Health, Taste and Tradition
When most people think of frozen yogurt, they think of the slightly tangy soft-serve ice cream that is currently being passed off as “frozen yogurt”. This honey vanilla frozen yogurt is way more flavourful and it’s actually probiotic!
This fermented plum sauce is a based on the popular Chinese condiment. The fermentation improves the depth of flavour and adds a probiotic kick to this sweet and savoury sauce.
Traditional sourdough biscuits are simple and delicious buns that are perfect for anytime you want fresh bread for dinner, without taking the time to make a proper loaf of sourdough bread. They are also a great way to use up extra sourdough starter.
Probiotic tzatziki is delicious Greek dip that is so quick and easy to make, you’ll never buy it again! It is a creamy, yogurt based dip that can be made with regular yogurt for a pourable dressing or sauce. Greek yogurt or kefir cheese to make a thick dip.
I love dinner-sized salads. Not only are they quick to put together, they are healthy and delicious. This Asian inspired tempeh noodle salad is fresh and fun with a flavour that combines limes, ginger, toasted sesame seeds and sriracha. This 30-minute recipe is the perfect for picnics, barbecues, busy weeknights and easy weekends.
Probiotic coconut milk yogurt is a rich and creamy dairy-free yogurt. Unlike other vegan yogurts (soy milk or almond milk) coconut milk yogurt can be as thick as you want without any additives. Just use a good quality coconut milk that contains some coconut cream.
Fermented cucumber relish is perfect for summer barbecues. It’s a delicious and seasonally inspired relish really makes your burger or hotdog stand out. For a British inspired lunch, try fermented relish on cheese sandwiches.
Looking for a sparkling probiotic beverage that’s easy to make at home? Try homemade ginger beer! It’s sweet, spicy and refreshing; perfect for a hot sunny afternoon.
Homemade probiotic creamsicle are an easy and affordable summer treat. These sugar-free popsicles are packed with fruit and make with cultured dairy or dairy-alternative for a cool and healthy snack.
I used to miss sandwiches… The hardest part of being gluten free was walking by a local deli and wishing I could eat one of their fully loaded paninis. Instead I was stuck with eating styrofoam… until now…
Fermented snacking vegetables are the one thing that I always have bubbling away on my kitchen counters. I love them for so many reasons.
Once you’ve got your sourdough culture it’s important to learn how to bake with it. Many recipes use the sourdough for flavour, then add commercial yeast to get the rise out of the bread. However, if you actually want to fully ferment your flour to allow the bacteria and yeasts