Cultured Food for Life: How to Make and Serve Delicious Probiotic Foods for Better Health and Wellness

Cultured Food for Life: How to Make and Serve Delicious Probiotic Foods for Better Health and Wellness

Donna Schwenk

Language: English

Pages: 256

ISBN: 1401942822

Format: PDF / Kindle (mobi) / ePub

     Donna Schwenk’s world changed when she discovered cultured foods. After a difficult pregnancy and various health problems, she became determined to find answers to what ailed her. And in her quest, she came across the ancient art of home fermentation, a food preparation technique that supercharges everyday foods with beneficial bacteria to balance your digestive system, and vitamins and minerals to enhance your overall health. This simple, natural process has been used for thousands of years to create everything from drinks like kefir and kombucha to foods like kimchi and pickles.
     After incorporating fermented foods into her life, Donna began to experience a vitality that she had never known. And then she was hooked! She started a new life as a teacher and writer, blogging on her website, in an effort to bring the beautiful world of fermented foods to as many people as possible. She now works with thousands of people to open the door to a world of foods that can help improve an array of health problems including high blood pressure, diabetes, allergies, acne, hypertension, asthma, and irritable bowel syndrome.
     In Cultured Food for Life Donna brings this same information to you and shows you that preparing and eating cultured foods is easy, fun, and delicious! After speaking to the science behind the healing power of probiotic foods and telling the astonishing story of how she healed herself and her family, Schwenk walks you, step by step, through the basic preparation techniques for kefir, kombucha, cultured vegetables, and sprouted flour, plus more than 135 recipes that use these foods to create dishes to please any palate. With recipes like Herbed Omelet with Kefir Hollandaise Sauce,Sprouted Ginger Scones with Peaches and Kefir Cream,Kefir Veggie Sprouted Pizza, Apple Sauerkraut, and Brownie Cupcakes with Kefir Frosting, along with inspirational stories from Donna’s family and friends, you’ll learn everything you want to know about a diet that’s as tasty as it is healthy.

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garlic cloves, minced 2 teaspoons cumin ¼ teaspoon Celtic Sea Salt, or to taste ⅓ teaspoon cayenne, or to taste If using the starter culture, place ½ cup of water in a glass measuring cup and add the sugar or juice. Add the culture and stir until dissolved; set aside. If using kefir whey, add it when the recipe calls for culture. Place the tomatoes, onion, cilantro, serrano chile, garlic, cumin, salt, and cayenne in a blender, and mix until smooth. Add the culture to the tomato mixture, and

oil 15 Fermented Cherry Tomatoes That Pop (Fermented Cherry Tomatoes That Pop) 15 fresh cherry tomatoes ½ cup grated Parmesan cheese 3 cloves Fermented Garlic (Fermented Garlic) 8 to 10 fresh basil leaves Celtic Sea Salt to taste Freshly ground black pepper to taste 4 ounces fresh mozzarella cheese, cut into ½-inch cubes Sauté the zucchini with 2 tablespoons of the olive oil in a large skillet over medium heat for about 4 minutes. Combine the tomatoes, Parmesan, garlic, basil, salt, pepper, and

Kefir Whey (Kefir Cheese and Kefir Whey) Wash the tomatoes and place in a sterilized 1-quart jar that can be securely sealed. Fill the jar with enough filtered water to cover the tomatoes, leaving at least 2 inches of headspace to let the tomatoes bubble and expand as they ferment. Add the starter culture or kefir whey. Seal the jar and let it sit on your kitchen counter, out of direct sunlight, for 4 days. Check the tomatoes every day to make sure they are fully submerged in the water. If they

you may choose to start somewhere else. 27 Whatever you choose is great, but there are some practicalities that you should know about before you begin. From what I’ve seen and experienced, the best way to start adding cultured foods into your life is to do so slowly. These are very powerful detoxification agents, and many people experience some unpleasant symptoms if they move full speed ahead. They experience what is known as a Herxheimer Reaction. Herxing is believed to occur when injured or

____________________ 1 K.D. Karpa, Bacteria for Breakfast (Victoria, B.C., Canada: Trafford Publishing, 2003): 29. 2 Ibid, 31. 30 CHAPTER TWO Meet My Friend Kefir I am pleased to introduce you to my good friend kefir, pronounced either KEE-fur or kuh-FEER, depending on whom you ask. Kefir is a fermented milk drink that has been around for thousands of years. Because of its long history, there are many claims and legends associated with it: People in the Caucasus Mountains maintain that kefir

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