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Aunt Joanne’s Lacto-Fermented Watermelon Pickles

Posted by PattyLA on Sep 13, 2012 in GAPS, Probiotic, Recipe, Traditional Foods | 3 comments

My mother’s family is known for food. Not fancy food, just good food and familiar food and lots of food. Various members of the family specialized in certain things. My Grandmother made biscuits like no one else. My Aunt Marge made lemon meringue pie every year for Thanksgiving and my Aunt Joanne made watermelon pickles that were fantastic. These were sweet pickles with just the right spices. I have seen these savory recipes for fermenting watermelon rind and while I’m sure they are tasty they aren’t what I think of when I think of watermelon pickles. I think of a sweet pickle with a somewhat soft and almost slimy texture (doesn’t that sound delicious?) As a child I thought calling them watermelon pickles was a joke since they looked and tasted nothing like a watermelon yet now I know...

Woot! You got an extension on a chance to win a prize worth $120!

Posted by PattyLA on Aug 26, 2012 in Probiotic, Traditional Foods | 0 comments

Didn’t you love it when a teacher would announce an extension on writing a paper for some reason out of your control. Well circumstances out of your control have gotten you an extension on your opportunity to win this prize. Just about a week ago I announced my great give away of 3 months in Cooking Traditional Foods Kitchens Resurrected and Lactofermentation Cooking schools. It is really a terrific give away but Cooking Traditional Foods had a bad malware attack last week that has largely made the website unavailable. It even was a problem for this Loving Our Guts website on Friday because I was linked to her. That is all fixed now and you can go ahead and safely click my links to her pages and read all about these great cooking schools. So you can go...

Review and Give Away: Lacto-Fermentation and Kitchens Resurrected Cooking Schools!

Posted by PattyLA on Aug 20, 2012 in Probiotic, Traditional Foods | 2 comments

I’m so excited about this cooking school that KerryAnn at Cooking Traditional Foods has set up! In fact it is two schools in one! Not only that but it is an ongoing education that just keeps building every week! Such and incredible idea and KerryAnn has the breadth of knowledge to pull it off. First the Lacto-Fermentation Class. This is teaching about the ways to achieve anaerobic fermentation of your foods. It is teaching how to make various fermented foods and it is even teaching how to use those in your picky families diet! To get an example of what KerryAnn is doing with this school you should go and watch this video she put together for making Lacto-fermented Sauerkraut. Some examples of other video recipes already posted are Pickled Garlic Sour Cream Peach Chutney Cherry Sour Cream Ice Cream Blackberry soup...

Fermentation Friday August 17

Posted by PattyLA on Aug 17, 2012 in Probiotic, Traditional Foods | 0 comments

Today I have another installment of Fermentation Friday. I’m going to be sharing some posts on Fermenatation that other bloggers have done this week that I thought were helpful in understanding fermentation as well as some great looking recipes that were published this week. First up we have Jennifer from Hybrid Rasta Mama with her Fermentation Facts post. This post is a good 101 type going over some of the basics for how and why to do anaerobic fermentation. Now on the the awesome recipes! Jessica at Delecious Obsessions has updated Pickle Me Too’s Indian Spiced Cauliflower recipe and made in a Pickl-it! I keep hearing great things about this recipe but alas on a LOD I don’t dare eat the spices in it. Speaking of Pickle Me Too, Melanie has a great way to use up extra summer squash....

Fermentation Friday

Posted by PattyLA on Aug 10, 2012 in Probiotic, Recipe, Traditional Foods | 2 comments

There is so much fermentation information flying around the blogsphere lately! Is your head spinning yet? Mine is! So today instead of talking about the science or the whys or the why not’s I’m going to share some recipes for yummy fermented foods. After all that is the whole point! Yummy, gut healing, foods. You can see some I did recently above. Ok I lied. One little article on a fermenting detail with a smidge of science in it. KerryAnn explains why weighing your salt matters and why you need to get the salt just right for your ferment. Do you have a scale? I have picked up a digital scale at a kitchen discount store that measures both grams and ounces and while I don’t use it every day some things just need that sort of precision and...

Water Kefir: Lemonade and Vanilla Bean Flavors

Posted by PattyLA on Aug 8, 2012 in Enzyme Therapy, GAPS, Kids, Low Oxalate, Probiotic, Traditional Foods | 29 comments

I got my first pickl-it jars about 3 months ago. I also got some water kefir grains that same week. I immediately began making water kefir and we have been hooked ever since. We began small and have been building up over time. We did this for two reasons. First, like all probiotic foods it is a good idea to build up your dose to avoid too much “die off” or gut flora changes at once. In addition since this is made with sugar I wanted to be sure we could handle any residual sugar in our ferments and not ingest too much. The good news is that it is helping everyone’s digestion. You may recall that my youngest has been seeing an enzyme therapist. We have seen huge benefits from that treatment and I am thrilled that her stomach aches are...