How to Make Preserved Lemons

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).

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Should we eat wheat? (and what is the deal with gluten anyway?)

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.

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“2 minute” Miso Soup

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.
Recipe below:

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