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ferment

Salt 101: How to Use Salt in Nourishing Traditions Recipes

salt - why are my ferments too salty2

Salt. One of those very basic ingredients that have been used in cooking… well pretty much forever. Before I read Nourishing Traditions, I never even gave salt a second thought. I just always picked up a container of that famous brand iodized salt in the store.

After reading Sally Fallon's words about salt (exerpts below) I realized how important this one very basic ingredient actually is. That with the processed salt, we are missing so many vital trace minerals and other nutrients. I also read that the iodine in our salt supply is (surprise!) not a good form of iodine and it's not easily absorbed by many people.

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How to Make Rejuvelac – the Supertonic

I bought some wheat berries the other day and noticed in the ‘Tonics' section of Nourishing Traditions that there is a recipe called Rejuvelac. I had never heard of this tonic before. It seems it is another fermented beverage similar to beet kvass or cabbage/sauerkraut juice, but it's made with wheat berries. It is extremely high in B vitamins in a form that is easily absorbed by the body. And it's very easy to make!

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Take the Mayo Plunge with Me!

Don't want to read this post? No problem! Go ahead and Jump to the mayonnaise recipe.

Mayonnaise has been the bane of my Nourishing Traditions existence. I've made it no less than a half dozen times, and I just couldn't get the hang of it, and the sight of a dark yellow mayo has freaked me out on numerous occasions. I hate to admit it but I've been pretty attached to the commercial white, fluffy national brand now practically my entire life. I even ate mayonnaise sandwiches as a kid.

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