VEGETABLE DRINKS

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 ALMONDS

10 almonds and 1 cup of water 

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Let the almonds soak overnight in water. The next day discard the water. They may or may not peel. carry the

almonds to the blender with new water. Then strain the mixture through a fine cotton cloth or strainer.

(do not use cloths with synthetic fabric)

Another preparation: leave the almonds in boiling water for 5-7 minutes to facilitate peeling by hand, then

press them between your fingers. The shell comes off easily. Follow the same procedure.
Dates or soaked raisins or stevia can be added for flavor. 

Almond remains are added to preparations such as purees, salads, soups​, or as "cheese".

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COCONUT

100gr of  grated coconut and 1 liter of water

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Soak 100g grated coconut in hot water for a few minutes or in cold water for 2 hours.

Then blend the grated coconut with 1 liter of water and strain.

You can add bitter cocoa, stevia, half a banana, etc. to make a chocolate

What remains of the coconut can be used in puddings, cakes, cookies, etc.

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You can also make "Milks or Drinks" from birdseed, walnuts, sesame and sunflower seeds, quinoa, rice, oats, etc.

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 SMOOTHIES

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​Add ice to the smoothies, they are tastier!!!

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  🌱 1/2 cup spinach, 1/2 cucumber, 1/2 green apple, 1/2 celery, juice of half a lemon, water: cn, ice. Liquefy.

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  🍏 Half a peeled green apple, 1 kiwi, 10 almonds, 1 sprig of parsley, a piece of ginger, ice. Liquefy.

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  🍹1 kiwi and 1 slice of melon and ice. Liquefy.

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  🍌 1/2 banana, 1/2 apple, pinch of cinnamon, 10 almonds or walnuts. ice. Liquefy.

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  🌱 1/2 cucumber,  juice of 1 lemon,   1/2 liter mint leaves or basil water Ice. Liquefy. optional sugar or honey.

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   🍋 1 handful of parsley, juice of half a lemon. 1 glass of water, ginger, ice. 

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    🍎 1/2 apple, 1 peach, 1 pineapple slice, water, ice.

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BREAKFASTS, SNACKS, SNACKS

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FLAX OR CHIA MUCILAGE

 Leave 3 tbsp. chia or flax seed dessert in half a glass of water  overnight in the refrigerator (can be crushed   the seeds in dry, before putting in the water). A mucilage (a gel) is formed. The next morning blend in   blender or blender together with: 

 Optional:

 Juice  half a lemon

 1/2 fruit  (banana, peach, apple, apricot, etc.)

 1 tbsp. sesame seed

 Blend everything, it is like a cream.   

 

​  CHICKPEA PANCAKES 

 1 cup chickpea flour

 1 egg

 100cm of water

 Opt. salt- pepper- turmeric - ground chili

 Leave the chickpea flour to soak in thewater overnight in the fridge (so that the water barely covers the flour)

 The next day, mix with the egg (a semi-liquid mass remains).

In an oiled skillet, bring the batter with a ladle to cook the pancakes back and forth.

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OTHER OPTION OF PANCAKES:

 1/2 cup (100gr) of flour of your choice  (chickpea flour or brown rice or peas or TEFF or buckwheat).  

 The flours can be used in combination.

 1 egg

 1/2 cup (100gr) of water (approx)

 Condim: salt, pepper, curry (your choice)

 Preferably leave the chosen flour soaking in water overnight. The next day, mix with the egg in a bowl and obtain a semi-liquid dough. Make the pancakes in an oiled skillet.

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NOTE: buckwheat flour is very bitter. I buy  the peeled buckwheat groats and grind them or make preparations with the whole grains.

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COOKIES

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CRACKERS (ALSO SERVES AS PIZZA DOUGH)

 1 cup buckwheat groats (olienka brand or gaucho seeds)

 1 egg

 1/4 cup water (or until smooth)

 Salt and pepper and other condiments of your choice: turmeric, ground chili, rosemary, dehydrated tomato

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Leave the grains to soak for 1 or 2 nights. Then strain them to remove the mucilage. Add the seasonings and blend to form a homogeneous mass.

