Cultured Food for Life: How to Make and Serve Delicious Probiotic Foods for Better Health and Wellness

Cultured Food for Life: How to Make and Serve Delicious Probiotic Foods for Better Health and Wellness

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by Donna Schwenk
     
 

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     Donna Schwenk’s world changed when she discovered cultured foods. After a difficult pregnancy and various health problems, she became determined to find answers to what ailed her. And in her quest, she came across the ancient art of home fermentation, a food preparation technique that supercharges everyday foods with beneficial

Overview


     Donna Schwenk’s world changed when she discovered cultured foods. After a difficult pregnancy and various health problems, she became determined to find answers to what ailed her. And in her quest, she came across the ancient art of home fermentation, a food preparation technique that supercharges everyday foods with beneficial bacteria to balance your digestive system, and vitamins and minerals to enhance your overall health. This simple, natural process has been used for thousands of years to create everything from drinks like kefir and kombucha to foods like kimchi and pickles.
     After incorporating fermented foods into her life, Donna began to experience a vitality that she had never known. And then she was hooked! She started a new life as a teacher and writer, blogging on her website culturedfoodlife.com, in an effort to bring the beautiful world of fermented foods to as many people as possible. She now works with thousands of people to open the door to a world of foods that can help improve an array of health problems including high blood pressure, diabetes, allergies, acne, hypertension, asthma, and irritable bowel syndrome.
     In Cultured Food for Life Donna brings this same information to you and shows you that preparing and eating cultured foods is easy, fun, and delicious! After speaking to the science behind the healing power of probiotic foods and telling the astonishing story of how she healed herself and her family, Schwenk walks you, step by step, through the basic preparation techniques for kefir, kombucha, cultured vegetables, and sprouted flour, plus more than 135 recipes that use these foods to create dishes to please any palate. With recipes like Herbed Omelet with Kefir Hollandaise Sauce,Sprouted Ginger Scones with Peaches and Kefir Cream,Kefir Veggie Sprouted Pizza, Apple Sauerkraut, and Brownie Cupcakes with Kefir Frosting, along with inspirational stories from Donna’s family and friends, you’ll learn everything you want to know about a diet that’s as tasty as it is healthy.

Editorial Reviews

From the Publisher

Cultured Food for Life is just what the doctor should be ordering! This book is loaded with health wisdom that can change your life!”
Christiane Northrup, M.D., ob/gyn physician and author of the New York Times bestsellers Women’s Bodies, Women’s Wisdom and The Wisdom of Menopause

“Donna Schwenk has taken lacto-fermentation to a whole new level with this attractive and creative book. She provides plenty of new ideas and some old favorites for the alchemy of fermented foods. Cultured Food for Life is a great contribution to the growing movement in natural pickling and healthy, digestible grains.”
Sally Fallon Morell, author of Nourishing Traditions and president of The Weston A. Price Foundation

“More and more, the research is clear that the true secret to health, vitality, and weight loss lies in the quality of our intestinal flora. Cultured Food for Life is an invaluable resource for creating that healthy flora in a simple, fun, sustainable, and delicious way. Read the book, follow the suggestions, enjoy the recipes, and watch how you and your family experience energy and a vibrancy you’ve never thought possible.”
Jon Gabriel, international best-selling author and creator of The Gabriel Method

“Donna’s passion and experience, along with her easy-to-follow recipes, make this book a must-have for anyone interested in fermented foods.”
Stepfanie Romine, co-author of The SparkPeople Cookbook and The Spark Solution

Product Details

ISBN-13:
9781401942823
Publisher:
Hay House, Inc.
Publication date:
10/14/2013
Pages:
256
Sales rank:
161,229
Product dimensions:
7.50(w) x 9.00(h) x 0.80(d)

Meet the Author


Donna Schwenk is the Kansas City Chapter leader for Weston Price Foundation, a worldwide organization comprised of people dedicated to restoring nutrient dense food to the human diet through education, research, and activism. She is teaches classes in the Kansas City area to open people’s eyes to the power of cultured foods, which dramatically changed her health and the health of her family when she been making and eating them in 2002. She is the founder of www.culturedfoodlife.com.

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Cultured Food for Life: How to Make and Serve Delicious Probiotic Foods for Better Health and Wellness 3.7 out of 5 based on 0 ratings. 3 reviews.
Anonymous More than 1 year ago
I was disappointed with this book. First, I was surprised to see Schwenk repeatedly assert that it is not a problem if mold grows on the fermented vegetables.  If there is mold on the top that you can see, then there is much more mold you can't see.  If you get mold in your ferment, throw it away and use a different jar that is truly anaerobic next time.  I was also surprised to see that all her recipes call for a starter culture that must be purchased or kefir whey.  Most ferments an be done without this extra ingredient and renders the recipes useless for anyone with a dairy intolerance (or if one member of the family does). Third, I felt the instructions did not give enough detail. Fourth, she advocates for a very short fermentation period which based on my research is inadequate for anyone with gut dysbiosis.  I am sure that Schwenk has experienced healing since introducing these foods but I am sure that most readers as well as she, would experience faster and better healing with a more rigorous approach to ensuring culturing of the right kinds of bacteria in a mold-free environment.  I am still in the market for a really good book on making fermented foods--especially for those on a grain-free diet.  I think almost 90% of these recipes called for gluten or dairy or both.     
InspirationalAngel531 More than 1 year ago
Title: Cultured Food For Life Author: Donna Schwenk Publisher: Hay House, Inc. Published: 10-14-2014 ISBN-10: 1401942822 ISBN-13: 978-1401942823 E-Book ASIN: B00EA8UEU4 Pages: 256 Genre: Food and Wine Tags: Cookbook, Special Diet, Whole Foods, Natural Foods Donna Schwenk has spent years spreading the word on the benefits of cultured foods to people through her blog, word of mouth and this outstanding book. She gives her own personal experiences as well as those of others to explain why adding cultured foods to your diet can help with digestive and health issues. She takes the time to make it simple enough for even someone such as myself, who has never heard about integrating cultured foods into my diet, can comprehend her reasoning and see the value of exploring further. The three basic items she talks about are Kefir, which she describes and tells how you can ferment your own, Kombucha, a cultured tea said to be good for joint pain (Something I can state it does help with as I personally have suffered with juvenile rheumatoid arthritis for years), aiding in the healing of ulcers and headaches just to name a few, and finally there are cultured vitamins, which when following correct procedure can enhance not only the flavors but influence the addition of probiotics, good enzymes and the vitamins you are looking for in your vegetables. Just to ensure that this is a fantastic book Ms. Schwenk has included over 130 recipes to help you get you started with cultured foods. Their are many to curb your and your family's sweet tooth, beverages to enjoy as you help your system work better for you and dressings for those salads I so love. There are also main course and breakfast dish recipes. You can not walk away from this book without coming to an understanding of what cultured foods are and what they can do for you.
mnmnm More than 1 year ago
I am learning so much about how to make healthier choices. I've been making kefir for a few weeks now and am having fun with the different flavors for the 2nd fermentation. I'm looking forward to trying many more of the recipes.