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Issue 26: Enzyme-Rich Beverages

Ginger Ale
Used by permission from Nourishing Traditions by Sally Fallon

Ingredients:
¾ cup ginger, peeled and finely chopped or grated
½ cup fresh lime juice
¼ to ½ cup Rapadura or dehydrated cane juice
2 tsp. Celtic sea salt
¼ cup homemade whey
2 quarts filtered water

Directions:
Place all ingredients in a 2-quart jug and fill with water. Stir well and cover tightly. Keep at room temperature for two days before transferring to refrigerator. This will keep several months well chilled. To serve, strain and mix half ginger ales with half purified water or naturally sparkling water. Best consumed at room temperature, not cold. Makes 2 quarts.

 

Cultured Vegetable Juice
By Jordan Rubin

Ingredients:
3 red beets
1 carrot
2-4 Tbsp. fermented whey or 1 packet cultured vegetable starter
1 oz. grated ginger
1 tsp. fine Celtic sea salt
Purified water

Directions:
Peel and chop beets and carrot; combine with peeled and grated ginger. Place in a 1-2 quart container with a seal. Cover with water and add whey and salt. Stir well and cover. Leave at room temperature for 2-3 days, then transfer to the refrigerator.

 

Homemade Kefir
By Jordan Rubin

Ingredients:
1 quart raw goat’s or cow’s milk
1 packet kefir starter

Directions:
Pour into quart-size Mason jar. Add kefir starter. Set in a room temperature area for 12-48 hours, then transfer to refrigerator. A cupboard is an ideal place to ferment. The temperature range should be between 70-75 degrees. Kefir can last several months in the refrigerator and will become sourer over time.

 

This information is intended for educational and informational purposes only. It should not be used in place of an individual consultation or examination or replace the advice of your health care professional and should not be relied upon to determine diagnosis or course of treatment.


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