The Fermented Food Phenomenom

I hosted yet another fabulous workshop yesterday on Fermented/Cultured Foods. It was the people who attended that made it fabulous and certainly not my nervous attempt to explain why would should eat bacteria infested foods. I’m always touched by how open and ready people are to start making and eating these live foods. Their stories leave me searching and researching for more information on how we can heal our bodies and protect ourselves from disease and toxins.
Keirsten and I have two already booked upcoming workshops in Saskatoon and Swift Current. There’s talk about two more in Regina and Lloydminister.
It’s spreading like wild fire.
People want real food; foods that are alive and nourishing. So many of us have become plagued with things that leave us fatigued, allergic to common foods, in pain, unable to cope with life, infertile. It’s so unnatural. We are looking for answers. Let us return to the foods we evolved on. The ones that made our brains go bigger and our bodies strong and resistant. Let us take back the traditional practices almost lost. Let us remember.
So, with this passion I’ll be spending the next few weeks updating this blog. I’ll include information, stories and instructions about all our various ferments. I want you to get as excited as we are. These ferments are like our children each with their own unique characteristics and healing benefits. Will you please join us?

-Nadine

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Amazing Kefir Malts, Sorry Wendy.

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Chocolate Kefir Malts. I may have died and gone to probiotic heaven. These are nutrient dense and to die for. I’ve found that the trick to eliminating bad foods is to keep adding in amazingly
Great tasting healthy foods. The junk will become unnecessary, boring and obsolete with recipes like these in your home:

1 can coconut milk
1 can kefir or yogurt (I filled the can from Coconut milk to measure)
1/2 cup maple syrup or less ( I used
Some stevia too. You could use raw honey)
3 TBSP cocoa
Dash of sea salt
2 tsp vanilla
2 heaping spoons arrowroot (optional I assume)
4 pastured chicken egg yolks

Blend all ingredients.
Put in ice cream maker until it is desired consistency, about 10 minutes.
You could put it in a bowl or baggie in the freezer if you don’t have an ice cream maker. Freeze it, stir it, blend it. Eat it.
We topped this with our homemade BC blueberry spread half way through eating. Mmm…

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Easy Kefir Cheese

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Kefir cheese is great in dips, soups, sauces. Salads, desserts and much more. Many people strain the kefir and I use to but this is much easier and there’s no cheese bag or strainer to clean.

Here’s how I make it:

I strain out my kefir grains and re-feed them with fresh milk.
Leave the strained kefir on counter and wait until it separates as shown above.
Scoop out “cheese”.

Use in anything. Anything!

French Toast Waffles You Betcha

I was staring at my dried out sourdough buckwheat waffles dreaming about what could be done with such a thing. I needed to do something decadent and it had to add back in moisture. French toast waffles.

Ingredients:

Butter
Dry waffles
Kefir or cream
Eggs
Cinnamon
Maple syrup

Heat pan, this is important. Melt butter in it.

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Mix eggs, milk or kefir, cinnamon and maple syrup.
Soak waffles on each side at least 10 Mississippi’s in egg mixture.
Fry till golden brown.
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Top with maple syrup, yogurt, fruit or whatever be ye pleasure.

Nourishing Pineapple (or other fruit) Delight


When I was little, my Mother made pineapple delight which was a Graham cracker crust with a layer of crushed canned pineapple and whipped cream on top. I loved it and it’s going to be easy to convert to nourishing foods. For Christmas dinner, I’ll be making it as Pineapple Cranberry Delight. You could really do this with any fruit. Orange, blueberry, strawberry rhubarb or raspberry would all be delicious.

Crust:
1 1/2 cups of GF flour (arrowroot, rice, sorghum, coconut, etc) and/or ground nuts, hemp, shredded coconut . This has a lot of play, it will turn out regardless. I use a combination of floors and ground nuts.
1/2 cup cold butter, cut into cubes
1/4 – 1/2 cup raw sugar, date sugar, coconut sugar, Sucanat or rapadura.

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Mix all the ingredients.
Cut butter into dry ingredients with a pastry blender or two knives until it resembles crumbs.
Put in greased 8×8 pan.
Bake at 350 F for about 15 minutes, until the butter is melted and the whole mixture a bit browned.
Remove and let cool.

Filling:
One or two cans of drained pineapple or other fruit. You could also use cultured fruit as we are not heating this and it won’t destroy the probiotics.
Spread on crumb layer.

Topping:
4 cups Whipped Cream and/or Kefir, yogurt Whipped coconut milk. I whip whipped cream first then mix in sweetener, kefir and coconut milk.
1/4 cup or less Of sweetener. Maple syrup, maple flakes, honey?
When crumb and fruit layer is totally cooled, spread this creamy mixture on top.

Easy! Eat!

Surviving Christmas Supper- Part One-

A healthy, delicious Christmas meal is possible! It just takes a little planning. This will not only make a feel good Christmas meal but it will cut down on what you need to do Christmas Day!

Menu (so far):

Turkey
Sprouted bread stuffing
Delicious gravy
Cultured cranberry sauce
Probiotic Mashed potatoes from fermented potatoes
Nourishing gelatin (still need recipe!)
Baked squash
Green beans and butter
Sauerkraut (make Christmas kraut by adding orange juice, dried cranberries, cinnamon, ginger, apple, kombucha)
Bone broth cups to aid digestion

To Do Sunday:

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1. I’ll be putting the potatoes On to Ferment, to remove a lot of the starches.
Put potatoes cut up into a glass jar in salt brine of one cup water to 1 tbsp salt. You do not have to peel the potatoes, I only did because these were very sandy and the last time I
Cooked them it was crunchy not in a good way. Let your potatoes ferment on the counter until Christmas day (2-3 days). When you remove potatoes, rinse and cook like you would for mashed potatoes. After they are whipped add butter, kefir or yogurt or creme Fraiche. You could also add fermented garlic or the juice of ferments.

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2. Keirsten made this cranberry sauce and I am so excited! You can use regular canned or homemade cranberry suave for this. Sunday, add one tbsp of whey or other inoculating juices (water kefir maybe, but use way less and only ferment a day). Add to jar and let sit on counter. Voila!

3. Start your drinks! Water kefir, if you have it. Otherwise you can make coconut kefir egg nog. Try cinnamon and apple or cranberry water kefir!

Monday:

1. Prep salads, veggies and anything else. How about a cultured bean salad made with the juice of ferments?

2. Make croutons for this stuffing from the nourishing home.

Desserts? How ’bout some lemon curd? I use this recipe from The Nourishing Gourmet except I don’t strain it. It sets up best being in the fridge a few days. You can use it plain or put it in a raw pie shell with meringue or whipped coconut milk. It’s excellent as lemon bars.

More nourishing dessert ideas!

Cultured and killed pizza crust

Here is the pizza crust that I’ve been evolving for 6 weeks from unrefined kitchen’s paleo pizza crust. It uses cultured foods and then is baked so the probiotics are killed but it still offers a host of other benefits like being easier to digest. It gets better every week as I tweak it.
This is the best gluten free, real food crust have made. It holds together well.

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Ingredients for crust:

2 cups nut flour (I grind cashews or almonds for this but you can buy it as well. Bulk barn or Nutters have it)
1 cup arrowroot
4 eggs
3/4 cup fermented milk product (yogurt, kefir, creme Fraiche, etc)
1 tsp spices of choice (oregano, basil, rosemary, garlic, onion)
1 cup cheese (mozzarella, Parmesan?)

Mix all ingrediente And bake at 375 F for ten minutes.
Add toppings.

Bake again at 350 F until cheese is melted and golden.