SEE FISH BUILD IMMUNE SYSTEM

by Stefanie

This is the time of year people think about fortifying their immune system for the upcoming "cold and flu season." I don't know why we don't think about it all year long since our state of health--short and long term--depends on it every day. . .But anyway, I've recently had people asking me for my immune brew, so I thought I would share how to make it. I can't take credit for it; I learned it from my cute friend Phyllis, who is a master herbalist. Here's the recipe:

1 1/2 cups chopped onions

1/2 cup chopped ginger root

1/3- 1/2 chopped garlic

1 tsp. or more of cayenne pepper

3 quarts of apple cider vinegar (with the "mother" in it !)

Put above ingredients in a glass container and let sit for 10 days in a dark place, shaking it up occasionally. At the end of ten days, strain off chunks. Take a tablespoon a day for an adult and a teaspoon a day for a child to enhance immune system.

Now here are my tips: Since I rarely have on hand a glass container that holds three quarts, I take the gallon jug of vinegar that I bought--I buy the Bragg kind--and pour off a quart. Then I shove all my onions, garlic, ginger, and cayenne into the jug. After ten days I pour it through a strainer into quart jars. I use plastic lids (like from a store-bought mayo jar) because the vinegar will corrode a metal lid.

There are all kinds of claims about apple cider vinegar and what it can heal, fix, and cure. You will have to sort out what is true for you. This tonic has worked for my family. The minute my kids complain of a cold, sore throat, or cough, I tell them to go gargle this vinegar tonic and swallow it. It really kicks sickness fast if you have caught it in its initial onset.

Most of the time we avoid colds, coughs, flu, etc. by taking this tonic daily as well as astragalus. Astragalus is a Chinese tonic herb that supports immune function. These are two easy things that taken consistently can help you avoid sickness or fight it off quickly.

SEE FISH DREAM...

By Stefanie

Ever since having watched the movie Food, Inc. I have dreamed of having a self-sustainable farm. For those of you who have not seen the movie, please watch it. It's so important to understand where most of the food you are eating comes from, how adulterated it is, and the scandalous people and big companies that are behind it. Anyway, there is a guy in the film who owns a self-sustaining farm in Virginia called Polyface Farms. The man just "gets it." He can see the corruption of our food, our animals, our land and he does something about it. He even offers apprenticeships for those wanting to learn how to farm in a much more ethical, moral way. I wish he lived closer...

But there are people around us that are trying to do the same. We need to support our local farmers, especially when they are trying to farm organically. We need to buy organic food whenever possible--not just because it is the best for our bodies, but because it shows support of people who are trying to do things a better way.

I recently learned of another farm in Overton, Nevada. What happened to them this month was unbelievable! I encourage you to check out this link and read their story. It will make you wonder if the time is coming when we will be so controlled that we won't have the freedom to grow our own food and share it with our neighbors. Let's stand up for whatever is right, however we can, and protect our freedom.

I'm still dreaming of having a sustainable farm, but I need a lot of other like-minded people to join with me because it's too much work for one! I'm hoping my brother Kevin (who would be an awesome farmer--actually, he kind of is already) decides he wants to do this for a living and will let me have a small part in it.

SEE FISH SOAK

by Stefanie

This post is in response to a posted question of "What do you use whey for?" (See my post "See Fish Experiment"). Mostly I use whey when I soak grains, legumes, nuts and seeds. And why should you soak these before you eat them? Simply said, soaking and then sprouting these things before consuming them allows for better digestion and absorption of nutrients, which is key for obtaining a healthy body. I always add a little whey (or lemon juice, or apple cider vinegar) to whatever I am soaking. There are many sources to read about this. My favorite are: Nourishing Traditions by Sally Fallon, The Diet Rebel's Cookbook by Jillayne Clements and Michelle Stewart, and 12 Steps to Whole Foods by Robyn Openshaw. All these books have a wealth of health information if you are willing to read them as well as use them for recipes.

Nourishing Traditions has the most recipes in regards to whey. There are many tonic drinks made with whey that are great digestive aids as well detoxification. There are also a lot of recipes for fermented vegetables and fruits--excellent for preservation as well as essential to our diets. I recently made sauerkraut out of both green and red cabbage and some ginger carrots. These are "raw" (not processed) and will last around 6 months in cold storage. You can also make pickles, chutneys, salsa, mustard, ketchup, etc. all using whey as a key ingredient to helping ferment and preserve these extremely nutritious foods.

There is so much to be said on this topic--more than I have time to write. So educate yourselves on the benefits of soaking, sprouting, and eating cultured and fermented foods. Your gut will thank first and then eventually the rest of your body!

Three Sprouting Wonders

By Marci

One: The chia penguin.  I laugh every time I look at this thing.  

My kids question, "If you never cut it, will it grow until it hits the ceiling?"

Two: My kids.  Wow, everything that fit them in the spring, just a few short 

months ago, is now showing ankles and bellies!

 Three: Wheat berries. Yes, Stef's sprouting is starting to rub off on me.  Sprouting is like a two-day garden wonder.  Like doting on a vegetable garden, I love to see the change in the sprouts each time they need a rinse.  Here's my first attempt at Rejuvelac from the hard white wheat I usually only make into bread and pancakes.  I use the resulting liquid in green drink or my favorite breakfasty smoothy.  Recipe to come at a later date...