easiest project to finish ahead of time is a two-week diet. ~~~ Good munch’n my friends 🙂

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About Mammy Oaklee

A wife, mother, grand-mother, farmer and wrinkly ol' writer, who's finally got some roots planted in 'The Heart of the BottomsUP 2/3 Acre.' A born and raised city-chick, who found many'a smiles where her heart had always longed to be, in the country. Digging in as close to the beginning of creations, and finding wonderment with a smile. I live my life as a rollar-coaster adventure, and always adding new dreams as old ones are full-filled. Of course, I write about it all!
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8 Responses to Go for the Raw ! ~ Live and Fermented Veggies

  1. Mammy Oaklee says:

    Reblogged this on The Heart of BottomsUp 2/3 Acre and commented:

    I’m ‘Going for the Raw’ Again! Only this time with beets, kale, yellow carrots, red onions and cucumber! Counting down to munching time! YUMMY!

  2. Jillian Ortner says:

    with the beets, do you just scrub them up really well, or do you boil them so they’re easier to peel? My boys like beets, just not once they’re pickled… maybe they’d eat this???

  3. Amy Rose says:

    This sounds great, I have never heard of this before and will be trying this one, I am guessing that I can not heat process these jars to be able to put them in my pantry? Or freeze them? Maybe I will try a small batch of 3 jars, that way I will have room in my fridge! Might try, squash, zucchini, carrots, beats,broccoli, and onion!

  4. Mike Robbins says:

    It all sounds really yummy until…………… you reach for the beets, YUCK!!!!
    But the rest is good. Makes ya wonder what kind of concoctions you can come up with now!!
    Munch, munch, crunch, crunch!!!!!

  5. I’m here to tell you that the benefits of live-fermented foods are truly AWESOME! There is nothing that appears to help us sustain a longer, healthier quality of life. The live cultures unlock micro-nutrients in the food, they reinforce our healthy gut bacteria, augment enzyme production and keep the ‘pipes’ clean.

    Even western cultures whose diet while still laden with red-meat, breads and simple carbs have a much higher % of octogenarians (and higher) when foods like sauerkraut are a regular part of their staple. (Also cold salt water fish…which really gives you a one-two punch).

    Gotta love it! Got a bach of kraut to take off this week a matter of a fact. 🙂

  6. Pat says:

    I just learned about fermented veggies earlier this year and love the effect on the body and mind (on the body, well, being “regular” is a goood thing, and the mind, exciting those creative juices knowing that what you’re making is going to benefit those you love). Excellent article, . . . now let’s see what have I’ve got in the fridge to make a batch of veggies . . .

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