Weight Loss with Chai Tea

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My Yummy, Warm, Soothing, Morning Chai

Ah, caught your attention didn't I?  I have discovered that when an article has information about weight loss it, that article:

1. Flies around the internet at break-neck speed and

2. Gets more reads than almost any other topics I write about.

Wait! Just one second there, don't you go clicking "delete!" I am a woman of my word and I DO promise to deliver on my weight loss information but I am wrapping it in a package with so much more. I want to sing the praises of Chai tea:

• the health benefits of the spices and the black tea, (herbs and spices are so medicinal!)

• the calming ritual of making and enjoying it (sharing it with loved ones too; like how about a Valentine's Chai Party with Girl Friends?! Guy Friends too! Share the Chai Love!), and

• the thermogenic and weight loss benefits of sipping a bit of Heaven.

So how does Chai tea help with weight loss?

1. Herbs and spices can help boost your metabolism. 

• Black pepper increases your body’s metabolism and burns unwanted fats, including the fat on your belly. Black pepper stimulates blood and lymphatic circulation. Better fluid movement in the body creates better nourishment, better oxygenation, and better waste removal from body cells. This all stacks up to better metabolism and weight loss benefits. Black pepper contains a substance called piperine which blocks the formation of new fat cells.

• Black tea has caffeine like compounds that stimulate metabolism. A healthy weight loss plan includes eating a 100% whole food diet and moving your body. Adding black tea can help keep your metabolism humming along at a healthy rate. (No, black tea will not help you burn the extra calories when indulging in high calorie foods. Whole food eating for weight loss is the answer. And, black tea's caffeine like properties are easier on the body than coffee. Coffee, in excess and over the long haul of life, tends to burn out the adrenal glands from over-stimulating them. Black tea has 1/2 the caffeine punch of a typical cup of coffee, unless you long brew - steep your tea bag or loose tea. Black (and green) tea has the balancing ingredient called l-theanine, an amino acid which promotes GABA uptake in the brain and is thus calming and helps to counter epinephrine surges. L-theanine also increases Dopamine. Thus, one can enjoy a nice combination of both focus and calm from tea. Tea is not as hard on the adrenals as coffee.)

• Cinnamon (real Ceylon cinnamon, not cassia bark) increases your body's circulation of fluids. See black pepper above. Cinnamon contains compounds called polyphenols and the mineral chromium. Both of these compounds help improve how your body uses insulin in turn regulating blood glucose. Cinnamon has been shown to increase glucose metabolism by about 20 times, which would significantly improve your ability to regulate blood sugar.

• Cardamom is another thermogenic herb that helps boost your metabolism and may boost your body's ability to burn fat.

• Ginger is a warming spice that has anti-inflammatory properties. Ginger may have thermogenic properties that help boost your metabolism, as well as an appetite-suppressant effect. See ginger for its potential role in your weight management goals.

• Nutmeg is a good digestive aid. When we properly digest food we better use the nutrients in the food. When body cells are better fed, better nourished, we do not crave food in unhealthy ways.

• Some Chai recipes include turmeric as a spice to add to the mix. Curcumin, turmeric's most active ingredient, reduces the formation of fat tissue. Turmeric suppresses the blood vessels needed to form new fat tissue (it is an anti-inflammatory herb and excess fat formation is an inflammatory response) and therefore may help prevent fat build-up. Curcumin use, from turmeric, results in improvements in insulin resistance, hyperglycemia, hyperlipidemia, and other inflammatory symptoms associated with obesity and metabolic disorders.

• Cayenne. Ok, this is not a regular chai spice. It just happens to be in the honey I gently sweeten my chai tea with. Cayenne is another thermogenic herb. Capsaicin is the compound that gives cayenne peppers their heat. Cayenne may help fight obesity by decreasing a person's calorie intake, lowers blood fat levels, and helps to shrink existing fat tissue.

2. Regular consumption of chai spices stimulates digestive and pancreatic enzymes.

• See nutmeg above. Good digestion is key to obesity prevention, reduction, and healing.

3. There is also improved oxygen uptake and fat breakdown with chai spices.

• This has to do with better circulation throughout your whole body, better digestion, and the stimulation to all body cells from improved circulatory effects.

Healing Suggestion: Herbs and spices of the thermogenic nature work best in the context of a whole food eating and whole health living plan. Herbs cannot help shed excess weight within the context of an unhealthy diet that is comprised of calorie dense and nutrient poor manufactured foods.

