Hi <<First Name>>,
Every year from April to November, I enjoy the sight of pretty orange, yellow and red nasturtium flowers in the garden. In the past I’ve fermented nasturtium seeds to use in place of capers and this month I'm sharing a Nasturtium leaf pesto. This is a spicy green pesto which we have used as a sauce base for a "green pizza" or added a dollop of the pesto on grilled salmon steaks.
In the past I’ve made the pesto without nuts, so it is an option. If you have fermented nut meal this is an ideal recipe to use it in.
Nasturtium leaf pesto
2 cups nasturtium leaves, freshly picked
Juice of 1 small lemon
¼ cup nut meal of your choice
½ teaspoon salt
Process the ingredients together in a food processor. Pack well into a jar. Seal with olive oil to exclude air. Refrigerate. When some pesto has been removed, make sure more olive oil is poured on top to keep the air out!
Sourdough loaf update
We've recently had 3 full workshops covering sourdough. Here are some photos of a beautiful sourdough loaf cooked in a 20cm loafpan.
We've really chuffed to receive encouraging feedback from an Italian sourdough baker, Matteo, based at Lake Como. (You can view his fantastic baking on Instagram: @ca_mia_perlee)
This month's readings
One gut microbe reverses autism like symptoms in mice. I know - my jaw is still on the ground! Even though this is simply one trial and will need further studies, the links between the gut, the brain and behaviour are strengthened even more.
Probiotics on the brain: One gut microbe reverses autism-like symptoms in mice
Last month, we published a new presence on the Web - and as we love fermenting, we called it: welovefermenting.com.au
This web page consolidates all of the fermenting information that was previously available on wb4life.net. All the fermenting-related links on wb4life.net are now re-directed to the new web page. We'd love to hear your comments and suggestions, especially if you've spotted any mistakes or spelling errors! Thank you.
Great News to help you "live clean"
Modere has recently been admitted as a member of the Environmental Working Group's EWG Verified™ program: "A new standard for your health."
What this means for you is that all Modere's products meet EWG's strict criteria for ingredient safety and product development, backed by the latest scientific research, and the highest standards of manufacturing best practice. Over time, all Modere products will carry the EWG Verified™ logo:
This program makes it easy for consumers to choose personal and home care products that are safe to use, free of harmful ingredients, and environmentally friendly.
Probiotics "on the go"!
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 modere.com.au.
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.
You can always view previous editions of this Newsletter at our website: http://welovefermenting.com.au/newsletters/
Current 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 a message, stating which course you want to attend.
(Note: use your Surname as the payment reference; if paying by credit card, please add $2/person service fee.)
Workshop 1.0 - Fermenting dairy, fruit, vegetables, tea
$65 includes morning tea and workbook, from 9:30am – 1.00pm
Saturday – 16 July 2016, 19 November 2016
Workshop 2.0 - Fermenting grains, legumes and beans
$80 includes brunch and workbook, from 9:30am – 1.00pm
Saturday – 4 February 2017
Workshop 3.0 - Fermented jam, sauce, relish, mash & ice cream
$65 includes morning tea and workbook, from 9:30am – 12.30pm
Saturday – 2 July 2016, 11 February 2017
Workshop 4.0 - Fermented nuts, fruit drinks, low tech yoghurt & cheese
$75 includes morning tea and workbook, from 9.30am – 1.00pm
Saturday – 5 November 2016