Do you have a source to recommend for hand crank items?
I have been making water based kefir drinks with the fruit tree harvest.
We
call them fizzy drinks.
Apples work well and nice when ginger is added. Makes for a ginger ale
like
experience.
I was whizzing up the fruit with water then straining through cloth. The
pulp makes a nice raw applesauce that keeps for days in the fridge (or
becomes a little ripe and is still good).
I find apple pectin an agreeable input in the fall.
People have called the body the temple, but I'm finding it no stretch at
all
to think of it as a garden.
One food I like to eat for its highly nutritive content is chia seeds.
I've
taken to eating them whole in something like raw apple sauce or cooked
oats
or oat bran. I feel that they retain their efa 3's further down the
alimentary canal that way, as efa's 3's are particularly heat sensitive.
So,
I eat them with their protective spherical shape intact. Yummy, too.
I ate no starches whatsoever for many years. Definitely no grains. In the
end, it was wonderful to get back to eating some. But, earlier, it was a
revelation to go without and helped me to focus my mind.
Back to the bread topic for a minute. Dave and I were chatting about the
grains and it's the gluten that will make a difference in actually forming
a
bread that will hold together.
Sprouts are just a really neat way to find superior nutrition and more
alkalinizing chemistry in many seeds and grains. Kitchen as garden.
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