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Unrefined sea salt like our Celtic Sea Salt® brand salts are not as easy to use as refined salt.  Unrefined sea salt includes water-loving minerals that take moisture out of the air and can clump and cake.  Refined salt often has anti-caking agents which prevent the attraction of moisture.  The extra work needed to make unrefined salt handy at the table is well worth the effort if you know what to do. We have always been on the hunt for the best grinders and shakers to suit our unrefined Celtic Sea Salt® salts.  There is a certain thing to avoid with moist salts. That certain thing is metal, and can corrode when they contact each other.  Commonly salt and pepper shakers have a metal lid. Grinders usually have metal parts. One could add rice to their table salt to help it to stay free flowing.  With our salts you can not add rice.  It will not help one bit.  The salt is relentless in its capacity to keep pulling moisture from the air even after the rice has started helping.  There must be benefits to the water-loving nature of natural salt, and it can't be good if there are chemicals in there to prevent its natural effect.  Moist, natural crystal sea salt has benefits but will not be free flowing like table salt.  The moisture is a mineral-rich brine called the "bitterns" or "mother liquor" of the salt.   Each of our salts are unique in their moisture content and crystal size.  For the coarse varieties we have found that the best grinders are the ceramic and plastic grinders.  For the ground varieties the shaker jar is either all plastic or has a glass container and plastic shaker lid with a cover.  Grinders with metal parts inside can corrode and seize up the grinder, and shaker jars with metal lids and holes can also corrode in the threads.  Nobody wants rust in their salt or food! The market is full of attractive salt and pepper shaker and grinder sets, but since they don't work with our salt we can't have as many choices.  The original salt accessory is the salt box or pinch dish, and would commonly have one per place setting at the table.  Each would have their own little salt container.  The salt would be pinched with the fingers or scooped with a little spoon.  With the advent of shaker and grinder sets the whole family can share one set.   Even with the right shaker or grinder, there can still be excess clumping and moisture build up with the salt.  Here are some ways to bring back the functionality of your salt.   1. Freezer method.  The freezer is a dehumidifier, and placing your salt in the freezer overnight with the lid off can help to reduce moisture.   2. Oven method.  Preheat oven to 200 degrees and turn it off.  Place salt on a plate or oven save container (not metal) and set in oven for a few hours until it gets back to room temperature.  It should be drier and easier to grind/shake from there. 3.  Cleaning the shaker or grinder top is something to consider doing as well.  Soak in hot water for 5 minutes and rinse.  Dry well and replace.  You can also clean out the grinder gears with a toothpick. 4.  Make sure when grinding that you only turn in one direction, like screwing on a lid when upside down.  These grinders are not designed to go both ways.  

When we think about setting aside emergency supplies, most of us would agree that preserved food and purified water are the essentials and everything else is secondary to these. Some might even choose to incorporate things like a manual grain mill, a water purifier, a food dehydrator, a solar cook stove and so on. But who would ever consider something as simple and humble as sea salt as an indispensable necessity and commodity in the tumultuous days ahead? I would even go so far as to say if sea salt is not a part of your survival provisions, it’s time to tuck away this invaluable, hidden treasure. In fact, salt was once valued as a form of currency – it was that scarce, and considered a luxury of few. The ancient Greeks used salt to trade for slaves and Roman soldiers were paid in “salt money” or “salarium argentum” where we derive the English word, “salary”. Homer called it “Divine”. Jesus calls His followers (which I’m honored to say I am) the “salt of the earth”. Wars have been fought and whole settlements turned into cities and nations over the pursuit of salt. Just as gold and silver have once again gained ground in this present economic meltdown, so also will sea salt be a valuable and tradable commodity, literally “worth its weight in gold.” It will be a supreme bartering tool. Sea salt has a unique ability of drawing out the flavor in food like no other seasoning, but this is secondary to yet another one of its amazing values. Salt has long been known for its ability to preserve foods. If in the event of societal and economic collapse, refrigeration may be a thing of the past. Unless you plan to consume what you pick immediately, depend on your air dehydrator or live off your food storage, you will need salt for preserving food. During harvest time, there should be plenty of fresh food (assuming you thought ahead to plant a garden), but the long harsh winters will inevitably come and preserving food will be a crucial issue. Even hunting for game, chances are you will not be able to consume it all in one sitting – salt preservation will be key. And without power, your pressure canner or electric dehydrator will not get you very far, so salt can be the perfect alternate route.  