Last night I had a dinner that felt good to my body and that I felt proud of.
It took days and lots of preparation to have this simple, wholesome meal. Last week, I made a new batch of fermented vegetables, which took about three days to ferment to the point of having a tasty, tangy bite due to the freshly squeezed lemon juice, grated garlic and ginger I added. Six days ago, I started soaking my quinoa for fermented quinoa, to which I added some of the brine from the fermented vegetables.
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Robin Rainbow GateI help people midlife and beyond to find their inner power, health and well being through slow, conscious living Ready to live Your True Life? |