Homemade organic fermented lemonade is probably one of our most favorite drinks. It is filled with probiotics for healthy gut bacteria. It tastes tart and sweet at the same time. It is so thirst quenching but so delicious that you want to just keep drinking it. This recipe has few ingredients. It is not difficult to make. It just takes some muscle and patience.
I like to do as much of the work by hand because it is good exercise for my arms. The hardest exercise is squeezing the lemons. There are a variety of squeezers you can buy. Some make it easier to get the juice out of the lemon. Others are more comfortable to use. It can depend on the size of the lemon.
I have tailored the amount of the ingredients to the container size, one that holds 14 cups of liquid (slightly less than a gallon. Let’s go through the recipe starting with the ingredients:
11 cups of filtered water
2 cups of lemon juice (the organic lemons I used had so much juice I only needed 3 1/2 lemons. It usually requires many more lemons)
1 to 1 1/2 cups light organic sugar or demerara golden sugar
1 cup fresh whey* (not powdered) About 3 TBSP fermented lemon peel syrup (to taste)
* I usually make my own whey from draining yogurt. But I wanted to have a large amount. The lovely people who own Sohha Savory Yogurt were able to spare a gallon of fresh, pure whey. The price was reasonable so I stocked up.
Continuing with the recipe, fill the glass container with the liquid ingredients. Start with the water and add the whey. Put that aside and squeeze the lemons until you have the desired amount of juice. Pulp can be left in the liquid but be sure to remove the pits. Put aside the lemon peel for making lemon syrup.
Mix the liquid ingredients with a wooden spoon and then add the sugar. Mix again. Add the lemon syrup to taste. Cover the jar and leave at room temperature for 2 to 3 days. Then refrigerate and enjoy.
This blog post details information discussed by Alison D. Gilbert, Healthy Living Consultant, on A.M. News on Renegade 101.3 FM. If you wish to share it, please give credit where credit is due. Photography is by the author unless otherwise indicated by scanning your mouse over the image. Thank you.
So far no one has come up with a wool soup recipe for me. Why do I need one? you may ask. Well, it involves a story. So I hope you don’t mind. Have a seat and make yourself at home.
In 2008, when the stock market crashed . . . . Let’s stop right there and go to a shorter version of my story. We are part of The Middle Class Poor. We get food stamps, go to food pantries and get assistance for living. I am not sure how much living one can call this when food stamps is $17 per month (it went up from $15!). Food pantries have no food we can eat. That is where the wool soup recipe comes into the story.
One of the food pantries we go to is in a church that has a wealthy congregation. I get clothes from Talbot, Lord & Taylor and lots of other prestigious names. It is fun to get new clothes each month. But I need food. I need real food not peanut butter and jelly or mac ‘n cheese. So therein lies my problem. I had become clothes rich and food poor. If I could only find a wool soup recipe, then I could be both food and clothes rich. No wool soup recipe has appeared or is likely to do so in the near future. It became apparent to me that I would have to find another solution to our hunger/nutrition crisis. I decided to call it The Food Project.
The first idea was something called, Donate It Local. I started my research by going around to local restaurants and supermarkets to see if they would like to donate food that was not used up by the end of the day or was about to expire. The answer was the same everywhere. ‘Sorry, but we can’t risk the liability if someone gets sick’. ‘If someone gets sick’, I thought. Hah, I’ll risk it. It’s better than going hungry. But not as far as the powers that be saw it. They could only respond in terms of their potential legal situation instead of the real food/nutrition crisis.
My next effort was part of the Global Food rEvolution. The focus was on fighting for healthier, non-gmo food. I participated in that for a while by posting about everything to do with GMOs and their danger. I also announced all the marches and activities I could for Occupy Monsanto and other such rallies. But we were still hungry and the amount of money we had available for food when our food stamps were cut from $367/month to $15/month was a shocking wake-up call that we had to do some thing more immediate and personal.
Back to Basics and Millenial Food Freedom felt more personal and hands on for us than ‘occupying’ a global corporation. I began to make my own laundry detergent and thought about other ways to save money.
When we were receiving $367/month in food stamps, I was able to food shop in our local health food supermarket and get the kind of foods we needed to stay healthy. One of my favorites had become Kombucha. It is a fermented tea that is high in probiotics, energy boosting and very healthy. But at $3.50 a bottle and $15/month in food stamps, a disparity existed-no more store bought Kombucha. So I started to make my own. I became more involved in making other fermented foods and drinks too. For fun, I named my efforts, Ali’s Kombucha Kitchen.
I now spend most of my time in Ali’s Kombucha Kitchen as A Food Fermentation Farmer doing what I call, Fermented Food Farming. I have no land. I have no garden. I do not have a single flower pot. But I have managed to learn how to cook, prepare and preserve fermented and cultured food stuffs that are nutrient rich and delicious.
One of my traditional nutrition favorites is bone broth. It is as old as the hills as are many of the other culturally indigenous foods and beverages I am learning to make. Many of these traditions have Facebook groups where I can meet other like-minded folks and discuss our experiences.
We still have a ways to go. But I already feel as warm and nourished inside like when I have a wool sweater or skirt on the outside. I may not have found my wool soup recipe. But wool has led me in the right direction. I will not rest until I have found The 100 Percent Solution for the hunger/nutrition crisis for everyone.
We’re all aware of the health benefits of dietary fiber. But what is dietary fiber and how do we metabolize it? Research by U-M scientists and their colleagues has begun to uncover how our gut bacteria metabolize the complex dietary carbohydrates found in fruits and vegetables.
I am fascinated by the Human Microbiome Project and the fact that, "Trillions of bacteria live in human intestines – there are about ten times more bacterial cells in the average person’s body than human ones. Known as ‘microbiota’, these bacteria have a vital role to play in human health: they are central to our metabolism and well-being."