Download or read book Superfoods for Life Cultured and Fermented Beverages written by Meg Thompson and published by Fair Winds Press (MA). This book was released on 2014-08-15 with total page 195 pages. Available in PDF, EPUB and Kindle. Book excerpt: Superfoods for Life, Cultured and Fermented Beverages explains the powerful benefits of this superfood and contains 75 recipes for cultured drinks like Kombucha, Kefir, Fermented Nut and Grain Beverages, Herbal and Medicinal Ferments, Ciders and Ales, and Cultured Smoothies.
Download or read book Superfoods for Life Cultured and Fermented Beverages written by Meg Thompson and published by Fair Winds Press. This book was released on 2014-06-01 with total page 195 pages. Available in PDF, EPUB and Kindle. Book excerpt: Maintaining good bacteria is critical to a healthy gut—unfortunately our modern-day diet, replete with sugar, caffeine, processed foods, additives, toxins, stress, and common medications wildly disrupts that balance. Probiotics found in these cultured beverages that you can brew at home will help to add the good bacteria back into your system— and they’re delicious! It’s time to get back into balance with Superfoods for Life, Cultured and Fermented Beverages. Join author Meg Thompson as she explains to powerful benefits of this amazing superfood. This book also contains 75 enjoyable recipes for cultured drinks like Kombucha, Kefir, Fermented Nut and Grain Beverages, Herbal and Medicinal Ferments, Ciders and Ales, and Cultured Smoothies.
Download or read book Cultured Food for Life written by Donna Schwenk and published by Hay House, Inc. This book was released on 2021-11-16 with total page 257 pages. Available in PDF, EPUB and Kindle. Book excerpt: Donna Schwenk’s world changed when she discovered cultured foods. After a difficult pregnancy and various health problems, she became determined to find answers to what ailed her. And in her quest, she came across the ancient art of home fermentation, a food preparation technique that supercharges everyday foods with beneficial bacteria to balance your digestive system, and vitamins and minerals to enhance your overall health. This simple, natural process has been used for thousands of years to create everything from drinks like kefir and kombucha to foods like kimchi and pickles. After incorporating fermented foods into her life, Donna began to experience a vitality that she had never known. And then she was hooked! She started a new life as a teacher and writer, blogging on her website culturedfoodlife.com, in an effort to bring the beautiful world of fermented foods to as many people as possible. She now works with thousands of people to open the door to a world of foods that can help improve an array of health problems including high blood pressure, diabetes, allergies, acne, hypertension, asthma, and irritable bowel syndrome. In Cultured Food for Life Donna brings this same information to you and shows you that preparing and eating cultured foods is easy, fun, and delicious! After speaking to the science behind the healing power of probiotic foods and telling the astonishing story of how she healed herself and her family, Schwenk walks you, step by step, through the basic preparation techniques for kefir, kombucha, cultured vegetables, and sprouted flour, plus more than 135 recipes that use these foods to create dishes to please any palate. With recipes like Herbed Omelet with Kefir Hollandaise Sauce,Sprouted Ginger Scones with Peaches and Kefir Cream,Kefir Veggie Sprouted Pizza, Apple Sauerkraut, and Brownie Cupcakes with Kefir Frosting, along with inspirational stories from Donna’s family and friends, you’ll learn everything you want to know about a diet that’s as tasty as it is healthy.
Download or read book Cultured Food for Health written by Donna Schwenk and published by Hay House, Inc. This book was released on 2022-07-19 with total page 265 pages. Available in PDF, EPUB and Kindle. Book excerpt: If you’re having digestive problems or feeling sick and rundown—or if you simply want to feel better and have more energy—this is the book for you. In Cultured Food for Health, Donna Schwenk opens your eyes to the amazing healing potential of cultured foods. Focusing on the notion that all disease begins in the gut—a claim made by Hippocrates, the father of medicine, more than 2000 years ago—she brings together cutting-edge research, firsthand accounts from her online community, and her personal healing story to highlight the links between an imbalanced microbiome and a host of ailments, including high blood pressure, allergies, depression, autism, IBS, and so many more. Then she puts the power in your hands, teaching you how to bring three potent probiotic foods—kefir, kombucha, and cultured vegetables—into your diet. Following the advice in these pages, along with her 21-day program, you can easily (and deliciously!) flood your system with billions of good bacteria, which will balance your body and allow it to heal naturally. In this book, you’ll find: • Step-by-step instructions on how to make basic kefir, kombucha, and cultured vegetables • More than 100 tasty, easy-to-make recipes, from smoothies to desserts, that feature probiotic foods • A three-week program with day-by-day instructions on gathering supplies and ingredients, and making and eating cultured foods • Helpful answers to some of the most frequently asked questions about culturing • Hints and tips about how to easily incorporate cultured foods into your life • Exciting information on the probiotic-enhancing properties of prebiotic foods, such as apples, broccoli, onions, squash, brussels sprouts, and honey Cultured Food for Health takes the fear out of fermentation so you can heal your gut and experience the energy, health, and vitality that are available when your body is working as it’s meant to. So join Donna today, and learn to love the food that loves you back!
