Histamines and Digestive Health
Histamine is a neurotransmitter produced by pathogenic bacteria in the gut. Normally, histamine is broken down naturally by an enzyme diamine oxidase.
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April 3, 2018
Kombucha Marinated Lamb Shanks
Delicious recipe for a slow cooked lamb shank that is first marinated in kombucha, rosemary and garlic.
February 1, 2018
Matured Kefir with Orange and Cinnamon
Aging strained kefir for a couple days with the addition of orange peels and cinnamon can be helpful for all kinds of conditions including type 2 diabetes.
February 6, 2016
Raw Yogurt Herbal Facial Cleanser
A deliciously nourishing raw milk yogurt facial cleanser recipe you can make yourself from Heather Passmore.
March 26, 2013
Britt’s Pickles (Lactofermented in Oak Barrels)
The most delicious, nutritious pickles. Lacto-fermented with love in oak barrels on Whidby Island.
March 8, 2013
The Death of my Soya Sauce
The death of my soya sauce provides a wonderful opportunity to both grieve and celebrate experimenting with food. Yes, you read that correctly, my soya sauce is dead. There will be no beautifully aged, complex tasting, umami-full soya sauce in my pantry, or in the pantry of any of my family members and friends. However, I learned a bit more…
October 21, 2012
Fermenting Your Way to Radical Good Health
Join Kimberly Hartke at Eternal Abundance 8pm on Oct 18th to learn all about how the lost art of fermentation can revolutionize your health.
October 11, 2012
A Meditation on Mold
Mold growth on soy cakes in the process of making soy sauce. I would love to know what is going on right now in the mold colonies. Why are some areas fluffy and some cauliflower-like?
August 30, 2012
Homemade Soy Sauce: Part 1
As I started to write this post, I kept wanting to write: “Fermentation is not commonly used in the West.” After I wrote it though I kept coming up with examples of fermented products – beer, wine, cheese, ‘kraut, pickles, vinegar… etc. etc. We clearly ferment a lot of things. I suppose that in the East the methods and subjects are different so in some ways it feels like a different process, but fermentation is common to many cultures.
While I haven’t been able to clearly divide how different culture ferment, one thing I can say is that making soya sauce is funky involving kneading and mold and fermentation and sunlight. This ancient process takes a long time, possibly up to six months, but the end result is stunning (according to the blogosphere). Here is step 1 to delicious homemade soy sauce.
August 18, 2012
Making Fish Sauce
"An Englishman teaching an American about food is the blind leading the one-eyed." -A. J. Liebling
August 13, 2012