ITS TIME TO LOOK TO OUR ANCESTORS AND SEE HOW TO RESTORE OUR GUT HEALTH WITH SIMPLE FERMENTATION

It seems that life has become a whirlwind and I have not had time to do any blogging.  I finally have a renovated kitchen and an office.  My inspirations are coming back and I am excited to start experimenting with my foods.  Today I started on #fermentation.  #FermentingBeets with #garlic and #dill, #Cauliflower using my curry powders, cucumbers using dill and juniper berries and #Turnip using star anise, nutmeg and cinnamon.   I am also making #KoreanKimchi.  To watch the living microbes working away in my bottles is so inspiring. I feel as if they are my children needing to be nurtured and cared for.  I am looking forward to the results.   I will be launching classes and Videos in the new year about #fermentation.  It is so important to bring these living foods into our diets as our guts are so depleted of good micro organisms that help with digestion.  2018 will be the year for Fermention and I will post everything I learn and recipes.  Tonight I am preparing an Ethiopian bread #Injera which is a fermented flat bread using #Teffflour, which is and Ancient grain used for centuries in Ethiopia.  Fermentation has been used for centuries in many countries, #Sauerkraut in Eastern Europe, #Kombucha a fermented tea from the east, of course all our Soy products, #miso, #tempeh, , #porridges, breads, #yogurts, #kefir, #Mead etc... Its time to look to our ancestors and see how to restore our health with simple fermentation.