Download or read book Culturing Life written by Barrett Williams and published by Barrett Williams. This book was released on 2024-04-12 with total page 76 pages. Available in PDF, EPUB and Kindle. Book excerpt: Dive into the bubbling world of "Culturing Life," your comprehensive guide to the transformative realm of fermentation. Embark on a journey that starts with unraveling the mysteries of fermentation science, exploring its long-standing historical significance and the incredible health benefits of probiotics and cultured foods. This eye-opening e-book invites you to delve into the microscopic cosmos, celebrating the unsung heroes - bacteria, and the flavor architects - yeast and fungi, as you balance the intricate microbial ecosystem within your culinary creations. Your adventure continues by laying down the foundational knowledge of the tools and environment essential for perfecting the ancient art of home fermentation. You'll become adept at selecting the right ingredients, and you'll learn the pivotal role salt and starter cultures play in your fermentative endeavors. Journey through the detailed chapters that take you from mastering vegetable fermentation, such as the classic sauerkraut, to the nuances of creating dairy-based cultured creams and cheeses. Savor the resurgence of traditional bread-making with a dedicated section on sourdough, covering everything from harnessing natural yeasts to crafting that perfect, crusty loaf. Thirsting for more? "Culturing Life" also pours into the effervescent world of fermented beverages. You will learn to brew your own kombucha, and concoct probiotic sodas, homemade vinegars, and much more. Not only will you uncover the secrets of making these gut-friendly delights, but you'll also take a culinary tour of the globe, exploring an array of international fermentation practices from the spiciness of Korean kimchi to the savory depth of Japanese miso. For the more daring and innovative, the book guides you through creating fusion ferments that blend culinary cultures and infuse ancient techniques with modern twists. It doesn't stop at creation; "Culturing Life" also equips you with the knowledge to design probiotic-rich meals, ensuring that your fermentation journey also becomes a pathway to remarkable health. Beyond recipes and techniques, you will gain insights into preserving the viability of your ferments, addressing common issues, and scaling up your processes. This e-book nurtures not only cultures but also community, offering advice on connecting with fellow enthusiasts and spreading the wonders of fermentation for sustainable living. "Culture" your way to expertise with the last chapters focusing on advanced experimentation, teaching, and the exciting prospects of future food trends. Conclude your fermentative exploration with an indispensable glossary, an array of useful resources, and an extensive index tailored to assist you every step of the way. Embark on your fermenting voyage today with "Culturing Life"—transforming your kitchen into a wonderland of taste and health. Elevate your meals, your well-being, and your world through the power of fermentation.
