En @monciel.co queremos darle la bienvenida a la navidad y cerrar este año de alianzas y aprendizajes con un delicioso y nutritivo taller. .
Acompáñenos mañana 14 de diciembre a las 5 y 30PM para aprender a preparar unos cócteles 🍸 🍹 probióticos y funcionales. .
Vamos a mezclar kombucha con jugos de vegetales y frutas para obtener bebidas que ayuden a desintoxicar el cuerpo, mejorar la apariencia de la piel, ayudar a mejorar la digestión, y además, llenar el cuerpo de deliciosas burbujas, enzimas digestivas, ácidos que intervienen en procesos digestivos y darle una carga de poderosos probióticos a nuestros intestinos. .
Nada mejor que empezar esta época de excesos y de deliciosa comida con un fuerte ejercito de microorganismos 🦠 🧫🦠🧫
Deben llamar o escribir por WhatsApp al 313 894 3060 y reservar su cupo. Los cupos son limitados, entonces no se queden sin el suyo. #probióticos#alimentosfermentados#kombucha#booch#alimentosvivos#alimentosfuncionales#probiotics#naturalprobiotics#fermentedfood#fermentedbeverages#fermentedmocktail#mocktails#florafermentos#fermentosbogota
Sabías que una botella de pachamama puede tardar hasta 20 dias en producirse? Nunca aceleramos su proceso natural para que disfrutes su sabor al máximo. 💫 Estamos orgullosos de producir nuestra kombucha de la forma tradicional. 😌✨ #pachamama#savorlife
Surprise! We’re now available in Outpost Natural Foods in the Greater Milwaukee Area at all 4 locations! Find the Sauerkrock and Sauerstomper in the canning and preserving section in Bay View today and the Wauwatosa, Mequon, and the East Side locations this weekend. Multiple colors and sizes are available, just in time for Christmas!
An Australian guy gave us vegemite as usual. It's hard for me to eat it, but this time I tried to find the way how we can eat it tastily. Soon an idea came up. "Soysause is also fermented food. How about mixing these two taste?" Then I dipped vegemite on avocado and dripped some soysause. After that I carried it with chopsticks into my mouth. Smell of vegemite had reduced and soysause taste became much richer with the taste of avocado. This is really new taste but it's not bad, or rather it's good. Can anyone want to try?
Fermented foods have long been a part of our diets. Only now are we really discovering the true benefits. 💪🏻⠀
What are fermented foods?⠀
These include: ⠀
live yoghurt 🍶⠀
fermented milk such as kefir 🥛⠀
What can they do for us?⠀
Researchers have found multiple potential benefits such as:⠀
Reduced overall risk of death⠀
Reduced cardiovascular disease⠀
Reduced risk of diabetes⠀
Helping to maintain a healthy weight⠀
Improve the immune system⠀
Producing helpful vitamins (such as B12 and folate) and other by-products⠀
See our website blog (link in bio 👆) to find out more!⠀
#health#fermentedfood#functionalmedicine#fxmed#eatwellbewell#eatwell#probiotic#yoghurt#cheese#kimchi # sauerkraut # kefir #miso#healthygut#guthealth#microbiome#nutrition
No one is standing in your way anymore. Not even yourself.
Less questioning, more surrendering.
While waiting for my yoga class, I made these trial samples - Mint Kombucha-on-the-go (to drink on the spot, not for storage) & Kombucha glazed cake donuts.
Only available at my pop-up stall on Saturday, 15 December at Annajat Complex (4-10pm) as part of “Bask in the Night” event by @bigbwnproject ▫️
Last shebang before flying off for holidays! Come say Hi and listen to some very good acoustic music while there because hey...we like to hang out where the good vibes are!
I’m thinking out of the box when it comes to leafy greens and subbing parsley for traditional lettuce. How about this Turkish-inspired salad of parsley, tomatoes, sweet green pepper and red onion tossed in a pomegranate molasses vinaigrette? I loved it…and so, I think, did my gut bacteria because it is loaded with polyphenols, phytonutrients that nourish your microbiome and help to keep you healthy.
This is the quote that changed the whole course of my life!
I was wandering through @anthropologie in October of 2015, and something bizarre and crazy happened. It literally felt like the clouds had parted and the universe was revealing this incredible secret to me -- that I really really badly wanted to become a #colonhydrotherapist ....😕💩🤔 I know. I thought the same thing. But there it was, this weird truth, right in the middle of Anthro, and I couldn't look away.
I had been learning so much about gut health and the #gutmicrobiome for years. And I had seen amazing improvements in my own health (and my boo's too since his gut is an experiment as much as my own! #bestbaeever ) from up-regulating my digestion, cleansing, and incorporating fermented foods into our lives. I had 3 colonics my whole life, and had such profoundly positive experiences that it was almost a question of "why am I not doing this already?!" Apparently I needed some Anthro inspiration #ilovevoluspa
So anyway. I got my certificate from I-ACT in January 2016 and it has been the most wonderful journey! Who knew that helping people maintain their colon health was going to be the thing that made me come alive? Definitely not me! But I owned it and now I'm the girl who at parties talks to you about your #poosituation and your #gutmicrobiome 💩🐛 life is pretty incredible!! What makes you come alive? Are you doing it?! What unique gift are you sharing with the world? 😊❤🌏 #colonichydrotherapy#healthycolon#cleansing#thegirlwhotalksabout 💩#girlspooptoo#gettoknowyourgut#howardthurman#howardthurmanquote#whatmakesyoucomealive#gutmicrobiota#ownyourweirdness#whatajourney#fermentedfood#culturedveggies#digestionissoimportant
Reason №12: Win exclusives prizes now with the Sourdough School! 🎁
We’re partnering with Vanessa Kimbell @vanessakimbell and the UK’s own Sourdough School to celebrate the joys of fermentation and gut health in 2019! To mark our collaboration, you can win 2 Atlas Biomed Tests & exclusive access to the 12-month Gold student package for sourdough baking, worth a total value of £577!!! 😱
Vanessa is an award-winning cookbook author, world-renowned baker and founder of this school that is entirely dedicated to traditional bread techniques, wholesome food and digestive health. ⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀
In June and September, they are running 2 groundbreaking Sourdough & Gut Microbial Health Courses with a completely new approach to making sourdough bread. Students will learn essential skills: understanding how microbes ferment bread, and why it is important, as well as how they affect human health and digestion. 🍞
Vanessa will share her passion for sourdough baking and her research into the nutrition and digestibility of bread, giving every attendee the chance to explore how it potentially affects their health. Not to mention that every student will receive 2 Atlas Biomed Microbiome Tests, taking one before and after to see how changes to their diet can change their gut microbes!!!
