• Will the real ferments please stand up?

    Will the real ferments please stand up?

    If you are buying, not making your ferments, use these tips to make sure you walk out of the store with the real deal… On a recent trip to a health food store, I noticed retailers are either improperly stocking their coolers – or catching on to the fact that there has been a boom in consumer demand for live-cultured foods. Considering that cooler space

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    How hidden food sensitivities could be sabotaging your health

    When most people think of allergies, they think of an immune response like hives (red, itchy bumps) or itchy, watery eyes, and a stuffy and/or runny nose. But there are many other signs that can tip you off to a potential food sensitivity or allergy. Here are a few to watch for: Your heart races after eating certain foods Throat

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    The snack zone: taking the ‘fuss’ out of snack time

    Here’s a quick and simple way to empower your children to make their own choices about the food they eat, while giving gentle and non-coercive guidance. We call it the ‘snack zone’ in our house and here’s why I love it: It helps end the meal and snack time battles. It honours your child’s hunger rhythms. Most of the time

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    10 ways to use leftover brine

    10 ways to use leftover brine

    Do you ever have brine left-over at the bottom of your ferments? That brine is actually *teeming* with beneficial bacteria. Gut-healing bacteria. The type you pay big money for in the store under the name of ‘probiotics’. That’s why fermentation (not pickling) is so much more than a natural source of food preservation- it’s also an age-old way to balance

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