Guest post by Christine Bradley, M.D. Finding balance of the body, mind and spirit allowed me to lose over 70 pounds, regain my health, vitality and find joy in my life once again while enjoying an active life of weekly yoga, pilates, running, cardio kick-boxing, zumba and meditation. I have extensive knowledge in medicine, holistic nutrition, health coaching, and preventive health. Contact me at Find Your Balance Find Your Bliss
Did you know that 80% of your immune system is in your intestinal lining where you absorb your food and nutrients?
Most of us walk around with an unhealthy level of bad bacteria in our gut due to poor food choices, pollution, chemical toxicity, medications, and stress. This imbalance is called dysbiosis. What that basically means, is that the bad bacteria out-number the good ones, impairing our nutrient absorption and nutritional status and our ability to fight off disease causing organisms. This can affect our health, our energy levels, our weight, our mood, and our immune system in a negative way. What is the solution? Heal your gut by increasing the good bacteria that nourishes and supports your gut and your overall health.
Lately, I have been exploring ways to make natural probiotics in the form of fermented vegetables. My 8 year old son loves to be my helper in the kitchen. We visit the local market and buy fresh cabbages, cucumbers, carrots, garlic, beets and onions. During the process, my son and I chop, grate and crush our vegetables. We have a blast together! The best part, is giving my son a big cup to smash the vegetables to get all the juices out to make the brine. He really loves that part! We make a great team and create food that keeps us healthy.
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Here is my simple recipe to introduce fermented veggies and re-establish healthy gut micro-flora back into your life. It is so simple to make and so health giving. Give it a try
Fermented Veggies 
3 cabbages
1 cucumber
1 Onion
2 garlic cloves
1 beet grated
Pinch of sea salt
Directions: Chop cabbage, cucumbers, onion and garlic into chunks. Grate carrots and beet. Mash it all together to break the cell walls down and release the juices. Add sea salt to release more of the juice, then stuff in glass jars until air tight. Make sure the veggies are under liquid in the jars. Leave on top of the counter for 7-10 days depending how sour you like your veggies. Check every few days that they are still under liquid and release the pressure. Once they are ready, eat a tablespoon with each meal and keep refrigerated. Enjoy!
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