If you’re looking for a simple way to incorporate fermented foods into your routine, this citrusy beet kvass is a great place to start. Made with just a handful of ingredients, including fresh beets, orange, basil, sea salt, and water, this ferment develops a deliciously tangy flavor as it sits. The addition of orange juice […]
Seasonal Beet Kvass Read More »
This recipe is perfect for the summer months! You may have heard of a ginger bug, which is the name given to the “starter” for probiotic ginger beer. When I first heard the name ginger bug, I pictured something like a physical probiotic colony, similar to a SCOBY or kefir grains. However, a ginger bug
Ginger Beer from a Ginger Bug Read More »
This is one of Hollie’s staple recipes for her family! If you’ve never made your own ketchup before, this fermented version is a total game changer. It’s packed with delicious flavor you just don’t get from store-bought bottles. The natural fermentation adds beneficial probiotics, making this a condiment you can feel good about using=. Once you
Simple Fermented Ketchup Read More »
This fun experiment was a success! If you’re a fan of the crunch and fresh flavors of a spring roll, but prefer grain-free and full of probiotics, then you’re going to want to give this a try! This is a great recipe to play around with. Try adding your own twist with veggies and herbs that you
Fermented Spring Rolls Recipe Read More »
Fermenting your meats is a great way to increase the digestibility and nutritional availability of your food. For some people, it’s necessary to ferment any meat they consume in order for them to digest it with ease. And while it may not be required for you, fermenting your food will always ease the workload on
Baked Fermented Chicken Read More »
Cabbage is incredibly useful for our bodies, especially when it comes to digestion. Raw or fermented cabbage boosts stomach acid, so sauerkraut is a great choice to eat with, or preferably 10 minutes before, a meal. However, not everyone loves the taste of traditional sauerkraut. You can “flavor” your sauerkraut any way you want to.
Apple Sauerkraut Recipe Read More »
This was an idea from one of my patients doing the GAPS Protocol. She was trying to come up with an idea to use ferments more in her meals. The hardest part of this recipe is getting the cabbage leaves off in whole pieces. Because of this, this is a great ferment to make alongside
Fermented Whole Cabbage Leaves Read More »
This is a super simple and quick ferment that’s so easy to put up! Preserved lemons are great to give a big hit of citrus flavor to chicken or fish dishes, or to homemade salad dressing. Lemons and limes are a great source of Vitamin C when eaten fresh, and as always, fermenting increase the
Most people think you are allowed to eat soups on the first few stages of the GAPS Protocol. However, casseroles are also encouraged! For the GAPS Protocol, a casserole is defined as a large cut of meat with a bone or joint, alongside vegetables that are all cooked together slowly in the oven. This casserole
Fermented Beef Casserole Read More »
Have you ever heard of fermented soup? Fermented soup is just like regular soup except that you use fermented vegetables. Why? Because when we ferment vegetables, it makes them easier to digest and increases the bioavailability of nutrients. It also adds a delicious layer of flavor. Most of these steps can be done ahead of
Fermented Vegetable Soup Read More »
