Women Of The Wise - Rituals to Rise (Week 6)

Women of The Wise - Rituals to Rise Week 6.

What is our Sacred Sangha?

It is a circle where we will grow, learn and be raw and real together.

UNITE: Come or Bring Together for a common purpose to form a whole.

Agreeing to maintain full confidentiality, we create a space where we can attend in privacy and caring and collectively openly discuss our thoughts within the circle. We will all contribute positively and keep each other supported together integrating empathy and compassion and building our self-confidence, creating an alchemy in our Sangha.

Welcome Ladies,

I thank you for your time and space you hold in the unity of this Sacred Sangha


Breathe in and close your eyes. One hand on your heart, One hand on your belly.

Inhale - "I am the peace that I seek"
Exhale - "I release what no longer serves me"

"I am truly and wildly abundant in all areas in my life!"


"I am willing"
"I am evolving"
"I am growing"
"I am worthy"
"The universe is helping me achieve all that I desire, I trust the process"

Prayer of Women Of The Wise:

"I bring honor to my radiant heart"
"Courage to my deep questions"
"Respect to my true nature"
"Compassion to the collective"
"Let my spirit be energized every step I take towards my soul's purpose"
"I thank you for all the gifts unfolding in this wisdom and beauty"

 Let’s talk a little about the power of fermented foods and the POWER they hold!
It has been said our gut is our second brain! Fermented foods are a powerhouse food!

Fermented foods are made up of acid-loving bacteria that survives the stomach acid, well boosting it naturally. Long term continual use of fermented foods will help rebalance stomach acid and peristalsis function well eradicating the body’s need for candida. Fermented liquid foods are very high in enzymatic power, Natural probiotics also strengthens you immune system.

Fermenting your own foods is 100% worth it, once you start fermenting foods you will see how easy and effortless it is and totality satisfying! The learning curve is minimal, and your body will love you for it. The preparation takes less then 10 minutes to prepare and the fermenting process is any were between 3-21 days depending on the food/drink. When you start consuming fermented foods go slow you will want to start healing your body slowly and lovingly. You will start to see the results and health improvements right away! Improving mood and digestion within just a few weeks! Fermented foods help with healing and boosting your life force, lowering inflammation and nutrient repletion.

Kombucha Tea:

Kombucha tea is a fermented drink made with tea, sugar, bacteria and yeast. To make the drink, bacteria and yeast must first grow together to form a culture. The culture is added to the sugar and tea. Then the mix is allowed to ferment.

What you will need to make kombucha tea is a scoby, green or black organic tea and sugar cane.

Many of you might be asking what the heck is a scoby and where do I get one? There is a link below where you can purchase one or you might know some one with a baby.

A scoby, which stands for “symbiotic culture of bacteria and yeast,” is an ingredient used in the fermentation and production of kombucha. Fermentation is a chemical process in which carbohydrates like sugar or starch turn into alcohol or acid.

Many people call the first starter scoby the Mother. When your Mother scoby is happy and healthy, it will form layers of little scoby children. As you brew successive batches, it will be important to peel off older Mothers to ensure your kombucha's highest quality,  the “mother” can become thinned out with each brew.

Any time that you are handling your kombucha culture/kombucha scoby, you will want to make sure to wash your hands thoroughly with soap (regular soap, not antibacterial) and water. Be sure to wash all of the soap off before handling your scoby, as soap can actually harm your culture.

You will only need to replace your scoby if it has developed mold or if it is continuously struggling to ferment. If your scoby has turned black, then it has died. When the scoby becomes thin and brown the nutrients have been depleted.

Each individual scoby can brew for around 6-9 months depending on how it is used. 

Interesting Facts about Kombucha:

  • Kombucha is a type of tea that has been fermented. This makes it a good source of probiotics, which have many health benefits.
  • Boosts your mood with energizing B Vitamins
  • It is rich in antioxidants, and studies have shown that it protects liver from toxicity
  • Kombucha is also rich in tea polyphenols and acetic acid, which have both been shown to suppress the growth of undesirable bacteria and yeasts.
  • It has been shown to improve bad (LDL) and good (HDL) cholesterol levels. It may also protect against heart disease.
  • Kombucha has been lab-tested and has shown to have improved several markers of diabetes, including blood sugar levels. It has also been lab tested and has shown to suppress the growth of cancer cells.
  • Some of the most exciting areas of research is kombucha's effect are on hormones. By assisting our gut microbiome, kombucha can help optimize the way our hormones function.

Beginners Guide to Fermentation: Kombucha Making


If you can’t find a scoby from a friend, I’ve purchased this kit before and its beautiful!

“Brew Your Bucha” Kombucha Scoby with Starter Fluid 


Kombucha Recipe:

You will need:

  • A large glass container with a wide opening that will hold
  • a minimum of 4 cups of liquid.
  • A piece of cheese cloth or light cotton to ft the top of the container.
  • 1 large elastic band or string to secure cotton top 4 cups of spring water
  • 1/2 cup cane sugar
  • 2 bags or 2 tbsp of Oolong, Green, White, or Black Tea.

Bring water to a boil. Add sugar and bring to a boil again, boiling for 5 minutes with lid on. Remove from heat.