With salt’s same ability to retard spoilage, “mineral dense sea salt” will also aid in the disinfecting and healing of wounds. A simple salt paste or soaking a wound in a salt/water solution several times a day, should achieve positive results. Sea salt also rejuvenates the skin keeping a more youthful appearance while aiding in the healing of acne, psoriasis, eczema and other skin related problems. Ever wonder why your skin felt so tight, free and clear of irritation or blemishes after spending a day at the beach? Sea salt has miracle healing properties that are often overlooked. In fact, the Blue Lagoon in Iceland is world renowned for its hot salt springs that people flock to with skin conditions. Dead Sea salts are another sought after skin commodity. But might I be quick to add that not just any salt will suffice when it comes to you and your precious loved ones, especially typical table salt (sodium chloride) and in some cases, certain brands of sea salt. Salt that is processed for vast human consumption while meeting the public’s demand for a product that is cheap and convenient, much is also sacrificed. Table salt has been stripped of all but two of its 84 trace minerals through a chemical process, dried at extreme temperatures, and oftentimes - for the sake of appearance - anti-caking, free-flowing, or conditioning agents are added along with iodine. But buyer beware of even some brands of so-called sea salt: It may be mechanically harvested from dirt or concrete basins and piped through metal conduits; artificially processed; heated to extreme temperatures to break the molecular structure; stripped of its essential minerals and further adulterated by chemical additives. In essence, many highly acclaimed “sea salts” are no different than plain ole table salt.    So where do you find pure, unadulterated salt – like God intended in nature? The best sea salt we have discovered on the market is Celtic Sea Salt®. Dense with vital trace minerals along with its light grey hue from the pure clay sole it’s harvested from, this sea salt is unmistakable in old world flavor and nutritious. (And taste may mean everything with a bland diet of survival foods!) Extracted  from the natural evaporation of the sea and wind alone, the ocean brine is channeled from the sea to the pristine shallow clay ponds, surrounded by vegetation. It provides a natural habitat for the salt while the salt farmer gathers the dazzling white crystals with a long, shovel like tool then collects it daily by hand.    Celtic Sea Salt® can be a simple addition to any food storage plan that just makes sense. It not only stores indefinitely, it provides so many hidden health benefits to mention in this article, but here are just a few: Supplying well over 80 (24 of which are essential to life) minerals needed for proper metabolic functions and the assimilation of necessary nutrients in the body, natural sea salt is also an excellent immune booster and helps keep the body alkaline. It works synergistically with vitamins and other minerals for their bio-availability to the body. For instance, we know that calcium needs both magnesium and Vitamin D3 to be absorbed; Sodium and potassium need each other in the proper proportions to help maintain normal blood pressure and water distribution. Since natural sea salt contains a balance of minerals including sodium and potassium, the body is able to safely eliminate any excess sodium without the complications of typical table salt. This is a huge benefit for those who have to monitor their salt intake.    In an age of degenerative diseases and in the difficult times that may lie ahead, no doubt sea salt is and will be worth its weight in gold – in more ways than one. It’s not only essential for health and vitality, but clearly carries a vast array of benefits. Discover for yourself why sea salt should be an important part of not only your emergency storage plan, but to a healthier “you”.   “Sea water contains minerals such as ionized sodium, magnesium, calcium, potassium, and selenium, plus many trace elements such as copper, iron, zinc, manganese, and chromium. The human body uses the minerals & trace elements in sea salt to create electrolytes, maintaining the “internal ocean” which is vital to the proper functioning of every system in the body." -Selina Naturally Roxanne L. Griswold Writer / Business Finance Mgr. Ready Made Resources, LLC

Delicious Dairy-Free Red Potato Salad with Homemade Mayo Potato salad is one of those dishes that feels like comfort in a bowl. But let's be honest: most versions are heavy, made with processed mayo, and leave you feeling sluggish afterwards. Not ideal. What if your potato salad actually supported your digestion instead of fighting it? This recipe keeps all the satisfaction—creamy, tangy, totally delicious—but makes it clean and gut-friendly. The secret? Red potatoes (they're full of resistant starch that feeds good bacteria), fresh herbs, a homemade mayo made with real eggs and olive oil, and a splash of raw apple cider vinegar. It's a side dish that works with your body, not against it. Perfect for meal prep, picnics, or when you want your sides to do more than just fill space on the plate. Creamy Red Potato Salad with Fresh Herbs Serves 4–6 as a side Ingredients Salad 900g small red-skin potatoes (or waxy potatoes) 80g red onion, finely diced 60g fresh dill, fennel, or parsley, finely chopped 200ml Classic Homemade Mayonnaise (see below) Celtic sea salt and cracked black pepper, to taste Fresh herb sprigs (dill or parsley) for