Water Kefir & Healthy Cooking Workshop

It is time to stop drinking soda (which is bad for you) and opt for something that tastes a million times better, is healthy ... and is much more affordable!!!

Instructor: Barbara Lovas, Th.D.
February 28, 2015,  2pm -- 4pm

5324 Canal Blvd, NOLA, 70124

(Enter the side door, downstairs, facing Hawthorne Place)

Cost: $10 (Pay at the door)

(R.S.V.P. -- due to limited space -- 504-722-2967 or bblovas1@yahoo.com)

 Another last minute water kefir workshop because my kefir is growing so fast that I need to give some away!!!

Those who attend will be given some grains and instruction on how to make water kefir. I will include a recipe and resources. Please bring to the workshop a regular canning jar (pint or quart).   I will provide you with all the instructions, ingredients and the recipe needed to make your first batch. So, you will go home prepared to make your first batch. As always, I don't sell my grains or scobies, but will give them away.  

We will go over general guidelines to eating healthy. Topics will include homegrown probiotics, fermented foods, and our body's need for fatty acids. We will also discuss how to make healthy tasty alternatives to replace foods that we need to eliminate from our diets. Of course, you can expect me to fuss a bit about white table salt (poison) and artificial sweeteners (poison) ... but I will give you healthy alternatives! In fact, I will give you an opportunity to taste them.

NOTE: We will not make any other recipes during this workshop ... last time we barely made it through 2 of the three we had scheduled. Instead, I will tell you about recipes and provide any recipes you are interested in via email after our workshop. If you want milk kefir, water kefir or a kombucha scoby, remember those are available according to my supply. That being said; If you ask in advance, I should have some milk kefir grains and maybe some kombucha ready to give away on the day of the workshop.  As I always give away kefir and kombucha for free. If you need an interpreter, please request an interpreter immediately: specify the language needed.

Don't worry, if you accidentally kill the kefir I have given you, I will always be glad to give you more.

If you are interested in attending this workshop, please reply to this e-mail and let me know you plan to go so I can hold your seat.  Feel free to invite your friends, just make sure you inform me, so they are added into my headcount.:)  I am looking forward to seeing you there. Seize the day!!!  Barbara

seizethedayz.blogspot.com

http://bblovas1.wix.com/healthy-homemade-#

To see a video of what kefir looks like while u are making it, go to my Youtube video at http://www.youtube.com/watch?v=V3UXqd9R4R8&feature=player_embedded.

This workshop is sponsored by CBBDC  at http://www.neworleansdeafchurch.org and co-sponsored by New Orleans Sign Language Services at http://www.neworleanssignlanguageservices.com/

Kombucha Workshop

This has been a long time coming ... and finally here!!! Learn how to make your own kombucha. I will give everyone a scoby that will produce kombucha for a lifetime. Homemade kombucha is more potent, tasty and costs pennies to make. Compare that to the bottled kombucha you buy at the health food store!

Get healthy and save a lot of money!!!

Instructor: Barbara Lovas, ThD
Date: Monday, November 14, 2011
Time: 5:45pm -- 6:45pm
Cost: $10/person

Location: TBA

(location will be given w/ confirmation of attendance -- due to limited space)

What will this hour long workshop include?

I will provide you with all the instructions, ingredients and the recipe needed to make your first batch. So, you will go home with your first batch started and all the resources you will need. As always, I don't sell my grains or scobies, but will give them away.

Please bring a regular quart canning jar to the workshop

-- NOTE --
If you want milk kefir, water kefir or a kombucha scoby, remember those are available according to my supply. That being said; If you ask in advance, I should have some milk kefir grains and water kefir grains ready to give away on the day of the workshop.

If you are interested in attending this workshop, please reply to this e-mail and let me know you plan to go. Due to limited space at this workshop, I will give you the meeting place location/address with your confirmation. Feel free to invite your friends, just make sure you inform me, so they are added into my headcount.:)

What's the Deal with Acidic and Alkaline Foods?

