Sometimes we are so debilitated, raw, inflamed, or compromised that we have to go back to eating basics and heal deeply before we can eat normally. The ideas here are all for foods that are easy for most people to utilize. They are nourishing foods. When healing, our body thrives on foods that are simple to digest.
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You may need to stay on this type of diet for a week or two, or even a couple of months, before your body can handle more. As you get stronger, you'll begin to want to try new foods and explore. The more success you have, the more adventurous you'll become.
These recipes are delicious, easy to make, and chock-full of live probiotic bacteria. Since the beginning of history, food has been the primary source of beneficial probiotic bacteria and prebiotic fiber.
Hot Pink Radish Kraut
(Contributed by Vanessa Shellenberger)
Enjoy this hot pink, probiotic condiment--a treat for eyes, tongue, and belly!
Ingredients:
½ pound daikon radishes
½ pound red radishes
1 Tablespoon salt
Wide-mouthed crock or jar
Directions:
1. Shred the daikon radishes and thinly slice the red radishes; combine them and toss with salt.
2. Pack them tightly into the jar. Weigh them down (I use a large, clean stone) or gently mash them until they release water. Make sure all the vegetable matter stays submerged and the weight is on top.
3. Leave the jar in a spot that's cool and dry for about 10 days. The longer it sets, the more sour it gets. Taste your kraut along the way! You'll know it's done when you love the flavor.
New Dill Pickles
Since I was a girl, I've loved fresh, bright green dill pickles. These are like the ones they serve in delicatessens. Easy to make--and yummy!
Ingredients:
8 to 12 small pickling cucumbers
1 teaspoon dill seed
1 Tablespoon dried dill weed or a couple of sprigs fresh dill
3 to 5 peppercorns
13 cloves garlic (or to taste)
1 bay leaf
2 to 4 oak or grape leaves (These keep the pickles crunchy. You can buy grape leaves in a jar, pick them from a vine in your yard, or get some oak leaves from your yard.)
2 Tablespoons sea salt or Kosher salt
3 cups boiled water
Directions:
1. Put the cucumbers in one or two jars. Pack in tightly. Add the dill seed, dill weed, peppercorns, garlic, and bay leaf, then add the oak or grape leaves.
2. Dissolve the salt in the boiled water, and pour the mixture into the jar(s), over the cucumbers and herbs. Make sure the cucumbers are fully covered and put the lid on.
3. Let the jar(s) of pickles set on the counter for 4–12 days. If you see any white scum on the top, remove it.
4. When they taste "right" to you, put them in the refrigerator. Eat within a couple of months.
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Kefir
Kefir is a traditional cultured milk product. It typically has 9 to 12 or more bacterial strains of probiotics and is also rich in prebiotics. It also has beneficial yeasts such as Saccharomyces kefir and Torula kefir. I find that kefir is better tolerated than yogurt by most people who are sensitive to dairy products.
It aids in digestion, helps keeps gut microbiotia in balance, and has all of the many benefits of probiotic-rich foods such as making B-complex vitamins and vitamin K and acting as an immune modulator.
Ingredients:
1 Tablespoon kefir grains
1 quart milk
Directions:
1. Put the kefir grains and milk into a glass jar. Cover tightly. Set out at room temperature for 12 to 24 hours. It takes less time in warm weather than in cold weather. Put in a place that is not in direct sunlight.
2. Shake the kefir gently a couple of times.
3. When the kefir is ready, you will see kefir grains coagulate at the top of the jar. Separate these grains and put into a separate container for your next batch. You can strain the grains out by using a strainer or colander.
Kefir will last 3 to 4 weeks in your fridge.
Ghee
Ghee, another name for clarified butter, is a traditional healing food in India. Ghee contains a combination of saturated and unsaturated fats. About two-thirds of its fat content is saturated, and one-third is mono-and polyunsaturated. Of the saturated fat content, most of it is of the short-chained variety (including butyric acid), making it easily digestible. Ghee also contains antioxidants, conjugated linoleic acid, and fat-soluble vitamins A, D, E, and K.
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Traditionally, ghee has been used for ulcers, constipation, wound healing, and to soothe the digestive tract. It is used as a carrier for fat soluble herbs and roots, such as turmeric. It can be eaten as a food or used as an external salve.
Ingredients:
1 pound unsalted organic butter
Directions:
1. In a medium saucepan, heat butter on medium heat. The butter will melt and then come to a boil. You will hear the butter snapping and crackling as it boils, and it will begin to foam at the top. Remove the foam with a spoon and toss it out. After about 15 to 20 minutes you will hear the "voice" of the ghee change. It will get quieter. You'll see the oil become clear rather than cloudy.
2. Take it off the heat and strain it through cheesecloth or use a metal coffee filter and filter paper. You can wait 15 minutes or do this immediately. It's hot, so be careful. Put into a ceramic, glass, or stone bowl and cover.
This ghee will last for about a year unrefrigerated.
Original article and pictures take www.rodalewellness.com site
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