tag:blogger.com,1999:blog-63839553307789697272024-03-06T04:21:56.022-05:00The Wholesome LifeReal foods, sustainable farming and living. Food freedom, GMO labeling. All this for the health of my family & all families! Come, join me!Roseannhttp://www.blogger.com/profile/15361918413432414602noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-6383955330778969727.post-82579435359831670732017-04-02T22:15:00.000-04:002017-04-02T22:15:36.451-04:00Homemade Lacto Fermented Ketchup<div class="separator" style="clear: both; text-align: center;">
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<span style="font-weight: normal;">As most of you may know by now, just about everything on supermarket shelves have some form of high fructose corn syrup, artificial colors, flavors, and chemical preservatives. These ingredients are all GMO and we need to avoid them to maintain good health.</span></h3>
<a href="http://freshwholesomelife.blogspot.com/2017/04/homemade-lacto-fermented-ketchup.html#more">Read more »</a>Roseannhttp://www.blogger.com/profile/15361918413432414602noreply@blogger.com0tag:blogger.com,1999:blog-6383955330778969727.post-89951118576858234832017-03-23T22:25:00.001-04:002017-03-26T22:35:42.999-04:00Red Beet Eggs<br />
<span style="color: #660000; font-size: x-large;"><b><i>Red Beet Eggs</i></b></span><br />
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<span style="font-size: large;">Have eggs leftover from Easter? Or possibly need a new twist on how to use hard boiled eggs? </span><br />
<span style="font-size: large;"><br /></span> <span style="font-size: large;">Here's a wonderful way to use hard cooked eggs, as well as red beets. Very nourishing and satisfying!</span><br />
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<span style="font-size: large;">Ingredients:</span><br />
<span style="font-size: large;">2 bunches organic red beets</span><br />
<span style="font-size: large;">1 1/2 gallons of water</span><br />
<span style="font-size: large;">2 Tablespoons sea salt</span><br />
<span style="font-size: large;">2 cups <a href="http://amzn.to/2n7kdmY" target="_blank">Raw Organic Braggs Apple Cider Vinegar</a></span><br />
<span style="font-size: large;">2 Dozen hard cooked eggs</span><br />
<span style="font-size: large;"><br /></span><span style="font-size: large;">Combine the red beets, water and sea salt in a pot. You can either slice the beets while raw or slice them after they are cooked. If cooking on the stove in a regular pot, you might want to slice them while they are raw. That way, they will cook faster. Or, if you have an <a href="http://amzn.to/2nYa3tR" target="_blank">Instant Pot (electric pressure cooker)</a>, you can cook them under pressure in a shorter amount of time whether sliced or whole. Put the beets in the <a href="http://amzn.to/2nYa3tR" target="_blank">Instant Pot</a> add the water and sea salt, close the lid and make sure the valve is set to seal, not vent. Hit the Manual button and set the time for about 15 minutes. Normally, cooking fresh red beets would take about one to two hours over the stove. I love my Instant Pot. It's a real time saver.</span><br />
<span style="font-size: large;"><br /></span> <span style="font-size: large;">Let them sit for a few hours to cool and so that the liquid turns a nice dark burgundy red.</span><br />
<span style="font-size: large;"><br /></span> <span style="font-size: large;">Take about a gallon of the dark red beet juice and mix it with 2 cups vinegar. I use organic raw <a href="http://amzn.to/2n7kdmY" target="_blank">Apple Cider vinegar. Braggs is good brand.</a></span><br />
<span style="font-size: large;"><br /></span> <span style="font-size: large;">Combine the 2 dozen hard cooked, peeled eggs with the vinegar/beet juice mixture along with the sliced red beets and place into quart mason jars with a tight fitting lids. You may also add onions, garlic, etc..to spice it up a bit.</span><br />
<span style="font-size: large;"><br /></span> <span style="font-size: large;">When you split it up the mixture to put into the jars, just make sure the eggs are totally immersed in the liquid. Any size jars will do, just make sure the jars are glass and the lids are tight fitting.</span><br />
<span style="font-size: large;"><br /></span> <span style="font-size: large;">Place in the refrigerator for about a week, then enjoy anytime as a refreshing salad.</span>Roseannhttp://www.blogger.com/profile/15361918413432414602noreply@blogger.com0