Take the dough to an oiled source:

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 for cookies: stretch the dough to a height of 1 to 1/2 cm thick. Cook for about 5 minutes, remove from the oven, cut to shape into talitas-type cookies and turn to cook on the other side. Cook about  20 minutes at 170 degrees or until crispy.

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 For pizza dough: stretch the dough and form the base for pizza (1 cm thick). Cook about 2o to 30 minutes.​

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CHICKPEAS STICKS

(recipe from the book I LOVE EATING by S. Gatti Wosner and K. Eilenberg)

300gr of  chickpea flour 

1/2 garlic clove grated

chopped fresh rosemary 

1 tablespoon olive oil

water: amount needed

Mix the ingredients with the water, until there is a consistent dough that allows you to stretch it with a rolling pin.

The finer, the crispier.

Cut the dough into strips and cook on a previously oiled plate for 20 minutes in a strong oven or until golden and crispy.

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SALTY COOKIES

Chickpea flour

 100gr of TEFF flour

 1 egg

 Water to bind the dough (Approx. 50cc)

 condiments: ground chili, curry, oregano, salt, pepper.

 Form fine cookies

 Oven 15  20 minutes, 180 degrees.

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COOKIES  CHOCOLATE

1/2  cup (100gr) of almond flour (or crushed almonds)

1/2cup grated coconut

1 dessert spoon of bitter cocoa

1/2 tsp sodium bic

1 egg

1 tablespoon neutral coconut

1 dessert spoon of raisins

Sweetener to taste: you can add stevia leaves or coconut sugar

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Blend the raisins and grated coconut. Mix with remaining ingredients.

Bake for 15 to 20 minutes at 170 degrees or until crispy.

(See footnote on why cooking nuts is not recommended.)

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COQUITOS

(recipe by Geo Tassara)

3 eggs 

2 teaspoons vanilla extract

2 teaspoons of stevia

3 heaped tablespoons of coconut flour (or coconut and almond)

-Beat the egg whites to snow

-Beat the yolks with the vanilla and stevia until you make an aerated cream

Incorporate the yolks into the whites and add the flour in an enveloping way.

Take the dough with a spoon to an oiled plate and cook 10/15 min over low heat.

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PUDDINGS,  MUFFINS  AND DESSERTS 

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APPLE MUFFINS

   2 cups applesauce or 2 grated apples

   4 eggs

   1⁄2 cup almond flour

   1/3 taza de harina de coco o coco rallado triturado   _cc781905-5cde-3194 -bb3b-136bad5cf58d_

   1/3 cup chopped walnuts 

   1⁄2 cup grated coconut

   2/3 cups sliced almonds

   1 teaspoon cinnamon

   To taste: nutmeg, cloves, salt

  1⁄2 teaspoon baking soda

   1 fresh apple, cooked, cut into small pieces (raisins can  substitute)

 

Preheat the oven. Oil muffin molds.  Chop almonds to make them smaller.    

Mix the eggs, applesauce, and spices in a large mug. Stir to combine ingredients. Add the

chopped nuts, grated coconut and stir.  Mix the almond flour, coconut flour, baking soda and salt. 

Stir wet ingredients until fully incorporated. Introduce with enveloping movement

the apple pieces. Pour the mixture into the muffin moulds. Bake for 30 minutes, until la 

top starts to turn golden.

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FRUIT FLAN
6 oranges
3 bananas
3 red apples
5 tablespoons cornstarch or cassava
Optional: 1 cap of vanilla extract  
450cc of water

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Squeeze the oranges (450 cc), mash the bananas and grate the peeled apples.
Put everything in a saucepan and add the sweetener.
Dissolve the 5 tablespoons of cornstarch in the 450cc of water and add it to the saucepan.
Cook stirring until it boils.
Pour everything into a flan box   and place in the fridge for a few hours.

