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 29670 - Ferments, Ferments, Ferments! $18.00   
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Presenter: Celeste LongAcre

Format: MP4 Video file download
Includes: Audio & Slides

For tens of thousands of years, our ancestors ate fermented foods every day. Fermenting was the only way that their fresh buffet could be preserved for future ingestion. As it turns out, these foods provided incredible benefits for gut health. They are loaded with probiotics and digestive enzymes and they make all the vitamins and minerals present much more bio-available. Condiments were among the foods that were processed this way. Come and join Celeste Longacre, author of Celeste’s Garden Delights and garden blogger for Mother Earth News and The Old Farmer’s Almanac, for a demonstration on how to make several different kinds of ferments. Fruit kvass can be put together in under three minutes. It can be made with almost any fruits or vegetables and not only provides probiotics and digestive enzymes, but energizes the water with which it is consumed making it more easily absorbed. Beet kvass, a Ukranian drink that not only accomplishes all of the above, but it is also instrumental in detoxifying the body. According to WAPF, drinking beet kvass is the best way to detoxify. Most store-bought mayonnaise is full of bad oils. The cheap vegetable oils used are very difficult, if not impossible, to digest. Learn how to make your own mayonnaise with avocado oil, one of the best oils available. It’s easy and fun.Store-bought ketchup can be full of sugars and other unwanted ingredients. Learn how to make your own easily.


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