The Newbie’s Guide to Cultured Food: My First Month

Newbie

I’m totally new to cultured foods. Until a couple months ago I had never heard of kefir or kombucha, and had no idea how easy and inexpensive it was to make yogurt at home. (I would’ve eaten a lot more yogurt in college had I known…) Getting into cultured foods has had its ups and down. I’ve made plenty of rookie mistakes, but I have been greatly rewarded with awesome results and a feeling of accomplishment!… 

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What’s New at CFH: Save 25% on Sprouting Supplies and a Basic Sugar & Salt Body Scrub

diy body scrub

Don’t miss out on this week’s sale on Sprouting Seeds & Supplies.  Use coupon code SPROUT at checkout (sale ends 7/19).  This week we have an interesting new article for you on how to make a sugar and salt body scrub.

Making Milk Kefir When You Don’t Want to Keep Up With the Grains

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Right now we’re looking at triple digit temperatures for the coming weeks. Produce doesn’t last long on the counter. Water kefir and kombucha are fermenting faster than ever, I try not to ferment vegetables often in this weather, and I know I would kill milk kefir grains if I even forgot about them for a… 

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Raw Sprouted Granola

sprouted buckwheat

This crunchy, raw, sprouted granola comes together quickly once all of the seeds have been sprouted. It makes great use of several different types of sprouts and tastes wonderful. If dehydrated below 113°F, all of the enzymes of the grain and seeds will remain intact, for a delicious and light breakfast. Use buckwheat and sunflower… 

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Sufu, Funyu, or Just Fermented Tofu?

tofu

I grew up in an area with a strong Japanese influence. This may explain my love of Asian foods such as natto, tempeh, miso and others. But my very favorite food as a girl was chicken mafa. I asked for it for every birthday or celebration day, and begged for it as often as I… 

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