Healthy Vision Fermented Slaw
Vitamin C, Vitamin A and Vitamin E are all important nutrients to have healthy vision. Fermented foods not only help you heal your gut in order to absorb nutrients they also are nutrient dense. The fermenting process makes them more bioavailable. One cup of raw cabbage has approximately 57 mg of vitamin c but fermented one cup has about 700 mg of vitamin c!
My personal vision improvement plan includes: *Eye exercises, blinking often (especially when at the computer), taking time to "scan" a room and not stare
*Nutrient dense food (like this ferment) loaded with nutrients my eyes need
*CBD oil (www.hempworx.com/lchaimcbd)
*Fermented Cod liver oil (www.greenpastures.com)
*"See Me Better" essential oil blend
*Bonus: Pinhole glasses that look like you might be a fly!
Besides being loaded with bioavailable vitamin C and A, this blend also boasts to be full of folate, Vitamin K1, manganese, magnesium and calcium.
My Healthy Vision Slaw
(the jars on the right of the pic) 1 medium cabbage
5 pounds of peeled carrots
1/2 bunch of fresh parsley
2 cups kale
1/2 cup of fresh celery leaf
4 cloves of garlic
1 jalapeno (you can add more if you like it spicy)
1 onion (optional)
It should not taste super salty but it should be salty! The salt inhibits bad bacteria from growing and encourages the healthy probiotics and good bacteria to do their thing! Mix well and let this mixture sit approximately 15-20 minutes. The salt will pull the juices out of the cabbage. Fill quart jars half way, add 1 T of whey (if using) and then fill the rest of the jar, leaving one inch of space from the job. Use a tamper or wooden spoon to gently push the veggies down (and air pockets out). The juice/brine should be able to come up over the veggie mixture. If it does not, make a brine (recipe following) and add some to the jar until it does. Remember to leave an inch of space at the top! Let sit at room temperature for 3 days-2 weeks. Move to your refrigerator and eat as desired. It should last about 6-9 months (if you don't eat it all first!)
Brine: Dissolve 1 T to 4 cups of quality water (no city water!)
Closing notes: Veggies are ready when they begin to taste tart. This is a LIVE food and you should see bubbling and activity. The veggies may even try to come out of the jar when you open it!! This is normal and desirable! If a white film or spots form on the top, don't worry. It is not harmful. Scoop the veggies and white film/spots off and discard them. Be sure the remaining veggies are beneath the brine.
Life hack: Save your veggie peelings, onion and cabbage ends and add them to your crock pot the next time you make bone broth/stock. Freeze them in bags if you are not going to use them immediately for the future stock pot! You just accomplished two things at once! A fermented food and flavoring for your next nutritious batch of broth!