One of our goals is helping the world maintain a healthy lifestyle full of great traditional cultured foods. Without cultured foods throughout the centuries, humankind would be in a much different state of health and well-being. Without the assistance of beneficial bacteria and yeast, proper food digestion degrades and human pathogens will attack weaker systems.
Just imagine a world without cheese, cultured beverages such as beer and wine, or preserved food stocks. In some cultures, such as Japan, fermented foods are a large part of everyday life. They have foods and condiments ranging from sake, natto, amasaké, and miso just to name a few. Japan has one of the largest tradition food cultures there is today.
Here are some more recipes to keep you going:
~ Classic Kefir Smoothie ~
One of the most widely known ways of consuming dairy kefir and very simple to make!
- Start with a cup of cultured kefir milk or other yoghurt culture starter.
- Add to blender along with a peeled banana.
- Add other fruits of you choice. Try mixed berries or other sweet fruits, spices like cinnamon and nutmeg, or even avocados and spinach!
- Finish the smoothie, to taste, with a bit of raw honey for sweetness and some fresh lemon juice for acid.
This drink recipe is great for the morning rush allowing one to get nutrition and pro-biotics in one shoot. Enjoy!
~ Buttermilk Curry ~
This is a great little recipe for using buttermilk or any other yoghurt/yogurt style dairy culture. This creamy curry provides a nice spicy condiment that will add a kick to your meal. Traditionally in India, one would have buttermilk curry with rice or chapati (Indian flat bread). Great for balancing all Ayurvedic Doshas. Substitute ingredients or visit an Indian food shop.
- 2 tbsp of ghee or clarified butter
- 1 tsp black mustard seeds or normal mustard seed
- 1 tsp cumin seeds
- 1 pinch hing
- 4 curry leaves, fresh or dried
- 1 clove garlic, chopped
- ½ to 1 small green chili
- 1 ½ piece of fresh ginger, peeled and chopped fine
- 1 small handful of fresh cilantro leaves, chopped
- ½ tsp turmeric
- ¼ tsp salt, sea salt recommended
- 4 cups buttermilk
Heat the ghee in saucepan over medium heat and add the mustard seeds, cumin seeds, curry leaves, and hing.
Stir until the seeds pop!
Add the garlic and chili, allowing them to brown slightly. Then add the ginger, cilantro, and salt.
Pour in the cultured buttermilk along with ¼ cup water.
Stir in the turmeric and heat until just hot, but not boiling.
Great served with steamed rice or chapati/flat bread.
We hope you enjoy the recipes and remember to visit the website for new culture items, more recipes, and specials going on.