Award Winning Author
Face Reading with Before & After Photos
Medicine from Scratch To enhance turmeric’s medicinal wallop, ferment it. In five minutes of your time (plus two days to ferment), you can create a base for a month’s supply of tasty and healing fermented turmeric tea. Best known for its characteristic bright orange-yellow color and as a signature ingredient in curry, turmeric is the… Continue Reading
Reprinted with permission from Cultured Foods for your Kitchen by Leda Scheintaub. Photo by William Brinson. This recipe is an extension of the Fermented Millet Porridge concept (and a riff on the French-style chickpea flour–based bites known as panisse); after you’ve made your porridge, you pour it onto a baking sheet to firm up, then… Continue Reading
Reprinted with permission from Leda Scheintaub’s Cultured Foods for Your Kitchen Millet becomes surprisingly thick and creamy when it’s fermented (see Three Reasons to Soak, Sprout and/or Ferment Grains) and then cooked, making it a satisfying breakfast option for folks who are dairy free and those just looking to add more whole grains into their… Continue Reading
Fermentation is the secret to this fresh sweet and sour cranberry relish. If you haven’t yet made a cultured food, let this foolproof recipe be your gateway to tangible kitchen magic. Yes, you can effortlessly transform the flavor and healthfulness of basic ingredients into a superior product. I delight in the simplicity of this recipe… Continue Reading
The historic Russian beverage kvass is traditionally made by fermenting rye bread, and often fruit, into an invigorating and effervescent drink. It’s currently marketed in Russia as a patriotic—and more healthful—soft drink alternative. My version is an ambrosial grain-free nectar that’s oh-so-easy to make. What does it taste like? A tangy blend of sweet and… Continue Reading
Accompanying recipe: Dilled Red Radish, Carrot and Cauliflower Pickles You probably know that quality yogurt and pickles are remarkably healthful fermented foods that aid digestion and strengthen your immune system. However, not everyone knows that pasteurization strips their superfood ranking by destroying fragile nutrients such as lactic acid micro-flora. Therefore, insist on living fermented foods including… Continue Reading
Enhanced flavor is the first of three important reasons to soak grains, beans, nuts and seeds. To further blossom the flavor of these seeds, they can also be fermented or sprouted. In your mind’s eye, mentally compare the full, rich flavors and aromas of fermented sourdough bread to the more simple aroma and flavor profile… Continue Reading
Kefir is a creamy, tangy and tasty fermented milk beverage that is more healthful than yogurt. It builds immunity and imparts a sense of well being. A daily glass of kefir is a delicious and fuss-free way to support your energy and overall health (unless that is, you’re sensitive to casein in which case all dairy products are contraindicated). You… Continue Reading
Accompanying article: Kefir Using the same kefir grains (see Kefir—Homemade) as for making kefir milk, you can make a variety of healthful, lactic-acid fermented beverages. Sandor Katz, writes in Wild Fermentation that “You can kefir fruit or vegetable juice, or water with any sweetener you like, or rice milk, soymilk, or nut milk. Cranberry juice… Continue Reading
I typically serve a little pickle with a meal. Primarily because home made pickles are so delicious, but also because they are a healthy addiction. These pickles are my family’s favorite. They are a simple salt-water fermentation of the kind that our grandmothers used to make. In late summer when cucumbers are in season I… Continue Reading
Accompanying article: Fermented Foods Strengthen Immune System Tangy and delicious homemade sauerkraut is a living cultured food that is high in lactic acid., it strengthens your immune system and has other remarkable healing properties. Refrigerated kraut holds well for months and gets sassier as it ages. Iin this easy kraut recipe, I vary the seasonings… Continue Reading
Here’s how you can corn beef without adding chemicals—albeit, you’ll reduce the fermentation period to one week (versus the traditional 3-week period). By keeping the meat submerged below the brine’s surface, and in an anaerobic—or air-free—environment, it safely cures. Once fermented and then cooked, slice corned beef very thin and serve with horseradish sauce or… Continue Reading
Considered by many to be the most healthful of fermented foods, effervescent kefir tastes tangy and fresh. How lovely that you’ll make your own as commercially available kefir only approximates the real thing (see my Kefir Article for details). As you work with kefir, you quickly develop a feel for the process and of how it varies… Continue Reading
Here are at least three excellent reasons why you’ll want to try this traditional Chinese recipe that is historically used to ease digestion and help heal ulcers. You’ll find it: Deeply and surprisingly delicious Effortless to make Aids digestion (it’s fermented) It’s fun to serve as its identity will baffle even the most sophisticated gourmand. At… Continue Reading
Information on www.RebeccaWood.com is intended for educational purposes only and should not be substituted for medical advice from a doctor or healthcare provider. Rebecca Wood is neither a medical doctor nor a dietician. Use of this presentation does not establish a doctor-patient relationship. Note: no single facial indicator (such as wrinkles, discoloration or irregular skin texture) makes a particular diagnosis.
www.RebeccaWood.com is not responsible for the comments, views, or opinions made by site visitors, and the site itself reserves the right to use its own discretion when determining whether or not to remove offensive comments or images.
www.RebeccaWood.com is not responsible for the translation or interpretation of content.
©2023 Rebecca Wood