Knowing that probiotics can be found in fermented foods I made these ginger cucumber pickles. Ginger is also great for digestion so these had a double benefit.
It was really easy for me to decide which supplement to add next to my daily intake. After the tissue salts, and the chromium, for me, probiotics are essential. In my opinion, a healthy gut results in a healthy body. If you are considering taking a probiotic you need to look for the following ingredients, lactobacillus and bifidobacterium. I take a 9 strain probiotic that contains lactobacillus acidophilus; bifidobacterium lactis; lactobacillus rhamnosus; bifidobacterium longum; lactobacillus casei; streptococcus thermophilus; lactobacillus plantarum; lactococcus lactis; and a prebiotic FOS fibre. Before I started taking the probiotic I sent the list of ingredients to a friend of mine. She has done intensive studies on gut health and for years practiced as a colon therapist. In her opinion, what I was taking was perfect. Understanding that gut health starts in our mouth is also an important factor.
Today’s inspirational recipe from Lavender and Lime ♥ Ginger Cucumber Pickles ♥ #LavenderAndLime Click To Tweet
We need to eat the right sorts of foods to enhance our digestion. And these are in the form of fermented foods. After the agricultural revolution, fermentation was used as a method of food preservation. The process involves lacto fermentation which creates good bacteria. The easiest way to add this to your diet is to eat yoghurt. You need to look for the words live and active cultures on the label. And the higher the colony-forming units (CFU), the better. Other things you can add to your diet include kefir, kombucha, sauerkraut, pickles, miso, tempeh, kimchi, and sourdough bread. My aim is to maintain good gut health through these foods, as well as the probiotics. These work for me even though studies are divided on their efficacy. I do not recommend that you take this supplement without discussing it with your primary health care practitioner.
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Ginger Cucumber Pickles
- 85 g baby cucumbers, sliced lengthwise
- 5 mls salt
- 3 cm ginger, peeled and thinly sliced
- ½ lemon, thinly sliced
- 250 mls apple cider vinegar
- 50 g fructose
- 20 mls sesame oil
- 5 mls mustard seeds
- Place the cucumbers into a colander and sprinkle the salt over them
- Set aside to drain for 30 minutes
- Rinse under cold running water and pat dry
- Put into a sterilized glass jar and add the ginger and lemon
- Place the sesame oil into a small frying pan and heat over a medium to low temperature
- Add the mustard seeds and take off the heat as soon as they start popping
- Pour the oil into the jar
- Place the vinegar and fructose into a mixing bowl and whisk until the fructose dissolves
- Pour into the jar and screw the lid on
- Turn a few times to get the ingredients to mix together
- Once cool, refrigerate for at least 2 hours
- Use within a day of opening
Inspiration published on Lavender and Lime April 3:
Flatten the curve! Who knew when I wrote this a month ago we would be in a lockdown. Now more than ever, using what we have and making it last seems important.