Пікірлер

• 
  @k.h.5349Күн бұрын

  so is the black mold huitlacoche aka "smut"..? Corn smut is a nutritious food source, it, along with the corn, provides all 9 essential amino acids! So can the smut be included with the kernals?

• 
  @GuitarsAndSynths23 күн бұрын

  I need these with hot temps this week in Sacramento.

• 
  @eclos1828 күн бұрын

  Do you get high? Any change at all? I want to try!

• 
  @AuthenticGardening27 күн бұрын

  I never got high. My husband claims he gets affected. But really it should not affect one, it's not activated (not heated)

• 
  @ergodeathАй бұрын

  какое же хорошее видео, спасибо вам))

• 
  @lenajdanova41829 күн бұрын

  Я рада что вам понравилось!

• 
  @AuthenticGardening29 күн бұрын

  Я рада что вам понравилось!

• 
  @Yellow-et1igАй бұрын

  Great Video🏆🏆🏆

• 
  @AuthenticGardeningАй бұрын

  Thank you! I'm glad you enjoyed it

• 
  @sachhinGBАй бұрын

  What is the type? Sativa or Indica?

• 
  @AuthenticGardeningАй бұрын

  It does not really matter when the plants are young. I prefer sativa, but both work.

• 
  @ombogodenis1368Ай бұрын

  I LOVE CORNE

• 
  @AuthenticGardeningАй бұрын

  YES!

• 
  @DariusMcDonald-ke9usАй бұрын

  Really wanna try this

• 
  @AuthenticGardeningАй бұрын

  hope you will!

• 
  @RaiyanKamalАй бұрын

  I'm from Bangladesh. The bitter gourd or korolla (করল্লা) is our most well known bitter vegetable. I personally love it!

• 
  @AuthenticGardeningАй бұрын

  Great to have you here! Thanks for gifting the world with the awesome korolla!

• 
  @2okaycolaАй бұрын

  ♥️My girl

• 
  @scottmacaluso88812 ай бұрын

  The ones my grandmother grew weren’t that prickly

• 
  @AuthenticGardening2 ай бұрын

  Cultivars are not prickly. The ones in the video are naturalized - they grow wild in the East Bay, CA hills. They reversed back to their original nature. They are thistles

• 
  @lutvijahrnjic96702 ай бұрын

  She mixed wood chips with soil? I’ve heard it’s a big no

• 
  @AuthenticGardening2 ай бұрын

  Apparently, it works well on the farm

• 
  @AuthenticGardening2 ай бұрын

  Check out here on farm soil maintenance at the farm: building soil with woodchips kzread.info/dash/bejne/h6GXzcSenZi3ZJc.html and cold composting kzread.info/dash/bejne/ZoShqs-qnsnLXc4.html

• 
  @ShamanLoveFrequency2 ай бұрын

  Thank you ❤️🙏🏽

• 
  @jeremyjanousek17432 ай бұрын

  I looked at these and then bought Cedar Ridge’s foldable tomato cages which are made in the USA. It isn’t all made in China!

• 
  @AuthenticGardening2 ай бұрын

  Oh, you found something made in the USA! Good for you (and the Cedar Ridge Co)

• 
  @april_east__2 ай бұрын

  Ha ha

• 
  @april_east__2 ай бұрын

  I have had sensitive digestion too some of us need lots and lots of bitter foods it helps soooooo much wow!!! your video is the best thank you!!

• 
  @april_east__2 ай бұрын

  Your helping me so much. You are kind

• 
  @AuthenticGardening2 ай бұрын

  I'm glad you found this helpful!

• 
  @april_east__2 ай бұрын

  Heavy fatty not fresh - good eat bitters !!!!!!!

• 
  @april_east__2 ай бұрын

  we starts to breakdown the food immediately Our nervous system signals the stomach liver and gall bladder to ramp up the excretion of gastric juices to ramp up the and bile the whole digestive system gets stimulated extra when the bitter taste is detected xx live it thank you goddess !!!!

