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 🙂