Tag Archives: fermented foods

Magical Sauerkraut

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…

Signs of the Times

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…

My Body Doth Stink! The Psychological Effects of Bathing

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….

Give Your Broth a Boost

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…

Top 5 Self-Health Adventures of 2016

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…

Stumbling Blocks to Healing: The “Yeah, But” Story

 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…

Kick Up Your Apple Preservation

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…

Fermenting Veggies with Ease

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…

I Kombucha…Do You?

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…

The Tremendous Health Benefits of Lacto-Fermented Foods

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…

All Hail Apple Cider Vinegar

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?…

Katz Is Back at Selene River Press

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…

Three Ways to Dill Pickles: The Quick, the Canned, and the Fermented

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