Probiotic-Rich Chicken Liver Pate

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Chicken livers are a true super-food. Livers from pastured chickens offer abundant vitamins A and D, protein, and four of the B vitamins, as well as iron, phosphorus, copper, zinc, and selenium. When mixed with probiotic-rich lacto-fermented mayonnaise, the nutrition increases even more, making this a great snack to serve on homemade sourdough crackers. Even kids (and finicky spouses) will love the mild taste of livers prepared like this.

This recipe can be found on the CFH site, where you can find literally hundreds of recipes for all types of fermented foods. Just click on what you’re looking for – yogurt, kombucha, cultured vegetables and tons more.

And now for that pate recipe…

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Shannon

Shannon is a mama to four small children, homesteader, freelance writer, and picture-taker. She lives with her husband on their off-grid homestead where they make and eat kefir, kombucha, sourdough, and fermented vegetables.

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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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Cultured Foods on the GAPS Diet

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My husband has recently been battling some fairly serious health problems. He’s not exactly on his death bed, but it’s not just some passing virus either. Whenever someone in the family falls ill, I always fall back on something called the GAPS diet.

The GAPS diet is just one of many elimination diets designed help your body in a time of crisis. I like it simply because it takes your eating habits back to basics so you can identify what, if any, foods might be exacerbating or even causing the health crisis at hand.

One of the backbones of the full GAPS diet is probiotic-rich cultured foods. These are taken in stages, from easiest to digest to ones that could contain a possible allergen such as dairy or soured grains.

Today I thought I’d share with you these stages and how we use cultured foods in a time of illness.

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Shannon

Shannon is a mama to four small children, homesteader, freelance writer, and picture-taker. She lives with her husband on their off-grid homestead where they make and eat kefir, kombucha, sourdough, and fermented vegetables.

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France is a Land of Culture

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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.

France is a land of culture largely based on bread, cheese and wine: all fermented foods. Most of the country’s bread is artisan created using wild yeasts; the cheese and wine of every type and age are created by region. These staples are named by region so the consumer knows where their food is created.

Traveling the lush countryside of Provence this summer, I saw this evidence first-hand. Lavender fields, grape trellises, local food farmer’s markets in every village created a quiet and seemingly non-stressful mindset. Ruminating on this, I think that America could glean a great deal by exploring the world of fermentation based on French practices.

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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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