Fermented Food News - March 2016

Hi <<First Name>>,

Idli  (pronounced  "id-li"  )

The kitchen elf and I have been enjoying idli this month. What’s that I hear you ask? Idli is a steamed loaf of fermented rice and lentils.

In the photo, you can see bubbles, as the 'mushed-up' rice and lentils ferment in milk kefir.  Once fermented, it can be steamed into a loaf.

The idli can be sliced thinly and toasted, or used as a base to serve curries, bacon and eggs or stir-fries on.  Your imagination is the limit on how to serve this easily digested and tasty ‘bread’. It can be frozen too.

I use my mother's pudding steamer which makes one pudding-sized loaf. Traditional idli steamers make smaller individual sized patties; these can be bought online (priced from $50 & up).

You can learn about idli in our special Workshop 2.0 on Sat 16 April. There are 2 places available.

This is a a special workshop to celebrate the International Year of Pulses.
Follow the link, and read all about the nutritional and health benefits the humble pulses give us.

Presentation at B4C (Bulimba Creek Catchment Coordinating Committee)

We were invited to do a Fermented Food presentation at the B4C Open Day on 5th March.


The audience were enthusiastic, asked great questions, and were excited about the world of fermentation that was opened up to them!  It was good practice for us, taking the "show on the road" - we only forgot to pack the chilli powder (for kimchi!). 

If you know of other community organisations or groups of people who want to know more about fermenting, please pass on our contact details.

Readings on Fementation

There’s a range of reading this month.....

There’s the idea you are your microbiome and articles exploring the connections between your health, your gut and your armpits (!!) as well as how the growing field of research on our microbiome and gut health is leading to treatments for arthritis and diabetes.

1. An interesting discussion of how you are what your bacteria eat.
The Microbiome Diet: Evolving Past Paleo

2. This one reinforces the ideas in the above article.
Meet Your Second Brain: The Gut

3. A short discussion on using probiotics as a treatment to reduce diabetes
Probiotics: Reasonable Prevention for Diabetes?

4. How to keep your belly blissful.
17 Ways to Protect Your Microbiome and Keep Your Belly Blissful

5. This explores the link between the bacteria in our gut to arthritis.
Joint Pain, From the Gut

6. An easy read article on signs that your bacteria are out of balance.
7 Signs Your Gut Bacteria Are Out of Whack

7. A totally intriguing article on how your gut bacteria and armpits are connected.
What your armpits say about your health

8. A study that shows how regular consumption of milk kefir provides protection from cancer.
Kefir contains anti-cancerous properties, discover LAU faculty and students


Remember you can view previous Newsletters on our website at:

"Live Clean in 2016!"
We've been using safe, effective personal and home-care products for many years to help us to "live clean".  Modere has the wide range of cost-effective, everyday essential personal & home care products, along with powerful nutritional supplements.  We use and recommend Modere Probiotic - a great way to help your gut bacteria flourish, wherever you are!

Use promotion code 082262 and enjoy $10 off your first order (minimum purchase $50).  Check out the great range of Modere products at


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.

2016 Workshop - Schedule

If you have a PayPal account, you can now pay for your workshop directly, by sending the course fee to Confirm your enrolment with PayPal. Remember to send me a message, stating which course you want to attend.

use your Surname as the payment reference; if paying by credit card, please add $2 service fee.)

Workshop 1.0 - Fermenting dairy, fruit, vegetables, tea 

$65 includes morning tea and workbook, from 9:30am – 1.00pm   
Saturday –  12 March (1 place available), 9 April, 30 April, 21 May, 18 June, 2 July 

Workshop 2.0 - Fermenting grains, legumes and beans 
$80 includes brunch and workbook, from 9:30am – 1.00pm   
Saturday – 16 April (Special Workshop - International Year of Pulses)

Workshop 3.0 - Fermented jam, sauce, relish, mash & ice cream 
$65 includes morning tea and workbook, from 9:30am – 12.30pm  
Saturday –  to be scheduled
Workshop 4.0 - Fermented nuts, fruit drinks, low tech yoghurt & cheese
$75 includes morning tea and workbook, from 9.30am – 1.00pm   
Saturday –  to be scheduled

Roslyn Bono | p 3343 1354
Well-being for Life
Copyright © 2016 We Love Fermenting, All rights reserved.

unsubscribe from this list    update subscription preferences 

Email Marketing Powered by Mailchimp