Making Chai Tea

Black tea of the organic nature, spicy / raw honey, chai spices, peppercorns, local / raw goat's milk.

First, I gather my chai ingredients: 

• black tea (sometimes I use loose black tea)

• cayenne and ginger raw honey

• a spice blend of cardamom, nutmeg, ginger, and cinnamon (I keep this pre-mixed in my cupboard)

• I recently added star anise and cloves (use 1/4 cup each spice EXCEPT the nutmeg and cloves, 1 heaping tbsp of nutmeg, slightly less than 1 tbsp cloves)

• black pepper corns in the mortar waiting to be ground

• raw, local goat's milk

• missing in the picture is the organic vanilla extract

Making the tea:

1. Bring 1 cup water to boil and turn off heat.

2. Add black tea, cover, and steep for 3 to 5 minutes. Yes, time this.

3. Remove black tea from how water.

4. Add 1 tsp. of chai spice mix.

5. Cover and steep 2 to 3 minutes.

6. Add 1/2 to 3/4 cup full fat milk from well raised and well fed lactating animals.

7. Cover pot and re-warm gently on low heat for a minute or so. Do not walk away or you will over heat and scorch the milk.

8. Grind the black pepper so you are not tempted to walk away to get that load of wash started.

9. Pour tea into tea mug.

10. Add a bit of vanilla.

11. Add ground pepper.

12. Add 1/2 tsp. or so of local, raw honey.

13. Stir, sip, enjoy, and relax!

Chai Tea and Me!

Are you looking at all the steps and saying... I don't have time for this Paula? Can't I just use one of those Keurig cups of chai tea? Sure go ahead but the above results are so much tastier. And the process becomes a meditative ritual. Think Asian Tea Rituals... sacred time.

Compare the taste a cup of Keurig coffee to a cup that you fresh grind the coffee beans and brew in a time honored fashion. There is no comparison.

Fast and easy is, well, fast and easy.

But taste is so much more! Would you prefer instant mashed potatoes or homemade mashed potatoes from local, organic potatoes cooked with the skins still on, mashed to perfection with plenty of butter from grass-fed cows, and a splattering of full-fat local raised, raw milk. Your choice! I am very clear on which one I would choose!

Share your thoughts. It is good to hear other's voices, thoughts, ideas...

Courtesy of: BeHealthyToday

Developing Our Personal Power

I took the words in the below two paragraphs, with permission, from  Elissa Hayman's November blog post.  Elissa is a spiritual healer from New Mexico. I was introduced to Elissa and her work by a fine, local lady and friend.

I was stopped in my tracks by the most fiery blaze of coppery gold color I ever saw, radiating off a long line of cottonwoods on the riverbank.

Someone else had stopped to admire them and we got to talking. He turned out to be an herbalist who lived in the nearby mountains. His renowned company, Dragon River Herbals, was on the scene in Santa Fe; they supplied doctors and health facilities with their high-quality, wild-crafted, organic products.

Through this herbalist, I learned something interesting about wild-crafted herbs: their medicine is so much more potent because in Nature, they go through a lot of stress.  The plants' response to the natural stressors in their environment makes them produce more potent medicinal properties. The "fat cat" herbal plants grown in cultivation don't need to develop the inner strength necessary to BE strong medicine.

That's something to remember in November 2014, when  it will behoove us to see challenges like a plant in the wild, as something that develops our powers.

I love these words. It is the wise woman teaching I do around the foods we eat, the herbal plant foods we use for medicine, and the way we cultivate personal power in our mind, body, and soul.

Organic foods have this magic about them as well! When food is grown organically, the food itself has to fend off foreign invaders. In this dance for survival, the organically grown food develops higher amounts of nutrients and develops nutrients that do not exist in conventionally grown agriculture's foods (because conventionally grown foods do not survive these natural stressors). 

We are approaching the American holiday of Thanksgiving; a time to be grateful for all that we have and have experienced in life. 

Life experiences are the building blocks of who you are as a being; your wild crafting as a human. Take a moment to express gratitude, every day, for your life and all the wild crafting that has made you grow stronger. Life experiences are powerful medicine!

Feed your body, mind, and soul well!

Gratitude for making it safely into the Supai Village in the Havasupai Home, the Indians of the Blue Waters. Gratitude for surviving the long and very, hot trail down into the canyon.  Getting out was easy; we started at 4:30 AM and beat the sun out of the canyon!

