Deep Green Permaculture High Altitude Living In WA & CO Resources - The Happy Homesteader Blog Bruce and Carol McElmurray live in the Sangre de Cristo Mountains of Colorado at an elevation of 9,750'. Ed and Laurie Essex live off grid in the Okanogan Highlands of Washington State at an elevation of 4200’. Bruce and Ed, bloggers for The Happy Homesteader at Mother Earth News, have decided to collaborate on a blog about their high-altitude living. What natural resources do you have on your property and how do you utilize them? Ed Essex: We use the sun for solar power. We also use the sun for passive heat in our home in the winter and to keep our insulated cold frames warm enough to grow fresh veggies in the winter without any other source of heat. We use the existing groundwater for our drinking water. We use the rainwater to fill our cisterns. We use the two cisterns at the house to water the garden and the one at the barn to water our two horses. We use regular gutters to capture the water off of the roof. We use our timber to heat our home and cook with.
Jen Ken's Kit Kat Blog WellPreserved.ca - Make Something. Share It. The Art of Fermentation by Sandor Ellix Katz "The Art of Fermentation appeals to our personal and fundamental well being, with a thoroughly engaging account of wild, tamed, and unaccounted-for microorganisms. Based on theory, science, and practical observations, Sandor Katz casts thousands of dots onto the pages for us to connect with our own experiences and interests. There are things he writes in this book that are relevant to everyone. James Beard Foundation Book Award Winner: Best Reference and Scholarship! A New York Times Bestseller! Book Industry Guild of New York's 2013 New York Book Show Awards: Second Place, Reference Category With practical information on fermenting vegetables, fruits, grains, milk, beans, meats, and more… The Art of Fermentation is the most comprehensive guide to do-it-yourself home fermentation ever published. Sandor Ellix Katz Featured in the New Yorker Katz Featured in Saveur About the Author Sandor Ellix Katz Sandor Ellix Katz is a self-taught fermentation experimentalist.
Homestead Revival JENIUS, The Spectacular Culinary Adventures of a Sydney Gen Y Raw dark plum jam recipe, fermented with Kefir whey. Back to recipes menu Nicola, one of the participants at a 'Fun. Ferment and Families' workshop commented that this jam was best jam she had ever tasted. See a partially cooked version in the notes section at the bottom of this page. Makes 1 kg of dark red plums 1/2 cup of Australian raw honey 2 teaspoons of Kefir whey 1/2 teaspoon of Celtic sea salt 1/8 teaspoon cardamom 1/8 teaspoon ground cloves Wash the plums well, discarding any that are overripe or damaged. Transfer the plum jam mixture to clean jars, pressing it down with a wooden spoon to remove air bubbles. NOTES The kernels are high in vitamin B17 and can be ground into a flour and mixed in with the jam; just remember to extract the kernel from the shell. This makes a jam that is liquid rather than thick. The above recipe may be modified to create a set-jam by the following method. Network with like minded people at the Traditional Nutrition News Group. Share With Friends
Fed up with steroids and asthma inhalers? Try the benefits of herbs as natural treatment for asthma (NaturalNews) Natural treatment for asthma helps reduce acute asthma attacks, manage chronic asthma and helps those with general trouble breathing. The benefits of herbs for treating asthma and the lungs has been shown repeatedly through the centuries worldwide. Asthma is a chronic upper respiratory disease affecting the lungs and airways. The Ayurvedic spice turmeric helps relieve asthmatic inflammation that causes swelling in the lungs and trouble breathing. Sources for this article include:Traditional Chinese Medicine--TCM: Gingko University of Maryland Medical Center: Gaiamlife: 7 Nondrug Asthma Treatments + 5 Herbal Re About.com -- Alternative MedicineNatural Remedies for Asthma About the author:READ MORE OF JEAN (JB) BARDOT'S ARTICLES AT THE FOLLOWING LINKS:
Surviving The Middle Class Crash White Plate Fermented Fruit Kvass You are looking at a close-up photo of a 1-day old kvass. I’m guessing that 99% of you are thinking: “Errh, KVASS … what!? Is that another new and complicated health trend?!?” Kvass is a russian fermented beverage traditionally made with beets, whey and rye bread. It is a very easy recipe with few ingredients and short preparation time (yes, 48 hours is actually short, for being a fermented beverage). I have learned this fermented beverage technique from the inspiring author and whole food pioneer Rebecca Wood. If you like this recipe you probably also love kombucha, which we have a recipe for in our upcoming cookbook. Fermented Fruit Kvass (Fermenting technique from Rebecca Wood) 1 large glass jar Make sure to always use organic ripe fruit when fermenting. 1/4 of a large glass jar of mixed organic ripe fruit (we used fresh peaches and blackberries) 1 tbsp unpasteurized honey 1-inch fresh ginger, peeled pure water to almost fill the jar (you get best result with filtered or mineral water)