Dimana saya bisa beli buku sacret herbal healing

As soon as there was a hint of a pandemic, I bought a 20# bag of non-iodized salt. Knee-jerk reaction. Not TP. LOL I keep a good stash of coarse gray, pink Himalayan, and kosher, too. Have been buying bulk since the mid-70s. When I kept happy, free-range chickens, I mixed their food from whole grains that I fermented and raised mealworms for their protein. Best eggs ever. My first foray into fermentation was via Euell Gibbons' - I don't know the exact source now, probably have the book/magazine stored away. Lived in CO in the early nineties in an off-grid log cabin with a well run by an old, fussy giant generator to run the pump that ran water 400' downhill to a 250 gal tank inside. Under that tank was the perfect environment for a crock to ferment and also served as the fridge. This will be my first foray into meat fermentation and I'm excited to get started. Kudos to your philosophy and your lifestyle choices. I firmly believe in leading by example and you're a leader. Live simply so that others may simply live. (Earth, too). Thank you.

My coworker brought some back from Guatemala and I really like the flavour. I know it is roasted but not sure how to find out about thier drying practices. I am hooked thou. I am not a coffee drinker but I do love my chocolate. Hoping this is a healthier option . Thanks for the educational video.

How about clay

It's one of the few natural things I can use on my Dog for bug control. Hydrosol! Thank you

I have both the water distiller and the hydrosol distiller countertop models and no they are not the same although they look almost identical. The water distiller takes about 2 hours but the hydrosol can go for 10 hours depending how much water I add to it. Works pretty good the hydrosol one quite expensive but takes no space compared to the beautiful copper one you have. I found a really big birch polypore yesterday and made a hydrosol...not sure how I will use it yet I am not sure it will taste that great lol...Love your channel !

The only real food comes from nature... Everything else is a no...

Beautiful, I can smell the conifers! It's a wonderful way to connect with nature: some exercise and plant goodies!

I will like to now how to ferment read onion

I love plants and trees!

Thanks for sharing this class. I’m currently in perimenopause and feeling it! I found this information very helpful.

Yeah, cant wait to do this with the powder I ordered!!! Thank you for the video :)

What are the odds if thus popping up when I'm looking to make some for my dogs

love this

His mixing skills are pretty poor , just stir it in hot water.

weird- i have swarms all over my village- never seen anything like this slocan lake area kootenays, i was at the farmers market and at the grapes tons of them attacked but did not touch me- like jupiter ascending. one stung one of the authors and put on also slice onion then some plantain... it works !! these days can be also GMO venom- its awful

Thank you

How about the gummys, can I trust those? Find it hard to find reviews of those that doesn't come from the seller's websites.. Lives in Sweden and it begins to pop up much advertising about those with the messages that those are better than the clay..

I will be getting some of that Thanks

Ooooo, everything looks so good! FANTASTIC

pasteurize honey brown liquid

First you should be using a wooden spoon as metal decreases its strength and no citrus fruit

The problem with most of this information is fermenting need salt, salt is toxic and cause severe electrolytic unbalance, what he says about salt is total bullshit, you don't need salt, he just look like a drug addict, I haven't eat salt for almost 10 years and every time I try it just makes me fucking sick, if you detox yourself from it it's actually so toxic your body will immediately react like he's under attack, same with cook food

Mmmm, that root beer idea, aaaaaah …..

total winners-- looking forward to trying next round

Currently brewing up my first batch of chokecherry mead. I've never used chokecherries before. I have been pretty nervous about making the juice correctly, as to not release the prussic acid. Trying to find the information elsewhere did not help. This video was fantastic. Everything was very simple and succinct. Turns out that I made the juice near identical in execution. Thank you so much!

Do you wash them first?

i can´t find the website

Can i put some salt in heart beef and let the heart inside a jar for a week and it will ferment?

I put a black tea bag in the bottom of my lacto ferment mix. the tanic acid in the black or green tea makes the veggies stay crispy in the lacto ferment mix.

Great education here, Malcolm. Love getting the inside scoop on some of these overlooked gems. I’ve had one in the superfoods cupboard for a while and haven’t done anything with it. Largely because I hadn’t looked up it’s benefits. Time to tincture! Thx for the inspiration.

I came across the birch polypode last year, don’t remember how or why but I was intrigued. I searched the birch trees where I could with no avail. Couple months ago I was ordering from the Light Cellar and I noticed you had the tinctures in stock. So I order a bottle. Wow, what an awesome flavour. Definitely my new favourite mushroom. 🙏

What type of pine needles are you using? Do you use this to kill parasites? I have the sam still and want to make a parasite cleaser. Thanks!

huh? never seen that here tho 😅

Ty Man😊 What about organic cacao nibs?

Educate the young to nature. 'nuff said.

❤

This workshop sounds amazing 🤩

Beautiful colours! I’m jealous of Calgarians that get to enjoy your creations 😊

hpoing to swing by on route back to koots, coolers look cool!!

Loved this video! Quite informative.

brilliant talk - - sharing on my networks

You 2 are adorable and informative. Great combination. Bought some cats claw. Thank you for sharing ❤