Raw Ginger Beer Recipe

Raw Natural Ginger Beer

This is a super simple recipe for a delicious ginger beer soda. Best of all, it is raw and completely natural! If your ginger bug is in good health, this will make a very fizzy drink and you won’t ever crave for a modern day soda again. You can also use this recipe as a base for delicious fruit flavored shrubs and cocktails! Enjoy!

Ingredients (Recipe As-Is Makes A Little Over 2 Quarts)

4 inches ginger, juiced
1-2 lemons, juiced
2 quarts water
3/4 cup sugar
1/4 cup active ginger bug


1. Juice the ginger WITH the skin on if it is organic!

2. Add everything together, and taste-test. If you think the ginger is too strong, add more water. If you’d like it stronger, juice a bit more ginger. Keep in mind it tends to taste stronger after fermentation! Maybe because of all the bubbles? 🙂

3. Put into bottles (swingtops and recycled jars such as those used for apple cider vinegar get the bubbliest in my experience) and let ferment 1 day – 2 weeks.

Possibly because my house is always on the warmer side, my soda is usually very bubbly after a day or two. I then put them in the fridge to chill until  the flavor is perfect, generally another 2 days. I don’t like it too sweet, but don’t like it alcoholic either!

NOTE: I haven’t had the chance to try these with honey just yet, but plan to soon. If you try it before I do, let me know how it goes!

This recipe is a raw version of the one posted in Wild Fermentation.

Easy, Peasy, Homemade, Probiotic-Filled, Chunky Tomato Salsa

Chunky Fermented Salsa

There are times when I’m in the mood for salsa. It mostly happens at lunch or dinner. Sometimes it happens randomly and I just have to have a bite. I used to buy salsa in stores, but since discovering how EASY it is to make, and that I can benefit so much more from eating it raw and cultured… it’s really, really, really hard to go back. Well, it’s not really hard, but I have no desire to.

You will find an abundance of antioxidants in raw tomatoes. These antioxidants are harmed by heat, so keeping them raw means you’ll benefit the most. The redder, the better! Tomatoes are good for your skin, preventing cancer, repairing cell damage, regulating blood sugar, lowering blood pressure, improving eyesight, reducing cholesterol, and so much more. Find more benefits by clicking here.

Cilantro and onions have great benefits, too. All the ingredients in salsa do, actually. Studies show that due to their antibacterial properties, eating cilantro leaves actually fights against Salmonella. It works better than the antibiotic gentamicin. It also helps with detoxification. (Source)

Onions are high in sulfur, which aids in detoxification and fighting inflammation. The antibacterial properties of onions are quite noteworthy, as they fight against multiple strains of bacteria. Strep mutans is one strain of bacteria it fights against, commonly known as the bacteria that causes cavities. It also fights against several strains of bacteria that lead to gum disease. Eating onions is the smart thing to do to protect your teeth, bones, skin, nails, gut, brain, cells and more. Many of their benefits are lost when cooked or left to sit out for too long. For this reason, raw onions are a necessity and protecting them from light and oxygen is very important, too. My favorite ways to enjoy raw onions are in salsas, guacamole, and on top of burgers. (Source)

How do you like your salsa? I love mine to be fresh, flavorful, chunky and spicy. I did not turn the heat up all the way for this recipe; however, that can be easily remedied by keeping in some Jalapeno seeds or by adding crushed red pepper or powdered cayenne.

Chunky Probiotic Salsa

Homemade Fermented Chunky Tomato Salsa Recipe (Makes 2L)

8 Cups freshly diced tomatoes (roughly 3.5-4lbs)
2 cups freshly diced onions
1/2 bunch freshly chopped cilantro
4 jalapenos
Juice of one lemon
1/4 tsp dried oregano
2 tsp Himalayan Pink Salt
Caldwell’s starter (optional, recommended if vegetables are not organic)


1. Dice 8 cups worth of tomatoes.

2. Dice 2 cups worth of onions.

3. Chop 1/2 a bunch of cilantro (Approx 1 cup worth, loosely packed).

4. De-seed and chop 4 jalapenos (feel free to add in seeds if you want yours more on the spicy side).

5. Add vegetables to a medium mixing bowl.

6. Juice 1 lemon and add to mixing bowl along with vegetables.

7. Add the cilantro and salt to vegetables and mix well with a wooden spoon.

8. Add Caldwell’s starter and mix in if desired.

9. Using a funnel, add all ingredients to a 2L jar. Use wooden spoon to pack down. Tomatoes should produce enough juice to meet with choppped ingredients. They do not need to be fully submerged.

10. Ferment for 18-24 hrs, then store in fridge.

What are some of the things you enjoy eating tomato salsa with? Leave a comment to let me know, I’d love to hear your ideas!

The Best Burgers You’ll Ever Have (GAPS & Paleo friendly!)

Best Burgers You'll Ever Have

Really good burgers are a must-have in life. I was a little hesitant about sharing this recipe, because maybe someday I’ll own a popular real-food burger joint. However, I think it might be a little criminal not to share!

Every single person who has been lucky enough to try this recipe has loved it, regardless of how they’ve used the patties. Some have had them on regular store-bought buns. Sometimes I make delicious sourdough buns. I usually enjoy mine as a part of the best salad ever. And we’ve varied the toppings, from simple romaine, tomatoes and additional onions to fancy schmancy with homemade guacamole, grass-fed cheddar, bacon, fermented pickles, homemade french fries on top or plantain chips on the side, etc. These burger patties are quite versatile, and did I mention how tasty they are yet? *big grin*

This recipe can be frozen before or after cooking to make life easier. It can also be cooked on the stove top. A cast iron grill pan works nicely for that, and works pretty well without additional oil. If additional oil is needed due to a lower fat beef or meat, tallow works very well.

This recipe is also very forgiving and you can adjust spices to suit your tastebuds. This is how we enjoy them most, and I do usually add a bit extra of everything other than salt since we Jamaicans LOVE LOVE LOVE lots of flavor!

SUPERFOOD TIP: Blend up a couple ounces of liver and mix in with your ground beef. It will give your burgers a more complex flavor and a considerable nutrient boost!

Best Burgers Ever GAPS Paleo Friendly

The Best Burgers You’ll Ever Have Recipe (Serves 4-6)

2 lbs ground beef
1.5 tsp salt (Buy Himalayan pink salt here)
1 tbsp freshly chopped parsley (or 1 tsp dried)
Leaves from 3 sprigs fresh thyme (or 1/2 tsp dried)
1 tsp dried oregano
1/2 a medium onion, minced finely
2-4 garlic cloves, minced finely
A shake or two of pepper, optional (I like white and crushed red peppers)


1. Add all ingredients to a mixing bowl and mix well. I find it easiest to just mix with my hands.

2. Form eight burger patties of equal size.

3. “Fire up the barbie”, grill to perfection and enjoy! (Hint: Click here for grill scrapers that will make clean up a breeze!)

What’s your favorite way to eat your burgers? I personally LOVE burger salad!