Download or read book Cultured Food Life written by Donna Schwenk and published by Xlibris Corporation. This book was released on 2011 with total page 66 pages. Available in PDF, EPUB and Kindle. Book excerpt: Dramatically improve your health by eating foods filled with dynamic probiotics that supercharge your body! Ordinary foods become powerful health agents in a few easy steps using ancient wisdom and time-tested techniques such as natural fermentation. Author and educator Donna Schwenk tells her compelling story of how she transformed her family's health by creating foods that conquer sicknesses, including diabetes, high blood pressure and IBS. Hundreds of families have attended Donna's seminars and renewed their health, changing their lives forever! After numerous requests from her seminar participants, Donna has provided this compilation of over sixty delicious recipes that were the key to her own success. With her simple step-by-step instructions, you too can learn to make delicious probiotic foods that will create wellness and restore your health. You can enjoy a preview at: www.culturedfoodlife.com or follow Donna on her blog at www.blog.culturedfoodlife.com
Download or read book Kombucha Kefir and Beyond written by Alex Lewin and published by Fair Winds Press. This book was released on 2017-02-15 with total page 211 pages. Available in PDF, EPUB and Kindle. Book excerpt: Kombucha, Kefir, and Beyond contains healthy, innovative recipes and instructions to show you how to brew your own delicious, probiotic beverages in your own kitchen. Fermented foods have taken the world by storm due to their health and real food benefits. They help improve digestion, enable us to better assimilate vitamins and minerals, and strengthen the immune system. And of all fermented foods, drinks are some of the most versatile—and tasty! You may be able to buy many fermented trips in stores, but making them at home is simple, economical, and makes them even better for you. With just a few ingredients and materials, you can start brewing your own delicious beverages for your family. Kombucha, Kefir, and Beyond is packed with innovative drink recipes, from healthy homemade sodas to traditional kvass and cider, that you can make in your home kitchen and enjoy all year long! Inside, you’ll learn: Why to ferment your drinks The history of fermentation and the value of traditional foods The benefits of fermented drinks to your health All the basics: the process, the tools, and how to get started Five-minute recipes for lassis, fermented lemonade, and more How to use starters to make kombucha, kefir, root beer, wine, and others again and again Age-old recipes for kvass, switchel, vinegar, and mead Everything you need to know about why the recipes work, why they are safe, what to do if they go wrong, and how to modify them to suit your taste Raise a glass to good health with Kombucha, Kefir, and Beyond.
Download or read book Real Food Fermentation Revised and Expanded written by Alex Lewin and published by Quarry Books. This book was released on 2022-01-04 with total page 202 pages. Available in PDF, EPUB and Kindle. Book excerpt: In this newly revised and updated edition of Real Food Fermentation, discover how to preserve your favorite foods with simple techniques and recipes. Learn the process of fermentation from start to finish, and stock your pantry and refrigerator with delicious fermented fruits, vegetables, dairy, and more. You’ll find information about why these recipes work, why they are safe, what to do when things don't go to plan, and how to modify recipes to suit your taste. Fermenting is both an art and a science, and Alex Lewin expertly takes you through every step, including an overview of food preserving and the fermentation process. Get to know the health benefits of fermented foods, and learn the best tools, supplies, and ingredients to use. Then start making wholesome preserved foods and beverages with step-by-step recipes for sauerkraut, kombucha, kefir, yogurt, preserved lemons, chutney, kimchi, and more, getting the best out of every season’s bounty. The book is filled with beautiful photos and clear instructions to help you build your skills with confidence. It’s no wonder people are fascinated with fermenting—the process is user friendly, and the rewards are huge. Inside you’ll find: Fermentation basics—the tools, the ingredients, the processes, and how to get started Sauerkraut and beyond—how to ferment vegetables, including slaw-style, pickles, and kimchi How to ferment dairy into yogurt, kefir, crème fraîche, and butter How to ferment your own beverages, including kombucha, vinegar, and hard apple cider Plus recipes for sourdough, natto, and more With this book as your guide, you’ll feel in control of your food and your health. See why so many people are discovering the joys of fermenting!
Download or read book Fermentation Nation written by Barrett Williams and published by Barrett Williams. This book was released on 2024-04-30 with total page 82 pages. Available in PDF, EPUB and Kindle. Book excerpt: Are you ready to embark on a journey through time-honored traditions, insights into gut health, and the untold secrets of crafting your own living foods? "Fermentation Nation" is your must-have guide into the world of cultured creation, an adventure that marries age-old wisdom with contemporary science, ensuring a spot at your table for these deliciously beneficial foods. With every fascinating chapter, you'll delve into the mysteries and marvels of microbial magic. Discover the deep roots and complex processes of fermentation that span cultures and continents. Unveil the layers of your gut ecosystem, exploring how each spoonful of sauerkraut and sip of kefir can profoundly impact your health – from digestion to the astonishing gut-brain connection. But this book doesn't just illuminate the path – it guides your every step in crafting your very own fermented masterpieces. From the creamy delights of yogurts and cheeses to the zesty crunch of pickles and the bubbly zest of kombucha, "Fermentation Nation" offers practical insights and tips to elevate your kitchen skills. You'll explore diverse cultures through their native ferments, like the Japanese Natto and African Millet Beer, understanding not just the 'how,' but the 'why' of their enduring presence in our diets. Satisfy your scientific curiosity with evidence-based explorations of health claims, navigate the intricate dance of pH and acidity in your ferments, and arm yourself with techniques to ensure safety and success. Then, take your fermentation game to the next level with advanced home techniques, capable of transforming seasonal produce into year-round treasures. Whether you're looking to integrate more probiotics into your meals, curious about the artisanal business of fermented foods, or seeking a community of like-minded fermenters, "Fermentation Nation" is your guru and guidebook rolled into one. With comprehensive coverage addressing everything from essential tools to debunking myths – without forgetting the savory ferment-friendly recipes – you'll be well-equipped to join the ranks of fermented food aficionados, making "Fermentation Nation" more than just a book. It's an invitation to a movement, a call to revive ancestral knowledge in your modern life, and to revel in the joy and benefits of living foods. Discover the power that bubbles beneath the surface of your food – welcome to "Fermentation Nation". Unveil the curtain and step into a world where food is more than nourishment; it's a living, breathing guide to wellness and wonder. Your initiation starts here. Join the movement.