• 
  @april_east__2 ай бұрын

  ❤❤❤❤triggered excess salivation xx

• 
  @rickbonda64713 ай бұрын

  Somaras!

• 
  @MissPriss9193 ай бұрын

  Evidence of a rise in universal feminine energy…or maybe it’s the Monsanto effect.

• 
  @AuthenticGardening3 ай бұрын

  We are far from anything Monsanto. No big ag anywhere around here, and the seeds are heirlooms from a NM pueblo

• 
  @bernardomontoya3923 ай бұрын

  I heard the purpose of cooking the Nxtamal this way is for the purpose of making the corn more nutritious. The way you cook it is way too fast. It should be left standing from 8 to 12 hours. Just bring the corn and the ash to a boiling point and let it rest from 8-12 hours ( nutritional purposes!)! Rinse it very well. Ready to use.

• 
  @AuthenticGardening3 ай бұрын

  Thanks for the comment, my process is not perfect, it's better to prepare an alkaline solution ahead of cooking corn (see pinned comment). Cooking in an alkaline solution unlocks nutrients. It might be beneficial to let the corn sit in the solution for some time. As I said, I'm not super experienced in nixtamalization, and grateful for comments that add useful info to this thread.

• 
  @epiphanyx37053 ай бұрын

  Bitter foods were intuition for my self... (helped stop hot flash ) just eaten a big plate of asparagus bitter but amazing ❤ I Need bitters.

• 
  @AuthenticGardening3 ай бұрын

  YES! Good for you that you are staying connected to the wisdom of your body!

• 
  @april_east__2 ай бұрын

  @@AuthenticGardening love this !!!!! ay!!! yay

• 
  @branimirs3 ай бұрын

  Priviet. I'm interested in your corn, ash, water ratio.

• 
  @AuthenticGardening3 ай бұрын

  I made the mistake of cooking corn WITH ash. Instead, boil your ash in water (enough water to cover the corn plus a bit over in case it evaporates) for about 20 mins (1 cup of ash to 1 cup of corn), let it sit a bit, then pour water in a separate pot off the ash, trying not to disturb the ash on the bottom. Use that solution to cook your corn. More info here masienda.com/blogs/learn/wood-ash-nixtamal

• 
  @branimirs3 ай бұрын

  @@AuthenticGardening I made the same "mistake", if you can call it that. But I also did it the "right" way, by separating the water from the ash. Though I am satisfied with the result, I feel there is still room for improvement. I followed these two recipes. kzread.info/dash/bejne/a4qexcqvg7vRnLg.html and kzread.info/dash/bejne/d52Bua5_eZDflJM.html

• 
  @m.e.p.b.4 ай бұрын

  I appreciate your video. This is not a part of Philippine cuisine but I love it in chai latte.

• 
  @AuthenticGardening4 ай бұрын

  Nice! And thank you.

• 
  @TeKeyaKrystal4 ай бұрын

  oh my goodness , who knew enjoying chai tea lattes would've led me down this rabbit hole ?! it's all very interesting , wow ! now I want to go on a chai spices tour of that region of the world to learn about (and experience) this spices in their natural habitat ! this video is great

• 
  @AuthenticGardening4 ай бұрын

  Ha-ha, that's how I feel - going down the rabbit hole - when I follow a thread of information about a plant that attracts my attention! It's a great journey... I bet your enjoyment of Chai has a new depth now

• 
  @kathym66035 ай бұрын

  Such a wonderful video.... such awful music.

• 
  @AuthenticGardening5 ай бұрын

  Well, I'm not a professional... just your regular grandma who loves plants and makes videos at home😉. I'm very please you got something you liked out of the video!

• 
  @heatherwood24495 ай бұрын

  Do you test positive for USE?

• 
  @AuthenticGardening5 ай бұрын

  Good question. I've never been tested - did not have to.