garnish Optional add-ins for extra flavor: 15–30ml [link: raw apple cider vinegar] 15ml wholegrain mustard A small handful of watercress, roughly chopped 30ml [link: cultured veggie blend] or naturally fermented vegetables Directions Wash potatoes and cut into 2cm cubes (no need to peel—the skin adds nutrients and texture). Boil in salted water for 12–15 minutes until just fork-tender. Don't overcook or they'll fall apart. Drain and let cool to room temperature (about 15 minutes). In a large bowl, gently toss cooled potatoes with red onion, herbs, and mayonnaise. Season with salt and pepper to taste. Add any optional ingredients you're using, and gently fold through. Cover and refrigerate for at least 1 hour before serving. Garnish with fresh herbs. Tip: This salad keeps beautifully in the fridge for up to 4 days, making it perfect for meal prep. Simple Homemade Mayonnaise Store-bought mayo is loaded with seed oils and additives your body doesn't need. This version is made with just three real ingredients: eggs, lemon, and olive oil. It takes 5 minutes and tastes infinitely better. Makes about 250ml Ingredients 2 organic, free-range egg yolks (room temperature) 15ml [link: raw apple cider vinegar] or fresh lemon juice 250ml organic, unfiltered olive oil 2g [link: Celtic sea salt] ½g mustard powder (optional, adds depth) Pinch of cayenne pepper (optional) Directions Place egg yolks in a blender or food processor. Add vinegar/lemon juice, salt, and mustard powder if using. Blend on low for 10–15 seconds until combined. With the blender still running on low speed, drizzle the olive oil in very slowly at first (just a thin stream). This is the key to emulsification. Once the mixture begins to thicken and pale (after about 100ml of oil), you can add the remaining oil a bit faster, but still gradually. Transfer to a clean glass jar and refrigerate. It keeps for up to 10 days. If it breaks (becomes grainy): Start fresh with a new egg yolk in a clean bowl. Slowly whisk in the broken mayo, a tiny bit at a time. It'll emulsify again. Mayo Flavour Variations Herb mayo: Add 15g fresh herbs (tarragon, basil, dill, or chervil) to the finished mayo and blend until flecked throughout. Citrus mayo: Replace vinegar with 20ml fresh lemon juice + 5ml lemon zest for brightness. Spiced mayo: Add 2g garlic powder, ½g white pepper, and a pinch of smoked paprika. Tangy mayo: Use apple cider vinegar instead of lemon, and add 5ml Dijon mustard for extra depth. The Real Magic: It's All About Ingredients This recipe works because every ingredient matters. Quality Celtic sea salt, raw apple cider vinegar, organic olive oil, fresh herbs—these aren't fancy additions, they're the foundation of food that actually nourishes you. That's what we stand for at Forage: ingredients you recognize, that your body recognizes, that work with your digestion instead of against it. Ready to make this? Stock your pantry with gut friendly basics—raw apple cider vinegar, Celtic sea salt, cultured veggies—and you'll find yourself making this salad (and versions of it) all year round. Happy cooking. 🥗

If you want a fast and delicious vegan dinner tonight, try this Indian-inspired spicy mushroom stir fry with garlic, black pepper, and chives. I found the recipe on One Green Planet but modified it slightly to use organic ingredients. It's a great vegan side dish that goes well with just about anything and, best of all, it only takes 10 minutes to prepare. Spicy Mushroom Stir Fry Recipe Prep time: 2 minutes Cook time: 8 minutes Total time: 10 minutes Serves: 2-3 Equipment Sauté pan Large roasting pan Garlic slicer or shredder Ingredients 2 tbsp organic cooking oil of your choice 1/2 tsp organic mustard seeds 1 tsp organic cumin seeds 1 or 2 organic red chilies, crushed 1 medium-sized organic red onion, thinly sliced 2 cloves organic garlic, thinly sliced 2 cups organic baby bella mushrooms, thickly sliced or quartered Celtic Sea Salt to taste 1/2 tsp fresh ground organic black pepper 2 tsp organic cilantro, chopped 1 tsp organic chives, chopped Juice of one half organic lime Directions Heat oil on medium heat for 1 minute in a sauté pan. Add mustard seeds and cumin seeds to the pan. Cook until the mustard seeds begin to crackle. Add red chilies and red onions. Sauté for 3 to 4 minutes or until the onions wilt and begin to crisp at the edges. Stir in mushrooms and cook for another 4 minutes. Add Celtic Sea Salt, black pepper, cilantro, and chives. Mix well. Squeeze in lime juice and serve. Interesting Facts About Mushrooms If you read the nutritional information on a package of mushrooms, you’ll notice that some contain vitamin D and some don’t. When exposed to sunlight, mushrooms produce an active form of vitamin D. Most commercially grown mushrooms are raised indoors, in the dark, and lack the nutrient. Some growers expose their mushrooms to artificial ultraviolet light to induce vitamin D synthesis. Mushrooms are the only plant source of vitamin D. Meat is the only other food source of vitamin D. Mushrooms contain the same form of vitamin B12 as meat. Mushrooms have umami — a meaty, savory flavor and one of the five basic tastes. If you have a craving for meat and salt, try a mushroom dish. It might satisfy those cravings. Mushrooms are a terrific source of copper, potassium, folate, and niacin (B3). Foraging for mushrooms in the wilderness, also known as mushroom hunting, is fun but it’s important to exercise caution. Many poisonous mushrooms are nearly identical to safe varieties.