Do you want to win 2 Atlas Biomed Tests & exclusive access to the 12-month Gold student package for sourdough baking, worth a total value of £577? ⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀
👉🏻 To participate, simply head to @sourdoughschool on Instagram or Twitter and follow the instructions! Competition ends at midnight, Sunday December 16th.
The counting calories debate! Everyone’s talking about it. What’s your stance? .
One of my favorite food philosophy quotes is from @michael.pollan. “Eat food. Mostly plants. Not too much.” Eat actual foods, not processed substances made in a factory. The majority of what’s on your plate should be veggies. Eat until you’re full. Simple as that— doesn’t need to be complicated. .
If counting calories works well for your goals and mental state.. then great, carry on. But worrying about your calorie count doesn’t need to be your main concern. Especially when more and more research is coming out on how people metabolise calories differently. Each person burns a different amount of calories throughout the day based on a number of factors. .
So heres to veggies! Eat them. Enjoy them. Nutrition over all! ❤️ Thanks for the graphic @thefashionfitnessfoodie
Get 15% all of Masontops.com for December with discount code HOLLYJOLLY15. Shop fermentation tools, sprouting lids and other great Mason jar accessories at Masontops.com/hollyjolly. Link in bio! ❄️ 🎅🏻 🎄
~Mixed Mushrooms Miso Soup ~
This time of a year can be somewhat stressful. I found this easy to make soup comforting and soothing.
Miso is made from fermented soybeans, it is high in complete proteins, meaning it contains all essential amino acids. It is a great source of B vitamins, calcium, iron and potassium. It can serve as a perfect source of probiotics that can help boost immunity. Genistein, the isoflavon compound found in soybean has been shown to inhibit cancers ability to grow. .
Soy is a controversial topic and usually I’m not a big fan of soy. High amount of soy produced today is GMO (genetically modified), therefore not providing good nutritional value. It can actually have a negative health impact, especially in thyroid and reproductive health.
However, miso is a fermented form of soy, which makes it a different product with abundance of nutrients. Look for organic miso paste when buying.
Forget about mulled wine or cider! Mulled Kombucha is where it is at! 🙌🏻
1 bottle of ginger and lemon kombucha.
1 cinnamon stick.
1 star anise.
Slices of lemon to garnish.
▪️Pour the kombucha into a saucepan. Add the cinnamon stick, star anise, cloves and peppercorns. Heat very gently until simmering, then turn off the heat.
▪️Fish out the whole spices and peppercorns with a spoon, then Ladle into mug or heatproof glass and serve with a slice of lemon. 👌🏻🥂
Chinese Chow Mein with a Korean twist….
Chow mein is one my favourite Chinese dishes. It’s easy and enjoyable to make. Simply stir fry few vegetables, tofu or meat with noodles and aromatic sauce. Simple and easy. With a bit of work and paying attention to every element during cooking, you would have a very delicious and wonderful dish.
Every time I cook it I learn something new beside enjoy delicious dish. Sometimes it doesn’t comeout as it should be. But this time I nailed it 😉
With extra care and love for each element during cooking and mixing a delicious 😋 sauce, magic happens.
A typical sauce would include soy sauce, sesame oil, ginger oyster sauce and garlic. But I made an awesome twist which include some heat and delicious 🤤 flavour. I added Kimchi sauce. .
The amazing sauce from @forwardrootsny is so yummy, has a good heat and a wonderful taste beside it is not strong. Just perfect. They have different variety, I’m using vegan 🌱 kimchi.
Balancing the sauce flavour was a quite interesting and fun. Happy I got it right. Everyone loved this dish and enjoyed it. There was nothing left.
- Dry element: Zucchini, onion, garlic, fresh ginger, coriander, green onion, chow mien noodle, carrot, red pepper, tofu, celery, lemon and cabbage.
- Wet element: Oyster sauce, sesame oil, soy sauce and vegan kimchi sauce.
The Cultured Community were asked what their favourite fermented products of 2018 were. Have a look at the blog round up on what was said - Link in bio. Join The Cultured Community in knowledge sharing and a curation of ideas. DM us to join. #fermented#thecultured
💚🌶🍐Making this all the time at the moment as we are very lucky to still be getting local radishes, pears and pak choi from @walmestone_growers (if you’re in Canterbury you can buy these from @thegoodsshed_)🍐🌶💚 You can pick up my hand drawn recipe calendar at the cafe or online via my @etsyuk shop (link in bio). 12 delicious plant based recipes, hand drawn by me and printed on recycled card 💚