I stumbled onto a mix that adds whole new dimension to any fermented milk product I’ve tried. Be it kefir, yogurt, kefir cheese or separated buttermilk fat, it works for any of them. It’s so simple, I am almost embarrassed to call it a recipe. Then again, it’s healthy, tasty and opens door to infinite number of variations. Try it and see if you like it as much as I do.
Fermented Food
Coffee Kombucha
A few weeks ago I was encouraged to try and make coffee kombucha. While the recipes do float on the internet, I never ventured away from the tea-based garden variety. This time, however, my curiosity has been piqued.
Fermented Carrots
This has to be the easiest ferment I’ve ever done. I stumbled onto it while looking for something to replace the sauerkraut in those couple months when the previous crop of cabbage best suitable for fermenting is out and a new one is not in yet. Not that you couldn’t make it, but the kick is weaker than I like, and I am always curious about something new. Sure, brined cucumbers are always here, and it’s my long-standing favorite, but curiosity… what can I say, cats are my favorite animals for a reason. But back to carrots.
Injera – Ethiopian Flat Bread from Fermented Teff Flour
Let’s make Injera – Ethiopian flat bread from fermented teff flour. Why, you ask? Well, why not? It’s a unique kind of bread tasting unlike anything I’ve ever tried; it’s fermented (and my ears perk when I hear this word); it’s exotic, and it’s easy to make. It’s not a bread to spread your butter on (although have no doubt that I tried that, and it worked to a degree); it’s rather a wrap or a “utensil” with which you can scoop up a stir fry, a stew, or a salad. I would characterize its taste as a curious mix of bland and sour; thanks to blandness it soaks in the taste of the food you use it with, and sourness adds an intriguing twist. If you are not convinced still, a few words about its nutritional facts. Or, if it’s just the recipe you are interested in, scroll right through.
Cultured Whipping Cream for Keto Desserts
Heavy whipping cream (HWC) is a long-standing favorite among low-carbers, and for a good reason. At 7g carbs per cup (when liquid), it’s ideally suited for use in low-carb desserts, adding to coffee etc. In this post, I want to show my favorite way to use it. We are going to ferment our HWC, turning it into a cultured cream – probiotic, slightly tangy, with a rich luscious mouthfeel, and with a different texture which I call naturally whipped.
Fermented Cranberry
This is very festive recipe, fitting for the season; it’s also the best time for it, as fresh cranberries from this fall’s crop are still in the stores. As it’s often the case with fermentation, the final product is not at all what you would expect from cranberries. They lose their usual tartness and become mellow, slightly spicy and slightly alcoholic.
Food as the Best Medicine
Pop quiz: which of the following do you agree with?
- You can lose weight while eating delicious foods
- You can improve your health by eating well
- To lose weight and stay healthy you must deprive yourself of tasty foods
If you agree with the first two statements, you’ve come to the right place. Let’s exchange ideas, findings, news, and recipes.
If you agree with the third statement, you’ve come to the right place. Give me a chance to change your mind about that notion.