Quinoa Tabouli Salad: Fresh, Bright & Perfectly Balanced Tabouli is one of those salads that feels light and fresh but actually keeps you satisfied. This quinoa version swaps the traditional bulgur for protein-packed quinoa — which means it's filling without the heaviness, and it works beautifully for meal prep, potlucks, or just a brilliant summer lunch. The secret? Soaking the quinoa first, then cooking it like pasta — this simple step reduces the natural compounds that can feel heavy on digestion and makes the texture perfectly fluffy. Add bright herbs, crisp vegetables, and a tangy mint-garlic dressing, and you've got a salad that's as good for your body as it is delicious. Perfect served on lettuce leaves, alongside roasted veggies, or just on its own. Quinoa Tabouli Salad Serves 4–6 Ingredients 200g quinoa (white, red, or a mix) 500ml filtered water 2g Celtic sea salt (plus extra for cooking and seasoning) 200g cucumber, diced small 50g fresh parsley, finely chopped 40g fresh mint, finely chopped 3 spring onions  finely sliced 150ml Mint-Garlic Dressing (see recipe below) Lettuce leaves for serving (optional) Directions Prep the quinoa: Rinse quinoa thoroughly under cold running water, then soak in plenty of water for at least 8 hours (overnight is easiest). Drain well before cooking. Cook like pasta: Bring a large pot of salted water to a boil. Add the drained quinoa and boil for 12–14 minutes. Drain through a fine sieve (this cooking method naturally reduces compounds that can feel heavy on digestion). Spread on a tray to cool completely. Assemble: Once cooled, toss quinoa with cucumber, parsley, mint, and spring onions. Dress: Pour the Mint-Garlic Dressing over the salad and toss gently to combine. Season with extra sea salt and black pepper to taste. Chill: Cover and refrigerate for at least 30 minutes before serving. This allows the flavours to meld beautifully. Serve: Spoon onto lettuce leaves if you like, or serve as is. It keeps well in the fridge for up to 3 days. Mint-Garlic Dressing Makes about 200ml Ingredients 60ml fresh lemon juice (about 2 lemons, to taste) 120ml organic, unfiltered [link: olive oil] 2 garlic cloves, minced 15g fresh mint leaves, finely minced 2g [link: sea salt] Pinch of black pepper Directions Add lemon juice, mint, and garlic to a blender or food processor. Pulse to combine. With the blender running on low, slowly drizzle in the olive oil. This creates a light emulsion that coats the quinoa beautifully without being too heavy. Season with sea salt and black pepper to taste. Start with less lemon juice if you prefer it less tangy — you can always add more. Use immediately, or store in a clean jar in the fridge for up to 3 days. Tip: If you don't have a blender, finely mince everything by hand and whisk the dressing together in a bowl. Why Quinoa Works So Well Here Quinoa is one of those ingredients that sounds fancy but is actually straightforward to cook well — especially with this method. It's a complete protein (meaning it has all nine amino acids your body needs), it's naturally gluten-free, and soaking + boiling like pasta makes it easy to digest.   Make It Your Own Once you've got the base, this salad is endlessly adaptable. Try: Adding 50g crumbled feta or chickpeas for extra protein Swapping mint for basil or coriander Adding 100g roasted capsicum or sun-dried tomatoes for depth A splash of apple cider vinegar in the dressing for extra tang Toasted nuts (pine nuts or pumpkin seeds) for crunch Your Summer Staple Sorted This is the kind of salad that tastes even better the next day, which makes it perfect for meal prep. Make a batch on Sunday, and you've got brilliant lunches ready to go all week — whether you're at your desk, at a picnic, or just wanting something light and nourishing. Stock your pantry with quality quinoa, olive oil and celtic sea salt and you'll find yourself making this salad on repeat. Happy cooking. 🥗

Soup’s on! Cauliflower carrot soup is a super-tasty and healthy choice for chilly days. It’s a breeze to make and brings loads of goodness to your table.As the air turns brisk and the days grow shorter, there’s nothing quite as comforting as a steaming bowl of soup to soothe the senses. Among the myriad of soup recipes, cauliflower carrot soup stands out as a nourishing and flavorful choice. Packed with nutrients, this creamy concoction not only tantalizes the taste buds but also offers a wholesome experience for the body and soul.Cauliflower and carrots, the stars of this recipe, are nutritional powerhouses. Cauliflower is rich in antioxidants, vitamins, and fiber, contributing to a healthy heart and digestion. Carrots bring a vibrant hue and are loaded with beta-carotene, aiding in better vision and boosting the immune system. Blending these vegetables into a soup creates a harmonious fusion of flavors and health benefits.Ingredients:-1 tablespoon coconut oil or ghee-1 head of cauliflower, chopped-4 cups carrots, chopped-1 large onion, chopped-3 tablespoons fresh tarragon, chopped-Filtered water to cover-Celtic sea salt to tasteDirections:1. Heat coconut oil or ghee in a soup pot. Addonion and sauté until translucent.2. Add carrots, cauliflower, fresh tarragon, andwater. Simmer until tender, approximately 25minutes.3. Purée soup in blender and return to the pot.Add sea salt as needed.4. Simmer for 10 minutes and serve.This is one of our most popular soups, and is great to serve to even your most difficult-to-please guests.It combines well with animal-protein or grain entrées. Make enough to have for several meals—it disappears quickly in our families!

Ingredients: 2 fertile or organic free-range egg yolks 2 tablespoons raw, organic apple cider vinegar 1 tablespoon lemon juice, freshly squeezed ½ teaspoon mustard 1/8 teaspoon cayenne pepper 2 teaspoons Celtic Sea Salt, or to taste 1 cup organic, unfiltered olive oil Directions: Combine egg yolks, vinegar, lemon juice, mustard, cayenne pepper, sea salt, and ¼ cup olive oil in a blender. Blend for 30 to 45 seconds. With blender running low, drizzle remaining oil in a thin stream until mixture is thick. Scrape into a glass jar with a screw top, and it will keep safely in your refrigerator 7 to 14 days. Additional options can include: garlic powder, a dash of white pepper, ¼ teaspoon mustard powder, and herbs (chervil, tarragon, dill, oregano, basil, cumin, coriander, curry, paprika). Cayenne pepper and/or lime juice gives the mayonnaise a nice flavor for toppings or for mixing into salads. Mayonnaise can be sweetened with a few drops of  Stevia liquid concentrate . Instead of vinegar, try 2 teaspoons finely grated lemon peel, 2 teaspoons fresh lemon juice, and 1 teaspoon fresh mustard.

