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Issue 192: Autumn Colors


Cultured Vegetable Juice
Makes 1 to 2 quarts

3 red beets
1 carrot
2 to 4 Tablespoons fermented whey or 1 packet cultured vegetable starter
1 ounce grated ginger
1 teaspoon fine Celtic sea salt
purified water

Peel and chop beets and carrot; combine with peeled and grated ginger. Place in a 1-quart or 2-quart glass container with a seal. Cover with water and add whey and salt. Stir well and cover. Leave at room temperature for 2 to 3 days; then transfer to the refrigerator.

Recipe courtesy of Jordan Rubin



Ginger Carrots
Makes 1 quart

4 cups grated carrots, loosely packed
1 Tablespoon fresh ginger, grated
2 teaspoons sea salt
2 Tablespoons whey (if not available, add an additional 1 teaspoon salt)

In a bowl, mix all ingredients and pound with wooden pounder to release juices. Place in a quart-sized, wide-mouth Mason jar and press down with the wooden pounder. There should be about an inch of space between the top of carrots and the top of the jar. Cover tightly. Leave at room temperature about 2 to 3 days before transferring to cold storage.

Recipe courtesy of Sally Fallon, author of Nourishing Traditions


Cranberry Ambrosia 
Makes 2½ cups    

1 cup fresh or frozen cranberries
slightly less than ¼ cup honey
1 Tablespoon minced fresh ginger
1 Tablespoon grated orange rind
5 medium oranges, peeled and cut into small sections

Combine cranberries, honey and ginger in a small saucepan. Cover and cook on medium heat for 2 minutes. Uncover and cook an additional three minutes or until cranberry skins pop, stirring constantly. Remove from heat and stir in orange rind. Cool 15 minutes. Stir in orange sections. Chill 8 hours.

Recipe courtesy of Nicki Rubin



This information is intended for educational and informational purposes only. It should not be used in place of an individual consultation or examination or replace the advice of your health care professional and should not be relied upon to determine diagnosis or course of treatment.

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