A refreshing thirst-quencher, a tonic for digestion, a probiotic, and a powerful detoxifier, kvass has deserved its prominent place in Slavic cultures. Because I believe so firmly in the power of living, fermented foods to help heal the gut and transform health, I’m pleased to be giving away 6 bottles of kvass this week (in varieties of your choosing)!
Pickle Relish Recipe
Nothing says love like a homemade dill pickle relish recipe. Okay, so maybe some things do — like chocolate, or an Australian Shiraz wine, or a foot massage. Oh, and then there are those adorable squeezy hugs that my boys are so keen on giving. I’m getting sidetracked.
I love pickle relish, particularly dill pickle relish. And when I became a label Nazi, I realized I needed to create a dill pickle relish recipe that could keep my family in fresh, old-fashioned, pro-biotic, lacto-fermented pickle relish until kingdom come. That’s because store bought pickle relish (even dill pickle relish!) not only contains nasties like high fructose corn syrup or sugar, but it’s also made with a vinegar brine and industrial canning. In other words, the dill pickle relish you buy at the store is dead — nothing at all like the sour, fizzy, old-fashioned pickle relish recipes our great-grandmothers were famous for.
Health Benefits of Raw & Fermented Foods
She sat across the table from me enviously eying my salad. “I’d really love some vegetables right now,” she said. We started talking about her diet — the typical diet of the typical American. I told her that 60-80% of the diet of traditional people groups isn’t cooked. “Oh,” she interrupted, “I bet I don’t cook 60% of the food I eat.” She missed my point. She was talking about sandwiches and cold breakfast cereals, snack bars and cheese sticks. Let’s not beat around the bush, people. The Standard American Diet (SAD) is cooked. Aside from the occasional salad or piece of fruit, we just don’t eat raw foods. In fact, we fear them.