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Find out how Certified Body Ecology Coach Roxanne Bockman stumbled upon a cultured vegetable recipe that got her kids and community hooked on fermented foods.
Making fermented foods and drinks is like stepping back in history ... before refrigeration, before pasteurization...to a time when our ancestors didn't have the digestive issues that seem to be an epidemic in today's modern world. Back to a time when we spent more time tilling the earth, communing with nature.
And yes, back to a time when healthy bacteria and yeast kept our intestines in balance and kept our immunity strong.
The good news is, you can make these energizing foods yourself with our simple recipes...or like Certified Body Ecology Coach (CBE),Roxanne Bockman, you can invent a recipe that has her family and her community talking.
With a background specializing in brain injuries in a hospital setting, Roxanne eventually moved into speech therapy, where she worked with children with autism and other Autism Spectrum Disorders (ASD).
"I watched children with autism suffering with constipation and other digestive problems, but there was little I could do in the system of speech therapy to help them. I knew that Body Ecology could help them heal. After years working in the mainstream medical system, I started my own business so that I could support parents and children looking for answers to heal Autism Spectrum Disorders."
Based in the Eau Caire, Wisconsin area, Roxanne started a natural health consulting business to empower people to create natural health, boosting their mood and immunity.
Because she knows the healing power of the Body Ecology program, she's getting the word out in her community through teaching classes on the healing power of fermented foods.
It was after one of her cultured vegetable classes that Roxanne stumbled upon a new and quite surprising recipe for these healing fermented vegetables.
"I had extra shredded vegetables left after my class, so I started looking around my kitchen for what else to add to them. That's when I noticed my bottle of InnergyBiotic and figured I'd experiment with using it as my cultured vegetable starter."
And wow, what a result she got!
"My family loved the sweet and sour taste of the cultured vegetables so much that the jars made with InnergyBiotic were the only ones they asked for. Even my boys, ages 7, 10, 17 and 21 love these cultured vegetables."
InnergyBiotic is a great tasting, vegetarian protein-rich, gluten-free probiotic liquid that you can drink to create energy from the inside out. Whether you want to improve your athletic performance, your staying power or even your favorite cultured vegetable recipe, find out why others are calling InnergyBiotic liquid gold. Improve your energy with InnergyBiotic - Read More About It Now!
In fact, Roxanne is now calling InnergyBiotic 'liquid gold.'
Her students in advanced classes are also raving about the cultured vegetables made with InnergyBiotic, quickly making it tops on everyone's list as a starter.
"Now, I'm making all of my cultured vegetables with a lot of juice because this 'liquid gold' is keeping my family from taking trips to the medicine cabinet. If one of my sons has a stomach ache, a sip of the cultured vegetable juice makes it a thing of the past."
You may find that your jar of cultured vegetables is more bubbly, which Roxanne sees as the extra energy that InnergyBiotic gives to the fermentation process.
"After all of my experience, I've noticed an amazing difference about the energy of these cultured vegetables. Which kind of makes sense because Innergy-Botic is about creating energy from the inside out.
In InnergyBiotic, you have two sources of energy: healthy microflora and the fermented vegetarian protein in the gluten-free ingredients. So in my experience, InnergyBiotic lives up to it's reputation for creating energy...in the cultured vegetables, the juice, the fermentation process and even just when you pick up the jar. You can see, feel and taste the energy!"
When asked if Roxanne used the juice from a previous batch to start a new batch of cultured vegetables, she laughed and said:
"To be honest, the jars don't last long enough for me to experiment with that. But I'm quite certain that if you strain out the vegetables from the cultured vegetable juice, you can use it as a starter for a new batch. Eventually, I'll sneak some when my kids aren't looking and experiment with that myself!"
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