Pickles: Dead or Alive? Why Ferments Rule and 5 Tips for Success
Probably because of all the rain, our cucumbers decided to go nuts this year, so we ended up harvesting dozens every day or two. After a lot of green “de-tox” juicing plus numerous variations on cucumber salad (Asian-influenced with rice wine vinegar and sesame, Mexico-style with jalapenos and carrot, “old-fashioned” with dill and apple cider vinegar, etc.), the only rational approach was to catch the cukes before they grew too big and haul out the extra-large pickling crock....
Personalized Cheese? Kinda Cool, Kinda Creepy – Edible Synthetic Biology
It’s no secret we’re microbe-obsessed, which is why we’re always going on about living and fermented foods like kombucha, fermented tofu, pickles and nut cheeses. Probiotics, which is what the microorganisms are called in food and health circles these days, have become a trendy health food for good reason beyond their sheer deliciousness.Now, in a just-opened exhibit in Dublin, there’s a glimpse of the future of synthetic biology, which if you haven't heard of it, you should. (Don't ...
Pumpkin Seed “Cheeze” (Non-Dairy) with Garlic and Herbs
Here's another vegan fermented “cheeze,” this one nut-free for those who do not want or cannot eat tree nuts like cashews or almonds. Pumpkin seeds are a great source of fiber, protein, iron, zinc, manganese, magnesium, phosphorus, copper and potassium. They are also reported to help lower cholesterol and address cardiac issues.Tasty as a dip, filling for pasta (think stuffed shells or cannelloni), or in grilled sandwiches, this cheeze packs a punch with lots of fresh garlic, spicy ...
Spicy Radish Kimchi aka Kkakdugi
Wikipedia explains that Kkakdugi is a Korean kimchi side dish reportedly developed by a princess wife in the 18th Century. Of course.Having recently been gifted two giant daikon radishes (which are not the traditional Korean radish but close enough for us), we remembered the delicious radish kimchi sample we had from Mother-in-Laws and figured, “How hard could this be?”Crunchy, tangy and spicy, this is one of those recipes that is ridiculously easy and is a great condiment that ...
More Microbe Action: Brew Your Own Kombucha
Microbial activity never ceases to fascinate us… maybe it’s something to do with the trillions of microbes we each have in our bodies that play a crucial role in immunity, digestion, metabolism and other vital functions. Maybe we just like the taste these little fellows impart.Kombucha, made of a Symbiotic Culture of Bacteria and Yeast (a SCOBY), is one of those tasty microbial treats. While it’s been around for a long time, it’s only in the last few years that it has come into ...
Watch: Ticks Cause Meat Allergy
A teeny tick accomplishes what all the PR from PETA and company couldn't: make folks stop eating meat for health reasons. Over 1000 cases of tick-borne meat allergy in Virgina and spreading.
Getting to Know 100 Trillion of Our Closest Friends
As we've mentioned before, our microbial friends have a cozy relationship with us. As today's New York Times put it, if you're in good health, you can thank your hundred trillion bacteria (plus viruses and fungi).Thanks to the multi-pronged effort of the Human Microbiome Project which is seeking to characterize the microbial communities found at several different sites on the human body, including nasal passages, oral cavities, skin, gastrointestinal tract, and urogenital tract, we ...
Namaste. Enjoy Some Tasty Indian Dal.
This recipe is not only quick (once you get the hang of it) and low-cost (yes!), it's easy to make a LOT, so think about dal for your next gathering. In addition to being super-tasty, this dal is loaded with healthy spices including the powerful anti-fungal and anti-bacterial agent turmeric, the anti-cancer properties of hot chilies, the beneficial gastrointestinal effects of ginger, the many health properties of garlic, and the antioxidant coriander plus way more we're told by ...
Gut Feelings: Listening to the Messages
We've all heard about gut feelings -- those incomparable physical feelings that can feel like a definite knock-knock in the pit of our stomachs when we have "a-ha" moments (good or bad). These feelings are distinct from the purely physical (and bad) sensations of slouching over the toilet because we've eaten something rotten. We are firm believers that our guts bring us valuable info -- news we should use. Called our second brain by some (Michael Gershon wrote a ...
Drug Farms in Our Head – Eat What We Think
"Every time we fire a thought in our brain, we make chemicals, which produce feelings and other reactions in the body.... The three means by which we communicate chemically are neurotransmitters, peptides, and hormones." -- Evolve Your Brain, Joe Dispenza, 2007.Turns out that our incredible human bodies are just little drug factories cranking out all sorts of chemicals that make us who we are. Our thoughts produce emotions that produce chemicals that produce reactions and so on (recursiv...
