One of my favorite recipe books is “Wild fermentation: the flavor, nutrition, and craft of live-culture foods” by Sandor Katz. I was a fan of home fermenting before probiotics became trendy. Fermented foods are good functional nutrition. I try (but often fail) to put up some cultured food every Friday. So far, I’ve only fermented saurkraut, yogurt, and rejuvelac. Successfully. Plus I’ve read a few books about other types of home-fermenting.
The gut microbiome is integral to health and initial exploratory research is associating with a variety of conditions such as IBS, and depression. At it’s most basic, the bacteria in your gut are a requirement for optimal digestion. Making probiotic rich foods at home is both easy and fun and doesn’t require a big outlay of money.
This book by Katz is the best I’ve read IMHO. I’ve owned a copy since the first edition was published. It’s not your typical recipe book. It takes a more narrative approach which includes Katz’s journey to becoming well-known in culinary circles for his advocacy of ferments.
Another thing I like about it is that includes basic instructions. It’s well suited to a total beginner. I also like that it covers a variety of fermented foods. Fruits, vegetables, grains, beverages (including brewing alcohol), are all included.
Overall the author’s style is engaging. The book is a short read at 187 pages. Sadly, my first edition was destroyed when field mice invaded my house. I’ve since replaced the book and it’s becoming as well worn as my original copy.
Good probiotics are expensive. Spending your hard earned cash isn’t required. Making fermented foods at home is a good way to stretch your supplement budget.
It was chilly here yesterday and I wanted to sip on a warm cozy drink. I find it difficult to get enough protein to support my muscle building goals so I need to supplement my diet. One way I make powders more interesting is to incorporate them into different recipes. Hot chocolate is one of my favorite ways to do it.
Ingredients
It’s a bit trickier to make the drink come out smoothly when you add protein to it. It can get lumpy because the powders are difficult to blend. It can also separate if you get the liquid too hot. Some sort of chemistry happens when the protein gets to a certain heat and you’re left with gelatinous powder blobs. Stay with the pot, stir it constantly, and drink immediately.