Many of you know I am a huge fan of fermented foods, and have written a few blog posts on the benefits of this for your gut health. Plus a recipe of my own on how to make kombucha. So when I was contacted by Gigi from My Fermented Foods with an offer to write me a blog post, I jumped at the chance of sharing more knowledge. (This is not an affiliated post – just sharing a mutual love of fermenting).
I made up this recipe myself – bit proud! These coconana pancakes are delicious as a breakfast or snack. You can make them up ahead of time and eat cold as well. They will keep for a couple of days in the fridge.
They are gluten free, dairy free, egg free, and nut free. They are also paleo and vegan
A really common question I get asked as a naturopath is what sort of milk is best for my child to drink or have on their cereal. It often sparks vigorous debate among those who are in favour of plant based milks and those who prefer animal sources.
There are a few options and I will go through the pros and cons below so you can make up your own mind.
Back in 2013 I embarked on my gluten free life. At the time I didn’t know it would be so permanent but now that I have thoroughly researched it, I am glad that I am (mostly) gluten free.
It started off by having a baby. Why would that have an impact? Well this newborn baby of mine screamed his head off every time I ate wheat. No, he didn’t have a strange phobia of sandwiches but rather, 7 hours later, the components of the sandwich ended up in my breast-milk which he then drank. It took me a few weeks to figure it out (and you can read more about it in another blog post) but he had silent reflux and the “wheat” upset his tummy. It was more specific than wheat, actually the protein in wheat – the gluten.
(and quite possibly the easiest cake in the world) This allergy free cake gets made almost every week in my house. It is easy to make and delicious – and being egg, dairy, nut, and gluten free, it ticks all the boxes. Ingredients: 1 cup of gluten free self raising flour 1 cup of […]
I was chatting to a few mums in my mothers group the other day about quick and healthy lunches and I told them about my 2 minute miso soup. It is really easy, quick, and really healthy. I was actually teaching my naturopathic students about the benefits of fermented food a few weeks ago – of which miso is one (but that’s another blog post!). I buy the one from the supermarket (Asian section) but you can also get it from health food stores and obviously Asian grocers. As it is fermented, it lasts for ages in the fridge. I have also discovered that miso doesn’t have to be made from soy. It can be made from any grain, and so it still can be eaten by people who avoid soy.
You can also make this as a “2 minute noodle” work lunch, where you put all the ingredients in a large jar, and then at lunch time you just add boiling water, shake it up and – hey presto – you have a yummy lunch. If doing it this way, I would put 2-3 teaspoons of miso paste in the jar rather than 1 tbsp so it dissolves easier.
Getting children to eat their vegetables can be such a battle sometimes. I am very lucky that my son is a “good eater” but there are plenty of kids that aren’t. I have had much experience with patients and friends regarding giving advice on how to help fussy toddlers and kids find vegetables appealing.
Many cultures have fermented foods as part of their cuisine. The Germans have sauerkraut, the Japanese have miso, the Russians have kefir, and western society has embraced yoghurt (although it originated in Asia). I have even written a blog on Kombucha, which is the latest fermentation craze – fermented tea.
So why all this talk on fermented foods?
Recently I have become a convert of drinking Kombucha tea – a fermented tea drink which is great for the digestive system. It has many good bacteria in it and can help the digestive system to function really well.
This is probably one of the most common questions I get asked as a naturopath, whether it is in my clinic, or a weekend BBQ, when the inevitable question “what do you do?” gets asked. This most often gets followed up by “what is better: butter or margarine?”
It seems on the surface that butter and margarine both have some good points and bad points, however I hope that I convince you in favour of butter by the end of this article.