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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 Beneficial bacteria, Desserts, Fermentation, Paleo, Recipes, Water kefir
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Recipe: Traditional Sauerkraut
Everybody wants to make raw sauerkraut these days, so lets get started! Continue reading
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
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
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 Beneficial bacteria, Demonstrations, Fermentation
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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
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
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
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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