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LEMON AND ALMOND BALLS 

1 cup of crushed almonds or almond flour

1/3 cup coconut flour

1/4 cup coconut oil 

1 or 2 tbsp coconut sugar (or dates or raisins)

Juice of 1 /2  lemon

1 appointment of vanilla extract

Process the ingredients until they come together.

Form ping pong size balls or smaller and pass through crushed almonds

Take to the fridge.

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CHOCOLATE PUDDING

2 cups  (400gr) cooked aduki or black beans

1 banana or 1 pear

50g grated coconut

2 eggs

1 cap of vanilla extract

Zest of 1 orange and its juice

1 dessert size tbsp bitter cocoa powder

I will add sweeter if desired: coconut sugar, birch xylitol, stevia, dates or raisins soaked and then blended together with the rest of the ingredients.

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Leave the beans to soak for 24 or 48  hours. Discard the soaking water and cook until soft.

Blend or grind the beans, the grated coconut, the chosen fruit. Then add the cocoa powder and the egg yolks,

 the extract and the orange zest. Blend again.

Beat egg whites to snow and unite with the previous preparation with enveloping movements.

Put in an oiled pudding-type mold or in muffin-type molds 
Oven 180 degrees, for 30 minutes.
It stays wet. Control the amount that is consumed because it is very tasty, but it is made with beans!

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WET PUDDING

1 grated apple

1 grated pear

50 g grated coconut

50g of chickpea flour

2 eggs (beat whites to snow)

1 splash of vanilla extract

1 tsp baking soda

Taste sweetener: can be crushed stevia leaves or coconut sugar  or raisins soaked and then crushed.

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Grate the pear and apple and add the vanilla extract and the egg yolk.

Mix the dry ingredients: grated coconut, chickpea or oatmeal flour, baking soda and sweetener to taste.

Then combine with the wet ingredients.

Beat the whites to snow and add to the previous preparation.

Transfer to an oiled pan and bake for about 40 minutes at 170 degrees.

It's moist and rich!

 

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BREADS​

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BUCKWHEAT BREAD (recipe by @corazon.manzana)

Peeled Buckwheat grains 250 gr. or 2 cups (buy olienka brand, or gaucho seeds)

1 tbsp Lemon

1 bicarbonate.

Coconut oil  5 tbsp.

Sea salt 1 tsp, turmeric, ground chili to taste.

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Leave the buckwheat grains in water for 24 hours. The next day strain the mucilage that forms. 

Take the grains to the blender along with the condiments, add the oil.

Mix the lemon with the baking soda and add to the blender. Continue blending. 

Form the dough, place in an oiled pudding pan and leave to rise for 30 minutes. Then bake at 180 degrees,  50 minutes. 

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BROCCOLI BREAD 

Grate 1 broccoli  

3 or 4 eggs (depending on the size of the broccoli) 

Pink salt, sweet paprika 

Coconut flour 100gr (1/2 cup) 

2 tbsp olive oil 

Sodium Bicarbonate 

Add water if the dough is too thick. 

Ladle the dough into an oiled frying pan (back and forth) 

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CLARIFICATION: THE IDEAL IS NOT TO COOK DRIED FRUITS OR FLAX SEEDS, CHIA, SESAME, SUNFLOWER AS THEY LOSE PROPERTIES, OXIDIZE AND MAY BECOME TOXIC. SOMETIMES IT IS NOT EASY TO COOK RICH AND LOW IN STARCHES WITHOUT USING THESE SEEDS, AND THERE ARE PEOPLE WITH MANY RESTRICTIONS, THAT'S WHY I AM TRYING RICH RECIPES WITH INGREDIENTS TO REPLACE THEIR USE.

