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It was definitely a lazy soup day today. Totally It was definitely a lazy soup day today. Totally forgot to add the garlic but gave it a bit of a boil in the pot with water and bone broth powder before whizzing up 👌
Hi, I'm Julie. Apparently my life path is to teach Hi, I'm Julie. Apparently my life path is to teach from experience 😬 An astrologer said this to me this week. I know exactly what she's saying though, and have been through a lot of what my clients are going through. I did go and get qualified too though, because - credibility 🎓 I'm naturally a great listener and have a lot of empathy. She also said I should work with Women, especially in the area of hormonal health, which is exactly what I do 🌹 P. S I'm not a big selfie person, especially when still recovering from the 🦠 but I like to keep it real). I like to work with people who want to go deep and get to the root of their health problems and receive guidance, but ultimately be accountable for the outcome. These are my people! It is so rewarding seeing what can happen in a short space of time when you find the right solution for you. This is often very individual. I love functional testing which takes out a lot of guesswork and gets us on track fast. It's not what your GP offers and is about optimal and preventative health, not checking for disease or that you are meeting minimum requirements. Food intolerance, nutritional deficiencies and biochemical imbalances can lead to a host of disorders and dis'ease. If you're ready to take charge of your health, I'm ready. The longer you put it off the more complex it will be to treat and if you're not addressing what you eat, then you're not doing everything you can. Book a free discovery call to see if we are a good fit and ask your questions or let's jump in and just get the ball rolling! Link in bio
Here is the ginger beer recipe. Note: This is ste Here is the ginger beer recipe. Note: This is step 2. Step 1 involves making the bug/starter culture. If you missed that post scroll back to my last post. So many benefits to eating ginger, some of which I have listed. The ginger beer also contains beneficial probiotics and enzymes. Ingredients • 8 cups filtered water (chlorine will interfere with fermentation) • 1-2 inch piece of fresh ginger root minced • ½ cup sugar can also add 1 TBSP molasses for flavour and minerals. • ½ tsp sea salt ½ cup fresh lemon or lime juice • ½ cup of your ginger bug • Make a "wort" for your ginger beer by placing 3 cups of the water, minced ginger root, sugar, molasses if using and salt in a saucepan and bring to a boil. • Simmer the mixture for about five minutes until sugar is dissolved and mixture starts to smell like ginger. • Remove from heat and add additional water. This should cool it but if not, allow it to cool to room temperature before moving to the next step. • Add fresh lemon or lime juice and ginger bug. • Transfer to a 2 litre glass jar with an air-tight lid. Stir well and put lid on. You can strain into bottles for this 'second ferment'. Or you can strain into bottles after the second ferment. It is better that you use bottles that are designed for brewing or fermenting as they are less likely to explode (see note below and release built up Co2 or burp) where needed. • Leave on the bench for 2-3 days until carbonated. Watch this step carefully. It should be bubble and should "hiss" like a soda when the lid is removed. This is very temperature dependent and the mixture may need to be burped or stirred during this fermentation time. • Transfer to refrigerator where it will last a long time. • Some like to strain before drinking. Notes - As with any traditional fermented drink, this is more of an art than a science. The outcome depends greatly on the strength of your culture, the temperature of your house, and the sugar used. The final mixture should smell of ginger and slightly of yeast/fermentation and should be fizzy. Watch carefully that it doesn't become too carbonated as this will cause too much pressure and may result in an exploding jar.
Make your own Ginger Beer! Hey guys I am just rec Make your own Ginger Beer! Hey guys I am just recovering from Covid which is why I have been a wee bit quiet. I thought I would take my own advice and have a break from work and focus on going inward and on healing. My immune system can be a bit hyper responsive which is not entirely a bad thing, but there is a bit of inflammation to clean up after. Ginger really helps with inflammation and also mirco circulation. It is delicious and warming and a digestive tonic as well. Step 1 is making the ginger bug it takes 5 minutes to put together then 5 days to be ready to brew. Here is how: Equipment 1 clean/sterilised jar around 1000ml size 1 rubber band and square of fabric to cover it (like you would kombucha) Ingredients 1-2 fresh ginger roots ½ cup white sugar 2 cups filtered water Instructions Cut a piece of ginger root (I suggest you peel if non organic) about 4cms long and grate to make 2-3 Tablespoons of grated ginger. You can also finely chop instead of grating. Place the ginger in your jar and add an equal amount of white sugar (2-3 Tablespoons). Add 2 cups of filtered water to the jar (chlorine can affect the culturing process). Stir with a non-metal spoon and lightly cover with some sort of fabric and a rubber band (like you would kombucha). Feed the bug Each day for the next five days, stir the mixture at least once and add 1 Tablespoon of grated ginger root and 1 Tablespoon of sugar. Depending on temperature, it may take up to eight days of adding sugar and ginger to create the desired culture. You can tell if the culture is active if there are bubbles forming around the top of the mixture, it "fizzes" when stirred. It will look cloudy and opaque. If it does not by the 7th or 8th day, discard and start again. I will follow up in a few days with the next step to use your bug to create ginger beer. To keep the bug 'alive' you will need to feed it regularly. Add 1 teaspoon minced ginger and 1 teaspoon sugar per day if kept at room temperature. You can also "rest" it in the fridge and feed it 1 Tablespoon each of ginger and sugar once a week. To reactivate it, remove and let it reach room temperature and begin feeding it again.
Honey Fermented Garlic I have a lot of new follo Honey Fermented Garlic I have a lot of new followers and some of these recipes and remedies never made it onto Instagram so time to reshare a few favorites 👌 Place your peeled garlic in a sterilised jar and cover with honey (I had to soften mine a bit). The garlic oils will come out of the garlic, and add the moisture content required for fermentation. Initially the garlic will float so you will need to keep rotating the jar, until it sinks. Like other fermented foods you want it under the liquid. The gas will build up so open to release now and again. You are meant to ferment until it slows down, and honey thins out. Then refrigerate. Best after 3 months. This is a great way to get the antimicrobial benefits of garlic into children (by the spoon) but you can also use it in your kitchen creations if you wish. Totally versatile and delicious as both a remedy and recipe👌 #nutritionist #nutrition #healthylifestyle #kitchenremedy #foodismedicine #herbalmedicine #herbalremedies #gardenremedy #preserves #preserve #ferments #fermented #fermenting #fermentation #fermentedfood #fermentedfoods
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