Body Ecology Month 2

The boys holding mason jars full of fermented vegetables.

Here is what I know for sure: food combining works. In short, for proper digestion combine:

- ocean veggies and/or non-starchy veggies with animal protein

- ocean veggies and/or non-starchy veggies with starchy veggies

- ocean veggies and/or non-starchy veggies with grain-like seeds (millet, quinoa, amaranth, buckwheat)

- ocean veggies and/or non-starchy veggies with protein fat

In other words, steak (animal protein) and potatoes (starchy vegetable) do not mix. Think fish and rice, or a shrimp pasta - bad combination. The original Body Ecology book goes into great depth about this. There is plenty of other books about it too. How do I know this is true? My kids turned back into Gassy Fart Machines when they violated this rule. Raymond had chicken noodle soup when he was briefly sick (I think he and I successfully fought off the flu with energy work, sleep, and essential oils). All he did was fart. He did not with the vegetable soup. 

Thanksgiving was another one. We went to my friend Kristine's house. (I am sorry there are no pictures. I made a chocolate ganache pie and kale salad. I accidentally spilled almond milk on my cell phone, which hurts for more than one reason. It's acting up, as you can imagine. I have to get a new one. Taking photos or anything else is tricky). I let them eat what they wanted. Yikes...Return to Fartland. I have realized this about myself too, so I have been food combining as well. 

I also added homemade fermented vegetables to their program. I use cabbage, carrots, garlic, and ginger along with Body Ecology Culture Starter and Kefir Starter. Raymond actually gave me a compliment when he said, "These fermented vegetables are good. I like them." 

WHAAAAAAAAAAAAAAT? A compliment in the midst of  "I hate this diet! It's making me cranky!" I'll take it! I also added beef broth to Raymond's diet. He drinks it without a problem. What's also clear is sugar does not work for them, especially Raymond.

The biggest news I have is that Jona did something so nice for a girl at his school. His class was walking around the track, when a girl named Lindsey fell down. Jona ran up to her to comfort her. He asked her if she was hurt. Then he said, "It's okay. You are going to be fine. We are going to get you some help." Apparently the girl was appreciative. Jona's teacher gave him a sticker. It's the one in the photo above.

EMPATHY!!! Yes! My baby showed empathy for someone outside of his family. On to Month 3 for them.

Their mom has made changes for herself too. If I can photograph my food, that will be next.

Love,
Althea ◦

Body Ecology Month 2

How to Make Cultured Vegetables

Why ferment your foods?
1. They improve digestion.
2. They restore proper bacteria in the gut.
3. They are rich in enzymes.
4. They help us absorb the food we are eating.
5. It's inexpensive.
6. Fermentation improves the flavor of your food.

The simplest way to make cultured vegetables from scratch is with cabbage and sea salt. This is an easy version: Making Sauerkraut.

I had one packet of Body Ecology's Veggie Culture Starter left. I decided to use it before it expired.

Cultured Vegetable Starter contains the following beneficial bacteria:

Lactobacillus plantarum

Lactococcus lactis ssp. lactis

Lactococcus lactis ssp. cremoris

Lactococcus lactis ssp. diacetylactis

Leuconostoc mesenteroides ssp. cremoris

Lactobacillus kefyr Non-GMO dextrose as a carrier (consumed during fermentation)

One packet can be used for seven consecutive fermentations.

(And this is not an ad for Body Ecology or the Wild Fermentation site...only sharing information.)

In exactly 1 hour and 15 minutes, I made 2 different sets of cultured veggies. Cabbage, carrots, ginger, and garlic is the one on the left. Cabbage, orange, and apple is on the right.

First, put 1/2 cup of water, the culture starter, and a sugar source to feed the culture, in a small pot.

Heat to 90 degrees. Let sit for 20 minutes or longer. I bought candy thermometer, which I saw once I ripped it open, started at 100 degrees. I used my fingers to gauge. Ninety degrees is warm to the touch. This is going to be your brine.

While the brine is sitting on the stove, cut up your vegetables. I used my food processor to chop up everything.

Put all the veggies in a bowl. This is the carrot, cabbage, garlic, and ginger mix.

Take 2-3 cups of chopped cabbage, 1 cup water, the brine, and blend all together.

Add that liquid mixture to your veggies. Mix well with a spoon until it's all juicy

Pack into a ceramic or glass jar. The smell will stick to a plastic jar. And plastic chemicals can leech into your food. It's just best to stay with ceramic or glass. Plus, glass is pretty, and you can check on your veggies as they ferment without opening the jar. Above is cabbage, apples, and orange. See the cabbage rolls on top? I use them to pack the veggies down. Cultured food expands during the fermentation process. Allow 2 inches between the veggies and lid.

This is the cabbage, carrot, ginger, garlic veggies. I put all of my jars in my storage room, and covered with a towel. The hotter the room the faster they will ferment. The cooler the room, the slower they ferment. Give it 3-7 days in the spring, summer, and fall. Seven to ten days in the winter depending where you live.

I can smell the garlic without even opening my jars yet. I'll show you what they look like when the veggies are ready!

Love,
Althea

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How to Make Cultured Vegetables