Water Kefir 101

No secret- sugary, processed foods, stress and antibiotics all contributes to a leaky gut. leaky gut can cause inflammation, which can often become systemic and affect the health of the brain.[1] Signs and symptoms of a bad gut can range from eczema, food allergies, excessive sugar cravings, down to your mood (70% of your body’s serotonin levels are found within your gut!). 

So the cure? Probiotics! Inoculating foods and bevies with the good bacteria deters wild strains of bad bacteria from growing. Fermented foods and drinks can be more effective than a probiotic supplement as they also contain “food” for the microflora to help promote their growth. Another advantage, ferments introduce a variety of bacteria species, whereas a probiotic supplement has only a limited number of the species. We love variety around here!

This beverage is by far the easiest, fastest way to supplement heaps of probiotics. It also contains unique peptides with anti-inflammatory, antioxidant and immune regulating effects. Not to mention, it’s friggen delicious! Some history, how-to and troubleshooting Water Kefir after the jump

 

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Energy Pucks (Wholefoods Power Cookie Copycat)

Wholefoods Copycat Cookies

You may be familiar with those chewy, nutty, irresistible novelty-sized cookies at Wholefoods, that perfect balance of rich chocolate, sea salt and heady molasses – I’m hooked! It’s the type of cookie you may have reservations to share or are surprised when you’ve casually devour the entirety. Why not buy the stack? I have, my friends, I have. Nay, it is not enough!

It has been a long time coming in developing the perfect copycat. However, I can’t take credit for the ingenious name – which had me spewing the contents of my mouth. This recipe is everything I want in a cookie recipe: no-mess, 3-steps, healthy enough to be considered breakfast and all made in one bowl. Got 30 minutes? Read the full post for recipe and notes

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Sprouted Quinoa Flax Crackers

These sprouted quinoa + flax crackers are well-balanced, nutty and SO easy to make. Super rewarding to boot – hearing that snap when you break the fresh batch of crackers puts a smile on my face every time! Enjoy this versatile “base” recipe, a great excuse to test out endless herb, spice & seed combos!

Sprouting breaks down carbohydrates, kickstarts the germination process, making the nutrients more accessible. Therefore, giving the ol’gut a hand with digestion and you’ll get the most out of these nutritious little seeds.

Perfect recipe for leftover quinoa from making Quinoa Rejuvelac , check out how to make fresh grain-free rejuv.

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Kombucha 101

I remember learning about Kombucha online and then immediately finding a SCOBY @ Harvest Community Foods, literally steps away from my apartment. The bright-eyed clerk behind the counter set me up with the same enthusiasm I now understand and share today. It was a validating “yes, stars are aligning” moment  – what a genuine display of the fermentation culture! Bewitched by the slice of symbiotic culture swimming in it’s own juices, I knew then I was on the road to experimentation and discovery

Blast from the past: 2014, when all my friends refused to try the weird things from my kitchen. Oh, some things just don’t change!

….That was circa 2014. Fast forward, after a few accidents and 100s of batches, I now love sharing my booch story, how easy it really is and have become your local SCOBY/Booch pusher. Kombucha was sort of the “gateway” ferment that opened a whole world of gut promoting elixirs and homemades  – methods predating any pre-packaged goods. Working with nature, a delicious batch of booch is a fine reward all on its own, but it is in the process where empowerment lies! I apply the same precautions with all ferments: start with quality ingredients, stay clean but not sterile and always reserve surplus/a backup.

So, get your hands dirty (figuratively!!) and try making your own kombucha at home. Check out some tips and a simple recipe after the jump!

UPDATE: I now have SCOBYs to share, if you are in 604 / 778 give me a shout 
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Simple Cashew Cheese

Top view of cultured cashew cheese at 2 day mark.

Feeling more confident now that you understand how dairy-free cheese is made? It’s seriously simpler than you think! This particular method only requires 3 key components: a base, a culture starter and salt.

In this recipe, a quinoa rejuvelac acts as the culture starter.

*What? You don’t have rejuvelac handy or have any idea what it even is? Head here to learn more about this probiotic beverage and make your own.

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Lacto-fermented Pickles

I first heard about probiotics when I was struggling with skin problems about 6 years ago. I had really sensitive skin, mild inflammation and sometimes annoying acne. Incorporating store bought probiotics was the first step to my recovery. My skin was noticeably better within two weeks, I felt more buoyant and clear. Probiotics are beneficial live bacteria or yeast that helps with protecting and maintaining the digestive tract. When something disrupts the balance of bacteria in your gut, you’re going to have fatigue, poor digestion/absorption, inflammation, skin problems, poor immune system and so on.  Probiotics slowly heals and rebuilds your intestine tracks and maintains it!

Naturally, I was extremely excited about this finding and shortly after, I started to integrate probiotic rich foods into my diet at home. Pickles are not only one of the easiest, but super fun to make.  Check out my go-to recipe + how to keep em’ crunchy after the jump!  Continue reading “Lacto-fermented Pickles”

Orange Rhubarb Kimchi

Same family as buckwheat and sorrel, rhubarb is a tough and resilient perennial plant. Although a vegetable, it’s ruby red stalks are often treated as a fruit. The oxalic acid is the magical tang in this fun summer ingredient.

My love for rhubarb pairings run deep!  From compote to pies, I haven’t come across a bad mix. This recipe though, is a complete 180! Spicy, sweet, acidic and robust – this ferment takes traditional kimchi flavours to another level. The sour from the rhubarb works so well with the heat from the chillies and the depth from the garlic and spring greens. It was definitely, an “Ah-ha!” moment! Continue reading “Orange Rhubarb Kimchi”