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SUPERFOODS
SACHA INCHI
This amazingly nutritious food is grown sustainably in the Peruvian Rainforest. It is a powder made from a nut and is highly digestible, low irritant and a high quality
source of protein, amino acids and Omegas 3, 6 and 9.
An especially good protein source for vegetarians.
$19.90 for 250g
BODY ECOLOGY PRODUCTS
The BODY ECOLOGY DIET $54.90
Recovering Your Health and Rebuilding
Your Immunity
by Donna Gates with Linda Schatz
A must read for anyone who wants to be healthy or
who is exhausted, overweight or has digestive problems, candida, viral infections, cancer or neurological disorders such as ADD, Autism, Alzheimers or Multiple Sclerosis.
In this book, Donna Gates synthesises information from many sources and points of view, including modern medical science, Chinese Medicine, naturopathy and her own personal study, observation and experience.
BODY ECOLOGY KEFIR STARTER $39.90: Contains 6 packets
Kefir is an ancient, cultured food containing amino acids, enzymes, calcium, magnesium, phosphorus, vitamins K and B. Clinical studies have associated kefir with many beneficial effects including immune enhancement properties. With these sachets it is easy to make Kefir at home.
Originally from Turkey, the word kefir literally translates to 'feel good'.
The friendly flora help convert the tryptophan in milk to serotonin, the brain chemical that makes you happier.
Kefir's lactobacillus and beneficial yeast set up colonies that reside in your intestines, ensuring digestion of proteins, minerals, fats and carbohydrates.
Excellent immune support for young and old, and those seeking immune support.
Kefir works really well when used with young coconut milk, but will work with any kind of milk, preferably unpasteurised.
Use one sachet to make your first batch of kefir, and then use part of that to make more - seven times.
BODY ECOLOGY CULTURE STARTER $35.90: Contains 6 packets
Culture starter ferments vegetables and cream into delicious tasting probiotic foods. Its the most economical way to maintain the flora in your digestive tract. Cultured foods with enzymes are easier to digest than raw foods and have a valuable probiotic effect.
The benefits of cultured vegetables:
Enhanced nutrient value - more vitamins and minerals
Helps control sweet cravings
A valuable addition to any weight loss programme.
Helps pregnant and nursing mothers transfer beneficial bacteria to infants.
The benefits of culturing fresh cream:
Breaks down the fat in the cream so that it is easier to digest.
Can easily be whipped into microflora-rich butter.
Cultured vegetables are made by shredding cabbage or a combination of cabbage and other vegetables and then packing them tightly into an airtight container. They are left to ferment at room temperature for several days or longer. Friendly bacteria naturally present in the vegetables quickly lower the pH, making a more acidic environment so the bacteria can reproduce. The vegetables become soft, delicious and even healthier.
We recommend the use of the Body Ecology Culture Starter when you wish to ferment other vegetables as well as cabbage, because you will have a greater chance at success. The Culture Starter
encourages only good bacteria, making the cultured vegetables safer for anyone with candida.
HOW TO MAKE CULTURED VEGETABLES
INGREDIENTS THAT YOU CAN USE (seasonal)
Cabbage—savoy, green, red. Shred finely.
Kale or other dark leafy vegetables. Shred finely.
Carrots. Peel and chop. Or in the blender to make Juice.
Beetroot. Peel and chop coarsely or grate.
Turnips. Peel and chop.
Diakon Radish. Peel and chop. Or in the blender to make Juice.
Ginger. Peel and chop finely.
Garlic. Peel and mince
Green or red onion. Chop.
Swede and Celeriac: Grated.
Green Apple. In the blender to make juice.
Wakame, Hijiki or Karengo soaked to rehydrate.
DIRECTIONS
It’s good to use one or two cabbages as the base and add smaller amounts of the other vegetables.
Before you begin, scald your knife, grater and chopping board with boiling water, and wash your hands well.
Clean all vegetables very thoroughly.
If you have a food processor use the shredder blade. If not, grate and chop your vegetables.
You will need some of the vegetables to be grated and chopped as the main ingredients.
Apple and some of the sweeter vegetables like carrot and onion, can go into your blender. Half fill the blender with the roughly chopped apple and vegetables, garlic and / or ginger.
Fill to the top with filtered water.
Add one sachet of the Body Ecology Culture Starter.
EcoBloom is also good to add to speed the fermentation process—one or 2 scoops. You can add a few teaspoons of sea salt too.
Blend thoroughly until you have a pulpy juice.
Mix the main vegetables and the juice well with your clean hands in a large bowl.
Once all the vegetables are mixed well, you can either put them into a large sauerkraut pot or container, or into smaller glass jars.
If you are using a large container, scoop the vegetables in and press them down hard as you go. Use either the back of your hand or a potato masher. This is important, as you really need to get all the air out and encourage the juice to come to the top.
Fill the jar to about 2/3. Once the vegetables have all been pushed down really well and the juice is just covering them, lay some of the outer cabbage leaves over the top, curling them up a little at the sides.
You then need to add weights to keep the mix pressed down.
Plastic bags filled with water work well—but make sure there are no leaks!
Put the lid on the jar and store in the cupboard for 3 days. Once you open the jar and start eating your cultured vegetables, you can
either store the whole container in the fridge or transfer to smaller glass jars with lids and keep those in the fridge. They will keep for up to 3 months in the fridge.
If you don’t want to use a large container or sauerkraut pot, push your vegetables down into glass jars (any size from 400ml—1 litre).
Again, push down hard to bring the juice up to the surface.
Leave enough room at the top to lay rolled up cabbage leaves across in rows.
Use screw top lids but leave them slightly loose.
Keep them in a cupboard for 3 days and then in the fridge.
VARIATIONS
Once you have a grasp of the basics you can experiment a little.
You may add other vegetables like asparagus (ideal as it has such a short season), green beans, red bell peppers, celery or collard greens, spinach or fennel.
Add either fresh or dried herbs such as dill, caraway, juniper
berries, oregano, basil, celery seeds or coriander.
EAT! ENJOY!
Cultured vegetables are an excellent accompaniment to meals that include meat, as they will really aid the digestive process.
Mix them into salads or just serve on the side. If you are not used to fermented food they may take some getting used to, but after a while you will start to long for them.
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