Transform Everyday Foods into Mouth-Watering Superfoods
Detailing everything you need to begin fermenting in your home kitchen,
The Cultured Cook offers recipes and tips for making vegan, gluten-free foods even better for you. From delicious plant-based yogurt and cheese, to basics such as sauerkraut, pickles, and kombucha, to tempting desserts — even ice cream! — you’ll discover ways to add fermented foods to every meal. Your body will enjoy the benefits of probiotics, as well as the increasingly recognized prebiotics, to supercharge your health.
İçerik tablosu
Chapter 1: Fermented Foods are the Missing Key to Amazing Health
This chapter explains the little-known health benefits of eating more fermented foods, along with some of the best benefits each one confers. You’ll discover that these health benefits include: cancer prevention and healing, diabetes reduction, immune-boosting–some fermented foods like kimchi and sauerkraut effectively kill superbugs even when our best antibiotics fail!
Chapter 2: Yogurt and Dairy-Free Yogurt
Discover the health benefits of yogurt and dairy-free yogurt. In clear, step-by-step instructions, Dr. Cook shares how to make yogurt at home, without any special or expensive equipment. Then explore her recipes for Dairy-Free Yogurt, Vegan Greek Yogurt, and others.
Chapter 3: Vegan Cheeses
Learn about the healing properties of vegan cheeses, why Dr. Cook’s cheeses are so different from dairy cheeses and other store-bought or home-made vegan cheeses (hers are packed with healing probiotics!). You’ll learn the basic cheese culturing process she uses as well as techniques for aging your cheeses. Then, you’ll explore her recipes for Vegan Yogurt Cheese, Almond Feta, Red Pepper Mascarpone, Caramelized Onion Ricotta, Thyme “Chèvre, ” Fig Cream Cheese, Aged Havarti, and more.
Chapter 4: Sauerkraut, Pickles, and Cultured Vegetables
Discover the health benefits of sauerkraut, kimchi, curtido, and other forms of pickled vegetables. Learn the basic brining techniques as well the lesser-known Japanese style of culturing vegetables using rice bran. Then, try the recipes for Spiced Sauerkraut, Cranberry Apple Sauerkraut, Lime Pimentos, Star Anise Carrots, Green Apple and Fennel Pickles, Minted Relish, Spiced Kimchi, White Kimchi, Cultured Curtido, Fermented Tomato-Chili Salsa, Cultured Hot Sauce, and other delicious vegetable-based cultured foods.
Chapter 5: Fruit Cultures
Discover some of the unique advantages of fermenting fruit (many fruits come with built-in probiotic starter cultures, for example), the techniques for fermenting fruit, and delectable recipes for foods such as: Apricot Chutney and Cultured Plum Chutney.
Chapter 6: Cultured Beverages
Learn about the many health benefits of cultured beverages like kefir, kombucha, and kvass. Discover the unique techniques for making each of these fermented foods, then enjoy the many cultured beverages Dr. Cook shares, including: Pomegranate Kefir, Ruby Red Elixir, Licorice Kombucha Soda, Ginger Beer Kombucha, and Cultured Ruby Kvass.
Chapter 7: Advanced Cultures
Learn about the healing benefits of fermented foods like miso, the unique techniques used to make miso, along with recipes for White Bean Miso, Forbidden Rice Miso, and other advanced cultured foods.
Chapter 8: Recipes for Using Your Cultured Creations
In this chapter you will learn how to use your many cultured creations to create delectable meals. You’ll enjoy Gluten-Free Cupcakes with Cultured Cream Cheese Frosting (dairy-free), Caesar Salad with Cultured Dairy-Free Dressing, Asian Noodle Bowl with Fermented Vegetables, Gingerbread Cookie Ice Cream Sandwiches, and many others.
Yazar hakkında
Dr. Michelle Schoffro Cook is an internationally bestselling author, certified herbalist, board-certified doctor of natural medicine, and one of the world’s most popular natural health bloggers. She holds advanced degrees in health nutrition, orthomolecular nutrition, and acupuncture. She lives near Vancouver, BC, where she grows herbal medicines.
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