Happy Thanksgiving with Love!

 

Herbal Recipe to Clean the Liver from Holiday Eating and Imbibing!

Simple Liver Nourishment Cleanse

Liver Nourishment:  This is a very simple way to nourish the liver as it goes about its non-stop job of filtering your blood.  Your liver is not “dirty.”  Spending a few days focusing on nourishing this important organ is a good way to prevent disease and heal your body.  Love your liver with good food, liver specific herbs, and relaxation. Oh yeah, did I mention fun and laughter? Anger is a toxin to the liver; let go of anger and revel in fun, love, and laughter.

Raw food fast for 3 days:  lots of local and seasonal berries / fruit in AM with nuts and seeds and then vegetable salads and raw nuts and seeds at noon & PM meals.

***If pre-diabetic, diabetic, or you have any metabolic syndrome issues (where you need to not have high levels of blood sugar surging through your system) keep your intake of fruit conservative and eat more vegetables. 

Raw root veggie and cabbage slaws are great in fall and winter for the raw, seasonal veggies.

AM liver flush before any food:  juice of 1 whole lemon, 1-2 tsp olive oil, pinch of unrefined sea salt. You can use this simple liver flush in the PM and/or the AM.  

I have clients who do it in the AM because they drink their Essiac detox tea at night.

Detox infusion:  purchase an ounce of each of these herbs:  cut burdock root, cut dandelion root, nettle leaf, dandelion leaf, and red clover blossom.

Each night heat 1 quart of water, stainless steel pot please.  When water is simmering turn to very low heat and simmer 1 tsp. each of the burdock and dandelion roots for 10 minutes.  This is a very gentle simmer with the cover on the pot.

After the ten minutes, shut off the heat and have 1 tsp. each of the dandelion, nettle, and red clover.  Add to pot, stir to get wet and cover pot.  Let it sit over night to steep, pot covered.  Strain into quart canning jar in AM and drink 3-4 cups over the course of the day.

Relaxing habits when doing a liver nourishing cleanse:  Plenty of fluids; lots of good, restful sleep, eating in a calm environment (without screens) and chewing very slowly and thoroughly, yoga, massage, relaxing by the fire or under a favorite tree (seasonally dependent behaviors!) while reading a good book…the point is to nurture the whole you and make your liver feel at peace and loved.

When to nourish the liver:  Ideally 4 times a year at the spring and fall equinoxes and the summer and winter solstices.  I recommend waiting past the Winter Solstice, after the December holidays, for obvious reasons! 

Milk thistle is a good herb to take for liver nourishing and rebuilding.  It can be added to the above dandelion, etc. herb tea. Milk thistle is a seed and needs to be added and simmer with roots and/or barks.

http://www.paulayoumellrn.com/making-herbal-infusions-teas/

Capsules, tinctures, teas of milk thistle are good options as a single herb or as a combination herbal formula with turmeric and perhaps ginger…

Taking milk thistle for a couple of weeks after a three day nourishing cleanse can help to nourish and rebuild the liver.  You can make milk thistle into a tea with nettles.  Again, simmer the milk thistle seeds, very gently for 10 minutes before adding the nettle leaves. Shut off the heat before you add nettle leaves and allow the herbs to infuse, covered, for at least 4 hours.

If you would prefer to do a more intense liver nourishing (that is pre-packaged for you, creating ease), go to this website:  www.herbdoc.com  and search under the 5 day detox programs for the liver cleanse.  It is a very complete liver cleanse kit with a well written book explaining liver cleansing and its benefits to your health and longevity.  Think of it as nourishing your liver, fortifying it with the nutrients it needs to do its blood filtering job well.

Dr. Schulze’s products are top of the line and use high quality herbs. They tend to be a bit more expensive but quality is quality.

You can do a more intense, longer, liver / organ cleanse by putting the materials together yourself and following the cleanse for more than 3 days

• Whole foods, raw
• Herbal teas
• Fresh made juices
• Lots of pure water (no chlorine and flouride from municipal water supply; both are toxins to body cells and your liver.)
• AM flush

If you have diabetic tendencies do not do a "juice or herbal tea" only liver cleanse.  Eat food and keep your protein level up.

Need help? Give me a shout.

More on Ice Cream's Purpose, Rommegrot, & the Conversations We Start!

I love conversation with people (my pets too!). People have the most fascinating stories if we take the time to listen; ask questions and just listen. These stories truly are the fabric of life; weaving us together as a culture.