Ingredients:• 2 ½ Cup Gluten-Free Flour• 1 ½ Cup Lakanto (Monk Fruit Sweetener)• ¾ Cup Melted Butter (Preferably Grass-Fed)• 1 Cup Chopped Pecans or Walnuts• 3 Eggs• 4 Cups Grated Carrots• 1 Cup Water• Pinch of Celtic Sea Salt• 1 Teaspoon Cinnamon• ½ Teaspoon of Vanilla FlavoringDirections:1. Preheat oven to 375° F / 190 C2. Using an electric mixer, mix together Lakanto and melted butter.3. Add eggs, then flour and rest of ingredients.4. Pour batter into cake or muffin pan of choice.5. Bake in oven until fork can be inserted into center and comes out clean (approx. 12-15 minutes).6. Cool and serve.

How to make fermented beet juice: It’s easier than you think Beet kvass is very easy and affordable to make at home and can be ready in just a few days or a week, depending on your preferred sourness. (It’s not ready to drink if it’s still sweet!) The process is very similar to making sauerkraut, kimchi, or traditional dill pickles and uses fermentation by Lactobacillus bacteria. To make kvass: 1. Clean and trim the beets, keeping the skins on but scrubbing well. 2. Cube the beets to about a half-inch or smaller. 3. Place the beets in quart-size jars and sprinkle with salt (1 to 2 teaspoons per 12 ounces of beets). 4. Add slices of fresh ginger, lemon rind, orange rind, and spices (optional). 5. Combine one packet of our Body Ecology Culture Starter with enough water to cover the beets but with about an inch of headspace in the jar. 6. Cover the jar and leave at room temperature but out of direct light. 7. Put a plate or bowl under the jar to catch any brine that bubbles out. Over the next two to three days, the Lactobacillus plantarum bacteria in the starter and the bacteria naturally present on the beets will work their magic, eating the beet sugars to create a more acidic environment. This allows the beneficial bacteria to rapidly reproduce, leaving you with a delicious, probiotic-rich kvass after a few days to a few weeks. Open the jar once a day to test the brine and release any gases given off during fermentation. If a skin has formed on the top, skim it off. Once the beet brine is to your taste, strain and transfer the liquid to a new (sterile) jar and store this in the refrigerator to slow down further fermentation. You can add the beet kvass to a soup or smoothie. Or, throw everything into a blender at this stage and make a big batch of smooth and tasty — but thicker — fermented beet juice. Pro tips to ferment beets or beet juice with a higher microbial content Fresh beets bring their own friendly bacteria into the mix, so it’s not always necessary to add a starter culture to your beets. However: To make sure your beets get a good start with a hardy strain of beneficial bacteria, you can use Body Ecology's Cultured Vegetable Starter, which contains a very robust bacterium called Lactobacillus plantarum. Plantarum is a superstar among bacteria and encourages a greater variety and number of other microorganisms to grow. It’s best when fermenting at home to use non-iodized salt that is free of anti-caking agents and to use distilled or filtered water, especially if your tap water is chlorinated. I personally love Celtic Sea Salt from Selina Naturally because it is not only delicious but also is higher in potassium than sodium.  Top tip: Don’t shred the beets! This creates too much surface area for bacteria, leading to rapid fermentation and the production of alcohol!

Sauerkraut made in its simplest form contains two ingredients – cabbage and salt. A rather uninspiring pair, which may evoke memories of your Grandmothers overcooked cabbage soup, foul smelling and anemic. Poor ole cabbage is underrated though; it is cheap and cheerful, lasts weeks happily in your fridge and when cared for, adds crunch, life and bulk to an array of dishes. Lets give it a chance.  Sauerkraut brings cabbage to life - when shredded and massaged vigorously with a small amount of salt, something magical happens. The cabbage almost cooks in your hands, reducing in size and imparting a briny liquid. This transformation is the first step of fermentation, a curious process that helps to preserve vegetables. Fermenting your own vegetables can be a daunting concept for some but when you know the basics it really couldn’t be simpler and will open up a new world of possibilities when it comes to transforming humble vegetables. Sauerkraut is punchy, acidic and satisfyingly crunchy and can be used to add vigour to a number of meals. As well as tasting delicious, the fermentation process means your body will prosper from a number of health benefits too. Most importantly gut health – and as my Father would say, “A healthy gut, means a healthy mind.” This sauerkraut recipe is aromatic and citrusy and is a great way for anyone to begin their journey into the exciting world of fermentation. The turmeric stains the cabbage, giving it a sunburnt golden appearance and ginger, garlic and chilli work harmoniously with the cabbage and carrot, to give it a welcoming zing. RECIPE - White cabbage, 1 large- Carrots, 3 large- Ginger, 3 Tbs, grated- Garlic, 3 cloves, minced- Turmeric powder, 1 tsp- Fennel seeds, 2 tsp- Chili flakes, 1 tsp- Lemon, 1, juice- Celtic sea salt, 1 Tbs  METHOD Discard the thick woody outer leaves of the cabbage and wash well. Slice the cabbage finely by hand, using a mandolin or with a slicer attachment on a food processor. Place into a large bowl. Peel the carrots and grate, add to the bowl with the cabbage. Add the remaining ingredients to the bowl. Mix thoroughly with your hands, making sure everything is coated well. Then start to massage the cabbage mixture – the salt should draw out the moisture of the cabbage and begin to get juicy and soft. Keep massaging until the cabbage shrinks in size and the mixture is nice and juicy. Place cabbage mixture into sterilized jars, making sure the vegetables are packed tightly to avoid air from getting in. Cover the sauerkraut mixture with any remaining liquid left in the bowl. Place some baking paper over the sauerkraut to make sure all the vegetables are bathing in the liquid and to prevent oxidation. Close with an airtight lid. Leave the jars to ferment at room temperature for 2-4 weeks (depending on room temperature), 3 weeks is usually ideal. When the sauerkraut is ready it should be soft but still retain a crunch and have a fresh, aromatic and acidic taste. NOTE During the fermentation process the vegetables will expand and liquid will try to escape from the jars. I usually put the jars in a bowl or a plastic bag to catch any juice that might drip from the sides. SERVING SUGGESTIONS Mix sauerkraut into salads for some extra punch. Great in sandwiches too. My favourite way of eating sauerkraut is in on toast with avocado and drizzle of extra virgin olive oil.

