TagsAnimation Autoimmune Paleo autoimmunity Beneficial bacteria Blood sugar balance Breakfasts Classes coconut Colostrum Community spirit demonstration Demonstrations Desserts Detoxification digestive enzymes Drinks EPA / DHA Fats & Oils Fermentation fermented foods class Festivals food sensitivity Genetics gut health Healthy snacks Inflammation Intestinal Permeability kimchi london Natural beauty Nutrigenomics Paleo personal transformation probiotics Recipes recovery relishes sauerkraut Seasons Sourdough vegan vegetarian Vitamins & minerals Water kefir Whey
Author Archives: Katie Clare
Our bodies need emotional wellbeing as well as nutritional fuel and so sometimes I focus on this side of life too. Recently Sarah Knights’s ’The Life-Changing Magic of Not Giving a F**k’ came my way. I was intrigued. Many people … Continue reading
Grass-fed, Organic, Pasture-for-Life? How do these terms differ when talking about meat? In the UK, the words ‘grass-fed’ can be used to describe food (beef, lamb, milk, cheese, etc) from cows that have spent only part of their life grazing in … Continue reading
To celebrate successfully making it through 28 days of The Low Fodmap Autoimmune Paleo (AIP) elimination reset, I thought I would do a little AIP baking. These biscuits are made with tiger nut flour. Tiger nut isn’t a nut, it … Continue reading
Time to go with the Low-Fodmap Autoimmune Paleo 30 Day Protocol Continue reading
A curious little recipe, that turns out a real treat. Great for anybody avoiding cacao on the AIP protocol
On hearing fermented foods were in Vogue, Susie Rushton dusted off her kilner jars and stocked up on kimchi”. In ‘Spoilt Rotten’ Susie recalls how she came to visit nutritional therapist Katie Clare to learn how to make “fluffy, sour, crunchy, mildly effevescent, aqua-green” sauerkraut and also uses her recipe Continue reading
Follow me on instagram for visual healthy meal and snack inspirations and encouragement, plus lots of fermented foods ideas.
Yesterday evening’s sauerkraut-making session somehow managed to transition into making a martini, but still in collaboration with beneficial bacteria! The main ingredient in this cocktail is organic whey, the tart tasting, lactobacilli -rich element of yoghurt or kefir.
This treat of a recipe is not sweet as such, but the ingredients still melt in the mouth in that glorious chocolatey way. If you are happy to eat cashew nut or coconut butter from the spoon, and are looking … Continue reading
A Fermented Foods class at the College of Naturopathic Medicine (CNM), London. The session will cover the techniques, processes and everything else that you need to know, to safely ferment foods at home for their beneficial bacteria content. Learn how to make raw sauerkraut! Continue reading