 

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LUNCH AND DINNER

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BROCCOLI OMELETTE

1 large head  cooked and chopped broccoli (you can also choose cauliflower, pumpkin, carrot)

1 chopped onion

2 eggs

1 tbsp. Of olive oil.

1 tbsp. chickpea flour (optional)

opt: curry- turmeric- salt- pepper ¼ tsp. of garlic powder.

 

Saute the onion and then crush the broccoli with a grinder or blender (leave the size of grains of

cous cous) and mix with the rest of the ingredients. Season. 

Beat the white and add to the previous preparation, together with the yolk. 

Put in a pizzeria and bake in the oven about 20 minutes.

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CAULIFLOWER PAKORAS

250g of chickpea flour

1kg of cauliflower

1 egg

1 tbsp vinegar or lemon juice

Condiments: Salt, pepper, masala, chives (optional)

1 tbsp coconut oil or sunflower oil

Water: cn (about 1 glass or 200cc)

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Cut the cauliflower into florets.

To make the batter:

- Chickpea flour + condiments + 1 tbsp coconut ac + 1 egg + vinegar or lemon juice + water.

Form a thick dough and pour the cauliflower so that they are bathed in the pasta.

Fry them or take them to the oven.

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FALAFEL

2 cups raw chickpeas, soaked (1 to 3 nights)

1 cup spinach or kale leaves

1 leek

condiments: ground chili, cumin, salt

 

Cook the chickpeas. Then process them together with the rest of the ingredients until you obtain a rough and consistent dough.

Assemble balls the size of a ping pong ball or smaller. 

Bake in an oiled pan. 180 degrees, 15 to 20 minutes, rotating them. They can also be fried in coconut oil.

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BROCCOLI AND CAULIFLOWER MEATBALLS
1 broccoli plant

1 small cauliflower

2 sauteed onions

2 tomatoes

1/2 cup chickpea flour or cassava fariña

2 eggs

condiments to taste

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Cook the broccoli and cauliflower in pieces and steam (do not submerge it in water). About 15 min.
Shred them in a processor (remaining the size of grains of rice). About 3 cups. 

Transfer them to a bowl   and add half a finely chopped and sautéed onion y  1/2 cup of chickpea flour or cassava fariña, 2 eggs, and seasonings to taste.

Form  balls, and place them on a baking sheet covered with a film of oil and bake in a medium oven (180º) for about   2o min, turning them in the middle. Accompany with chestnut cheese or rawmesan or homemade tomato sauce.

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Homemade sauce: blend 1 onion, condiments (tojíes, salt, pepper, cumin), 2 tomatoes,  1/2 carrot, olive oil (and water if necessary)

 

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CAULIFLOWER AND SWEET POTATO CURRY

4 tbsp oil or ghee

2 chopped onions

1 cauliflower cut into sticks

3 tomatoes cut into squares

200 gr peas

350 gr of sweet potatoes cut into squares

200cc of homemade broth or water

Condiments: hot peppers, paprika, cumin, turmeric, masala, salt, coriander, ginger.

In a large skillet, fry the onion until golden. Add the cauliflower, sweet potato and sauté 3 minutes stirring.

Add the ginger, paprika, cumin, turmeric and stir for 3 minutes. Add the tomato and peas and add the broth or water. Salt and cover and cook for 20 minutes or until the vegetables are tender.  Once ready, transfer to a bowl and garnish with coriander sprigs. Serve and enjoy!

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CAKE DOUGH AND  PIZZA

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CAKE DOUGH WITH BUCKWHEAT

2 cups of buckwheat (choose  olienka brand or gaucho seeds, otherwise it may come with a strong taste)

2 tbsp coconut oil preferably or ghee

1/2 cup water

1 tsp sea salt

Unite  the ingredients, knead them and take them to a mould. Stretch the dough with your fingers. Precook the dough in the oven. 

Then add the filling and bake again for around 35 minutes.