You hear that it is not good for your body to be too acidic... that cancer and all kinds of bad stuff love to live in an acidic environment... then, you hear that Kombucha and lemons are good to eat. Go figure! This explanation might help you: Kombucha can be found in both ACID and ALKALINE lists... because sometimes an acidic food can act as an alkaline and visa versa. For example, lemons are acidic and are actually alkaline forming in the body; therefore, good for you.There are several lists of alkaline and acid forming foods. Here is my favorite list, it is the most concise I have found, PLUS it has lots of explanations for everything in the lists. I copied and pasted the list from the ALKALINE/ACID FORMING FOODS. Please take the time to go to this website and read more about this. There is no reason to re-create the wheel -- the info is there ... it is reader friendly, and has been very well put-together. So, let me make my intro short and sweet, so you can get to the real meat of my message here:

The below list has been copied from their chart information. More info is available at http://www.rense. com/1.mpicons/ acidalka. htm

ALKALINE FORMING FOODS

VEGETABLES
GarlicAsparagusFermented VeggiesWatercressBeetsBroccoliBrussel sproutsCabbageCarrotCauliflowerCeleryChardChlorellaCollard GreensCucumberEggplantKaleKohlrabiLettuceMushroomsMustard GreensDulceDandelionsEdible FlowersOnionsParsnips (high glycemic)PeasPeppersPumpkinRutabagaSea VeggiesSpirulinaSproutsSquashesAlfalfaBarley GrassWheat GrassWild GreensNightshade Veggies

FRUITS
AppleApricotAvocadoBanana (high glycemic)CantaloupeCherriesCurrantsDates/FigsGrapesGrapefruitLimeHoneydew MelonNectarineOrangeLemonPeachPearPineappleAll BerriesTangerineTomatoTropical FruitsWatermelon

PROTEIN
Eggs (poached)Whey Protein PowderCottage CheeseChicken BreastYogurtAlmondsChestnutsTofu (fermented)Flax SeedsPumpkin SeedsTempeh (fermented)Squash SeedsSunflower SeedsMilletSprouted SeedsNuts

OTHER
Apple Cider VinegarBee PollenLecithin GranulesProbiotic CulturesGreen JuicesVeggies JuicesFresh Fruit JuiceOrganic Milk(unpasteurized)Mineral WaterAlkaline Antioxidant WaterGreen TeaHerbal TeaDandelion TeaGinseng TeaBanchi TeaKombucha

SWEETENERS
SteviaKi Sweet

SPICES/SEASONINGS
CinnamonCurryGingerMustardChili PepperSea SaltMisoTamariAll Herbs

ORIENTAL VEGETABLES
MaitakeDaikonDandelion RootShitakeKombuReishiNoriUmeboshiWakameSea Veggies

ACID FORMING FOODS

FATS & OILS
Avocado OilCanola OilCorn OilHemp Seed OilFlax OilLardOlive OilSafflower OilSesame OilSunflower Oil

FRUITS
Cranberries

GRAINS
Rice CakesWheat CakesAmaranthBarleyBuckwheatCornOats (rolled)QuinoaRice (all)RyeSpeltKamutWheatHemp Seed FlourDAIRYCheese, CowCheese, GoatCheese, ProcessedCheese, SheepMilkButter

NUTS & BUTTERS
CashewsBrazil NutsPeanutsPeanut ButterPecansTahiniWalnuts

ANIMALPROTEIN
BeefCarpClamsFishLambLobsterMusselsOysterPorkRabbitSalmonShrimpScallopsTunaTurkeyVenison

PASTA (WHITE)
NoodlesMacaroniSpaghettiOTHERDistilled VinegarWheat GermPotatoes

DRUGS & CHEMICALS
AspartameChemicalsDrugs, MedicinalDrugs, PsychedelicPesticidesHerbicides

ALCOHOLBeerSpiritsHard LiquorWine

BEANS & LEGUMES
Black BeansChick PeasGreen PeasKidney BeansLentilsLima BeansPinto BeansRed BeansSoy BeansSoy MilkWhite BeansRice MilkAlmond Milk

FOCC for Breakfast

• (Flax / Oil and Cottage Cheese) for Breakfast
  
  It is very important to start your day with a big breakfast. Breakfast should be large, lunch -- medium portions, dinner -- small portions. If you are like me, breakfast is easy to neglect. I am not really hungry for breakfast... nonetheless, it is the most important meal of the day. It is the meal following the breaking of a long night's fast (break fast). Soooooooo, I force myself to eat breakfast.
  
  That aside...lets talk about the best breakfast I have found.
  
  If you are already making milk kefir, you are one step ahead of others; because this recipe requires active culture cottage cheese... and if you are a milk kefir maker, you can make your own cottage cheese from your kefir curds. If you don't make your own milk kefir yet, that should be something you should consider doing -- kefir is just amazing stuff!
  
  There is a good chance you have never tasted active culture cottage cheese. Live culture cottage cheese is a totally different thing than regular cottage cheese you buy in the store. You can buy active/live culture cottage cheese in many health food stores. When I do buy it instead of making it, I buy Nancy's ... it is so delicious! You can mix it with any fruit, raisins or kimchee (for a spicy variation) or just plain.
  
