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Julie graduated from Creighton University with a major in dance and Theology and taught for several years at an inner-city school in Milwaukee. With a desire to expand her knowledge of the arts and spirituality, she attended St. John’s University in Collegeville and completed a Masters in Theology and Liturgical Studies. Over the years, her quest to merge diverse religious beliefs and practices through the commonalities of love and peaceful living, led her to travel, live, and study with shaman practitioners, herbal healers, Native American medicine women, Buddhist priests and other earth-based spiritual teachers. Through these experiences and experiences with global metaphysical teachings, she learned to honor the eternal source of love in all people.

Tuesday, October 6, 2009

Lacto-Fermentation


I am an advocate of slow-cooking and often send people to the Weston A. Price site for quality information and education. This organization is a grassroots movement that supports small farms and the consumer right to obtain REAL food.

Today, I cleaned out plants from my garden that are finished for the season. Afterward, I picked a few of my cabbages and made several quarts of lacto-fermented sauerkraut. I highly recommend the process. You can find the recipe in Sally Fallon's cookbook, Nourishing Traditions as well as on the Weston A. Price website.

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