Fermented Foods at Every Meal: Nourish Your Family at Every Meal with Quick and Easy Recipes Using the Top 10 Live-Culture Foods

by Hayley Barisa Ryczek

Overview

Now it's so easy to make fermented foods part of your diet!

We live in a fermentation nation. Fermented foods like yogurt, sauerkraut, and kombucha are popular blog and diet staples, and rightfully so! They are loaded with nourishing probiotics, and they're downright delicious. While most people know they should be incorporating fermented foods into their diet, they're not sure how to consume them on a daily basis. Fermented Foods at Every Meal changes all that. Author Hayley Ryczek teaches the ins and outs of weaving fermented foods into breakfast, lunch, and dinner.

This book introduces readers to:

Yogurt

Sauerkraut

Kombucha

Kefir

Crème Fraiche

Dried Fruit Chutney

Fermented Ketchup

Fermented Carrots

Sweet Pickled Relish

Sweet and Spicy Tomato Salsa

Each chapter in Fermented Foods at Every Meal delves into one of these ten fermented foods and teaches readers how to make it at home. The book then guides readers through simple ways to use each live-culture powerhouse food, starting with simple recipes, such as Sweet Crème Grilled Peaches, and moving into more inventive eats that cross over with ferments from other chapters.

In Fermented Foods at Every Meal, emphasis is put on retaining the probiotic and enzymatic qualities of these foods by not overheating them. After all, anyone can blend kefir into muffin batter and call it a kefir recipe, but the oven kills the properties of kefir that help you digest the meal you're eating, which was the whole point of consuming fermented food in the first place!

This book's emphasis on informed, healthful eating, plus the range of recipes it offers, set Fermented Foods at Every Meal apart from any other book in its genre. Revolutionize your daily diet with these delicious probiotic powerhouse recipes!

Product Details

ISBN-13:	9781627888516
Publisher:	Fair Winds Press
Publication date:	06/15/2016
Series:	At Every Meal
Sold by:	Barnes & Noble
Format:	eBook
Pages:	192
File size:	18 MB
Note:	This product may take a few minutes to download.

About the Author

Hayley Barisa Ryczek is the voice behind the popular healthy cooking and natural lifestyle blog, Health Starts in the Kitchen and the author of Without Grain, a cookbook featuring 100 delicious recipes for eating a grain-free, gluten-free, wheat-free diet.

Hayley aims to make the world a healthy place, one kitchen at a time, with her gluten-free, real-food recipes. She is known for converting everyone’s favorite foods to healthier versions, proving that eating healthfully doesn’t have to be depriving.

Most often you will find Hayley in her kitchen because she has an insatiable passion for food and cooking. She resides with her husband and two dogs on a six-acre homestead in rural, southwestern Pennsylvania. Together, they have a beautiful organic garden, raise chickens and turkeys, forage for wild edibles, and enjoy Sunday evening rides in the scenic Laurel Mountains.

Hayley Barisa Ryczek is the voice behind the popular healthy cooking and natural lifestyle blog, Health Starts in the Kitchen and the author of Without Grain, a cookbook featuring 100 delicious recipes for eating a grain-free, gluten-free, wheat-free diet. Hayley aims to make the world a healthy place, one kitchen at a time, with her gluten-free, real-food recipes. She is known for converting everyone's favorite foods to healthier versions, proving that eating healthfully doesn't have to be depriving. Most often you will find Hayley in her kitchen because she has an insatiable passion for food and cooking. She resides with her husband and two dogs on a six-acre homestead in rural, southwestern Pennsylvania. Together, they have a beautiful organic garden, raise chickens and turkeys, forage for wild edibles, and enjoy Sunday evening rides in the scenic Laurel Mountains.

Table of Contents

Introduction 6

Chapter 1 The Benefits and Basics of Fermenting Your Own Foods 9

Chapter 2 Créme Fraîche 19

Chapter 3 Kefir 35

Chapter 4 Dried Fruit Chutney 51

Chapter 5 Fermented Ketchup 67

Chapter 6 Fermented Ginger Orange Carrots 81

Chapter 7 Kombucha 97

Chapter 8 Sauerkraut 115

Chapter 9 Fermented Sweet Pickle Relish 131

Chapter 10 Sweet and Spicy Tomato Mango Salsa 147

Chapter 11 Yogurt 165

Chapter 12 Troubleshooting and Resources 181

About the Author 186

Index 187