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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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”