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Fermented Food News - September 2015

Hi <<First Name>>,

Latest research on your microbiome.
There is so much new information coming across my desk at the moment, all showing how fermented food and drinks are becoming mainstream.  To hear how the gut is our second brain listen to this episode of All in the Mind on ABC Radio National - The second brain

"Can gut bacteria influence mental health? ... The program explores the intricate relationship the gut microbiome has with the brain, and how early exposure to antibiotics, and consumption of the wrong foods, can throw this dangerously out of balance."

Briefly, it talks about the diversity of each individual’s microbiome with the simple implication that you can take care of your gut by eating healthy fermented foods or taking probiotics.

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New recipes!
I’ve been using the freshly harvested ginger from my garden to feed the ginger bug and then use it in new ways to produce fruity ginger drinks like Strawberry Ginger Beer and Apple Ginger Beer. The livestock from the bug feast on the fruit juice to produce a very bubbly and tasty pro biotic drink. The fruit sugars are converted to beneficial enzymes our bodies crave.  I suggest it is to be used within a week of brewing for maximum health benefits. A bottle that we missed in the fridge (for 3 weeks) was slightly alcoholic (oops!) - which we didn’t mind at all!

You can learn how to make a ginger bug in Workshop 3.0.

Strawberry Ginger Beer
When you’ve mastered the ginger bug, this is such a delicious variation on fermented ginger beer. In the midst of strawberry season, I bought 1 kg of strawberries for $6. Don’t put the strawberry pulp into the compost – it’s loaded with goodness and flavour. I use it fresh in a milk kefir smoothie and to top yoghurt.
  • 1 kg strawberries, washed and hulled
  • 1 cup water
  • ½ cup ginger bug
Process the strawberries in a blender. Pour into a strainer to remove the pulp. This may take some time. Use a spoon to stir the pulp around to release the juice. Add the water and bug to the juice and stir.  Pour into a bottle, allowing plenty of room for bubbly expansion when opening a bottle.  Seal and store in a dark space for 3 days and taste. You are looking for a bubbly strawberry ginger drink. Keep in the dark till the taste is to your liking. In the colder months, this process took 5 days; in the hotter months, it will be much shorter.

    

Apple Ginger Beer
  • 4 red apples, washed, peeled
  • 1 cup water
  • ½ cup ginger bug
Process the apples in a blender or processor. Add the water. Pour into a strainer to remove the pulp. This may take some time. Use a spoon to stir the pulp around to release the juice. Add the bug to the juice and stir.  Pour into a bottle allowing plenty of room for bubbly expansion when opening.  Seal and store in a dark space for 3 days and taste. You are looking for a bubbly apple ginger drink. Keep in the dark till the taste is to your liking. In the colder months this could take 5 days, while in the hotter months it will be much shorter.

You can make bigger quantities of the drink – just keep the ratios the same.

Schedule your own workshop.
Remember - you can arrange a group of 3 to 6 attendees and suggest a suitable date for any workshop. I’ve also appended the workshop dates for the next few months.
 
I look forward to hearing from you.

Ros
2015 Workshop - Schedule

Workshop 1.0 - Fermenting dairy, fruit, vegetables, tea 

$60 includes morning tea and workbook
Saturday –  12 September, 10 October, 31 October
                  21 November, 5 December from 9:30am – 12:30pm   

Workshop 2.0 - Fermenting grains, legumes and beans 
$80 includes brunch and workbook 
Saturday – 17 October from 9.00am – 1.00pm   

Workshop 3.0 - Fermented jam, sauce, relish, mash & ice cream 
$60 includes morning tea and workbook 
Saturday –  24 October from 9.30am – 12.30pm   

Workshop 4.0 - Fermented nuts, fruit drinks, low tech yoghurt & cheese

$70 includes morning tea and workbook
Saturday –  28 November from 9.30am – 12.30pm   
Regards,

Roslyn Bono | p 3343 1354
Well-being for Life
Copyright © 2015 We Love Fermenting, All rights reserved.


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