Download or read book Cultured Food in a Jar written by Donna Schwenk and published by Hay House, Inc. This book was released on 2017-09-26 with total page 257 pages. Available in PDF, EPUB and Kindle. Book excerpt: In her third cookbook, creator and founder of the Cultured Food Life blog and author of Cultured Food for Life and Cultured Food for Health Donna Schwenk offers over 100 probiotic recipes for the on-the-go lifestyle. These cultured food recipes are easy-to-make and all portable in jars. Schwenk covers everything from the basics like making your own kefir, kombucha, and nondairy milks, to snacks and beverages, to filling, savory meals. Complete with full-color photos and clear, thorough instructions, Cultured Food in a Jar offers an accessible, mouthwatering approach to probiotic eating and gut health.
Download or read book Traditionally Fermented Foods written by Shannon Stonger and published by Page Street Publishing. This book was released on 2017-05-09 with total page 227 pages. Available in PDF, EPUB and Kindle. Book excerpt: Harnessing traditions from previous generations to preserve food is not only a passion for Shannon Stonger, but a way of life. Shannon walked away from a career in chemistry to raise her family. Shortly thereafter, she and her husband moved their family off the grid to discover a more simple, agrarian life. With only minimal solar-powered electricity, Shannon relies on practical food preservation techniques, such as fermentation, to provide nutritious food for her family while cutting food costs. In Traditionally Fermented Foods, Shannon shows readers how to preserve food using traditional fermentation techniques, often without refrigeration. An alternative to canning and freezing, traditionally fermented foods do not require modern technology to preserve. You can learn Shannon’s authentic preservation technique, which she depends on daily to put food on the table, so you know they work. You can also learn how fermented foods work, how to make fermented foods and how to use fermented foods in recipes. This book contains over 80 recipes with corresponding photos.
Download or read book Delicious Probiotic Drinks written by Julia Mueller and published by Simon and Schuster. This book was released on 2014-02-04 with total page 176 pages. Available in PDF, EPUB and Kindle. Book excerpt: The health benefits of probiotics are no secret—doctors from both the Western and Eastern medicine camps sing the praises of probiotics for their positive effects on digestion, metabolism, and the immune system. Enthusiasts of kombucha—a bubbly probiotic drink now sold regularly in stores from Manhattan delis to Seattle food co-ops—point to its high levels of B vitamins and amino acids, improving mood, energy levels, joint function, ligament health, and skin health. Now you can learn to make kombucha, as well as numerous other probiotic drinks, at home! With clear step-by-step directions, beautiful photographs, and more than seventy-five recipes, this is the ultimate guide to homemade probiotic drinks. You’ll find numerous recipes for: Kombucha Jun Kefir Lacto-fermented lemonade Ginger beer Cultured vegetable juices And more! In addition, you’ll find recipes for making yogurt, smoothies, and kefir ice cream. Fermenting drinks may seem daunting, but Julia Mueller shows how it can be fun, much more cost-effective than buying ready-made drinks from the store, and delicious! Skyhorse Publishing, along with our Good Books and Arcade imprints, is proud to publish a broad range of cookbooks, including books on juicing, grilling, baking, frying, home brewing and winemaking, slow cookers, and cast iron cooking. We’ve been successful with books on gluten-free cooking, vegetarian and vegan cooking, paleo, raw foods, and more. Our list includes French cooking, Swedish cooking, Austrian and German cooking, Cajun cooking, as well as books on jerky, canning and preserving, peanut butter, meatballs, oil and vinegar, bone broth, and more. While not every title we publish becomes a New York Times bestseller or a national bestseller, we are committed to books on subjects that are sometimes overlooked and to authors whose work might not otherwise find a home.