So I had this amazing Facebook message from a reader in regards to my Ice Cream's Purpose blog post.

I learned much about the history of a certain food:  NORWEGIAN ROMMEGROT and this FB message started a conversation with a local person; those threads that weave us together as community with story telling. I think I need to return to the days of evening story telling around the fire!

Here is some of our conversation, the story!

Bryan: I felt compelled to respond to your secret of ice cream as I am a big fan of ice cream...perhaps it is in my blood; my ancestors in Norway loved cows and milk in all of its incarnations but their favorite was rumagrot (poor spelling but Norwegians have a slightly different alphabet). this was a mixture of heavy cream, milk and flour, generously sweetened, with the consistency of thick pudding. At any rate, I feel that ice cream, plain old simple ice cream, has to be a divine gift, necessary to our sustenance, to be indulged in not too infrequently.

But to get back on track, your secret of setting the freezer with an ice cream gauge sounds perfect!

Me: What a great story Bryan! Do you have a recipe for the Norwegian milk and flour thing? I will try and look it up.

Bryan: ROOMEGROT? I don't have a recipe and have never made it...my mother ate it and made it as a young girl, and assured me it was delectable...she grew up on a subsistence farm where wealth was measured by the fat of the land, and fresh cream was a daily companion...later she married my father, who was not a farmer, and lived in a small town where she started buying some of her food (what a change!) cream was too dear and so cream did not make it to the list of priorities...but she did make a version of rumagrot, which she affectionately called "mush", basically a porridge of milk and wheat flour, which is the basic structure or foundation upon which rumagrot is created. After it was cooked she would pour it out on plates where it would take the shape of a giant pancake, and put a pat of butter on top. We would sprinkle sugar and cinnamon on top and start eating around the edges where it cooled fastest, spiraling into the center where the butter sugar and cinnamon were concentrated for a very fine finish. Then we would lick our plates clean. We loved it! The day shone gold when we came in from a winter's day to sit down to our favorite supper meal of mas mush! Some years later, as a grown man, I was meandering through various conversations with my mother, and fondly reminiscing the above. I asked my mother why she no longer made mush. She said, "uffda, you liked that stuff?" (She never knew?) "I only made that when there was nothing left to eat." Ahhh...take me back to the realm of childhood!

I just LOVE this story, this conversation, and the magical things I learned as I looked up Norwegian history, Norwegian food history, etc.!

Of course, I had to make some, see below.  

Here is my kitchen's rendition of this Norwegian food. Of course I made it  with 100% whole food ingredients. I used  whole grain rye flour.

My kids were ok with it. My oldest said it was quite good. My youngest, he is a picky 'lil eater, said he was not crazy about it. He has to eat something 3-4 times before he will decide to like or to hate it.

Me, I thought it was perfectly yummy!

The recipe I used:

(I did cut the recipe in 1/4 as the amounts seemed like a really big batch to me. It made the 2 dinner plates worth above with a little bit left for a smaller plate. The next time I make it, I will make 1/2 of the recipe.)

NORWEGIAN ROMMEGROT 

1 qt. milk
1 c. half & half
1 c. butter
3/4 c. flour
1/2 c. sugar
1/4 c. butter
Sugar & cinnamon

Heat milk and half and half; do not scorch; set aside.

In large, heavy pan, melt 1 cup butter and add flour, cook about 5 minutes, stirring constantly.

Pour in milk, cook, stirring frequently until mixture bubbles and thickens. Stir in sugar. Pour 1/4 cup melted butter on top. Sprinkle with sugar and cinnamon. Serve warm. Makes 1/2 gallon.

NOTE: This may be kept warm and served from a crock pot. Use low heat. Add butter, sugar and cinnamon after mixture is put in crock pot. Rommegrot is traditionally served at Christmas.

From: http://www.cooks.com/recipe/fw91j8hr/norwegian-rommegrot.html

 

PS Check out my upcoming webinar:

Whole Food Healer Academy

Starting January 5th, just in time to support vibrant, juicy health & healing in 2015!  Enrollment information coming soon.

My Mission: Creating a healing wave that ripples from my Northern NY home out into the world. Healthier people create healthier families, communities, and the world as a whole!

The Protein Powder I Would Make and Use

This ad and questions I am asked all the time prompted me to write this article. I have written about protein powders before, click here. My advice has not changed.

Do you use protein powder Paula?