Ingredients for ¼ Cup: 2 tablespoons organic, unrefined olive oil 1 tablespoon flaxseed oil or a flaxseed/evening primrose oil blend 1 tablespoon raw, organic apple cider vinegar or lemon juice ¼ to ½ teaspoon Celtic sea salt and/or Herbamare to taste ¼ teaspoon xanthan gum, if desired This dressing is a Body Ecology favorite because it is so versatile! You can experiment with small amounts of flavorful oils, such as walnut or roasted pumpkin seed oil, a wonderful mustard, or your favorite herbs. For even more variety, try Sea Seasonings Dulse or Dulse with Garlic, a dash of homemade mayonnaise (or Follow Your Heart Vegenaise made with grapeseed oil), a pinch of cayenne pepper, or ½ teaspoon EcoBloom (a prebiotic that encourages the growth of friendly bifidus microorganisms). If you’re using xanthan gum as a thickening agent, blend it in just after adding the oil. This recipe is easily doubled or even quadrupled. Refrigerate any leftovers for up to 10 days.

What’s for dinner? A hectic evening where you’re pressed for time doesn’t necessarily mean ordering pizza. Keep this gluten-free herbed almond flatbread recipe up your sleeve, made with roasted veggies and cashew cheese. When you need a meal that’s both simple and satisfying, read on for an option to make this tasty dish dairy-free.This recipe is incorporated with nutrient-dense and gluten-free ingredients, maintaining a diverse, balanced diet, are actively supporting your gut microbiome and overall well-being.Benefits of Herbed Almond Flatbread:Almond Flour: A nutrient-dense and gluten-free alternative to traditional wheat flour. Providing healthy fats, protein, and essential vitamins and minerals.Chia Seeds: Contribute omega-3 fatty acids and fiber, promoting digestive health.Herbs: Fresh thyme and rosemary not only enhance the flavor but also provide antioxidants and antimicrobial properties.Ghee: Ghee adds a rich and buttery flavor, and its clarified nature makes it a suitable option for those with lactose intolerance. It also supports the growth of beneficial gut bacteria.Apple Cider Vinegar: Apple cider vinegar aids digestion and may contribute to a healthy gut environment.culture starterHerbed Almond Flatbread RecipeIngredients:1 tbsp. chia seeds1 1/2 cups blanched almond flour1/4 tsp. Celtic sea salt1 clove garlic, minced1 tsp. fresh thyme, chopped1 tsp. fresh rosemary, chopped1 tbsp. ghee*1 tsp. apple cider vinegar Instructions:Preheat oven to 375°F.Place chia in a bowl, and cover with three tablespoons of warm water. Allow it to sit for 15 minutes until the chia releases its gel.Beat almond flour, salt, garlic, herbs, and ghee together until it forms a coarse dough. Beat in soaked chia and apple cider vinegar. Form the dough into four balls.Roll out the dough between two sheets of parchment paper until about 1/8 inch thick. Note that the dough is very fragile and can tear easily, so handle it with care.Gently lift the top piece of parchment paper off, then place the flatbreads onto a baking sheet or baking stone, and bake for 10 to 12 minutes. Allow the flatbreads to cool completely, then top with cashew cheese and roasted vegetables.*Dairy-free? Substitute coconut oil for ghee in this flatbread recipe.Whenever possible, cook with coconut oil, butter, or ghee (and olive oil on low temperatures). Ghee is clarified butter, the oil of butter with the milk solids removed. (It’s the milk solids in regular butter that contain those harmful hormones and antibiotics.) Ghee is less mucus-forming than butter and contains no lactose (milk sugar), so it’s ideal for anyone on an anti-candida diet.

