Відео

GRATITUDE💥🤩💥

Wow, wow and wow!! Thank you, sweet Mary, for this wonderful informative video! I'm forever grateful to you for sharing your wealth of knowledge with us. I'm learning so much with every video. I did get your cookbook for Christmas, and I've been enjoying it also. You are such a gem and breath of fresh air during these trying times in this world. Just start with one day at a time and just keep learning as we go. I've been thinking and praying for your son and family. Hope he is doing well and on his way to complete healing 🙏 Thanks again and take care💞💞💞💞

Thankyou Mary, I just got educated on how to use my mystery gadget which is a lemon juicer..now I get it!.

Is the Ginger cut at all, or just put it in whole with the buds facing up?

I would love to know what kind of dehydrator you are using. I'm researching for one now. Can you share your thoughts please?

(Plural is thermoses)

Good for fermenting yogurt, too!

Can I use cinnamon powder?

12:54 🇬🇧💖Hello from over here! I used to make with my mum, so I'm starting again after many years of not doing and this has given me a load of confidence to go ahead plus a much need reminder, plus fab tips.💖

Looks amazing ❤❤❤

Thanks for this video, just a reminder that black tea will not let the body absorb iron. Nettle tea contains iron, though. Restless leg syndrome and iron levels are closely related.

I've been thrifting for glass lined thermos for over a decade They do keep hot longer!

They are too cute lol, love her giggles ❤

Fabulous recipe! I made this recipe today and it turned out exactly as Mary showed in her tutorial video. I followed the recipe and it produced a perfect result. The bread is delicious, soft and beautiful. It will be great for sandwiches or toasted, with a bowl of soup or along side a stew. I love Mary's tutorials and the details she provides are so helpful. Thank you for a great recipe, Mary!

Hi Mary! Do you prefer a specific brand? I have a couple thermoses that I use regularly. I agree with you, glass lined is best. I think it tastes better too. Thank you.

Like your recipes, but way too much talking…hard to stay focused when I really want to see what to do

Fantastic video... very informative! Thank you! (FYI... there is a typo (found at timestamp 8:19) at the end of Drink 2.) Love the work you do! I love you doing your research on these videos .

Hii Mary 👋it’s my first time .. and thank you for being an excellent teacher ..

Wonderful help. Taste very good. My bread crumbles- can you give me any tips on what to do?

I enjoyed your video but i made yogart slightly different. In my opinion as I looked at it this morning it didnt thicken much. I poured it into a bowl and put it in the fridge. Is it good if it dosent thicken? I used goats milk. With no thermoniter

This channel is GOLDEN! Preserve the lost art of ancient cooking and food and healing. It is ESSENTIAL these days. Thank you Mary!

Greetings from Germany! I made the fermented red cabbage last year in autumn and today I opened the jar and added the maple syrup. I have to say this recipe is delicious and it tastes much better than shop bought red cabbage. Thank you very much for uploading this video. We are having a portion of it with homemade pizza today. And this year in autumn I am making more fermented red cabbage, because it is so easy to do and so DELICIOUS! Thanks again!

I never heard of glass lined, wow!!

Yogurt tastes like crap! What can be used to tamp down the bad sour taste, that also will not kill the bacteria. I'm thinking stevia and maybe concentrated flavors such as fruit or chocolate.

Great idea!

Thanks for the tip

Do you need to use an organic pineapple? And If you can’t get one ?

Why Is there no gluten free bread recipe?

I don't soak my dried beans. I just cook them with a pressure cooker 1-2 hrs or in a regular pot bring it to a boil then get a low simmer with lid 2-4 hrs. Why do all that work?

Thank you Mary❤

Great video Mary. I am going to try this. Thanks

Can you seal the jars with the white lids?

I like it....but a Brat is going in there if I were on the stove.

Thank you, Mary! Im making thos tomorrow!!!

I have beef tallow in a jar, do we still heat it up, cool and whip?

'Ok, how do we stretch a 2 minute video to 15:30 minute video'.

hello Mary and Ted. It's funny you mentioned Asian pears. We moved in our house 3 years ago. There are three trees next door in empty yard that I have been trying to figure out what the fruit was that was on it. Recently, I downloaded Plant Life app. I took pictures of it and the app came back Asian Pear tree.

I wash my pineapple in a deep basin filled with baking soda and water let soak for 10 minutes and then hand wash.

What is the recipe?

what about panty hose

Hi Mary! Thank you for this wonderful video. I started my pineapple vinegar 75 days ago. I allowed my filtered water to air out for two days, and I included sugar to ensure success. I have been stirring the vinegar at least once daily. Today the pH is 4.43 (I used a pH meter since the pH strips kept showing the pH around 4 for a few weeks.) I wonder how to help the pH to continue to drop. Would adding sugar help, or is it just a matter of waiting longer? Thank you very much!

Thank you so much . You are you are so awesome, Great instructor. This is my first time . I did everything but maybe left in bat too long??? I don’t see the lil nipple . Will it pop up later//?

I can no longer eat Bob Bill's gluten free flour because I react badly to xanthum gum and psyllium husk binder

Hi Mary, this sounds wonderful! My eyes toon is if you used organic or just regular and how did you wash the pineapple veggie cutting it. Thank you. 🙏🏻❤️

If you use honey, please make sure, the liquid is under 40 degrees , advice the honey become poison (Ayurveda tip)

These are all so amazing! Thank you, Mary. The only one I hadn’t hear about was the last one. But bromalain makes me anaphylactic. Sad, eh? It’s the part of the pineapple that makes it a superfood and it’s liable to kill me. It’s also the part of the pineapple that emits the aroma of the pineapple. I know this because I still suffer three days after a pineapple has been somewhere. 🥺 Thus I only trust my own kitchen. We also don’t have avocado oil in this house because my mom is anaphylactic to avocado. I almost lost her once and I don’t want to come that close for a long time to come. She’s 9 years younger than her mom. So I’m counting on that. But my Nana had a stoke at 89. I intend to leave that affliction out of my mom’s suffering also.

Can a person use those gas-release fermenting lids for this?

Can "sugar in the raw" be used? Thank you in advance ☺️

Mmmm, look at that !