Add Tea and let steep with lid on for at least 10 minutes.
Remove tea bags or filter out leaves. Let cool to room temperature. Pour into your glass container. Add scoby and starter. Cover and secure.

Leave your scoby to grow and ferment at room temperature, covered and out of direct sunlight for 7 to 10 days. Pour off tea, leaving about 1/4 to 1/2 cup of the liquid with your scoby as a starter for the next batch.

Refrigerate tea and drink 1 to 3 ounces or more daily.

  • Start with smaller amount to drink at first and work up to desired amount.
  •  7 days is a sweeter tea (like ginger ale), while 10 days is more vinegar (like apple cider vinegar) depending on your preference.
  • Recipe can be doubled or tripled as desired.
  • Herbal teas can be used for flavor if desired.
  • As your scoby grows you will have to divide and "adopt" out babies.

Ginger Mint Kombucha


• 1/3 cup of ginger (one large root)
• Handful mint leaves

Directions: Peel and chop ginger. Divide ingredients evenly among F2 brew jars. Pour home brewed kombucha on top and seal tightly. Store bottles in a dark, closed cabinet for 1 - 4 days, then refrigerate.

*Flavors 1 gallon of Kombucha

Pineapple Kombucha


• 1 cup of small diced pineapple

Directions: Divide pineapple evenly among F2 brew jars. Pour home brewed kombucha on top and seal tightly. Store bottles in a dark, closed cabinet for 2 - 4 days, then refrigerate.

*Flavors 1 gallon of Kombucha

Blueberry Mint Kombucha


• 1/3 cup blueberries (frozen or fresh)
• Hand full of mint leaves

Directions: Divide blueberries and mint leaves evenly among F2 brew jars. Pour home brewed kombucha on top and seal tightly. Store bottles in a dark, closed cabinet for 1 - 4 days, then refrigerate.

*Flavors 1 gallon of Kombucha

Lemon Ginger Kombucha


• Juice of 1 Lemon
• 1/3 cup of ginger (one large root size of your thumb)

Directions: Juice or peel and dice one lemon. Divide evenly among F2 brew jars. Pour home brewed kombucha on top and seal tightly. Store bottles in a dark, closed cabinet for 1 - 4 days, then refrigerate.

*Flavors 1 gallon of Kombucha


Sauerkraut is a fermented product made from cabbage and has its roots in central Europe. Germans and the Alsatians prepare Sauerkraut as their national dish Sauerkraut is fermented shredded cabbage with a tangy, salty flavor.
Despite the German name, it originated in China over 2,000 years ago. 

Sauerkraut is a versatile food full of essential nutrients like fiber, vitamins, and minerals. Some nutrients in sauerkraut may contribute to improved heart health, bone health, immune function, and inflammation while remaining low in calories. sauerkraut also contains various enzymes which help break down nutrients into smaller, more easily digestible molecules. Sauerkraut is a source of probiotics, which promote healthy gut bacteria and aid digestion. It also contains enzymes that help your body absorb nutrients more easily.

Research suggests that “specific phytochemicals of sauerkraut have antioxidant, anti-inflammatory, and a chemo preventive action against certain types of cancer.”
you are recommended to eat about a tablespoon or 10 grams per day. You may gradually increase the intake of sauerkraut up to six tablespoons.
Sauerkraut is inexpensive, easy fun and fast to make.

Cabbage is perfect for fermenting because the cell walls are easily broken down with salt, and the juices that are released quite easily make the brine.

Sauerkraut usually has just two ingredients: cabbage and salt. Traditionally, the process involves using naturally occurring bacteria to carry out the fermentation of the cabbage but you can also use a probiotic for assistance.


  • 2 red or green cabbages (about 2 kg/4 lb 6 oz), shredded
  • 50 g (1 3/4 oz) fine ground salt (about 2.5%)

Directions: To Make a 2% Brine: Dissolve 1 tablespoon fine sea salt in 4 cups non-chlorinated water. If you don't use all of the brine for this recipe, it will keep indefinitely in the fridge. Cover the exposed cabbage with brine, leaving 1″ of headspace at the top.

  • You can shred a few carrots as well or even a few beets for nutrition and color.
  • You can also add some grated ginger and or garlic for a extra kick!

Here is a starter kit I have tried to make it even easier totally up to you!

Nourished Essentials Fermentation Kit - Premium Wide Mouth Fermenting Lid

How to Make Your Own Sauerkraut


Journal Prompts:

Let’s take a little time to ponder over these powerful questions and how can we reflect and answer with gratitude for ourselves and where and how far we have come in our life.

Let’s share with our Sangha our Lessons, our strengths, your courage and your willingness to grow and  let go.

Turning our wounds into wisdom and alchemizing into peace with a loving heart.


1. My Lessons

2. My Strengths

3. My Courage

4. My willingness to grow and learn from this

5. What do we need to let go of to grow?


Breathe in and close your eyes. One hand on your heart, One hand on your belly.


"I am willing"

"I am evolving"
"I am growing"
"I am worthy"
"The universe is helping me achieve all that I desire, I trust the process"

Much Love, Crystal :)

"I choose to make the rest of my life, the best of my life" -Louise Hay