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ALMOND AND CHICKPEA PIZZA DOUGH

100g of almond flour

100g of chickpea flour

2 eggs 

1 tbsp coconut oil

Condim: salt, ground chili, rosemary, garlic powder.

Water: cn

Form a semi-compact dough and take to an oiled pizza source (stretch with parchment paper or with wet hands). Bake for about 20 minutes  at 170 degrees. Then add the filling of preference.

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CAKE DOUGH 

1 and a half cups of chickpea flour

1/2 cup of cassava starch

1 tsp baking soda

1 tablespoon of psyllium (crushed seeds, they are bought at home naturists)

1/2 tsp salt

1 cup of water

 

Mix the dry ingredients. Incorporate the water while it joins and forms the bun. Roll out with your fingers in a pie pan previously brushed with coconut oil. 

Let it rest for 10 minutes and take it to the medium oven for 15 minutes to precook it. Then add the filling and take it back to the oven.

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TO SPREAD...

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CHESTNUT CREAM

1 cup of chestnuts

2 tablespoons of olive oil

salt pepper

opt turmeric, lemon and sesame paste

Soak  the chestnuts 1 night or 6 hours in the refrigerator. The next day  throw away the soaking water and grind them with a grinder or blender together with the rest of the ingredients.

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HUMMUS

1 cup of cooked chickpeas

1 garlic

Olive oil - Lemon juice

Optional: Tahini – ginger

Place the cooked chickpeas in a food processor. Add the garlic, lemon juice, tahini and all the seasonings.

Process. To adjust the consistency add a little water, lemon or olive oil and process.

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CARROT MAYONNAISE 

2 or 3 cooked carrots (preferably steamed or boiled for a short time) 
3 tablespoons extra virgin olive oil 
Salt - Pepper 
Lemon juice (1 tablespoon approx) 
Blend the ingredients  and add water (the cooking water) to cover and obtain a homogeneous mixture.
 

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The following space is dedicated to my sister-in-law Malu, a mother with a knack for cooking, creative, and above all very conscientious in her daily life (respectful of the environment, eats healthily  y of very good heart).

These are some of the healthy recipes that she makes at home for her family and her HEALTHY CHIN CHIN business.

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 HOUSE CLEANING THE NATURAL WAY

• In a vaporizer put 50% water + 50% alcohol vinegar. To clean bathroom, kitchen, floors. Do not use on marble.

• In another vaporizer put 70% water + 30% alcohol. to clean countertops

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 CLOTHES CLEANING

• Once the washing machine is filled with water, add 3/4  to 1 well of baking soda and 1/2  well of spirit vinegar. The quantities are for a medium to small washing machine. The clothes are soft and with a neutral smell.

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CHICKEN CROQUETTE

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Cook 300g of chicken  along with chopped bell pepper, leek, green onion, garlic, turmeric, pepper and paprika (condiment of your choice)

Once cooked, disarm the chicken with a fork.

Add to the chicken, 1 raw egg and 100g of spreadable chestnut, sunflower or chestnut cheese and process to form a paste.

Form croquettes and coat (first pass the croquettes through the egg and then through the chosen flour and seeds)

Batter: 2 beaten eggs, sesame seeds and chickpea flour or farinha de mandioca or brown rice flour.

Bake or sauté them with coconut oil or ghee.

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SWEET CAKE 

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Base

1 1/2 cup almond flour

1 1/2 cup grated coconut

3 tablespoons of coconut oil

2 to 3 tbsp of honey 

Crush with your hand and take 15 to 20 minutes in the oven.
 

Filling

500gr of steamed sweet potato  (or 2 cups) and then mash it.

2 or 3 tablespoons of bitter cocoa powder

honey to taste

80gr of coconut milk purchased (or buy dehydrated coconut powder)

Coconut oil 3 tablespoons

Pinch pink salt

Dash of vanilla extract

Blend everything until creamy consistency.

Put the filling on the base.