Should I be buying and using protein powder?

What is the best protein powder to use, the best base substance the protein comes from?

Answers: No, No, and Real Food.

A protein powder is derived from some food that the protein has been removed from. This creates a concentrated protein.

Let's be mindful around the food we eat. Protein powders are refined food products. The protein has been extracted from the whole food. Why not just eat the whole food? And, how exactly do they, whoever they are, extract the protein? Chemicals? Extreme heat? 

Mindfulness: Eat whole food.

The above powder ad says it is made from pea, hemp, chia, potato, and chlorella protein... (keep reading below the picture!)

www.bodyunburdened.com

Instead of Refined Isolated Protein Powder From These Sources, Try this:

• Buy hemp, chia, sunflower, golden flax, pumpkin, and sesame seeds. Organic and raw, of course. 
• Measure 1/2 to 2/3 cup of each into a mixing bowl.
• Blend them together well.
• Pour into a wide mouth quart canning jar.
• Use 1 to 2 (or more to your liking) tablespoons in your morning oatmeal, granola, smoothie....

You now have the benefits of a whole food, not just the refined out, isolated protein. You get the healthy fats, the fiber, and all the nutrients that are lost in refining of a whole food into just the protein powder.

Whole foods feed your body cells for:

1. healthy cell regeneration
2. preventative medicine
3. healing medicine

Wapatuli Pie Recipe

I remember Wapatuli Punch Parties from my college days... all too well. A cooler full of fruit juices, fruit chunks, and vodka-rum-whiskey and the party was on a roll. 

Call me old but I like my Wapatuli pie better!

When Jake asked me to make him an apple pie I was low on apples. I combined apples, cranberries, blackberries, and blueberries (all local fruit I froze over the summer, apples fresh from Martin's Farm Stand). I chuckled as I was making it as my mind immediately went to college Wapatuli Parties!

Pie Filling: 

• 2 large apples cut into bite sized chucks, leave skin on for the nutrients and fiber
• about 1 cup of each berry, add more to have enough to fill your pie plate
• 1/2 cup of sucanat, unrefined sugar

Pie Crust:

• 2/3 cup of a mixed flour blend: quinoa, amaranth, millet (I grind myself in my electric coffee grinder)
• 1/3 cup dark buck wheat flour (why the crust looks so deep brown)
• 1/2 cup each coconut flour and almond flour. I only used these as I was out of the above mix blend and did not feel like grinding more.
• 2/3 cup pasture raised butter
• 1/4 tsp. unrefined sea salt
• 5-6 tbsp. cold milk, the coconut flour soaks up more fluid as I usually use about 2-4 tbsp. cold milk
• extra flour for rolling out crust, I used the buckwheat flour

A whole grain crust is a much tastier way to enjoy pie. It has flavor unlike refined, white flour crust which taste like baked wall paper paste and butter. The butter is its flavor saving grace!

Place all ingredients into a food processor and process until the whole mess rolls into a ball. Cut ball in half and roll into pie crust and make your pie.

Whole grain pie crust can be crumbly. (See picture at bottom. I had to piece together a few patches!) Take time and be gentle with it. I use a cotton mat and a cotton sock cover for my rolling pin. I bought these in a package kit at Evans and White's Hardware in Potsdam.

Put the pie together and bake for 45 to 60 minutes, just until it starts getting bubbly. There is no need to over cook fruit.

Enjoy!

My Whole Food Vitamin

Have you heard of Bullet Proof Coffee? This is my bullet proof, whole food, vitamin & mineral morning drink.

Body cells need nourishing. Whole food eating is my basis for nourishing my and my kid's body cells. In today's world, our bodies can use every bit of extra cell nourishment we can get.

Recipe:

• 1/3 to 1/2 cup water, gently warm (not hot!) before adding to your blender. This helps the butter blend in.
• 1 tbsp. butter or coconut oil, your choice, I go with pasture raised butter. This helps the body better absorb the fat soluble nutrients.
• 1 1/2 tsp. turmeric - ginger blend
• 1 heaping tbsp. Superfood Plus powder formula
• 1 to 2 mg of iodine drops, when I remember to add it
• 1 tbsp. organic fruit juice concentrate (I use this for my kid's doses as a flavor enhancer. Cherry and grape concentrate work very well.)

