Enlighten Your Body, Mind, and Soul

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Choose the Date! 2 Sessions of “Get Into Your Body” August 25th or 26th

Please join me at my abode on August 25th or 26th, 2012 from 10am – noon. Topics will include Digestion, SAD (Standard American Diet), Whole Foods, and more.  Light organic refreshments will be served.  This class is contribution based, and ALL are welcome.  Bring your family and friends!  Please RSVP by email me so that I can ensure sufficient space and supplies.  I will email you directions and valuable information you may wish to print out before hand.  I hope to see you there!

Good Health and Happiness be with You,



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Sauerkraut is Super!

Coleman KrautImmune Booster.  Digestive Aid.  Cancer and Flu Fighter.  Just to name a few roles.  The sour taste cures sugar cravings.  Fermented Sauerkraut even kills E.Coli!

Sauerkraut is one of the most nutritious, delicious, and beneficial foods you could feed your body.  Primarily constituted from cabbage, Sauerkraut can be made from a variety of plants including nettles, carrots, ginger, garlic, fennel, turmeric, celery, radish, burdock, hot peppers, or whatever beneficial herbs and vegetables your creative mind desires.  The probiotics in Cabbage (including Lactobacillus) are preserved and propagated in a natural fermentation process.  Good bacteria in the bowel fight Candida Yeast, while producing B vitamins, necessary for coping with the daily stresses of life.


If you have a glass jar, a knife, salt, cabbage, vegetables/herbs and a dark cupboard, you are ready to begin!

1. Wash your hands with warm water and vinegar.

2. Cut, slice or shred your vegetables and herbs into tiny pieces.  The list above is my typical concoction.

3. Place them into a large jar

4. Add a couple of tablespoons of sea salt (add more to your desired taste – note: some people prefer to use whey instead)

5.  Mash the vegetables and salt down until water seeps from the cabbage (a meat tenderizer or a flat long wooden rod helps in this process)

6. Place the kraut in a dark cupboard with a lid or cloth on top. (do not seal the lid – The bacteria need to breathe!)

7. Repeat step 5-6 every day for a minimum of 1 week up to a max of 8 weeks.  If you find mold, pick it off.  It’s no big deal.

8.  After a week, you can sample your kraut.  When desired taste is assumed, seal the jar and place in refrigerator for months (it won’t last that long – yum!!)

9.  Eat 2 forkfuls every day for maximum health!  Tastes great in salads, sausages, top of soups, and straight out of the jar.


Thanks to Summer Bock of OlyKraut for the inspiration!  If you don’t have the time to make your own, consider purchasing an OlyKraut CSA at Olympia Farmer’s Market or

Good Health to You and Yours,