Tag Archives: Fermentation

Recipe: Raspberry Coconut Kefir Ice Cream

Raspberry Coconut Kefir Ice Cream. Dairy-free with phytonutrient-rich berries. Tart & sour flavours take this to the next level. It doesn’t need any sweetener! Continue reading

Posted in Front Page | Tagged , , , , , | 1 Comment

Recipe: Traditional Sauerkraut

Everybody wants to make raw sauerkraut these days, so lets get started! Continue reading

Posted in Front Page | Tagged , , , , | 1 Comment

Fermented Foods Class at Nutrition College

On Tuesday 20th May I will be teaching Fermented Foods (2) as part of the programme, ‘Cooking for Health’, run by the College of Naturopathic Medicine (CNM), in London.  The session will cover the techniques, processes and everything else that you need to know, … Continue reading

Posted in Front Page | Tagged , , | 2 Comments

Food fermentation classes at the College of Naturopathic Medicine

This year in January, May and October my colleague, Aleksandra, and I will be teaching a class on ‘Food Fermentation’, for beneficial bacteria, as part of the six week evening programme, ‘Cooking for Health’, run by the College of Naturopathic … Continue reading

Posted in Front Page | Tagged , , | Leave a comment

Fermented foods talk at The College of Naturopathic Medicine

I will be giving a talk on ‘Food Fermentation and Beneficial Bacteria’ on Tuesday 6th August at the College of Naturopathic Medicine’s (CNM) Open Day.     This college teaches three year diploma courses in Naturopathic Nutrition where they stress the … Continue reading

Posted in Front Page, Press, Uncategorized | Tagged , , | Leave a comment

Article on ‘fermentation for anti-ageing’ in the Spring issue of ION magazine

ION Magazine is the subscription magazine for the Institute of Optimum Nutrition, published four times a year.  I was invited to write a piece on the anti-ageing benefits of fermented foods for the Spring 2013 edition.   The theme of … Continue reading

Posted in Front Page, Press, Uncategorized | Tagged , | 2 Comments

Kimchi – Spicy Korean Sauerkraut

Kimchi is a spicy sauerkraut, made with Chinese cabbage. It is one of the national dishes of Korea.  Great for giving winter protein-rich breakfasts a hot, gingery kick!     Ingredients 1 Chinese cabbage, cored and shredded 1 bunch of … Continue reading

Posted in Front Page, Uncategorized | Tagged , , | 2 Comments

What role does FOS play in maintaining healthy gut flora?

FOS is an abbreviation for Fructooligosaccharide, it is a soluble fibre or a prebiotic.  Its name means that it is a compound containing between two and ten simple sugars (or monosaccharides), which in this case are fructose molecules. In the … Continue reading

Posted in Front Page | Tagged , | 2 Comments

Festival of Life – September 2012

My colleague, Alek, and I were recently invited to do a demonstration and talk on Fermenting Foods for Optimal Digestion at the vegan inspired Festival of Life in London.     Here are a couple of pictures from the event….. … Continue reading

Posted in Front Page, Uncategorized | Tagged , , , | 2 Comments

Recipe – Tomato Ketchup (fermented)

The word ‘ketchup’ comes from the old Indonesian ‘Ketjap’ which is a fermented sauce. This tasty condiment is a favourite with kids of all ages.     Ingredients 3 cups of tomato puree (preferably organic) 1/4 cup of whey 10g … Continue reading

Posted in Front Page, Uncategorized | Tagged , , | 4 Comments