Take to the freezer min 2 hours

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CHICKPEAS PUDDING

Liquefy:

1 mandarin with peel and without seeds

1 well of orange juice

Orange zest

5 tbsp coconut oil

1 egg

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Separately mix:

1 1/2 cups chickpea flour

1/2 cup of rice flour

1 tsp baking soda

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Combine the two preparations. 

Take to a pudding pan brushed with coconut oil and orange juice

Oven 180 degrees about 25 minutes.

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MENU IDEAS PARA INTESTINAL INFLAMMATION/GASTRITIS/METEORISM

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🍅 Beet salad (see tolerance), carrot and hard-boiled egg.

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🍅 Vegetable wok (bean sprouts, carrot, squash, pumpkin, onion) with organic chicken

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🍅 Vegetable pudding (squash, squash, mushrooms, crushed onion).

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🍅 Homemade vegetable soup with quinoa.

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🍅 Heart of palm salad, kani kama and avocado.

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🍅 Zucchini Milanese.

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🍅 Chicken Stew 

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🍅 Baked chicken with carrot and pumpkin puree

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🍅 Walnut salad, avocado, basmati rice and celery.

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🍅 Baked vegetables (carrot, squash, onion, squash, sweet potato, turnip, tomato).

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🍅 Cake/Omelet/ Pudding or Soufflé de zucchini and/or pumpkin.

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🍅 Quinoa, carrot and hard-boiled egg salad with olive oil and mustard.

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🍅 Croquettes from  carrot, rice and pumpkin puree.

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🍅 Zucchini or tomato stuffed with meat 

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🍅 Scrambled eggs with zucchini, mushroom and egg

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PRESCRIPTIONS

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VEGETABLE PUDDING (choose more than two vegetables)

Cooked vegetables (optional: zucchini, carrot, pumpkin): 2 cups 

Egg: 2 units

Optional: crushed seeds

Condiments: nutmeg, curry, pepper, salt to taste

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Steam or sauté the vegetables and then mash them (to remove the cooking water). Add the already beaten huevos  and mix well. Add the seasonings. Pour the preparation into a pudding pan. Cook in a moderate oven.

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VEGETABLE SOUP

Pumpkin, Carrot, Celery, parsley. condiments.

Soup variants:

 1: celery, onion, carrot, pumpkin, tomato

 2: carrot, turnip, pumpkin, parsley

 

Boil vegetables with very little water or steam them.

Blend the preparation until a homogeneous consistency is achieved. serve hot

 

SQUASH CAKE

1 kg of zucchini 

3 onions

2 eggs

Seasonings: nutmeg, parsley, salt, pepper, etc.

1 homemade or store-bought pie crust

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Sauté the chopped onions with a little oil, then add the diced zucchini. Cook.

When they are ready, remove from the pan. Take them to a bowl add and add  the beaten eggs and the condiments.

Place the dough in a pan and bake for 5 to 10 minutes. Take it out, add the filling and return to the oven for another 30 minutes.

 

 

STUFFED ZUCCHINI

3  zucchini

½ cup cooked quinoa or rice

Salt pepper

½ onion

Optional: ½  carrot, diced or grated

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Ideally, leave the quinoa to soak overnight in the refrigerator. Then it should be washed before use, about 5 to 6  times with cold or lukewarm water, rubbing the grains with your hands. This is done until the water does not foam and comes out clear. Cook for 10  minutes and leave to cool for a further 10 minutes in the cooking water.

Cut the zucchini a in half and steam or boil them with a little water halfway through cooking. Cool them and hollow them out, removing the pulp. In a frying pan, sauté the onion, add the carrot. Cook until the ingredients

they soften. Then add the pulp, quinoa or cooked rice or meat and seasonings and continue cooking a little more. Remove from heat and let cool.  Place the preparation inside the hollowed-out squash. Place them in an oiled roasting pan and bake (about 5 - 10 minutes).

