For most people, every day sees their life getting busier and more stressful, rather than simpler and more present. These changes affect our health and wellbeing, particularly our gut health.
When we are fully aware of the present moment and mindful, we connect more with our children and partners, work more efficiently and live safer, less stressful lives. Stress and an unhealthy diet are ultimately the main causes of disease.
Lacto-fermentation is an ancient preservation method that creates probiotic bacteria. Fermented foods and drinks have been a part of ancient cultures for centuries but they have gained recent popularity because of the focus on the beneficial bacteria they produce. You may be familiar with sauerkraut, dill pickles, fermented vegetables, yoghurt, Kimchi, beet kvass, kombucha, kefir, tibicos and other lacto fermented vegetables that help inoculate the body with beneficial bacteria. These beneficial bacteria are called probiotics. Probiotics help to nourish the gut and make your immune system healthier. The impact of probiotics on our health and wellbeing is still being explored and will be the subject of much more research in years ahead.
What is Master Tonic?
Master Tonic is a powerful tonic, made of natural, fresh ingredients. It can aid with infections, inflammations, immune conditions, cold and flu. The ingredients are designed to help detox the bloodstream. This tonic is known by many names such as a fire cider, super tonic, four thieves vinegar, herb vinegar and plague vinegar. It’s wonderful for preventing illness as it has amazing immune boosting properties.
Do you feel you drink too much coffee? Do you need help getting over your coffee fix? If you’re looking for an alternative drink, try drinking Kombucha instead. Kombucha is a lightly fermented tea consumed chilled and not with milk! Kombucha can give you the energy boost of coffee without the side effects.
Have you ever pondered how, as an adult, you developed your gut flora or microbiome? Where does the process start and does it ever end?
The makeup of your gut flora starts during your birth and continues from that moment down a myriad of paths. The birth canal or the C section environment will give the gut its first inoculation of gut flora. So there are 2 very different paths purely based on the birth process and circumstances. The differences can be significant and procedures are adapting to make the lifesaving C section infant’s gut flora more akin to their mothers than the ward they are born in.
SO WHAT IS KOMBUCHA?
Kombucha is a fermented, sweetened tea made using a live culture known as a SCOBY. What’s a SCOBY? It’s an acronym for a Symbiotic Colony of Bacteria and Yeast. The culture resembles a rubbery mushroom-like disk that reproduces or develops on the top of each new brew.
Beauty in the modern era is so often portrayed through what we apply to our bodies and skin. There are an increasing number of beauty companies and natural skin care brands that are moving from the latest, trendy laboratory manufactured ingredients to natural, organic and probiotic products. The fermentation process which creates probiotic products helps to slow the aging process of the skin. To foster ageless beauty we need to make sure that everything that touches our skin is natural and free from nasty ingredients and organic.
Eating fermented foods has the ability to clarify and rejuvenate the skin from the inside out. Think about your beauty as an expression of your health, not just the result of applying products to your skin. Focus on what’s happening internally to glow externally.
Just pause a moment and let that sink in!
I’ve had reason to ponder the messiness of life at the moment and am learning to see it from a new vantage point. This happens periodically as a new perspective is presented to me. Over the years I have taken a journey that has shown me how opposites can be complementary. That the harmony and balance in my life changes with time as my perspective shifts and I now appreciate how interdependent these opposites are. I must have the chaos to feel the calm!
The start of a new year can offer opportunities and challenges. I’ve experienced both in these last few months which has led to having to work with changing dynamics with our SCOBY’s and ferments.
Well the New Year is well and truly underway but I’m still glowing from our recent family trip to the Northern Hemisphere winter. It was my first, and I loved the cold…..once I was dressed for it! It was a veritable adventure, discovering familiar and new ferments while catching up with old friends and making new ones.
Tibicos (water kefir) is so versatile that once it's fermented, it can be flavoured in so many ways by fermenting it a second time without the culture!
We underestimate the impact that our micobiome has on our lives. We are so outnumbered by the microbial DNA in and on our bodies, compared to our cellular DNA but we, generally speaking, don’t respect the positive relationship they largely bring to our lives! Proportionally speaking, the bad bacteria are a small proportion of the mix I refer to. We need to incorporate and rebuild this diverse ecosystem of microbes in us and on us!
We’ve previously discussed how other ferments do this but have yet to introduce water kefir, so here she is in all her beauty and ferocity.
When I first saw milk kefir grain I was so underwhelmed by the tiny squishy thing in a bag that I had to add to a small jar of milk. It really was tiny ... like ¼ of a teaspoon but whoa ..... my thoughts have changed as these tiny grains have grown and grown and grown not only literally but in my opinion of them!
So what is Kombucha?
Kombucha is an ancient fermented beverage that has grown dramatically in popularity in recent years, to the point where you can now find it in cafes and supermarkets rather than just health food or organic stores. Due to its long history, it has been known by many names such as the Immortal Health Elixir, Elixir of Youth, Manchurian tea, Tea Kvass, Mushroom tea and Booch.
You’ve heard of the benefits of pro-biotic drinks like milk kefir, but to really appreciate the benefits, you need to consume them regularly, even daily. So, what if you could make these amazing drinks at home and take control of your health and well-being?
We are coming to the end of the cabbage season in Sydney, Australia so rather than lament the change in season lets embrace it and move onto an alternative and still simple way of fermenting the new season with cultured vegetables.
When starting out on the path of fermenting foods, an easy place to begin is with cultured vegetables, particularly sauerkraut. There is so much variety and you can start with something very simple and diversify from there, using: colours, textures, herbs, spices as well as incorporating new vegetables as they come into season.
There are countless variations in recipes and you can have fun in the kitchen creating your own variations once you feel comfortable with the basics...
So what's all the hype about fermenting? Is it an old form of preservation and preparation or a new trend? The bottom line is it's both!
To ferment at home is to open up a world of adventure, reconnection and vitality