Also includes bonus interview with Donna Gates and Juice Recipe Book.
Sales Page:
Code:
http://www.renegadehealth.com/cultured/
Cultured: Make Healthy Fermented Recipes at Home!" contains recipes that you can use to...
Increase your energy levels.
Detoxify and cleanse your system from harmful pollutants and chemicals.
Boost your immune system to prevent colds, infection and disease.
Eliminate gas, bloating and poor digestion.
Improve your mood with nutrients created during the fermentation process.
Save money on your monthly food bill by making these cultures at home.
Save yourself time! Fermented foods do all them work themselves.
Share the message of great health to others easily.
Here are just some of the recipes that you'll learn to make when you get a copy of "Cultured":
Sauerkraut
Applekraut
Kimchi
Pickles
Coconut, water, and dairy based kefirs
Almond, coconut and dairy based yogurts
Vegan and non-vegan cheeses and sour cream.
Miso - Soy and Non-Soy
Tempeh - Soy and Non-Soy
Rejuvelac
Chichas
Kvass
Mead
Gluten-free teff and lentil breads
Popsicles!
And more...
Annmarie (my wife) and I have had a blast trying each of these different recipes. Our home has literally turned into a commercial kitchen with things fermenting all the time!
Inside the book, there's also a complete 40+ page detailed section that explains...
How to make your fermented foods at home taste just as good as ones you'd find in the store - or better!
The proven science that demonstrates why you'd want to eat fermented foods regularly.
Why fermented foods are great for proper immune system
function and why eating them can help you still healthy - when everyone
else is getting sick!
How fermented foods reduce this specific marker for heart disease (and other illnesses too!)
How you can quickly eliminate chronic gas, bloating, constipation and diarrhea in days.
Why fermented foods are awesome for improving skin issues like acne and rashes.
The link between cultured foods and allergies and how they
can help improve your symptoms like itchy eyes, sneezing, snuffy nose
and more.
What's better: Fermented foods or probiotics?
If dairy foods like yogurt or kefir are bad for you or not.
How to know if your finished product is safe to eat (it's real easy!)
If bacteria make it past the stomach alive (hint: some do, some don't...)
And much more!
This is on top of the 70+ recipes that we've gathered that include cultured vegetables, sauerkraut, yogurts*, kefirs*, kombucha, kimchi, kvass, mead, chichas, pickles, gluten-free fermented breads, and more. (*vegan and non-vegan)
Password requests will be ignored. Been answered a thousand times already. Open you eyes and look at the top of the freebies sections.
Thank you! This will be a fun read. We've just started making kombucha at home. Really easy to make, and it's great on a hot summer afternoon. But no way I'm paying $3.00+ for a small bottle at the grocery store. My sister-in-law got a starter kit from culturesforhealth.com/make-kombucha and now the cultures keep making babies with every batch, which she spreads around to get the rest of us started. We've been wanting to try sauerkraut as well but never got motivated to look for instructions. So this book is perfect timing.
(07-16-2014 10:04 AM)rocky12 Wrote: [ -> ]Thank you! This will be a fun read. We've just started making kombucha at home. Really easy to make, and it's great on a hot summer afternoon. But no way I'm paying $3.00+ for a small bottle at the grocery store. My sister-in-law got a starter kit from culturesforhealth.com/make-kombucha and now the cultures keep making babies with every batch, which she spreads around to get the rest of us started. We've been wanting to try sauerkraut as well but never got motivated to look for instructions. So this book is perfect timing.
I missed that one earlier, so thank you again! I know sauerkraut is easy but my anal-retentive mind gets better organized with written instructions in front of it. So now there are no excuses, haha. (Might even try to acquire a taste for kim-chi.) Maybe we'll even try the kefir again. First attempt was a sour-milk disaster, but the kefir grains are still in the fridge.
BTW, for kombucha and other fermented beverages that can be stored at room temp with an airtight seal, I figured out an inexpensive method. Instead of buying the official bottles with plastic caps that break after a few uses, use empty wine bottles with rubber bottle stoppers (about $1 each).
At least that was my excuse for buying two 1.5 liter bottles of cabernet last week ...
(07-19-2014 12:39 PM)rocky12 Wrote: [ -> ]I missed that one earlier, so thank you again! I know sauerkraut is easy but my anal-retentive mind gets better organized with written instructions in front of it. So now there are no excuses, haha. (Might even try to acquire a taste for kim-chi.) Maybe we'll even try the kefir again. First attempt was a sour-milk disaster, but the kefir grains are still in the fridge.
BTW, for kombucha and other fermented beverages that can be stored at room temp with an airtight seal, I figured out an inexpensive method. Instead of buying the official bottles with plastic caps that break after a few uses, use empty wine bottles with rubber bottle stoppers (about $1 each).
At least that was my excuse for buying two 1.5 liter bottles of cabernet last week ...
(10-11-2015 06:39 AM)NonConformer Wrote: [ -> ]Mirror links are updated.
Thanks! Fermented is my latest activity at home since last week. I started with Kimchi and it turned out very successful. Ask a few friends to taste my creation, and I'm pretty much surprised they were stunned on the taste. I didn't do anything magical, but I guess it's the love and passion during the preparation made the difference. However, I had to admit, the first batch was a mess. I can't even eat it and it ended up in the compost.
![[Image: Snap1.jpg]](http://s18.postimg.org/gi769vg3t/Snap1.jpg)
hit the add reputation link, make mirrors, discuss it or USE it.