****I added to my mix on 10/22/14:

OK, so I just watched the 9th video in The Quest for the Cures series: http://thetruthaboutcancer.com/live/episode9.php 

This is The Truth About Cancer video series that talks about cancer; what cancer really is and how to cure the body naturally.  I am going to add fresh black pepper to this mix!  Fresh as in you do not cook it and best when ground from whole peppercorns.

Blend all the ingredients, gently.

To make it easier, less cleanup, use an 8 oz jam jar. Add the warm water and butter and shake until melted. Add the rest of the ingredients and shake well; lid on please. It makes quite a green mess if you forget the lid!

The turmeric-ginger blend. I buy in 1 lb. bags from Frontier herbs; organic of course.  Available through the Potsdam Food Coop or Nature's Storehouse - support your local health food store!

This is the Superfood,  www.herbdoc.com. The chorella and spirulina are potent heavy metal detoxers.

There are many green food powders on the market. Try your local health food store. To find one, read ingredients carefully for 100% whole foods. This SuperFood Plus is available wholesale which considerably cuts down the cost. I keep it available and share my wholesale discount. 

My indoor herb garden. I chew sprigs of the herbs daily for their medicinal, healing properties.

Last winter the kids and I took Juice Plus over the winter months. We had a great winter, in regards to our health, and avoided all the viral bugs that swarmed about us. We may add JP again this winter. Juice Plus are blends of fruits and veggies that have been juiced and low heat dehydrated. Basically they are fruit and veggie juice powders.

What do you do to add extra, whole food nutrition to your life? Share in the comments. New ideas are always good!

Holistic Healing Taste Testing

I decided to do some taste testing of the holistic healing options in my Northern NY State. As I taste test around Northern NY I will report on my findings.

If any of the healing options speak to you, try them out and report back to me in the comments.

Acupuncture:  Ok, I confess, I have used and LOVE acupuncture for over 16 years. The taste test was successful after my very 1st acupuncture treatment. I guess I could say I have become a regular consumer! Acupuncture has helped in healing my sciatica, headaches, low back pain, and menstrual issues (I am sure there have been more!).

Originating in China, traditional acupuncture is the oldest continuously practiced medical system in the world. It is based on natural laws that describe the flow of life energy both in nature and in the body. Acupuncture addresses the needs of the whole person and has the best results when patients use it in conjunction with other health promoting attitudes and behaviors.Well known for relieving pain, traditional acupuncture is actually a holistic approach that addresses body, mind, and spirit.

I recommend you try acupuncture with Shelby Connelly and Five Elements Living. I am certain you will find it a tasty way to support your healing!  (315) 262-2622

• • addiction
• • common cold
• • migraines
• • allergies
• • depression
• • mood swings
• • anxiety
• • digestive disorders
• • menopausal symptoms
• • fatigue
• • sciatic pain
• • back pain
• • fertility issues
• • sinusitis
• • bursitis
• • insomnia
• • arthritis
   

Signs of Fall in the Kitchen

Some signs of fall, in my kitchen, are:

• Squash, squash soup!
• Root veggies of all shapes, colors, and flavors... yummy beets!
• Brussels Sprouts (Create a soup with b. sprouts using the Kale soup recipe, roast the b. sprouts before pureeing into soup.)
• Cabbage!

• Sauerkraut... the crock has come out of its summer hiding spot:

          To make the first batch of fall sauerkraut, cabbage from the Martin's Farm Stand.

The close up, below, displays the green bits of parsley from my front yard herb garden, the green bits of stinging nettles harvested from my yard (I am assuming the sting will leave during the fermentation process much like it leaves during the cooking process), and the chunks of local apples from the Martin's.

I make sauerkraut because:

1. Sauerkraut is good for gut microbes,
2. I can use local cabbage and preserve it for weeks,
3. It is quick and easy to make a batch that will be about 3-4 quarts (takes me about 30 to 40 minutes including clean up),
4. and, after sitting for 10 to 14 days I have 3-4 quarts of food that will enhance meals and fall root veggie salads for 2-3 weeks.
5. I have just enough time to ferment another crock with different goodies added to the cabbage: beets, carrots, celeriac, grated (raw) squash, parsnips, turnips, rutabaga.... before the current batch is gobbled up!

For a kraut recipe, click here. No crock to ferment in? No worries, use wide mouth ball canning jars.

Enjoy!

PS  I confess, I no longer use the hand grater (see my grating picture in my kraut recipe blog post that I linked above) to grate my veggies. I use my food processor. It cuts the prep time in less than 1/2!