Old Tradition-New Trend

Before the "raw" movement, before the fancy overpriced jars of carrots, pickles, green tomatoes and beets my grandma taught me perhaps the best beauty secret: how to pickle my own foods. In Eastern Europe fermented foods are like penut butter and jelly sandwiches in the United States. They are a staple. Since I was a young girl I learned how to make my own vinegar, kefir, cottage cheese, pickled vegetables and how to incorporate it into my daily meals.

I get countless emails about how to cure acne, rosacea, eczema and other inflammatory skin issues. I always, always ask clients: "Do you include a probiotic in your daily routine?"

I would love to share a delicious way of incorporating the best probiotics your body can get and absorb. It is also the cheapest way to do so on a daily basis.

If you are reading this, you are likely to be in the known about fermented foods and the good little guys occupying our gut.

Here's a newsflash that unfortunately wasn't taught to me in my Nutrition or Anatomy classes:

most skin issues relate back to our gut.

WHY FERMENTED FOOD IS GOOD FOR YOU

When certain foods are left to ferment, they are 'pre-digested' by good bacteria and yeast found naturally on the surface of the food. These microbes eat the food before you do, breaking down the sugars and starches and making the nutrients easier for the body to absorb.

Some also release lactic acid, a natural preservative, which acidifies the environment in the gut, stimulating the growth of good bacteria. The fermented food effectively becomes a natural probiotic supplement.

Bacteria's role in health has attracted much attention in recent years and experts welcome the new interest in 'living' foods, as fermented food is also known.

HERE'S A SIMPLE RECIPE YOU CAN USE TO LACTO-FERMENT ANY VEGETABLE

Lacto-Fermented Mixed Pickles

3 tablespoons sea salt, pickling salt, or kosher salt
1 quart water
1 cup small cauliflower florets
1 cup carrot chunks or slices
1 cup red bell pepper chunks or slices
1 clove garlic, smashed and peeled
1 bay leaf
1/4 teaspoon black peppercorns

REFERENCE: http://www.dailymail.co.uk/health/article-2556298/The-unlikely-new-medicine-pickled-cabbage-New-research-reveals-help-allergies-coughs-colds-more.html#ixzz36qefHh49

Written by Svetlana Sanchez

the reds collection is here

THE REDS - AUX ROUGE + NANCY + REGAL + SARAI ($116 VALUE)

Gressa Skin

THE REDS - AUX ROUGE + NANCY + REGAL + SARAI ($116 VALUE)

$ 89.00

Description

THE REDS. These are a lip hybrid perfection. Opaque and buildable enough to be a lipstick, glossy enough to be a stain. A light glossy coat or a full color [without running] if you scoop some up with your finger or a spatula. Either way, they are soft, non-sticky and perform all day long.

Treat lips with the moisture of a balm, the coverage of a lipstick, and the glow of a gloss. With shades ranging from subtle to statement, there’s a Lip Boost for every mood. Glam your pout with Gressa Lip Boost. Light, non-sticky and moisturizing, it feels like a balm yet looks like a gloss.

Presented in a black box, this makes a perfect gift for yourself or someone else.

Directions

Wear alone or over any lip color of your preference. Double as a blush.

Ingredients

*Ricinus Communis (Castor) Seed Oil, *Copernicia Cerifera (Carnauba) Wax, Cocoa Butter, *Butyrospermum parkii (Shea) Butter, Magnifera Indica (Mango) Butter, [+/- Titanium Dioxide CI 77891, Iron Oxides (CI 77491, CI 77492, CI 77499), Mica CI 77019, Manganese Violet (Pigment Violet 16), CI 16035 (Red 40), CI 15850 (Red 7)]. *Ingredients from Organic farming.