How can you make healthy food even healthier?

By culturing it, of course!

Sauerkraut is the cultured (or fermented) food most people are familiar with. Take some cabbage, smash it to smithereens with some salt, let it sit. Easy, right? But when's the last time you did this, or saw someone else do it?

Did you know there are cultured foods that you can make that are naturally full of probiotics? Probiotics can help your digestion work better and your immune system stronger!

Did you know that almost every native people group ferments some of their food?

Did you know that fermented foods can be easier to digest?

Cultured food can be a little intimidating. How do you know if it's good to eat? How do you MAKE it? What kinds of things can you ferment? Why does it work? Why is it good for you? What if I don't like the taste?

I have had all these questions at different times. I've been fermenting foods for about a year or two, and have made sauerkraut, kombucha, water kefir, yogurt, mixed veggies, and more, using fermenting techniques. It makes it SO much less intimidating if you can watch someone else do it first! That's where Gnowfglins comes in.

On Monday, Gnowfglins.com is hosting a FREE web seminar (webinar) on Fermenting Foods! Gnowfglins is a huge resource for me, I literally reference it every week. And with this free class, you can get a glimpse of the great info available there!


Click here to sign up, and all the info will be sent to you!
 

Just so ya know, I teach gluten free sourdough on Gnowfglins.com, and all my info and recipes are published there. If you sign up for the webinar through this link, and you end up enrolling in classes later, I'll make a small cut of the profits.

I hope you'll join us! It's gonna be fun... :)

Gnowfglins eCourse

I like to periodically mention the eCourse I help teach, just in case anyone is interested!

Gnowfglins.com is run by an online friend of mine. She has constructed an entire course to teach people how to cook using traditional food preparation methods. The science behind this is fascinating, and she explains it as you go. In just a couple of weeks she's starting a class on cultured dairy - how to make your own sour cream, butter, cheese...pretty interesting and fun!

I have been involved in the current class on sourdough. For those interested, I have converted all of the sourdough recipes in the course to gluten free recipes. And they are delicious! Pizza crust (good pizza crust!), biscuits, donuts, bread, waffles, and lots more. The sourdough serves two purposes - leavening that doesn't require you to use store-bought yeast (which some people are sensitive to), and also reducing the phytic acid content in whole grains which keeps your body from absorbing minerals. This is the way people made bread for thousands of years. They had good reasons for it. :)

If you sign up through the links here, I will receive a small referral fee. Just so ya know. :) I really believe in the information in this course. I wholeheartedly recommend it! Subscriptions start at just $10/month.

Also, one of the most time-consuming aspects of this way of eating, is planning your meals. Though the prep time isn't really longer, it has to be done in advance. That's why Gnowfglins.com developed their handy meal plans. Each week, they send out the recipes for the week, along with a sheet where you can write down all your meals and prep steps for the week. This is a HUGE time-saver, not to mention it takes the stress out of figuring out what's for dinner.

Check out Gnowfglins.com for more information, and subscribe to the blog there - it's great info and I have occasionally guest-blogged. :)