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soups & yields 5 quarts yields 7 quarts the peels. squash in half, remove the seeds, and scoop out the flesh from of a knife, and bake at 375˚ for 1 hour. When baked, cut the smoother texture. Wash the squash, prick with the sharp end avoid peeling and slicing and for a soup that has a creamier, squash can be prebaked for easier removal of the flesh and to RECIPE NOTE The butternut, acorn, and spaghetti squash 2 inches. Cook for 1 hour. ing 1 cup of water and cook fo
accompaniments

yields 2 cups
MEDICINAL FERMENTS

One of the main benefits of ferments is their powerful healing
properties. Garlic, turmeric, radish, onion, and ginger are
nutritional powerhouses since they are especially high in
antioxidants and have powerful healing properties. Studies show
that fermenting them increases their nutrients, as well as their
yields 6 quarts bioavailability (that is, the body can absorb their nutrients more
easily), making them even more potent. Try these ferments for
prevention and treatment of disease, infection, digestive, skin
CREAMED and respiratory disorders, allergies, pinworms, for cleansing and
CELERY SOUP enhancing the organs, and for bone health. Start by taking 1
teaspoon two to three times daily, then slowly increase the dose
1 large onion, chopped to 1 ounce three times a day.
2 tablespoons oil
1 large zucchini, unpeeled and cubed Choose one of the following:
1 head celery, cubed 1 pound (about 2 cups) fresh turmeric root,
7 cloves garlic washed and cut into ½-inch pieces
½ tablespoon salt 1 pound (about 2 cups) ginger root,
Dash of ground black pepper washed and cut into ½-inch pieces
3 bunches radishes, sliced
1. In a large pot, sauté the onion in
the oil until limp. 2 cups garlic cloves
2. Add the zucchini, celery, and gar- 2 red onions, sliced ½ inch thick
lic and sauté for 30 minutes.
3. Add the salt, pepper, and enough BRINE
water just to cover the vegetables 2 teaspoons sea salt
and bring to a low boil. Cook until 2 cups filtered water
the vegetables are soft. 1. Fill a one-pint pickling jar one-third to one-half full with either the turmeric, ginger, radishes, garlic, or onion.
4. With a blender, puree the soup 2. Prepare the brine: Stir the sea salt into the filtered water until it is completely dissolved and pour it over the veg-
until its consistency is smooth etables. Close the jar tightly and insert the air lock into the grommet.
and creamy. Serve with Garlic Crou- 3. Cover with a towel and let stand at room temperature for 1 week (if using garlic, 1 month). Transfer to the refrig-
tons (p. 110). erator; fermenting will continue slowly. For full potency to be reached, garlic will take 3 months; turmeric, ginger,
onion, and radish will be ready in 1 month.

Creamed Celery Soup
204 HEALTHY EVER AFTER 193