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The Most Delicious Electrolyte Drink

Help! For a over a year now I have had a challenge with getting leg and foot cramps at night when I am trying to sleep. It is so annoying. I have asked everyone I know what to do about the demon that destroys my sleep. Answers have come back like: take more magnesium, calcium, potassium, electrolytes, minerals, blah blah blah.

 

In all honesty I think I have tried everything. The drawback is that if I take too much magnesium, enough to alleviate the midnight demon, then I get, you know what - the runs. I have tried spray on mag, Calm, calcium-potassium-magnesium combo’s, sacred clay, and more.

 

One day, a couple weeks ago I decided to find the answer. Some said I was dehydrated and should douse my water with minerals. Tried that. You see, enough mag and minerals to stop the demon, but too much for the bowels. I know this is not a pretty picture, but I am finding out this is a problem for a bunch of folks, especially us older guys and gals.

 

OK, so the vicious cycle goes on, lots of mag – no cramps, then the runs and dehydration, then cramps again.

 

One day while visiting my doc for a little check up, he says that most people in Hawaii, me included, are dehydrated. Fine, I think, and begin to confess my story. He says to drink more water.

 

Then the magic happened during a conversation with my sister. She says to try Blackstrap Molasses. Yes, that resonates with me! I am stoked. I have found the answer. I am sure of it. Ooops. A problem. Blackstrap Molasses loosen the bowels.

 

That very night I get a call from a friend who is a naturopathic doctor. She sends me a recipe for an electrolyte drink. Then I finally dove into Google. Now, why oh why, did I not go there yet? The creation began.

 

The next day, with bottles arranged on the counter and a Vita Mix full of fresh spring water, I created my own electrolyte drink full of minerals and other yummy things. My body is getting back into balance. I still get the demon now and then but they are lighter and short lived. Everything seems to improving.

The best part is that I love this drink. It is so much better than slugging down water all day that just seems to go through me. That never did seem quite right to me.  

 

Here is my recipe developed from lots of research and my palate! What a great way to "Make Every Bite Count".

 

 

Chef Teton’s Electrolyte Recipe

 

Water           About ½ gallon

1-2 tsp          Celtic Sea Salt

2 tbsp           Apple Cider Vinegar

1 tsp              Baking Soda

1 tbsp           Raw Honey

2 tbsp           Blackstrap Molasses

 

Optional: Juice of an orange

 

Blend all “organic” ingredients together and then transfer the liquid to a container to chill or not, go or stay. I divide mine up into 2 smaller bottles. Then I have one to take with me if I go out.  I like it warm and also chilled.  It has replaced that urge to drink something during the day that might be less than excellent.

 

If it tastes too strong, then cut back on the molasses and vinegar.

 

If you are sugar sensitive and desire a sweetener, stevia is a good option. I am not a big fan of stevia, but it goes well with sour/tart flavors such as vinegar. The key is to use just a little. Most people use too much and then it takes yukky.

 

The molasses adds a nice robust sweetener to it as well.

 

So, this is my drink for the day and at night I have about 1 cup of warm water with 2 tbsp of Apple Cider Vinegar. Sometimes I include a little honey. Make sure you get raw and unpasteurized (with the Mother is best).

 

Enjoy! And let me know how it works for you.

 

Do you want to know more about the magic of molasses and vinegar?

 

Read below:

 

Blackstrap Molasses (unsulfured)

 

Great for your hair - One serving (two tablespoons) of blackstrap contains approximately 14 percent of our RDI of copper, an important trace mineral that helps rebuild the skin structure that supports healthy hair.


Safe sweetener for diabetics - Blackstrap molasses has a low glycemic load, so sipping all day works perfect. This is also good for a sugar substitute for people who are need to avoid blood sugar spikes. There is no fat in a serving and only 32 calories, making it good for weight loss.

Laxative qualities - Blackstrap is a natural stool softener that can improve the regularity and quality of bowel movements.

Rich in iron - Two tablespoons of blackstrap contain 13.2 percent of our RDI of iron, which is needed to carry oxygen to our blood cells. Individuals who are anemic often benefit from consuming 1-2 tablespoons a day.

High in calcium and magnesium - Blackstrap molasses contains a mineral profile that results in superior absorption. The calcium-magnesium ratio is balanced. Since our bodies need large quantities of magnesium to help absorb similarly large quantities of calcium this makes it a great supplement for calcium. Both minerals aid the growth of bones, making blackstrap a great option for osteoporosis and other bone diseases.

Additional mineral content - Two tablespoons of blackstrap molasses contains 18 percent of the RDI of manganese (which helps produce energy from proteins and carbohydrates), 9.7 percent of our RDI of potassium (which plays an vital role in nerves and muscles), 5 percent of the RDI of vitamin B6 (which aids brain and skin) and 3.4 percent of our RDI of selenium. 

 

See what a great food this is!

 

 

Apple Cider Vinegar

 

The benefits of Apple Cider Vinegar are so numerous, and it was the #1 cure reported on Google for the demon leg craps. People swear by taking a couple tablespoons in warm water when cramps arose. They reported instantaneous results. Here is a brief list of some of the benefits.

 

Acid Reflux

Heart Health

Diabetes

Weight Loss

Sinus Congestion

Sore Throat

Digestion

Skins, Warts

Energy

Fruit and Veggie Wash

 

Put Organic Apple Cider Vinegar in your diet for just great balance in your blood sugar, alkalinity, digestion and overall balance. The stuff is great for your hair too.

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Cultured/Fermented Vegetables Appetizer

This is one of the best appetizers you can serve yourself and your guests. Recently I was a guest chef at a huge fundraising event. All that was being served was appetizers from 6 different chefs on Maui. Most of the food was donated by local farms. Lucky me, received copious amounts of cabbage, beets, carrots, onions, and kale from Oprah's farm. Without one bit of hesitation I whipped up a 5 gallon batch of these incredible vegetables grown in rich organic soil, added some spices and let them brew for 2 weeks. The result? Well, you can see from this picture that the beets created a beautiful red/scarlet color to this rich and tasty appetizer.

I served them on a small nori sheet topped with a gluten free rice cracker. The good news is that people loved the fresh succulent bite they received. It was the perfect antidote to some of the other greasy stuff being served. This could be a good thing for you to try just before a meal to set up your taste buds and your digestive system, and/or a good way to start your day. Below are the ingredients to the recipe I used for this batch. The measurements are not included because I did not keep track of them. Basically, when making your own veggies, make it taste like you would like to eat it. It will change as it ferments only by getting better. Be brave and experiment!

Cabbage (1/3 of your base should be cabbage). I used basic green cabbage and also napa cabbage. Because of the water content of the napa cabbage, the mixture was more watery than usual,  which was great because it was juicy instead of dry. By using the food processor, the texture was also small, like a relish.

Ingredients

Onions, beets, carrots, kale, ginger (in order of volume). I also added about 10 jalapeno's without the seeds. I used 2 cups of ginger in 5 gallons, which resulted in a bit of heat for the mixture.

Spices: salt, chili powder, sea kelp (about 1/3 cup).

Do it! Mix your favorite veggies together and create magic. If you want to learn more about making cultured veggies, beet kvass, fermented millet and more, take a look at my course on "Cultured Superfoods". Enjoy.

Photo by: Barry Frankel (http://islandfreshphotography.com/)

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