Fermented Berry Syrup

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Note from Shannon: Please welcome Janet Creasy, Cultures for Health Content Writer and Cultured-Kitchen Keeper.

Each day I delve deeper into my fermentation journey, I find something new. My family has been tearing through maple syrup these days, filling their bellies with warm oatmeal topped with maple syrup and berries. I got to thinking about the fermentation of syrup.

Most people might fret if their syrup fermented but what is mead but fermented honey? Or wine but fermented grapes? Hard Cider but fermented apples? I went to grab my well-worn and loved edition of Sally Fallon’s Nourishing Traditions. So firstly, what is the act of fermentation?

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Janet Creasy

Janet Creasy

Janet is primarily a proud mama of two tween girls and is married to a stellar man wired for engineering. She spends a great deal of time in the kitchen and garden. She enjoys the full life cycle of real food as primal fuel for our body; which she feels is critical to how we approach the world around us. She finds immense joy in seeing how many food culture ‘science’ projects she can keep going at one time! Her favorites are kombucha, yogurt and tempeh and she is delving currently into rice flour sourdough and water kefir.

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A Reader’s Take on Wild Fermentation

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Food fascinates me. Every aspect of it: it’s primal origins when people in history hunted and gathered for it to the health benefits it gives you for increased longevity. Does this sound weird? Think again. My thoughts are this:  you only have one “machine” that is to last you a lifetime. The more knowledge you have about how to take care of it, the better.

Reading about food is another fascination. I have read a wide variety of food related books and one I recently completed Wild Fermentation by Sandor Katz.  Wow; just wow, what a gem. Let me tell you why.

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Janet Creasy

Janet Creasy

Janet is primarily a proud mama of two tween girls and is married to a stellar man wired for engineering. She spends a great deal of time in the kitchen and garden. She enjoys the full life cycle of real food as primal fuel for our body; which she feels is critical to how we approach the world around us. She finds immense joy in seeing how many food culture ‘science’ projects she can keep going at one time! Her favorites are kombucha, yogurt and tempeh and she is delving currently into rice flour sourdough and water kefir.

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Adventures in Soy

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Note from Shannon: Please welcome Janet Creasy, CFH Content Contributor and Cultured Kitchen-Keeper.

Health claims about soy abound. Being mostly a vegetarian, I do believe there are many health benefits of soy but I am leery of the myriad products that contain processed soy. Therefore, ingesting the whole food always makes the most sense to me.

Looking for options to expand my soy diet, I did some research into the Asian culture and found some foods that I was not well apprised of:  natto, tempeh and the more common tofu. Thankfully, the amazing folks at Cultures for Health carry some great soy cultures that helped me in my quest for preparing, cooking and eating in a more healthy fashion.

Let’s explore some of the ways in which you can eat soy (fermented or not).

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Janet Creasy

Janet Creasy

Janet is primarily a proud mama of two tween girls and is married to a stellar man wired for engineering. She spends a great deal of time in the kitchen and garden. She enjoys the full life cycle of real food as primal fuel for our body; which she feels is critical to how we approach the world around us. She finds immense joy in seeing how many food culture ‘science’ projects she can keep going at one time! Her favorites are kombucha, yogurt and tempeh and she is delving currently into rice flour sourdough and water kefir.

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Water Kefir with a Provencal Melon Twist (and a melon-kefir smoothie recipe)

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Note from Shannon: Please welcome Janet, who is bringing us along with her during her real, cultured food tour of France this summer.

Always seeking new flavors for my cultured food habit, the Provencal region in France is full of inspiration. This hot, sun-drenched countryside produces many fruits and vegetables that are delivered daily to the markets that are held several mornings each week. Strolling the aesthetically pleasing displays, I came upon the famous Melon de Cavaillon.

Over five centuries of existence, the melon has garnered many admirers from royalty to writers. These melons are in their prime during July and August and are the primary melons sold in Europe. They are full of sweetness and flavor, and I have never tasted such an amazing melon.

The melon inspired me to flavor my Water Kefir.

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Janet Creasy

Janet Creasy

Janet is primarily a proud mama of two tween girls and is married to a stellar man wired for engineering. She spends a great deal of time in the kitchen and garden. She enjoys the full life cycle of real food as primal fuel for our body; which she feels is critical to how we approach the world around us. She finds immense joy in seeing how many food culture ‘science’ projects she can keep going at one time! Her favorites are kombucha, yogurt and tempeh and she is delving currently into rice flour sourdough and water kefir.

More Posts