Fermented Food News - December 2015

Hi <<First Name>>,

“If there is fermented food in the fridge then you eat fermented food!”
This is so true! For lunches lately, I’ve been enjoying avocado with a few spoons of fermented Tomato Salsa over it. The creaminess of the avocado goes beautifully with the savoury flavours of the salsa.

One night recently, the kitchen elf was making a quiche when he discovered there were no onions.  I suggested he use some of the fermented red onion relish. Even though the microorganisms probably died in the cooking of the quiche, the flavour from the red onion relish was outstanding. We usually serve the relish with steak.  

Lately we’ve been trying out possible desserts to serve over the Christmas season. The individual fermented ice creams are an obvious choice on hot summer days but we’ve also enjoyed fermented chocolate cake served with cultured cream and a drizzle of Pecan & Hazelnut liqueur. The cake is easy to digest. The cream is probiotic and the liqueur is just naughty! It also helps when the cake can be frozen and then brought out to defrost.

Holiday Season - Readings
I’ve had such fun gathering these holiday season readings. All these articles raise wonderful questions for future research.

1. This article discusses how modern living has damaged our gut health.

2. This excellent article has been read and re-read and shared many times over. It gives a basic 7 essential nutrient guide and of course one of those essentials includes fermented food.

3. An absolutely stunning article from Scientific American on new evidence pointing to how an impaired gut leads to Multiple Sclerosis.

4. Another jaw dropping article that discusses how the stomach acts as a sieve allowing good bacteria through, as well as discussing how an out of balance gut leads to poor outcomes in old age.

5. And lastly a positive article on how immediate steps improve your gut biome.

Summer Gift
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Live clean - shop smart.


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

Workshop 1.0 - Fermenting dairy, fruit, vegetables, tea 

$65 includes morning tea and workbook
2016 Saturday –  30 January, 13 February, 12 March, 9 April  from 9:30am – 12:30pm   

Workshop 2.0 - Fermenting grains, legumes and beans 
$80 includes brunch and workbook 
Saturday – to be advised, 2016

Workshop 3.0 - Fermented jam, sauce, relish, mash & ice cream 
$65 includes morning tea and workbook 
2016 Saturday –  20 February

Workshop 4.0 - Fermented nuts, fruit drinks, low tech yoghurt & cheese
$75 includes morning tea and workbook
Saturday –  27 February from 9.30am – 12.30pm   

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

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