As per my recent blog about fermenting foods, Last week I bought a large Daikon Radish at the farmer's market and did the same fermenting technique as the cabbage (see prior post for recipe). It turned out great. Over the last 3 weeks I've tried to eat a little fermented food daily (just a few tablespoons does the trick - a sprinkling on a salad, or as a side/condiment with dinner). I can't BELIEVE what a difference it makes in digestion and feeling 'well' in general. I even hide it in the kids food. I'm a firm believer and now understand why fermented foods became so important in various cultures. I'm not sure why we haven't adapted it into the North American culture?
As a side note, I've started making the 'healthy popsicles' for the kids again. With the warm weather it makes a nice post-dinner treat, while giving them lots of nutrients. See old post for recipe!
Dr. Anna Falkowski HBSc, ND.
Naturopathic Doctor & Founder
Olive Baby
www.olivebaby.ca
Olive baby is a line of 100% natural baby skin care products. Formulated by a Naturopathic doctor (and mother) with sensitive skin in mind. Olive oil is nature’s perfect skin moisturizer and is the foundation for our products.
No comments:
Post a Comment