50 Ways to Soothe Yourself Without Food by Susan Albers

By Susan Albers

Food has the ability to quickly alleviate tension and disappointment, improve pleasure, and convey us convenience after we desire it such a lot. It's no ask yourself specialists estimate that seventy five percentage of overeating is caused by way of our feelings, no longer actual starvation. the excellent news is you could as a substitute soothe your self via dozens of conscious actions which are fit for either physique and mind.

Susan Albers, writer of Eating Mindfully, now bargains 50 how you can Soothe your self with no Food, a suite of mindfulness abilities and practices for enjoyable the physique in occasions of rigidity and finishing your dependence on consuming as a method of dealing with tricky feelings. You'll not just detect effortless how one can soothe urges to overeat, you'll additionally the best way to differentiate emotion-driven starvation from fit starvation. achieve for this publication rather than the fridge subsequent time you're feeling the urge to snack-these choices are only as satisfying!

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1 gallon whole pickling cucumbers 3 Put the garlic, dill seeds, dill heads, and mixed pickling spices in a 1-gallon 1 whole head garlic, cloves separated and peeled 3 tablespoons dill seeds 4 dill heads or 24 sprigs fresh dill 2 tablespoons mixed pickling spices, storebought or homemade (see page 18) jar or crock, then pack in as many cucumbers as can fit. Pour the cooled brine over the cucumbers; you will not need all of it. Fill the jar to the very top with brine or weight the cucumbers so they are submerged under the brine.

Whatever you use, keep packing and pressing as you go. The vegetables should exude enough liquid to be almost covered by brine, though it may take 12 hours to get there. If after sitting overnight the vegetables are not well covered in brine, you need to make additional brine (labeled “Optional Brine”) in the recipes. When making kimchi, sauer­kraut, and other pickles that create their own brine, I use 3 tablespoons salt to 5 pounds vegetable. These pickles are plenty salty; you can use less salt, but spoilage is more likely.

Com. 39 You can learn more about “wild fermentation” by Fermented Pickles and nifty glass weights to keep the vegetables submerged. These jars work well and come in a variety of sizes. Glass is easier to clean than ceramic crocks, and I suspect cracks in the crocks may harbor spoilage bacteria, yet another reason for using glass rather than ceramic crocks. If you are making cucum­ber pickles or another whole vegetable pickle, the recipe will direct you to make enough brine to cover the vegetables.

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