 

 

VEGETABLE STEW

4 tbsp. of oil

2 finely chopped onions

2 carrots, chopped

4 chopped celery stalks

½ kilo of chopped pumpkin

1 ½ cup cooked quinoa or rice

2 tbsp. chopped parsley

Salt – cumin

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In a  large pot, sauté the chopped onion in the oil and once translucent add the chopped garlic, sauté a little more and add the carrots,   the celery stalks, the pumpkin, all previously cut. Season with a tsp. of cumin and salt. Add 1 cup of hot water to finish cooking. Besides, cook  the quinoa or the rice. 

Once the vegetables are cooked, strain them, and add the chopped parsley and rice or quinoa And ready to serve!

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MILANESITAS OF ZUCCHINI OR PENCAS OF CHARD 

Zucchini: cut lengthwise

Egg: 1 unit

Wholemeal flour / fine oats / rice flour

Salt/pepper: to taste

Pass the chosen vegetable through the egg and then through the flour or oatmeal

Cook in a baking dish, about 15 minutes or until tender.

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BAKED VEGETABLES

2  potatoes (see potato and sweet potato tolerance)

2 sweet potatoes

1 carrot

1/2 pumpkin

1 zucchini

2 tomatoes cut into slices

2  sliced onions

½ cup chopped parsley

1 cup of olive oil

Salt- pepper- lemon juice

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Clean and cut the vegetables. Put them in an oiled source. Add them to a frying pan along with the parsley, garlic,

oil, salt and pepper. Cook in oven 170 degrees for about 1 hour

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SAUERKRAUT

It is a fermented that promotes the growth of healthy bacteria in the intestine,

Ingredients:

• 1/2 white or red cabbage

• WATER 

• SALT  MARINA

 

PREPARATION
Remove the outer leaves  of the cabbage
Cut into  half a head of cabbage thin strips, salt and place in a bowl (calculate 15 g of salt (1 cda dessert type) per kg of cabbage).  With a pestle or mortar hit  or vigorously massage the cabbage for about 5 to 10 minutes to release its juice_cc781905-5cde-3194-bb3b-136bad5cfsnaturales (this juices are the brine in which it will be fermented)
Poner la preparación anterior en un  jarro de vidrio y presionar con los dedos o cuchara de madera para que no stay

air between the sheets. 
If the cabbage is not covered with the liquid, add brine (3 tablespoons of salt per liter of water) until the cabbage is covered.

Place outer leaves of cabbage separated at first,  on top of cabbage in jar. These leaves are the ones that if come into contact with oxygen, some black spots can appear. If this happens, they are thrown away.
Since the cabbage needs to be kept submerged in the brine, it needs to be pressed down. On top of the cabbage leaves, place a weight so that the vegetables remain submerged (otherwise they can get moldy).

Store  for 3 days to 1 week  out of the refrigerator. If stored in the refrigerator for around 2 months ferment. Every 2 or 3 days open the lid to release gas.

Once ready, remove the leaves from the top and store the sauerkraut in the refrigerator. It can be stored for months.

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WATER KEFIR

It has been confirmed in the laboratory and proven in the clinic that kefir represses the development of some pathogenic germs. It has been used with excellent results to support the treatment of dysentery, cholera and

salmonellosis.

The beneficial bacteria that live in kefir are very similar to those of the normal intestinal flora and to the bacteria that protect the mucosa of the genitals. That is why it is so effective in counteracting the damaging effects of antibiotics on

the digestive system.

Kefir is kept in the refrigerator for 7 days.

With the  time one learns to know his colony, to graduate the amount of water according to the amount of kefir that

consumes and adjust the speed by modifying the temperature conditions

It is important not to leave it for more than 4 or 5 days without straining, because  it produces a bitter kefir for several days.

If you don't want to drink so much kefir, you can stop producing it for a few days, leaving the colony in plain water and in the refrigerator for a few days. can also be frozen.