  Okay, here what I eat in the morning:
  
• when I wake up I drink a glass of water kefir OR homemade sauerkraut juice (these are made in bulk in advance, all ready and sitting in the fridge)
  then put 2 drops of wild oregano under my tongue and let it dissolve. Here is the kind I buy: http://www.bioinnovations.net/products.asp?dept=1046
  
• then I drink around 2 oz. of orange juice w/ 1/4 tsp of vitamin c powder. (you can make the vitamin C powder yourself, or just buy it already made -- I do both) ... and a full tsp of cod liver oil.
  

then I eat my FOCC. It is important to eat the FOCC within the hour. The lignens are most powerful immediately after they are ground.

INGREDIENTS FOR FOCC

• coffee grinder
• wand/hand blender

1/4 cup flax seeds (freshly ground in a coffee grinder)
3 Tbsp flax oil (I buy B w/out lignens)
6 Tbsp cottage cheese
pinch of raw unprocessed honey
banana
blueberries (small handful)
1/8 - 1/4 cup shredded coconut (natural kind -- without sugar or additives!)
uncooked organic oats (small handful)
(I add other fresh fruit at whim)

Click here to see a video of Sandy making FOCC http://www.budwigvideos.com/ . It is vital that you whip the cottage cheese with the flax seed oil until all the oil is absorbed.

After approx. an hour after I have eaten my FOCC, I take a sublingual B complex (a small tablet under the tongue). Here is the kind I use. They are the best:
http://www.trivita.com/sublingualb12/sublingualb12.com/order/us/?SOURCE=goog&KEYWORD=trivita&gclid=CJ3c1dz3-JcCFQRhswodYlU-Dw&sid=854&mid=24SOURCE=goog&KEYWORD=trivita&gclid=CJ3c1dz3-JcCFQRhswodYlU-Dw&sid=854&mid=24

That is my breakfast! During the day I drink hot organic green tea, herbal mint tea, organic hot black coffee, organic hot chai, kefir water or kombucha and distilled water. If I feel hungry between meals I eat raw almonds.

FOCC is great for people who are suffering with almost anything, including cancer. I actually know of some people who have been sent home to die and started following the Budwig Protocol and are living and doing well today. If you are interested in learning more, here is the group's website FlaxSeedOil2@yahoogroups.com . Also, follow the links suggested by Sandy's video above. There is much more to the Budwig Protocol than FOCC ... I have learned a lot from Dr. Budwig's writings.

Kombucha Recipe

Here are my simple instructions for making kombucha. It is much more potent than what you can buy at a store. You will need to find a scoby. Join a kombucha Yahoo group or post your desire to find a scoby on a freecycle or your local health food store bulletin board. Most home kombucha makers are more than happy to share. Many have tried to make kombucha from store bought kombucha. To my knowledge, no one has ever been able to succesfully do it.

Most important thing to remember while making kombucha is that it must be made and handled in a very clean environment. Take off all jewelry. Scrub under your nails with a nail brush. Also make sure that no chlorine or chlorinated water comesds into contact with your kombucha or scoby at any time. Here's the instructions:

12 cups spring water/ 1 cup sugar/ 5 tea bags (bring spring water to boil, pour in 1 cup of white sugar and boil 5 mins, turn off heat and let 5 bags of organic black tea simmer for at least 10 mins. Let the tea/sugar/water cool down before adding ur scoby and kombucha tea to it.) Add your scoby in smooth side-up -- if it flips, no problem. They have a mind of their own. Don't freak out and take me literally!

1 cup of kombucha tea (if u forget to save kombucha from ur last batch you can use apple cider vinegar instead -- I don't know how much, I never used vinegar before. You can look that info up on the kombucha website if u need to use vinegar)

1 or one large mother (SCOBY)
and can add a baby SCOBY on top (both SCOBY should be smooth side up)

Put in a dark quite place for around 8 days. Temp. around 70 to 75 degrees. Taste to your liking. 6 days is too sweet and 10 days starts to taste more vinegary if you mess up and it is too vinegary for u to appreciate, u can add a juice, water it down, use it as table vinegar for your salads or for shampoo or antifungal -- I keep some in my bathroom for my hair. Add strawberries or herbs to your tea after the scoby has been removed (they call that the first fermenting) add your stuff and then let it soak a day or two in the fridge or out of fridge for a few hours (that is the second fermenting). Remember to burp ur bottles every once in a while to prevent them from blowing up:)

Here is Beverly's instructions http://users.bestweb.net/~om/kmi/. Her instructions are far more detailed than mine. She is one of the few individuals who is most knowledgable in kombucha making. She is a member of one of the groups that I am a member of. In fact, I suggest that if you are not a member of the Original Kombucha Yahoo Group, it would be very helpful for you to join. If you have any questions you can always ask her for help too.