I fancied a ferment that was light. I imagined a pastel- colored ferment to compliment the light pink and. The first is that. They are one earliest. The second is that radishes. In. Traditional Chinese Medicine radishes are a wonderful tonic for the liver and. Radishes break up fat and phlegm, and regulate bile flow. I chose fresh fennel to combine with the radish. I thought the light aromatic flavor would compliment the more watery, spicy radish. Nutritionally, I also knew that fennel is great for digestion. Fennel is also rich in vitamin K2 which works in the circulation system by breaking up . Vitamin K2 is also important in your diet if you are taking oral vitamin D. Here is a link for more information on fennel and fermentation. You can start it today and in 3 or 4 days you can enjoy it. It is tasty sprinkled on a green salad or along side protein rick foods such as hard- boiled eggs. Makes 1 pint. 1 bunch small radishes, such as Cherry Belle or French. Breakfast. 1 medium fresh fennel bulb. Slice very thin. using the slicing blade on a hand grater or food processor. Put this in the bowl with the radishes. Save the thick fennel stocks for something else. Keep adding. the salt until you just taste it. With Ray Milland, Jean Peters, Paul Douglas, Ed Begley. A scientist discovers a formula that makes a baseball which is repelled by wood. He promptly sets out to. Wellness Shot – Turmeric Tonic With Coconut Water, Ginger And Honey. Heather 78 Comments This post contains affiliate links. Dragon Herbs has developed a special technology called Super Infusion Process (SIP). Spring Dragon Longevity Tea Traditional Herbal Blood Tonic Recipe Revealed by Medical Herbalist. Thursday, October 04, 2007 by: Leslee Dru Browning Tags: medicinal herbs, health news, Natural News. You should be able to taste the salt, but the. Weight it. down, making sure all the vegetables are under the brine. Allow to ripen for 3. Oh My – The first comment. My favorite spring herb is actually the Lowly Dandelion. I love her tonic properties and the taste of the slightly bitter young greens in.
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