It’s a New Year. Time for a New You, Right?
Did you know that the key to that new you, lies in the health of your gut. While we’re not huge fans of New Year's Resolutions, as they seem so temporary and often fail, we are HUGE fans of a lifestyle change. After all, that’s pretty much the only way a long lasting positive impact is going to happen.
If you’re like many, you want to get healthier in one way or another for the new year. Did you know that having a healthy gut is the key to your weight loss, improving your mood, enhancing memory, easing your body aches and pains, eliminating brain fog, treating autoimmune diseases, boosting immunity, and pretty much any other health related New Year's goal you could have?
In this New Year, New You, New Gut series, we’ll talk about:
- Why a healthy gut matters to your overall health
- How you can get to a happy healthy gut
- Our favorite herbs to enhance the health of your gut
- Along the way, we’ll be sharing gut loving recipes to help you get there
We are so excited to help you to get your happy healthy gut! To celebrate we’ll be having our Diges-Teas herbal tea on sale for 20% off, so that you can “Love Your Gut & Ease Digestion”! Follow this link, and use this code at checkout, for your discount. “LOVEYOURGUT20”. Don’t forget to share the link with your friends and loved ones so we can all be happy and healthy together! Everyone knows that sharing is caring.
Stay tuned for our next posts in this series, as there's going to be a lot of great information heading your way. For now, we wanted to share this delicious gut loving recipe to get you started. We all know that we are what we eat, so let's eat well! Get on your way to a happy healthy gut flora with this probiotic rich recipe.
This recipe was adapted from Green Kitchen Stories
- 2 green Cabbages (Save the outer leaves for later in the recipe)
- 5 cups Carrots
- 2 cups of Beets
- 1.5 TBL grated ginger
- 2 TBL minced garlic
- 2 TBL fresh grated turmeric
- 3 TBL ground turmeric
- 1 TBL caraway seeds
- 1 TBL fennel seeds
- 2 tsp black pepper
- 2 TBL Himalayan sea salt
- Wash the cabbage, scrub the carrots and the beets.
- Shred the cabbage grate the carrots and beets.
- Place all ingredients in large mixing bowl. Use your hands to mix and massage the blend until it starts to get soft and juicy. The vegetables should release quite a lot of juice, if not, just add some more salt. You may want to use some rubber gloves to avoid turmeric and beet stained hands.
- Transfer the mixture into 2 large clean jars. Pack it really tight to leave out all air, keep packing until the jar is full of veggies they're covered in juice. It's very important to make sure the juice is covering the veggies.
- Leave some space at the top to put the reserved outer cabbage leaves on top, this is to prevent any oxidation. Close with an air-tight lid.
- During the fermentation process the veggies will expand and the liquid will try to come out, we put our jars in a bowl or a plastic bag for any juice that might drip from the sides.
- Leave the jars to ferment in room temperature for 2-4 weeks, depending on room temperature, 3 weeks is usually perfect.
- When the kraut is ready, it should be soft but not too mushy and have a fresh, spicy, acidic flavor. Compost the cabbage leave at the top and store the jars in the fridge. We usually divide the fermented vegetables in smaller jars and hand out to friends and family or keep it in the fridge.
- If your veggies are stinky and leaky, then place the jars in a bowl and place everything in a plastic bag and close it. Then place in a cupboard and drain the water after about 3 days.
- If the top is discolored or has a bit mold, don’t be alarmed just remove it and wipe around or just change the jars.
- Use only organic vegetables for fermenting and don’t wash or scrub too much, it can destroy the natural enzymes on the vegetables.
We Love the Mission and Sustainable Herbs available through Oshala Farms & Mountain Rose Herbs and Receive a Small Commission when you Purchase through our Affiliate Links.
*Always remember to contact your healthcare provider when considering the use of botanical medicine as a possible treatment option and the medical considerations. While the information in this article is absolutely relevant, herbs work differently for each person and each condition.
**I am a trained herbalist and not a licensed or registered healthcare practitioner. I cannot diagnose health conditions, nor prescribe medicines legally; I am not a medical doctor. However, I will recommend or suggest medicinal herbs for various health complaints, as I do believe in the safety and efficacy of botanical medicine.
***The information I’ve provided is not intended to be a substitute for medical treatment. Please consult your medical care provider before using herbal medicine, particularly if you have a known medical condition or if you are pregnant or nursing.
About the Author: Melissa Mutterspaugh