Energized Eating’s Blog

Repickling - Second time around

All you demented fermentors out there - lovers of cultured foods and those who appreciate the nutritional and energetic benefits of eating fermented foods may be wondering, "what do I do with that jar of pickling juice once all the pickles have been consumed"
Well unless you are pregnant or your liver is seriously craving the sour taste, you won’t be tempted to drink it. However in certain countries this is done either as an appetite tonic, digestive cleaner or just because it has been done traditionally.
Some combinations of pickling juice (see the article here on how to pickle) actually have a pleasant taste (as you can infer I have tried it!) though others are less palatable. However this liquid does contain valuable enzyme, lactic acid and friendly bacteria.

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Tags: candida, cauliflower, daikon, fermenting, friendly bacteria, lactic acid, macrobiotics, perfect pickler, pickles, pickling juice, turnips

Nuts about Seeds

Since my last post on the benefits of soaking and sprouting seeds I have been asked, "how do we know it is a good idea to soak and/or sprout nuts, seeds, legumes and grains?"

Apart from the modern scientific understanding of anti-nutrients and enzyme inhibitors and enhancing trace element absorption and the long history of traditional cultures’ preparing their foods this way, there is a rather endearing yet telling feature in nature that also points to these benefits.

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Tags: cea-life, chipmunks, condiments, dry toasting, food energetics, lipase, macrobiotics, nuts, seeds, snacks, sprouting, squirrels