Trees release their leaves in the fall to make room for new growth. They don't ask permission—it's just what they do. And maybe it's what you need to do too. Life piles up. Stress, routines, clutter, decisions—it all weighs on you. When it feels like too much, it might be time for a detox: your chance to release what's no longer serving you and make space for clarity, energy, and balance. This guide walks you through how to detox your mind, body, and home—the three pillars that work together to help you feel lighter and more aligned. What Does Real Detox Actually Mean? Most people think of detox as juice cleanses or strict diets. But that's just the surface. True detox is holistic. It's about clearing your body of toxins and your mind of mental clutter and your space of unnecessary stuff. When you let go of what's holding you back—the habits, the emotions, the physical baggage—you create space for intentional living. Done with awareness and compassion, detox can transform how you feel physically, mentally, and emotionally. How to Detox Your Mind Your mind carries unprocessed emotions, looping thoughts, and the weight of other people's expectations. This mental fog can leave you feeling tired, disconnected, and stuck. Here's how to clear it: Journaling: Write down what's in your head. You'll often spot patterns and release tension just by getting it out on paper. Meditation: Even five minutes of quiet can calm mental noise and help you reconnect with what matters. Self-compassion: Notice when you're being hard on yourself, then treat yourself like you'd treat a good friend. How to Detox Your Body Your gut is the engine of your body's natural detox process. When digestion is sluggish, everything feels heavier. Supporting your digestive system gives you more energy, better mood, and that light, clear feeling you're after. Try these everyday habits: Hydration and minerals: Drink plenty of water and replenish key minerals to help your body flush naturally. A little salt (like Celtic sea salt) can actually support this process. Fiber and plants: Vegetables, fruits, and whole grains feed healthy digestion and gently support cleansing. Make them the foundation of your meals. Thoughtful supplements: Quality products like Oxy-Powder® use oxygen to gently support your digestive system without forcing it. If you're new to gut support, we also stock [link: probiotics] and [link: digestive enzymes] that work beautifully alongside whole foods. At Forage, we've handpicked every supplement in our gut health range to make sure it actually works—no fluff, no nasties, just real support for your body. How to Detox Your Home Your space reflects your inner state. Cluttered surfaces, unused items, and harsh chemicals create stagnant energy that weighs on your mind. But clearing it out doesn't mean a complete overhaul—small, intentional moves make a real difference. Organize and donate: Let go of things you don't use or love. You'll be surprised how much lighter your mind feels. Swap toxic products: Replace harsh cleaning supplies and personal care items with natural alternatives. Look for [link: natural cleaners], [link: plant-based soaps], and products made to support your wellness, not undermine it. Bring in nature: Plants, fresh air, and sunlight shift the whole energy of a room. They connect you to nature's rhythm and make your space feel alive. The Real Magic: It All Works Together When your mind is clear, your body digests better. When your body feels light, you're kinder to yourself. When your home is clean, your nervous system settles. They support each other. The key isn't intensity—it's consistency. Small daily practices, done with intention, build a sustainable lifestyle that actually lasts. Ready to start? Begin with one thing: drink more water this week, try one five-minute meditation, or swap one cleaning product. Then build from there. If you're ready to support your digestive health, explore our [link: Gut Health Range]—everything's designed to work with your body's natural processes, not against them.

Your adrenals are the real “workhorses” of your body.  In fact, there is not a single function in your body that occurs without your adrenals playing some key role. And yet, most of us today—from baby boomers and people under a lot of stress to hyperactive children—are walking around with chronically deficient adrenals. Because our adrenals are intimately involved in each of our body’s functions, the symptoms of adrenal fatigue are wide-ranging.  For the seventy five million baby boomers that are or soon will be seeking the “fountain of  youth,” healthy, happy adrenals must become part of your formula for success. SOME SYMPTOMS OF ADRENAL FATIGUE  I firmly believe that weak adrenals play an underlying role in every symptom we are suffering from today.  Some of these symptoms are: cravings for sugar or salt, a feeling of dehydration, difficulty falling asleep, general exhaustion, feeling spacey, foggy thinking, lack of willpower to accomplish, low libido, hormone imbalance, loss of muscle tone, weight gain (especially abdomen and waist area) and early aging.   JUST WHAT ARE THE ADRENALS?  Adrenals are little organs, about the size of a walnut, that sit on top of your kidneys. In Chinese medicine, the kidneys/adrenals are said to be where life force or chi energy is rooted.  Their name indicates their place in our body. Ad means “near” or “at” and Renes means “kidneys”. In a nutshell, our digestive system, the organs in our brain (e.g., hypothalamus and pituitary), our thyroid, liver, endocrine system, sexual organ system, heart and central nervous system don’t work when the adrenals have lost their life force or “spirit.”  ARE YOU DEPLETING YOUR ADRENAL BANK ACCOUNT?  Keeping in mind that all of your body’s organs rely on your adrenals for energy, it really isn’t surprising that when things start to go wrong, exhausted adrenals are involved. Think of the adrenals as a bank - too many trips to withdraw money with very few or no deposits and you soon exhaust your supply.  We create adrenal burnout.  FOUR COMMON CAUSES OF ADRENAL FATIGUE  Lets take a quick summary of those lifestyle habits that contribute to adrenal fatigue. Then I promise to offer you a perfect and complete dietary solution.  • Too Much Sugar: The body works hard to maintain a healthy acid-alkaline balance. The blood needs to be slightly alkaline.  Sugar in any form is acidic, so when we eat too much of it, our body will find minerals from anywhere it can to produce this slightly alkaline blood. Eventually our bones and teeth will be forced to surrender their minerals to obtain those needed in the bloodstream, creating osteoporosis.  • Stress: Stress enlists the body’s fight or flight response, including secretion of hormones like cortisol, which over the long haul devastates the adrenals.  