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How to prepare kefir

a glass or porcelain jar  that is only intended for that use. The colony will live there.

A medium plastic strainer.

A wooden or plastic spoon.

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Special cares:

The colony should never be in contact with metal, chemical products (soaps or detergents), or heat. It must always be submerged in water.

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Put in a 700cc or 1 liter glass jar:

3 tbsp kefir dessert 

2 or 3 tablespoons (50 gr.) of brown sugar

2 chopped dried figs or plums or 10 raisins (optional)

1/2 lemon or orange

1 liter of water

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Cover the glass bottle and leave 24 hours at rest in a warm place (20 º C). Fermentation time: minimum

2 days- maximum 3 (depends on the ambient temperature: the hotter the faster it will be)

Once ready, strain the kefir with the strainer (find a container for the kefir to fall into and then consume it).

The nodules that remain deposited in the strainer are rinsed with water  and put back in the jar to repeat the procedure. Wash the jar well.

 The kefir that is going to be taken, is stored in a glass container preferably covered (without the nodules) in the refrigerator (it lasts about 5 days)

The colony is reproducing. You have to discard the nodules that can be given away or taken to the pots.

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GERMINATED

Sprouts are known because they help prevent different diseases.

They favor detoxification and purification processes. 

They strengthen the immune system. 

They stimulate the secretion of the pancreas. 

They facilitate digestion by activating the processes of regeneration and inflammation of the digestive system. 

They improve intestinal function and strengthen the intestinal flora. 

In general, they favor metabolism due to their restorative action.

 

Process:

Place the seeds to germinate in a container and cover them with water. Let them rest overnight. The next day, drain the water from the seeds. Put them in a glass jar with a wide mouth. Cover the mouth of the jar with gauze, securing it with a rubber band elastic. Turn the jar upside down so that the excess water drains and does not rot the seeds. The cheesecloth will allow the seeds to be rinsed without needing to be removed from the container.

Luego guardar el frasco a una temperatura que esté alrededor de los 20º C,  preferentemente en un lugar oscuro . Remember to rinse the seeds twice a day until the_first stalks appear.

Depending on the type of seed, the sprouts will appear between the second and fourth days, once the sprouts appear, put them in indirect sunlight (indoors) so that the leaves turn green, and they are ready to consume, but first you have to rinse them well with water with the help of a strainer.

These sprouts can be kept for a week in the refrigerator in an airtight glass jar. You can make sprouts from wheat, rye, barley, oats, alfalfa, green soybeans, watercress, radishes, lentils, sunflower, pumpkin, sesame, flax, etc. The seeds used should not be frozen or roasted.

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HOMEMADE CHICKEN BROTH

Ingredients:

1 whole organic chicken,  2 tablespoons vinegar, 1 onion large, minced and chunks, 2 minced, chunks , 3 stalks celery, chopped,  1 bunch parsley, water

The vinegar helps extract all the minerals from the bones so that they are available in the broth you will consume.

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Preparation

1.Fill a large pot with filtered water (ideally).
 

2.Add the vinegar and all the vegetables to the water.
 

3.Place all the chicken or chicken pieces in a pot.
 

4.Put to boil and remove all the foam that floats on the surface.
 

5. Boil over low heat with the pot covered.
 

6. If you are cooking the whole chicken, the meat should start to separate from the bone after 2 hours. At this time remove the meat y place the bones back in the pot and leave on a low heat for another 12 to 24 hours and continue with the step

8 and 9.
 

7. If you are just cooking the bones, let them simmer for about 12  to 24 hours.
 

8.Add the fresh parsley about 10 minutes before finishing the broth, as this will add minerals to the broth.
 

9.At the end of 12 or 24 hours, remove the bones from the broth with a slotted spoon and strain the rest with a sieve to

remove any bone fragments.

 For more information on chicken broth:

http://articulos.mercola.com/sitios/articles/archive/2017/03/05/how-to-make-bone-broth.