A new era in cultured vegetables

Grate
A million carrots (8-10)
Half a large purple cabbage
Throw in some garden fresh herbs, oregano and thyme

Blend
2 pieces of fresh tumeric
Juice of one lemon
Fresh oregano and thyme
2 spoons of ground pink salt or thereabouts 
Half a cup of the grated vegetable mixture
With one large glass of water

Pour the brine over the grated vegetables and mix in  
1 tsp of polybac 8 probiotic powder (used as a starter to establish a universe of exciting microflora quickly)

Pack into a jar, submerge and seal. Wait for one week. 
Inspired by watching Donna Gates YouTube videos on cultured vegetables. 

Buckwheat porridge with walnut milk and apple

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Cooked whole buckwheat  and apple with pink salt

Walnut milk: freshly shelled walnuts, a couple of dates, spoon of coconut oil and water (blended well in a blender)

A few dried pears and a sprinkle of coconut on top

Walnu-pita milk

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small handful of A grade Australian organic pepitas (nice dark green ones full of efa's)
maybe 6 or so squishy "natural dates"
6 freshly shelled walnuts (from myrtleford, Vic)
1 and 1/2 glasses of water
1 tsp coconut oil (Mexico!)
punch or pinch of pink lake salt (Vic)
squeeze of backyard lemon
3 tsps of slippery elm powder (from America)
If you didn't want to use slippery elm in this drink and to enjoy it more simply as milk I would probably leave out the lemon juice and scale back on the dates and maybe less water. You could also strain out the nut fibre but I personally don't see a need.
This is really soothing and gentle and easy on your esophagus and lower realms of digestion. Slippery elm is amazing for calming and soothing stomach acids.