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Posts Tagged ‘raw’

Sauerkraut Flu Fighter VII

Ok so you all know I’m nuts about flu fighter sauerkraut by now don’t you? They are no brainers for me, and while it seems like a lot of kraut to make for one person (I’m up to about 6 litres in 4 weeks) bear with me as I explain why.  For a great low…

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Flu Fighter VI

Did you know that in The Gluten Summit, 2013, Dr. Natasha Campbell-McBride, MD, told Dr. Tom O’Bryan, “With every mouthful of sauerkraut you’re consuming billions of beneficial microbes which will be killing the pathogens in your gut driving them out and replenishing the beneficial flora in your digestive tract.”? If you are on a food…

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Lazy bitch Kimchi

This isn’t a traditional Korean Kimchi and it’s not a kraut either, but it sure is a lazy bitch way to throw down some fermented veggies. Breaking rules (not the law) is something I enjoy doing, especially when it comes to fermenting for food medicine. And if you wanna know a cheats way of helping your…

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Fermented 4 day Immune Booster

This quick and easy ferment is a must have when you live in a hot and humid climate like Darwin in the Northern Territory Australia. In colloquial terms we have three seasons in the Top End: The Wet Season which includes the hottest sweatiest, sticky and humidest time of the year before the big rains come.…

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Lacto fermented Zucchini

This sassy summer ferment is one of my regulars. Living in the tropics, even in our ‘coldest’ time of the year, it’s still pretty warm. A taxi driver in Brisbane recently laughed at me when I told him the coldest it gets in Darwin might be 14 deg celsius and even that would be very early…

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Dragon fruit coconut milk kefir

This has to be one of the most lush coconut milk kefir combos  I’ve tasted yet! Pure and simple, it’s just straight up fermented coconut milk with chopped up blood red dragon fruit and nothing else! Yep that’s right, nothing else added! Can you believe that? The pot above has the exact same ingredients as the…

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Vegan coconut milk kefir

I’ve got lots of friends who are vegan and vegetarian and consider myself to be a flexitarian 🙂 and enjoy loads of yummy fermented food as medicine. However, I’ve been caught in the trap of many other dairy intolerant fellow fermenters and been conflicted at having to rest milk kefir grains in dairy without knowing what…

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You did what with your kraut???

Look before you berate me for possibly killing my kraut, you need to know a few things first.  I’m one of those resourceful foodies who doesn’t like to throw anything out unless it’s absolutely necessary. So when I recently had a jar of homemade fermented green papaya, chilli, turmeric and ginger over ferment and slightly…

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Sprouts in the tropics

I first started sprouting legumes 35 years ago – and typically started off with mung beans of course! I’ve since moved up in the world and have experimented with sunflower seeds, lentils, snow peas, wheat grass,

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