Probiotic Cabbage

½ drumhead cabbage
½ head of red cabbage
1large red or green capsicum
2 cloves of garlic
2 tbls of cumin seeds
1 or 2 red chilies’
1 tsp of Himalayan salt
1 L water.
1capsual of probiotic from heatlhfood shop. ( this is not necessary but helps to start the fermentation quicker)

Shred everything finely chop garlic and chilies finely.
Mix all together and push it firmly into glas jars with tight lids make sure to get all the air out.
Pour over the cool saltwater just to cover the mixture and then cover it with a bit of cabbage leaf. And put on some stones to keep it down so no air comes in contact with the cabbage mixture.
Set aside for a week and when it bubbles up the fermentation is complete and you can now keep it in the fridge for several weeks.

Connies Recipes; Sprouted bread.

Sprouted bread

Ingredients:

50 gram compressed fresh yeast ( can be found at some Flanerys or maybe your local bakery such as Bakers delight, Brumbys Bakery If you can’t get the yeast you can use dry yeast.)
500 ml of  water
2 tea spoon salt (ground rock or sea salt)
600 ml of  rye flour
900 ml of whole meal flour
1 cup chopped walnuts
1 cup organic raisins
1 cup off sprouts ( salad sprouts can be found at Bunning’s . soak the seeds 12 hours, rinse well and leave in dark place 12 hours. The sprouts should bee ready to use after 2-3 days.)


Divide the yeast finely into you processor or mixer.

Heat the water to 37°celsius.
Pour the warm water over the yeast to dissolve it.

Now put in the salt, flour sprouts, nuts and raisins mix until a firm dough is formed is should be nice to touch but not sticky. Put in more flour if needed.

Leave the dough to rest 30 to 40 min or until it is doubled in size.

Work the dough on a lithely floured table until it feels nice and soft not sticky.

Divide the dough in two parts and press into two bread thins.


Leave the bread to rest for another 30 min.

Bake in the middle of the oven  for 25 min  at 250°celsius.
Base the bread with hot water after its ready and let cool .

Connies Health - Recipes. / "Gravad Lax".

Grav Lax or Cured Salmon.

1 kg of Fresh Dill
1 salmon approx 4 Kg (Fillet Skin on)
40 to 50 white peppercorn
40 to 50 Whole Allspice corn (Pimento)
50 ml Salt
100 ml White Sugar
Crack the peppercorn and mix with salt and sugar.


In a deep dish place a layer of dill, sprinkle over some of the pepper mix then put one fillet of salmon skin down on the dill and pepper mix.
Sprinkle the fillet with some more of the pepper mix and put on a generous amount, sprinkle on some more of the pepper mix then put the last fillet of salmon (flesh down) on top and sprinkle on the last of the pepper mix then another layer of dill.
The secret is to finish of with a sprinkle of 2 bottle caps of Brandy. ( Remember to taste the Brandy to make sure it’s a nice and soft type you are using. I prefer Napoleon or Martell)

Clean and wrap a Brick in foil and place on top as a weight. Let the weight stay on for 12 hours.
Take the brick of and turn the whole fish up side down.
Now you need to turn the fish every 12 hours for tree days.
The fish is ready to eat on the fourth day.
The fish can be frozen after its ready and will last in the freezer for about 4 to six months.

Dipping Sauce / Mustard sauce

2 tbs American mild Mustard
2 tbs white vinegar
2 tbs White sugar

Mix the above together and then add 1 cup of sunflower oil a little bit at the time. (Do not whisk in the oil, you have to blend it in a little by little for best result.)
When its all blended together add a generous amount of chopped dill, Let the dip stand a few hours before serving.
This dipping Sauce stay fresh in the fridge for several weeks.

Images courtesy of stockfood.com

Connies Health - Recipes.

