It seems that the simplest things are often the most powerful. Tonics—beverages that help “tone” the body or specific systems of the body over time—are a great example. Simple and made from humble ingredients like beets and cabbage, they can be nutritional powerhouses. Beet kvass and cabbage tonic are both used in the Gut and […]
Tag Archives: fermented foods
29
Dec
Dec
“Clown’s treacle.” Surely you’ve heard of it? If not, it’s still likely that you have some in your kitchen right now. According to The Spice and Herb Bible by Ian Hemphill, clown’s treacle (also called “poor man’s treacle”) are both old-time names for garlic. Treacle was first used in the 14th century as an antidote […]
17
Dec
Dec
It seems like an eternity since I first embarked on the biggest kitchen adventure of my life—making my own probiotic-rich foods. Though they are profoundly healthy, probiotics—microorganisms that help maintain or restore beneficial bacteria in our digestive tract—seemed like they would take too much time, too much money, and be too difficult to make on […]
15
May
May
A long time ago—more than 20 years—I gave up wheat and gluten for health reasons. A few years later, I discovered the work of Weston A. Price and how using traditional cooking techniques such as lacto-fermentation can make food more easily digested by the body. My next level of learning was how I could use […]
01
May
May
Want to stay well—now and always? Eat your sauerkraut! Whether it is just another day in your neighborhood or you are in the middle of a health crisis, fermented cabbage is “health food extraordinaire.” Yep, the humble cabbage. If you know this already, I would hope that you eat sauerkraut (or some other fermented vegetable) […]
30
Jul
Jul
The list of benefits from eating at least some fermented foods on a daily basis is long and impressive. From more efficient digestion to a more robust immune system, your health will only improve by adding some fermented foods into your diet. In his book Wild Fermentation, Sandor Ellix Katz explains that the process of […]
08
Feb
Feb
Ask Chef Phyllis: Have you heard about the big fermented food craze? What should I know about gut health? My sister Aggie told me that yogurt is good for us (and a good substitute for our favorite double chocolate fudge ice cream) because of its live cultures. But we’ve still never tried kimchi, kefir, or […]
20
Jun
Jun
As our world advances, so too do the issues we deal with on a regular basis. Most of us are aware of the health concerns associated with sitting for too long. After so many years of the Standard American Diet (SAD), we know how important it is to get (and keep) our blood sugar levels […]
23
Mar
Mar
I recently read an old article from 1988 that discussed the efficacy of cleansing our minds and spirits of possibly long-forgotten peccadilloes, regrets, and resentments. The author effectively explored the subject of confession by cleverly comparing it to the cleansing of our inner self, just as we must give our outer self a physical bath. […]
31
Jan
Jan
This is the time of year that soup always sounds good. I mean, what’s not to love? Satisfaction, warmth, and deliciousness in every spoonful. Plus, all the necessary elements of a nutritious meal—protein, fats, and carbs—show up in one bowl with ease and speed. You can’t beat that. However, in order to get everything you […]
27
Dec
Dec
Remember when you were younger and “old” people were always talking about how quickly time goes by? You didn’t believe them, right? Neither did I—but I’m there now. I’m always flabbergasted when we get to another one of our boys’ birthdays or the last few days of any given year. Yet here we are at […]
01
Dec
Dec
I was recently going through my closed client files, some of which I’d not looked at for a few years. As I read each file, I suddenly felt nostalgic. It was akin to pulling out old boxes of family photos and simply sitting and pondering over each one of them. Some photos bring us a […]
18
Oct
Oct
Have you taken a whiff outside lately? The fragrant, sweet aroma of apple season has arrived. It’s the time of year that makes a person think of bushels and baking. While noshing on a fresh apple is always a great choice, it’s worth taking a look at other ways of kicking up the nutrient profile […]
04
Oct
Oct
Making my own fermented vegetables. I’d been meaning to do it for quite some time, but I was nervous. After all, the lacto-fermentation method in Sally Fallon’s Nourishing Traditions instructs you to leave food in a jar, stored in a regular old cupboard, for several days. How do you keep it safe? Various articles I’d […]
06
Jan
Jan
Have you ever built something up in your mind as being more of a hassle than it’s worth? Too much equipment. Too many weird ingredients. Too time consuming. Too whatever. Well, that’s how I felt about making my own kombucha—it was too much everything. It seemed easier to just grab a few bottles on sale […]
17
Jul
Jul
So very much is now written about lacto-fermented foods that I honestly hesitate to bring the subject up yet one more time! Nevertheless, there are some basic facts that I hope will be new to many of you—and in turn propel you to take a long, hard look at the tremendous health benefits of these […]
03
Dec
Dec
Okay, folks. It’s time for a quiz. What common household product has been used for medicinal purposes since the time of Hippocrates, “The Father of Medicine,” in 400 BC? What comes in a bottle and soothes sunburns and insect bites? What can be poured in your bath water to relieve sore muscles and achy joints? […]
14
Oct
Oct
Our grocery store shelves are filled with processed and refined foods that have been stripped of their nutritional value. That’s why it’s more important than ever for us to reclaim the food traditions that lead to better health—namely, fermentation. In The Art of Fermentation, Sandor Ellix Katz explores the many benefits of reclaiming this tradition, including […]
28
Aug
Aug
You may recall me mentioning a few weeks ago that I am inundated with cucumbers. I’m eating them for breakfast, lunch, and dinner. I’m eating them like apples. I have also been making pickles. Lots and Cook Your Way to Wellness (DVD) Making Sauerkraut and Pickled Vegetables at Home Wild Fermentation