March 29th, 2010 | Hella Delicious, Shows, Abkhasia, Dairy, easy, fermentation, howto, kefir, maple syrup, matzoni, milk, probiotic, recipe, rose, rosewater, Russia, video
Maple syrup and rosewater add a new dimension to kefir, which is a very affordable, easy, practical and tasty method to ensure you get your daily dose of probiotics to keep your intestinal garden (and as a result your immune system and practically everything else including emotions) in prime condition. I recently have been reading a book about the Abkhasians who live in the Caucasus and easily live to be 120 or more. Most of them didn’t marry and have children until their 40s or even 50s! They had an all around healthy lifestyle, which included matzoni, which is also a fermented dairy product.
February 1st, 2010
I have used yogurt for marinating various meats and it suddenly occurred to me that kombucha would make a good marinade. It did, the meat was so soft, it just melted in our mouths. This recipe is fantastic. The rosemary comes gently through the meat--it is just amazing how well rosemary goes with la ...
January 28th, 2010
As we all know the supplement industry is run by greed and money almost to the same degree as the pharmaceutical industry (if that's possible). I personally believe that we can get everything we need from our food, but at times we may not be able to afford to buy all organic or from farmers markets, ...
December 13th, 2009
This recipe is adapted from D. Mary's recipe for Cucumbers in Jars on page 75 in the book Preserving Food without Freezing or Canning. 1 1/2 T sea salt per quart (litre) of water
unchlorinated water
small handful fennel seeds
6-10 black peppercorns
1 T mustard seeds
5-7 cloves
5-6 cloves of ...
November 15th, 2009
Now here is a great alternative for cranberry sauce for Thanksgiving, especially if you like the flavors of Asia this is modeled on Sally Fallon's raisin chutney recipe in Nourishing Traditions. 1 lb (500g) fresh dates (pitted)
1 lb (500g) fresh cranberries
1 t red chili flakes
1/2 head garl ...
November 11th, 2009
Lacto-fermentation is actually safer than canning for the inexperienced beginner as there is less chance of contamination with unwanted bacteria and asparagus are high in inulin which lactobacilli love to eat. 1 kg asparagus
4 dried chili peppers (optional)
6 cloves garlic, sliced
10 black p ...
September 28th, 2009
I finally realized that even though I spend a lot of time raving on about the wonders of kombucha I haven't posted a basic description for how to make it. Every ten days I follow this routine which provides me and my man with tasty kombucha tea while the next batch ferments on the countertop. Halve ...
August 4th, 2009
I stumbled across this really practical and well done video on how to make water kefir. Although I have been reading about kefir for years, I hadn't had an opportunity to make it myself until this year when my sister brought some up to me from a friend who had given her some. This stuff is fantastic ...
August 3rd, 2009
Published August 2009 in Healthy Options magazine, New Zealand Recipe for homemade lacto-fermented dill pickles. Lactic Acid Fermentation: Symbiotic Man's Secret Ingredient for Health and Longevity Many years ago, I worked at the Inya Lake Hotel in Myanmar which also does catering and event ...
August 3rd, 2009
This is a very simple recipe, but has a fantastic flavor. Any type of cabbage can be used. One firm cabbage
2-3 chilis
6 keffir lime leaves
2 Tablespoon coarse sea salt Method
Cut cabbage into quarters, remove inner core and slice thinly. Alternatively grate or put through a food proce ...