Cortisol is often called the “death hormone,” because too much of it can impair your immune function and cause early aging. Cortisol raises your blood sugar level, which can lead to weight gain. Elevated blood sugar (glucose) causes your blood to become quite acidic and attractive to fungus, yeast and cancer.  • Diets High in Animal Protein: Most people have weak digestive systems, which are unable to digest protein. Once in the intestines, the improperly digested protein creates toxins and gasses that are poisonous to our body.  • Drugs: Americans are currently enamored with drugs, and whether the drugs are recreational or medicinal, they weaken your adrenals. Cortisone, steroids, overuse of antibiotics, birth control pills and Viagra are just some examples.  HOW TO HEAL YOUR ADRENALS  Restore Your Inner Ecosystem: The Body Ecology Diet is perfect for healing the adrenals because it restores and maintains the body’s inner ecosystem. No other system of health and healing focuses more on the importance of fermented foods. These probiotic-rich foods supply essential, dynamic microflora and beneficial yeast that will quickly colonize in your intestines. At Body Ecology we have long focused on these beneficial microflora and have a unique understanding of what they do. Our theory, based on the latest research, is that they communicate to our gut wall (aka our “gut brain”) sending signals via the enteric nervous system to the central nervous system. They clean up, balance and restore harmony to the entire body over time. It is the microflora that create our inner ecosystem, and without them your adrenals will never become robust and hardy.  NUTRIENTS THAT CREATE RESILIENT ADRENALS  The foods you choose to eat today create tomorrow’s energy. But you must choose food that generates energy and doesn’t subtract from your energy. While I am focusing here on some specific guidelines around “what” to eat for nourishment, there are critical principles in my book, like acid and alkaline, proper food combining and the principle of uniqueness that demonstrate “the how.” (editor’s note: The Body Ecology Diet has once again been recently updated to a new ninth edition.)  Vitamin and Mineral-Rich Foods: The adrenals must have a rich and steady supply of Vitamin C, B-Vitamins and plenty of minerals. Ocean vegetables and dark green leafy vegetables are high-mineral foods that I recommend having at every meal.  If you can’t do that, you can obtain the benefits of ocean vegetables by taking ocean plant supplements.  Fermented Foods: An excellent way to build up healthy microflora is fermented foods.  Microflora communicate with each other to ensure we have what we need to be healthy, young and vital – including vitamins and minerals.  Cultured vegetables: When fermenting vegetables, lactobacilli and enzymes naturally present in the vegetables proliferate, creating an enzyme-rich, mineral-rich super food. When made with cabbage, cultured veggies are rich in Vitamin C.  Kefir: In the early stages of the BED, I recommend young coconut kefir.  It’s an excellent source of B-Vitamins, and minerals. To make this, ferment the water from young, green coconuts.  This produces a champagne-like, fizzy drink that helps control cravings for mineral-depleting carbohydrates and sugar. It aids digestion and helps cleanse the kidneys, heart and liver of toxins including mercury and other metals.  In the later stage of the BED, I recommend adding kefir made from milk and fermented soyfoods, like natto, miso and wheat-free tamari.  Healthy Fats: Fats “drive” minerals into the bones, warm the body and provide energy.  On the Body Ecology Diet we emphasize the importance of using a variety of fats. Cod liver oil, raw butter and ghee are good sources of Vitamin A for the thyroid, which is intimately connected to the adrenals. For a complete listing of healthy fats, see our latest edition of the Body Ecology Diet.  Quality is important too. The amount of fats and oils you consume each day should be based on your individual needs and your ability to digest them. Your ability to digest them improves as you eat fermented foods and drink fermented beverages.  Green Vegetable Juices: Most juice recipes contain high amounts of concentrated sugars from sweet fruits, carrots and beets, which can feed yeast and opportunistic organisms. We make our juices with 75% celery (high in sodium – a must for adrenals), along with romaine lettuce, parsley and a very sour green apple.  Reduce or Eliminate Sugar: Sweet tastes are important in our diet, but it’s the type of sweets that makes the difference.  I suggest the use of stevia, a sweet-tasting herb, as well as xylitol and Lo Han.  Use Sea Salt: High quality Celtic Sea Salt® has medicinal value, is high in minerals and restores the body’s balance.  Substitute Coffee with Tea: Many teas are healing and aid digestion.  Green tea is a favorite of mine, which is why I created an easy, on-the-go style of decaffeinated green tea that can be hot or cold to fit with busy lifestyles.  RESTORING ENERGY BY RESTING AND SLEEPING WELL  Restoring energy to the body is the first step to wellness.  At times it may seem like the most difficult thing to do in an overly busy world.  You can’t fix burned-out adrenals without rest, so make it a priority.  In fact, if you can take four days off from work or use a long weekend to turn out the lights and just rest, you will go a long way toward healing adrenal fatigue. After the fourth day, you’ll feel like a whole new person.  Reduce stress: Make lifestyle choices that reduce stress in your life. There are many options for reducing stress, such as: taking deep breaths throughout the day, listening to soft music, using calming essential oils and spending time in nature. Get plenty of sleep: At 8:30 pm, start to wind down and prepare your body for sleep by turning off the TV and turning down the lights.  No more emails. Slip into bed by 9:30 pm and be asleep by 10:00 pm.  The winter season is the time to get more rest and heal the kidneys, adrenals and bladder in preparation for spring, summer and fall. There is an art to establishing an inner ecosystem, creating energy, correcting digestion and healing the adrenals.  We are creatures of nature and the Body Ecology Diet looks to nature to find the solutions.  Following these basic guidelines for healing your adrenals can bring you more benefits than you can imagine, including more energy, a renewed sex drive, balanced hormones, a sharper mind and a sense of contentment - a natural solution to creating your own fountain of youth.  Donna Gates is the founder of Body Ecology TM and a nutritional consultant, lecturer and author of The Body Ecology Diet