• 
  @desireebryant9523Ай бұрын

  Yes

• 
  @Fernandez2185 ай бұрын

  I wonder if nixtimilization (raising the ph of the cooking solution) works well with vegetables in order to make the vitamins more bioavailable there too. Kale, broccoli, collards, etc. -- dark green leafy vegetables have anti-nutrients in them and trying to eat leafy greens can be difficult. I've boiled them in baking soda before (raising the PH level fo the water) and the kale -- even the stalks -- disintegrate -- they come apart and they are digestible in my mouth. The water turns green. Raising the ph level of the water for cooking vegetables makes them way easier -- EVEN with beans!! Cooking beans in acidic solution makes them turn very hard. But when beans are cooked in a basic solution they cause less gas, too. I wonder if a lot of our health problems in USA -- maybe even the world -- are due to being, too clean. Not leaving dirt in there which has vital minerals and changes the properties of cooking solution to enhance the flavor of vegetables and/or meats and making more important nutrients more bioavailable for consumption.

• 
  @AuthenticGardening5 ай бұрын

  WOW, you are raising VERY INTERESTING questions here! I love it! I've never researched cooking veggies in basic solution - but now that you pointed that out, I will "try at home", 😊😊. The second point - about being 'too clean' of a society - YES: and it is several issues, including added chemicals everywhere, including food, and stripping soils of nutrients (sterilized soil). As for 'adding dirt to your diet' - I've read research that says little kids that grew up eating dirt (you know how toddlers put EVERYTHING in their mouth) have less or no allergies later in life. Yay for dirt! Besides eating a bit of minerals with your dirt, dirt contains a whole microbiome of beneficial micro-organisms that is compatible with our digestive system microbiome. Of course, we are talking about healthy organic soil here - soil, not dirt. And that's why mass-production kills aliveness out of food... out of everything, really.

• 
  @AuthenticGardening5 ай бұрын

  here is my video where we talk about having a little (organic) dirt in your diet kzread.info/dash/bejne/ZoShqs-qnsnLXc4.html

• 
  @sasharadjenovic42305 ай бұрын

  Can it be grown in SW Florida? I am love with this plant, absolutely beautiful

• 
  @AuthenticGardening5 ай бұрын

  Ay, I love people who fall in love with plants! Like myself... Regarding your question - you have to figure out your ag zone, then do research about if Echium has varieties that grow in your area. Then, if there ARE such varieties, find sources of seeds or seedlings. Good luck!

• 
  @yschoi7595 ай бұрын

  Wonderful. I had ate corn boiled without any treating when I was child but not much in korea. I knew the alkalization of corn from book. Still we eat corn boiled without any processing. I respect the wisdom of american indian. Thank you for your clip. 옥수수로 행복한 식생활이 되기를 바랍니다. 혹시 한국에 올 기회가 있다면 연락하세요.

• 
  @AuthenticGardening5 ай бұрын

  There are many types of corn - watch here kzread.info/dash/bejne/nJl80ZWciq2ecps.html.

• 
  @bernardomontoya3923 ай бұрын

  Too bad. If you don’t cook the corn by using the alkalinization process you will use most of the nutrients

• 
  @Konnorea15 ай бұрын

  Pick it up they aren’t venomous

• 
  @1HorseOpenSlay5 ай бұрын

  I didn't have hard wood ash, but I had a fire of the corn stalks and cobs. I used this ash. It works really well!🌞

• 
  @AuthenticGardening5 ай бұрын

  Awesome!

• 
  @oliverbruce17025 ай бұрын

  2 large buds daily? Wow thats alot. Doesnt sound right.

• 
  @vernellmoncrief60506 ай бұрын

  I Will try your recipe because it’s the only one that doesn’t have tons of sugar. I hope it thickens enough because mine only had a few seeds which I tossed. All the other recipes that I saw didn’t use the seeds. I wonder if that’s why they used so much sugar. I wish I had seen yours before I discarded the seeds.

• 
  @AuthenticGardening5 ай бұрын

  You can use fruit pectin to thicken the jam. It sells in little packs, powder. With pectin as thickener, you can add as little sugar as you want. Sugar is also a preservative. So make sure you sterilize your jars well, and add HOT jam to the jars at the end

• 
  @kenrowe58346 ай бұрын

  can you grow these in las vegas?

