Without the optimal level of nutrients that were available in our foods 100 â 200 years ago, we are not receiving enough nutrition to maintain health. You can learn more about this on my blog post here.
I looked in my vege crisper tonight and realised that I have 4 very large aubergines (eggplants) that need to be used up ASAP.
What to do? What to make?
You may have heard me refer to the use of Celtic Sea Salt in some of my recipes – especially for cultured foods and vegetables.
One of the main reasons that I love this salt is because its harvested from the ocean, making it more sustainable than rock salt crystals which are mined from the earth.
I have been having a hard time lately trying to find good quality, organic sour cream that has not been ultra-pasteurised at a reasonable price. To be honest, it’s virtually impossible! I paid $ 6.50 or 300mls of cream last week and nearly died.
Now that Iâve made a few batches of cultured vegetables, with only salt as the curing agent I want to experiment. Iâve been making my own whey for a few weeks now and putting some in my smoothies, in Missyâs homemade formula and in other things for all the healthy bacteria it contains. Plus the cream cheese left over has been great on my buckwheat crackers with tomato and pepper. Yummmm!
I am getting a bit addicted to this idea of fermented and cultured foods â sourdough breads, sprouted cooking, cultured vegetables and now Iâve found a way to make cultured fruits too!
Cultured vegetables have been around for centuries and were the ideal way to ensure you could prevent food from spoiling. Captain Cook had cultured vegetables on his ships to protect the crew from scurvy and other vitamin deficiencies.
Now we all know (or at least we SHOULD know, by now) that taking anti-biotics for any virus is about as effective as flushing your head down a loo to clear your sinuses.
In our home, everyone has herbal infusions throughout the day.
I have herbal infusions for vitamins, minerals, alkalinity and stress management.
My husband has them for vitamins, minerals, to aid concentration and to help with fatigue and lethargy.
My daughter, who is now 18 months old, is allergic to cowâs milk and wheat. Sheâs an 0 blood type just like her father and I, and all 0 blood types have difficulty digesting dairy products and wheat products. You can find out more about that here.
A passionate activist, author and social entrepreneur with a business that impacts both the planet and communities around the globe, Louisa Jane is also a full time single mother to her two young children.
Did you see me on the Today Show recently?
Why not check out my new column over on Baby Hints and Tips?
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