Fermented: A Four Season Approach to Paleo Probiotic Foods

Fermented: A Four Season Approach to Paleo Probiotic Foods Author Jill Ciciarelli
ISBN-10 1936608243
ISBN-13 9781936608249
Year 2013-08-06
Pages 256
Language English
Publisher Victory Belt Publishing
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We live in a world where the very basic requirements of our existence are moving further and further away from tradition Our current food system is sick and getting sicker as is the population It s time to return our emphasis to top quality ingredients that are farmed and harvested in the most ethical ways It s time to re educate ourselves about what real food actually means and what it can do to help preserve our long term health It s time to put our well being back at the top of our list of priorities It s time to put the brakes on out of control food madness and get back to basics Fermented A Four Season Approach to Paleo Probiotic Foods is your guide to an essential aspect of ancestral eatingfermentation A centuries old craft practiced by traditional cultures in all parts of the world fermenting food is a creative and inexpensive way to enhance the nutritive properties of your favorite foods and to introduce exciting new flavors into your weekly menus Learn the basic techniques of fermentation and become comfortable with how to ferment anything Start exploring the foods that are in season where you live and put your newly learned fermentation skills into practice Expand your fermentation wings and go beyond the produce aisle to try your hand at fermented meat beverages dairy coconut products condiments dressings cocktails and mocktails Incorporate healthy probiotic foods into your ancestral diet to maximize the nutrition of those foods you already love to eat Your health is your most important asset Eating well is something you can do every single day to protect yourself and your most important commodity Adding fermented foods to your daily diet is an essential piece of the clean eating puzzle and you can do it easily in any kitchen with nearly any food Grab a jar and get fermented

Other Version:

Fermented

Fermented Author Jill Ciciarelli
ISBN-10 1936608243
Release 2013-08-06
Pages 256