Guest guest Posted August 22, 2006 Report Share Posted August 22, 2006 I love fresh beets, beet greens, and pickled beets also. My kids cringe when I eat them. Lynda At 08:18 AM 8/22/2006, you wrote: >I love beets! Especially picked....which are >probably not the best way to eat them, but at least I eat them! >Beets are great for the liver... >Patty > >Sunny <wellnessnow@...> wrote: >Rogene, so true about the little " yeastie beasties " calling you to >eat sugar! I got some beets from my Mom's garden when we visited >Edmonton last Tuesday. I was cutting them up the other night, at my >son's house, and all of a sudden I had 4 little voices asking me to >taste the raw beets. Well, you've never seen 4 kids (who do like >candy) make a fuss over these sweet treats! Then I partially cooked >them to freeze, and they wanted to taste them again. Beets -- who >knew?? When I have a sweet craving, I just nibble on some raw beets >now. I'm excited about trying new vegetables I haven't tried yet. >The Chinese veggies fascinate me! > >Love & Healthy Eating to all, > >Sunny >p.s. something I just read: enzymes are depleted by cooking/over- >cooking. Raw foods provide live enzymes that are necessary for the >villi in the intestinal tract to function properly and provide >nutrients to our organs! was given a book from the " Above >Rubies " Camp this weekend called " Rejuvenate your Life " and provides >yummy recipes for mayonnaise made with almonds, etc. I'm going to >try some. I would like to buy a dehydrater as well. I love >dehydrated berries. In the winter, it would be great to eat some >saskatoons! Anyway, this p.s. is turning into an epistle! Bye for >now > > > > > > > > > > > > Aspartame is one factor that brings on episodes > > > of Pseudotumor > > > > Cerebri for > > > > > me. (For those who don't know what that is, it's > > > a rare > > > > neurological disease > > > > > that affects about 12,000 people in the US.) > > > It's very hard to > > > > find things to > > > > > drink that don't have it, so I stick with water. > > > > > > > > > > > > > I used to drink 1 (measured) cup of Pepsi in the > > > mornings to > > > help > > > > raise my > > > > > blood sugar when it feels low, and 1 with > > > dinner. To go off of > > > it > > > > when I cut > > > > > ALL sugar out, I used DIET Pepsi... I knew this, > > > but had > > > FORGOTTEN > > > > that I'm > > > > > not supposed to have anything with aspartame > > > ---- and didn't > > > > really put 2 and 2 > > > > > together about all the diet drinks having it > > > anyway, because it > > > > had been so > > > > > long (YEARS and YEARS) since I'd had any diet > > > drinks... then I > > > > remembered > > > > > why. It only took 2 weeks of drinking drinks > > > with aspartame to > > > > worsen my PTC. A > > > > > few things I was drinking were: Diet Pepsi, > > > Crystal Light, and > > > > Sugar Free > > > > > Kool Aid. They ALL have aspartame. There are a > > > few diet colas > > > > without aspartame > > > > > -Diet Coke, and maybe others in the Coke line, > > > but everything > > > else > > > > has it. > > > > > (Diet A and W, Diet Pepsi, Diet Dr. Pepper, I > > > think Coke Zero > > > > and Sprite Zero, > > > > > etc... if it's not sweetened with " Splenda, " > > > more than likely > > > > something that > > > > > is sweetened has aspartame.) > > > > > > > > > > On the bright side, having to take Diamox helped > > > get away from > > > > soda > > > > > completely, because you can't drink anything > > > carbonated with it. > > > > It also makes many > > > > > sweets taste off (especially chocolate), but I > > > don't have a > > > sweet > > > > or chocolate > > > > > issue...it was just a love affair with Pepsi. > > > > > > > > > > > > > I usually take Diamox about 6 months out of the > > > year. It's > > > > supposed to be > > > > > taken every day for maintenance, but I swear it > > > kills me. It's > > > > miserable to > > > > > take, so I only take it when brain pressure is > > > elevated. > > > > > > > > > > Anyway, just sharing... this is a scary > > > substance, and a lot of > > > > people not > > > > > only consume it, but also give it to their kids! > > > > > > > > > > > > > Brigite > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > --------------------------------- > > > Do you ? > > > Everyone is raving about the all-new > > Beta. > > > > __________________________________________________ > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 22, 2006 Report Share Posted August 22, 2006 Lynda, Do you know how to pickle beets? . .. . I love them too! . . . But don't want to buy the processed ones. It can't be too difficult. Rogene Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 22, 2006 Report Share Posted August 22, 2006 I used to pickle beets, but it has been 30 years. I can find out again. Lynda At 09:09 AM 8/22/2006, you wrote: >Lynda, > >Do you know how to pickle beets? . .. . I love them too! . . . But >don't want to buy the processed ones. > >It can't be too difficult. > >Rogene > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 22, 2006 Report Share Posted August 22, 2006 Rogene, Here is the recipe for pickled beets from my cookbook called "Nourishing Traditions" by Sally Fallon. This is the best cookbook I own for traditional food preparation. It is outstanding! 