Wednesday, November 1, 2017

BEAUTY BITES: DIGESTIVE PICKLED VEGGIES

B E A U T Y   B I T E S  | D I G E S T I V E   P I C K L E D   V E G G I E S
An easy recipe to make in a pickle of crunchy & juicy bites to cure or prevent sour tummies  . . .

This recipe is a great appetiser before any meal but especially the approaching heavy ones symbolic of the Holidays. Raw apple cider creates an alkaline environment and provides necessary enzymes to increase digestion. Fennel seeds are carminative, relieving gas; diuretic, relieving bloat; and anti-spasmodic, calming stomach pain following an uncomfortable meal. A triple threat to anything threatening to upset your stomach this season and forever more . . .

F E N N E L  P I C K L E D  B E E T S  &  R A D I S H E S
Ingredients
Enough chopped raw radishes & beets to fill your large glass container of choice
Filtered water
1 teaspoon raw coconut sugar, per 20 ounces
1 tablespoon fennel seeds per 20 ounces, which is Ayurvedically cooling and calming to the digestive tract
1/4 teaspoon Real Salt, per 20 ounces

D I R E C T I O N S
I. Place the roughly-chopped or halved raw radishes and beets—I used baby radishes and candy-striped beets—into your container.

II. Fill it 1/4 way through with apple cider vinegar and the rest with filtered water until the vegetables are covered. Add the fennel seeds, coconut sugar, and salt. Place the lid on the jar and give it a good shake to combine.

III. Let it sit on the counter, away from direct sunlight or heat, for 24-48 hours then refrigerate before serving.