Cultured Food for Life
How to Make and Serve Delicious Probiotic Foods for Better Health and Wellness
Seiten
2013
Hay House Inc (Verlag)
978-1-4019-4282-3 (ISBN)
Hay House Inc (Verlag)
978-1-4019-4282-3 (ISBN)
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Fermentation provides abundant vitamins, minerals and healthy bacteria and has been used by humans for thousands of years for nutritional, holistic health. This title introduces you to the healing properties of kefir, kombucha, cultured vegetables, sprouted flour and sourdough.
Fermentation provides abundant vitamins, minerals and healthy bacteria and has been used by humans for thousands of years for nutritional, holistic health. But today we risk losing the health-giving properties of probiotic foods as most fermentation is performed in factories, stripping away the powerful effects of these foods.
But Donna Schwenk is working to bring this staple of food preparation back to readers by showing that these now-unfamiliar processes are actually easy and fun. Even if you don't know the answer to 'what is kombucha?' fermentation guru Donna will quickly introduce you to the healing properties of kefir, kombucha, cultured vegetables, sprouted flour and sourdough. And by doing this, she opens the door to a world of foods that can help rid readers of health problems including high blood pressure, diabetes, allergies, acne, hypertension, asthma and irritable bowel syndrome.
After telling the astonishing story of how she healed herself and her family with these probiotic foods, Schwenk walks readers, step by step, through the basic preparation techniques for kefir, kombucha, cultured vegetables, sprouted flour and sourdough plus more than 120 recipes that use these foods to create dishes to please any palate.
Fermentation provides abundant vitamins, minerals and healthy bacteria and has been used by humans for thousands of years for nutritional, holistic health. But today we risk losing the health-giving properties of probiotic foods as most fermentation is performed in factories, stripping away the powerful effects of these foods.
But Donna Schwenk is working to bring this staple of food preparation back to readers by showing that these now-unfamiliar processes are actually easy and fun. Even if you don't know the answer to 'what is kombucha?' fermentation guru Donna will quickly introduce you to the healing properties of kefir, kombucha, cultured vegetables, sprouted flour and sourdough. And by doing this, she opens the door to a world of foods that can help rid readers of health problems including high blood pressure, diabetes, allergies, acne, hypertension, asthma and irritable bowel syndrome.
After telling the astonishing story of how she healed herself and her family with these probiotic foods, Schwenk walks readers, step by step, through the basic preparation techniques for kefir, kombucha, cultured vegetables, sprouted flour and sourdough plus more than 120 recipes that use these foods to create dishes to please any palate.
Donna Schwenk is the Kansas City Chapter leader for Weston Price Foundation, a worldwide organization comprised of people dedicated to restoring nutrient dense food to the human diet through education, research, and activism. She teaches classes in the Kansas City area to open people's eyes to the power of cultured foods, which dramatically changed her health and the health of her family when she started making and eating them in 2002. She is the founder of www.culturedfoodlife.com.
| Erscheint lt. Verlag | 4.11.2013 |
|---|---|
| Zusatzinfo | 4C insert |
| Verlagsort | Carlsbad |
| Sprache | englisch |
| Maße | 190 x 230 mm |
| Gewicht | 469 g |
| Themenwelt | Sachbuch/Ratgeber ► Essen / Trinken ► Gesunde Küche / Schlanke Küche |
| ISBN-10 | 1-4019-4282-2 / 1401942822 |
| ISBN-13 | 978-1-4019-4282-3 / 9781401942823 |
| Zustand | Neuware |
| Informationen gemäß Produktsicherheitsverordnung (GPSR) | |
| Haben Sie eine Frage zum Produkt? |
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