Tags
- AIP
- Animation
- Autoimmune Paleo
- autoimmunity
- Beneficial bacteria
- Blood sugar balance
- cacao
- cashew nut butter
- chocolate
- Classes
- coconut
- college of naturopathic medicine
- Colostrum
- Community spirit
- demonstration
- Demonstrations
- Desserts
- digestive enzymes
- Drinks
- Fats & Oils
- Fermentation
- Festivals
- Fodmap
- Fodmap Friendly
- food sensitivity
- fudge
- Genetics
- gut health
- Healthy snacks
- Intestinal Permeability
- london
- Natural beauty
- Nutrigenomics
- Pain
- Paleo
- probiotics
- protein
- Recipes
- relishes
- Seasons
- Self-help
- sugar free
- Vitamins & minerals
- Water kefir
- Whey
Categories
Meta
Category Archives: Front Page
The power of digestive enzymes
Recently I decided to do a home experiment to test out the efficacy of supplemental digestive enzymes in breaking down the food we eat… Background Information Enzyme formulas are said to help in maximising nutrient digestion, by aiding … Continue reading
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
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 Beneficial bacteria, Community spirit, Fermentation, Festivals
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
Recipe – Tomato Pepper Relish (fermented)
Lactic acid created by the lactobacilli help with digestion by breaking down the foods. This process makes a relish such as this an ideal condiment to add to any meal. Ingredients 4 ripe tomatoes, peeled, seeded and chopped … Continue reading
New research into a sourdough suitable for coeliac disease and the history of bread making
A recent clinical study looked at the benefits of using sourdough containing lactobacilli and fungal enzymes to hydrolyse (break down) the protein gluten, found in wheat flour products, into its component amino acids. These baked goods were then able to be eaten by … Continue reading
Community ovens
“There must be an old memory, of bread baked on the hearth with fire, that people can’t seem to let go of, even after half a century or more of sliced bread in plastic bags.” I was therefore over the … Continue reading
Practical Basics and Tips for Fermenting
Practical basics and tips for fermenting vegetables Continue reading
What is fermentation? What are the health benefits?
Fermentation is an ancient process, preceding human history. It also occurs in the cells of our bodies. It is the transformative action of microorganisms (bacteria or yeasts) as well as the enzymes they produce. People have long studied and played … Continue reading
Recipe – Gingered Carrots (fermented)
These are a fantastic introduction to fermented vegetables as carrots are a vegetable we know and love so well. This makes a tangy, juicy and versatile condiment which is great with meats, eggs, crackers, salads, dhal and curries. Ingredients … Continue reading