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EP. 34: The Amazing Benefits of Fermented Foods (and how to make them at home!)

IN THIS EPISODE:

Celeste Longacre is the author of Celeste's Garden Delights: Discover the many ways a garden can nurture you. She's also an accomplished gardener who has been growing most of her family’s vegetables for over 35 years. Celeste preserves the garden’s bounty by canning, freezing, drying, and fermenting it as well as storing her produce in a root cellar. She and her husband, Bob, live sustainably in a handmade octagonal home.

• How to live sustainably and self-efficiently in the 21st century
• The benefits of fermented foods
• How to make probiotic-rich versions of 2 common condiments
• How to make a fermented drink that is anti-inflammatory and lowest systolic blood pressure with one glass!

SHOW NOTES:

Check out Celeste Longacre's site:
http://celestelongacre.com/

Grab Celeste's Book on Amazon here:
http://amzn.to/1trCf6R

Check out Celeste's Fermented Ketchup Recipe:

Ingredients:

• 2 glass jars tomato paste (preferably in a jar to avoid leeching)
• 3 Tbsp maple syrup or raw honey
• 1/4 cup Tbsp liquid whey + 2 Tbsp whey
• 2 Tbsp apple cider vinegar
• 1 Tbsp sea salt
• 1/4 tsp cumin
• 1/4 tsp turmeric

Preparation:

Mix together and then top with the top of the 2 Tbsp of whey, cover and let sit on the kitchen counter for 4-5 days. Then take the lid off and mix again and store. 

Check out Celeste's Fermented Mayonnaise Recipe:

Ingredients:

• 3 raw egg yolks
• 1 Tbsp liquid whey
• 1 Tbsp fresh squeezed lemon juice

Blend the ingredients above first then add

• 1/4 tsp paprika
• 1/4 tsp cumin
• generous pinch of sea salt
• take 3/4 cup avocado oil

 Preparation:

Mix in the first batch of ingredients into a food processor and mix. Add in the last of the ingredients (avocado oil last). Very slowly add in the avocado oil into the food processor to emulsify. Place into a jar, put the cap on and leave overnight to ferment. Then refrigerator to keep for weeks. 

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