Download or read book The Farmhouse Culture Guide to Fermenting written by Kathryn Lukas and published by Ten Speed Press. This book was released on 2019-08-27 with total page 370 pages. Available in PDF, EPUB and Kindle. Book excerpt: An authoritative and easy-to-use guide to fermentation with 100 recipes for fermented foods and drinks. IACP AWARD WINNER Fermented and live-culture foods are beloved for their bold and layered flavors as well as their benefits for gut health and boosting immunity, but until now, there hasn't been a book that is both authoritative and easy to use. The Farmhouse Culture Guide to Fermenting provides you with the history, health information, and safest methods for preserving, along with 100 recipes for krauts, pickles, kimchi, fermented vegetables, hot sauces, preserved fruits and jams, kombucha, and even mead. With trusted authors Kathryn Lukas, founder of mega brand Farmhouse Culture, and master fermenter and best-selling author Shane Peterson and their thoroughly tested recipes, this is the fermentation book that every home fermenter needs--whether you are about to make your first batch of pickles or have been preserving foods for decades.
Download or read book Fermented Foods and Beverages of the World written by Jyoti Prakash Tamang and published by CRC Press. This book was released on 2010-07-01 with total page 460 pages. Available in PDF, EPUB and Kindle. Book excerpt: Did you know? It's estimated that fermentation practices have been around since as early as 6000 BC, when wine was first being made in Caucasus and Mesopotamia. Today, there are roughly 5000 varieties of fermented foods and beverages prepared and consumed worldwide, which accounts for between five and forty percent of daily meals. Fermented Foods a
Download or read book Fermented written by Jill Ciciarelli and published by Victory Belt Publishing. This book was released on 2013-08-06 with total page 372 pages. Available in PDF, EPUB and Kindle. Book excerpt: Fermented: A Four-Season Approach to Paleo Probiotic Foods is your guide to an essential aspect of ancestral eating—fermentation. A centuries-old craft practiced by traditional cultures in all parts of the world, fermenting food is a creative and inexpensive way to enhance the nutritive properties of your favorite foods and to introduce exciting, new flavors into your weekly menus.
Download or read book The Cultured Club Fabulous Fermentation Recipes written by Dearbhla Reynolds and published by The Countryman Press. This book was released on 2018-07-10 with total page 352 pages. Available in PDF, EPUB and Kindle. Book excerpt: Discover delicious, gut-friendly recipes to supercharge your system Adding a daily dose of fermented foods to your diet can have an extraordinary effect on your health. Motivated by an unshakeable belief that food is medicine and that what we eat can promote great healing, fermentation expert Dearbhla Reynolds shows readers how to turn simple ingredients into superfoods using one of the world’s oldest methods of food preservation. Recipes include: • Masala Quinoa Croquettes with Indian Cauliflower and Mango Chutney • Collard Wraps with Kefir Mackerel Pâté, Radishes, and Cucumber Pickles • Fermented Flaxseed and Onion Crackers • Hibiscus Kombucha More than just a recipe book, this is a story about food, health energy, and lost traditions.
Download or read book Frontiers and New Trends in the Science of Fermented Food and Beverages written by Rosa Lidia Solís-Oviedo and published by BoD – Books on Demand. This book was released on 2019-02-20 with total page 154 pages. Available in PDF, EPUB and Kindle. Book excerpt: From time immemorial fermented foods have undoubtedly contributed to the progress of modern societies. Historically, ferments have been present in virtually all human cultures worldwide, and nowadays natives from many ancient cultures still conduct a wide variety of food fermentations using deep-rooted recipes and processes. Within the last four centuries, scientific research has started to unravel many aspects of the biological process behind fermentations, which has contributed to the improvement of many industrial processes. During our journey in the research field, we have always been attracted to the development of scientific research around fermentations, especially autochthonous ferments: a natural repository of novel biomolecules and biological processes that will positively impact on many application fields from health, to food, to materials.
