Presenter: Celeste Longacre
Format: MP3 Audio file download
For tens of thousands of years, our ancestors ate fermented foods every day. This 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: This 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 to be absorbed more easily.Beet Kvass: This Ukranian drink not only accomplishes all of the above, but it is instrumental in detoxifying the body. According to WAPF, drinking beet kvass is the very best way to detoxify.Mayonnaise: 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 with avocado oil, one of the best oils available to us. It?s easy and fun.Ketchup: Store-bought ketchup can be full of sugars and other unwanted ingredients. Learn how to easily make your own.