Cinnamon scrolls/ Swedish recipe

Ingredients:

50 gram compressed fresh yeast ( can be found at some Flanerys or maybe your local bakery such as Bakers delight, Brumbys Bakery If you can’t get the yeast you can use dry yeast.)
150 gram butter
500 ml of milk
150 ml white sugar
1 tea spoon salt (ground rock or seasalt)
800 to 900 gram of flour

Filling:
100 gram of soft pure butter
50 ml of white sugar
Dutch cinnamon ( can be found at your local Woolworths or Coles)

Divide the yeast finely into you processor or mixer.

Melt the butter in a saucepan and pour in the milk warm to 37°celsius.
Pour the warm mix over the yeast to dissolve it.

Now put in the sugar and salt and about 600 gram of the flour mix until a firm dough I formed is should be nice to touch but not sticky. Put in more flour if needed.

Leave the dough to rest 30 to 40 min or until it is doubled in size.

Work the dough on a lithely floured table until it feels nice and soft not sticky.

Divide the dough in two parts.

Roll out one of the dough parts to an oblong size about 5 – 7 mm thick.
Spread half the soft butter on the whole dough and sprinkle on some of the sugar and cover with cinnamon, fold the dough double and cut it in 15mm wide strips twist and make a knot of the strips put them on a baking tray covered with baking paper.

Leave the scrolls to rest for another 30 min.
In the meantime whisk an egg to use to paint the scrolls with before putting them in the middle of the oven and bake for 5-8 min  at 250°celsius.
If you have Swedish pearl sugar you can sprinkle some on top before baking If not you could use chopped nuts( this is mainly for locks it don’t do any difference on the taste.

Connies Health - Recipes.

Almond Coconut Bars

2 cups whole raw almonds
1 cup shredded unsweetened coconut
1/2 cup almond butter
2/3 cup virgin coconut oil
1 tablespoons coconut flour
1/2 teaspoon salt
1 1/2 tablespoons molasses or honey
1 tablespoon vanilla extract
3 oz 70-85% dark chocolate

German Chocolate Style Bars

Bottom layer:
12 pitted dates
1/2 cup raw honey
1 cup almond butter
1/2 cup coconut cream concentrate*
2 tablespoons unsweetened cocoa
1 teaspoon vanilla extract

Topping:
1 cup toasted pecans
1 cup toasted unsweetened coconut flakes
2 tablespoons coconut cream concentrate*
2 tablespoons raw honey
2 tablespoons ghee
scant 1/2 teaspoon salt

This page is Created and Serviced by Connie Hansen; - www.connieshealth.com - to assist people with a desire to achieve ultimate health in life. This is complete Health; Spiritual, (your brain and thoughts) Social, (Relaxation and Passionate relationships) Physical Fitness, (A physically strong body that maintains circulation) and Medical. (Removing symptoms, and maintaining a Healthy body).

After all, these 4 are spokes in your wheel, and you will have a bumpy ride should you neglect any of the spokes.

Connie Hansen is not a Health Practitioner, she is a Health Facilitator / coach, guiding you on the path to complete health. With Connie’s extensive studying and practicing health – and with the great team she has put together on this site – you have found the “one-stop-shop” for health.

Connie Hansen – Health Club

Gold Coast Australia – Abundant HEALTH, Complete HEALTH
Snail Mail: P.O.Box 88 Mudgeeraba QLD 4213 Australia.
Phone: +617 5630 1276 Fax: +617 5530 4579
Mobile; 0410 081 110 | Skype; chansen57 | Facebook; chansen57
E-mail: connie(a)connieshealth.com | olle(a)goldcoastwebwiz.com

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Thought of the Day at Connie Hansen Health.

The great thing in this world is not so much where you stand, as in what direction you are moving.
 Oliver Wendell Holmes

The real power behind whatever success I have now was something I found within myself - something that's in all of us, I think, a little piece of God just waiting to be discovered. -- Tina Turner

All Healing is from within, it is not from pills or potions.
It is that little piece of God that is in as all – Natures and Universal Intelligence.