3 1/2 cups beets, peeled and coarsely chopped seeds from 2 cardamom pods (optional) 2 tsp sea salt 2 Tablespoons whey (if not available use an additional 1 tsp salt) (Patty's note: whey can be obtained from making kefir, and kefir is super easy to make!) 1 cup filtered water A certain amount of care must be taken with beets as their high sugar content may encourage alcoholic as well as lactic acid fermentation. Do not grate or cut beets with a food processor--this releases too much juice and the fermentation process will proceed too quickly, so that it favors formation of alcohol rather than lactic acid; instead, coarsely chop with a sharp knife or cut into a 1/4 inch julienne if you have the patience. Place beets in a quart sized wide-mouth mason jar. Conbine remaining ingredients and pour over beets. Add more water if necessary to cover beets completely. Cover tightly. Keep at room temperature for 2 days before transferring to cold storage. Rogene S <saxony01@...> wrote: Lynda, Do you know how to pickle beets? . .. . I love them too! . . . But don't want to buy the processed ones. It can't be too difficult. Rogene All-new - Fire up a more powerful email and get things done faster. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 22, 2006 Report Share Posted August 22, 2006 Thanks! . . . No cooking at all? Rogene Tricia Trish <glory2glory1401@...> wrote: Rogene, Here is the recipe for pickled beets from my cookbook called "Nourishing Traditions" by Sally Fallon. This is the best cookbook I own for traditional food preparation. It is outstanding! 3 1/2 cups beets, peeled and coarsely chopped seeds from 2 cardamom pods (optional) 2 tsp sea salt 2 Tablespoons whey (if not available use an additional 1 tsp salt) (Patty's note: whey can be obtained from making kefir, and kefir is super easy to make!) 1 cup filtered water A certain amount of care must be taken with beets as their high sugar content may encourage alcoholic as well as lactic acid fermentation. Do not grate or cut beets with a food processor--this releases too much juice and the fermentation process will proceed too quickly, so that it favors formation of alcohol rather than lactic acid; instead, coarsely chop with a sharp knife or cut into a 1/4 inch julienne if you have the patience. Place beets in a quart sized wide-mouth mason jar. Conbine remaining ingredients and pour over beets. Add more water if necessary to cover beets completely. Cover tightly. Keep at room temperature for 2 days before transferring to cold storage. Rogene S <saxony01 > wrote: Lynda, Do you know how to pickle beets? . .. . I love them too! . . . But don't want to buy the processed ones. It can't be too difficult. Rogene All-new - Fire up a more powerful email and get things done faster. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 22, 2006 Report Share Posted August 22, 2006 Nope, not according to this recipe. Many of the recipes in her book require no cooking, as it focuses on healthy preparation and fermentation. PattyRogene S <saxony01@...> wrote: Thanks! . . . No cooking at all? Rogene Tricia Trish <glory2glory1401 > wrote: Rogene, Here is the recipe for pickled beets from my cookbook called "Nourishing Traditions" by Sally Fallon. This is the best cookbook I own for traditional food preparation. It is outstanding! 3 1/2 cups beets, peeled and coarsely chopped seeds from 2 cardamom pods (optional) 2 tsp sea salt 2 Tablespoons whey (if not available use an additional 1 tsp salt) (Patty's note: whey can be obtained from making kefir, and kefir is super easy to make!) 1 cup filtered water A certain amount of care must be taken with beets as their high sugar content may encourage alcoholic as well as lactic acid fermentation. Do not grate or cut beets with a food processor--this releases too much juice and the fermentation process will proceed too quickly, so that it favors formation of alcohol rather than lactic acid; instead, coarsely chop with a sharp knife or cut into a 1/4 inch julienne if you have the patience. Place beets in a quart sized wide-mouth mason jar. Conbine remaining ingredients and pour over beets. Add more water if necessary to cover beets completely. Cover tightly. Keep at room temperature for 2 days before transferring to cold storage. Rogene S <saxony01 > wrote: Lynda, Do you know how to pickle beets? . .. . I love them too! . . . But don't want to buy the processed ones. It can't be too difficult. Rogene All-new - Fire up a more powerful email and get things done faster. All-new - Fire up a more powerful email and get things done faster. Quote Link to comment Share on other sites More sharing options...
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