Here’s a great little video which highlights why its so very important to know what we are putting into and on our bodies.
If this video has inspired you to be a bit more careful, perhaps you’d like to book into our next DIY Natural Cosmetics Courses?
“You are not where you are from you are where you are going, and I’d like to go there too.”
Today I was in Health and Healing in Wicklow town, adding some of my silver jewellery and steampunk jewellery to an empty display case. (thanks Neville!)
While there, I picked up a bottle of Bragg’s Live Apple Cider Vinegar. (As an aside, I’ve heard they have not been able to produce enough of their delicious unpasteurised vinegar to keep up with demand and it can be hard to come by these days!) When I got home I took a few jam jars half filled with elderberries and filled the rest with the vinegar and some sugar (I used Rapadura sugar). I took some parchment paper and folded it under the metal lid, so that the vinegar wouldn’t react with the metal.
I’ll shake this occasionally and leave it to infuse for the next 4-6 weeks.
The properties of the elderberry will infuse into the vinegar, preserving its medicinal properties and at the same time, creating the base for a tasty drink in the coming year. I’ll dilute this with sparkling water, or hot water and lemon to enjoy as a drink.
You can do this with any seasonal berries, herbs or fruit.
“A shrub is made by combining fruit, sugar and vinegar into a bright and complex syrup that delivers plenty of fruit flavour.”
Keep the shrub in a cool place and enjoy diluted with water, club soda, or in a mixed drink. Also nice to take in a shot glass for a concentrated sup of goodness!
Here is a short documentary by the Fermentation revivalist Sandor Katz.
“Sandor Katz shows you why an act as practical as making your own sauerkraut represents nothing less than a way of engaging with the world.”-Michael Pollan
Look what arrived in the post this week!
Just thrilled, this is the best resource on food fermentation that I’ve ever seen.
Stayed up all night reading this.. and woke up early the next morning to read more.
What does this say about me?
Ha. But yup, it’s brilliant.
You can buy your copy here: http://www.wildfermentation.com/the-art-of-fermentation/
“I think we need to take back our language. I want to call my organic carrots ‘carrots’ and let (other farmers) call theirs a chemical carrot. And they can list all of the ingredients that they used instead of me having to be certified. The burden is on us to prove something. Let them prove that they used only 30 chemicals instead of 50 to produce an apple.”