• 
  @AuthenticGardening6 ай бұрын

  I doubt it - LV is truly a desert climate. I shot my video on CA coast - lots of moist ocean air reaches the plants where they grow with no irrigation, just the ocean mist. But who knows, maybe there are varieties bred for your Ag Zone. You have to check out what zone you are in, then Google zone+ name of the plant (Echium)

• 
  @KABrown-jp5eh6 ай бұрын

  Thank you so much! I was trying to find something on the different types of corn available, and found your channel. You have a new subscriber! 😊 🎉 Happy New Year 🎉 from Melbourne, Australia 🇦🇺

• 
  @AuthenticGardening6 ай бұрын

  Happy New Year! Welcome to the channel. I have not been actively posting lately... but look around, and browse my videos, hopefully you'll find a bunch of good stuff if you are interested in plants and plant foods

• 
  @Blessed696666 ай бұрын

  What is the ratio of water to ashes?

• 
  @AuthenticGardening6 ай бұрын

  Use about 3 parts water to 1 part ash (volume). Boil ash for about one hour first, let the ash settle, and pour off clear solution (discarding the ash). Use that solution to cook your corn in, and rinse off after the corn becomes soft.

• 
  @Blessed696666 ай бұрын

  @@AuthenticGardening Sounds like making lye that is used in soap making,

• 
  @joeusa48096 ай бұрын

  @@AuthenticGardening you said to use 3 parts water to 1 part ash (volume) How much corn?

• 
  @br28706 ай бұрын

  well that caught me off guard lol

• 
  @AuthenticGardening6 ай бұрын

  😎

• 
  @joseamilcarsalgadolainez35866 ай бұрын

  Excellent

• 
  @MissCookie82606 ай бұрын

  If anyone DOES want the psychoactive effects, add coconut water and citrus. The acidity will decarb any cannabinoids present.

• 
  @kristinabliss6 ай бұрын

  Nice information... but still searching for how to cook with it to get the most out of the spice.

• 
  @colouredgems31906 ай бұрын

  very good thank you for your channel

• 
  @RobinSongsAreMagical6 ай бұрын

  Thank you for a very lovely video, full of carefully collated information which has been so well brought together. The music was pleasant but wasn't so loud as to make it hard to hear you and the pictures were relevant, useful and clear. Your voice has beautiful lilt to it. I enjoyed this video and learning more about a spice that I have just begun to try. Thanks again.

• 
  @AuthenticGardening6 ай бұрын

  🙏

• 
  @sadonnaray1337 ай бұрын

  Your cool ❤😊

• 
  @end..0007 ай бұрын

  How much cannabis leaves can be eaten

• 
  @AuthenticGardening7 ай бұрын

  Hmmmm.... you'll have to experiment. The juice tastes strong, I can't have too much too often. But everybody's different.

• 
  @user-do5hd7zb4x7 ай бұрын

  Many thanks!

• 
  @AuthenticGardening7 ай бұрын

  You're welcome!

• 
  @VladFredK8 ай бұрын

  so are you telling me that the sourcraut is ready in three days? Thank you.

• 
  @AuthenticGardening8 ай бұрын

  It can be ready in 3 days if kept in a warm environment. Or in 7 days. It really depends on the temperature of the room you keep it in, AND on your taste (how sour you want your craut to be). I like it less sour, more crunchy, more fresh tasting. My friend who does it all the time lets it sit till there are no more bubbles coming up - he considers it done, complete, when the fermentation process naturally stops (no more bubbles). You should experiment and find out how you like it, according to your taste. Once you do it a couple of times, it should be really easy.

• 
  @VladFredK8 ай бұрын

  THANK YOU, I'm experimenting for about a year and sometime is good sometime is bad but I can't achieve good kranche sourkraut.

• 
  @monicaposner17618 ай бұрын

  Thank you for such an informative video. Your voice was very calming also ❤