Working on building my social media presence, so ummm, hey, keep up with me!
I’ve got a Facebook page linked to my blog where I post a lot of random things I may not write an official blog post about, like gardening tips, random funnies, things I find, food discoveries, etc. You can find and like my Facebook page here: LivingLikeLinds
I’m also on Twitter, come Tweet with me: @LivingLikeLinds
Find me on Instagram, where I post lots of fun pics (not just food related 😉 ): The3LLLs
Email me at LivingLikeLinds@gmail.com if you have questions, need help or just want to chat!
Pinterest, well, it’s coming.
Do you make it? If you don’t, you should. It’s this amazing little comfort in a cup, with powerful healing effects. A true super food. The more gelatinous it is, the more healthful it is for you (this usually comes from the neck pieces, and don’t worry, when you warm it up, its complete liquid, not jelly-like). Recommended for helping heal your gut (leaky gut), and collagen in your tissues, among many other things.
I’ve started making a batch per week. I get 7-8 8 oz jars from each batch, so I have a jar a day. I usually bring it with me to work as an afternoon snack. There are many different ways you can make yours, but here is how I make mine:
- Bones (I use pork necks from the military commissary-they’re gelatinous and dirt cheap!)
- Apple cider vinegar
This is the basic recipe. Put bones in the crock pot, add a TBSP or so of ACV, sprinkle with salt, pepper, and fill with water until you cover the bones. You can then add anything you’d choose as far as herbs, veggies, etc. I prefer fresh rosemary. Keep on low and let simmer for 24-48 hours. Warning, your house will smell amazing. Then turn it off and let it cool, and strain (through a fine mesh strainer) into a container, and bottle! Freeze if you can’t get through it in a week. This is why I make a point of making 1 batch per week, so I always have some on hand in the fridge.
One of the things on my to-do list in 2013 (more on that later), clean out my spice cabinet. Why? It was filled with spices that have moved with us 4 times in the last 10 years (that haven’t been used in a looooooong time), and half of them, are crap spices (MSG, cornstarch, preservatives, anti-caking junk, HFCS, milk powder, soy, etc.).
- Salts and peppers
- Pre-mixed seasonings
Now we know all the herbs and spices we have are healthy, and can easily find them without 10 falling out of the cabinet 🙂
I started growing my own SCOBY (Symbiotic Culture of Bacteria and Yeast) the other night so I can begin fermenting my own kombucha at home. I’m excited! For those unfamiliar with kombucha, it’s a fermented tea full of super duper healthy probiotics, and slightly fizzy. I plan on trying all sorts of flavors with mine to see what I can come up with. I followed the directions here: Mother May I Make a Kombucha Scoby. Also, her blog is fabulous!
Now let’s hope it grows 🙂
Supplies I used: Cheesecloth, organic cane sugar (1/3 cup), 2 black tea bags, 1 jar raw organic unflavored kombucha (GT’s Brand), 4 cup Pyrex dish and beverage jar.
Brewed the sweet tea, let it sit until it was room temperature, combined it with the kombucha, and covered with cheesecloth:
See the strand? I hope this is a good sign.