The waffles produced by this classic fermented recipe are very crispy on the outside and slippery and moist on the inside. Even when cooled, they can still maintain their wonderful texture. But don’t worry, they taste very delicious and won’t spend too much time on the plate! You can choose to prepare the batter for these waffles and cook it in an hour, but we prefer to let the batter sit in the refrigerator overnight, where it will develop a real yeasty and rich flavor. If you don’t like the slightly fermented, sourdough-like taste, just add 1.5 teaspoons of baking powder (except yeast) to the recipe, rest for 30 minutes and cook; do not refrigerate overnight.
Combine all the ingredients in a large bowl, leaving room for expansion; the mixture will bubble and grow.
Stir to combine; it’s fine if the mixture isn’t perfectly smooth.
Cover with plastic wrap and let rest at room temperature for 1 hour; the mixture will begin to bubble. You can cook the waffles at this point or refrigerate the batter overnight to cook waffles the next day.
Preheat your waffle iron. Spray with nonstick vegetable oil spray, and pour ⅔ to ¾ cup batter (or the amount recommended by the manufacturer) onto the center of the iron. Close the lid and bake for the recommended amount of time, until the waffle is golden brown, about 5 to 6 minutes on a standard 7" Belgian-style (deep-pocket) waffle iron.
Recently my husband ended up in the emergency room with severe lower abdominal pain. After several hours and multiple tests and scans it was determined he had a 3 mm kidney stone.
Thankfully it was nothing more serious, he was given a couple of different types of medications, one painkiller and something to help pass the stone. He was instructed to drink plenty of water and told that he would eventually pass the stone but that it would be very, very painful.
I searched the internet for a natural remedy that would hopefully ease his discomfort and help him pass the stone.
I found several different remedies most of them involving Apple Cider Vinegar and lemons. Others involved parsley root, celery, and other natural diuretics. Still others called for honey and maple syrup.
After reading up on the ingredients and what they are supposed to do we decided to try combining them to see if it would work. We figured since the ingredients were foods he ate anyway and weren’t on the list of kidney stone causing foods it couldn’t hurt to try it. Apple Cider Vinegar, lemons, and celery are all diuretics, meaning they will help the body remove excess fluids by making you pee. Honey and maple syrup just make it more palatable.
My husband started taking it and the pain has literally gone away even tho he hasn’t passed the stone yet. He has a doctor’s appointment in 2 weeks, we’ll see what happens then. I’m not really sure if the remedy is the reason he is pain free, but we’re just happy the pain has gone away at least for now.
Here’s the recipe, you should always consult with your doctor or other health care provider before taking anything, even if it’s all natural ingredients. This remedy is taken in the morning and you must drink plenty of water during the day.
Kidney Stone Home Remedy
3 stalks organic celery
1 organic lemon
1/2 cup organic honey
1/2 cup organic maple syrup
1/4 cup Bragg’s Organic Apple Cider Vinegar
1. Place all ingredients in a blender. Include the whole lemon, just remove any seeds, but use the rinds.
2. Blend until smooth.
3. Pour in a covered container in the fridge.
4. Take one tablespoon of the mixture in the morning and drink plenty of water during the day.