52 Weeks of Bad A** Bacteria Fermenting Series Real Food Recipes

52 Weeks of Bad A** Bacteria – Week 2 – Orangina (Lacto-Fermented Orange Juice)

January 16, 2012 - by Jessica Espinoza, CYT

UPDATE 7/26/12: I no longer use whey as a starter for my ferments (learn why here). I also no longer use Mason jars for my ferments (learn why here). I use Fidos and Pickl-Its exclusively and the improvement in the taste and texture of my ferments is unbelievable! I encourage everyone to take a look at the information...

Food

Infographic Sundays – The Does the Food We Eat Affect Our Productivity Edition

January 15, 2012 - by Jessica Espinoza, CYT

I can personally attest to the fact that the food I eat directly affects how I feel, and therefore my productivity. I do well eating the bulk of my carbuhydrates early in the day and then focusing on protein and veggies for lunch, dinner, and snacks. It doesn’t always work out that way, but I do my...

Food

Fun Video Fridays – The Salad Bar Lunch Program Edition

January 13, 2012 - by Jessica Espinoza, CYT

This video is from a year ago, but it is part of a great program called Farm to School. I am hoping that more of these types of programs will start popping up all of the country. This specific video features a school in Compton, CA, (a suburb of Los Angeles), which infamously known for...

Food

How To Peel a Head of Garlic in Less Than 10 Seconds

January 11, 2012 - by Jessica Espinoza, CYT

I just had to share this video that was shared by one of my readers. Seems like garlic is the theme of the week. Not sure if this works or not, but I will be trying it next time I make lacto-fermented garlic! Have you done it this way? Does it work? Update 8/25/13 –...

52 Weeks of Bad A** Bacteria Fermenting Series Fermented Food Real Food Recipes

What Do I Do With This Lacto-Fermented Garlic?

January 10, 2012 - by Jessica Espinoza, CYT

After yesterday’s first post in my series, the 52 Weeks of Bad A** Bacteria, where I featured lactofermented garlic, I had a couple questions from readers about what they should do with the garlic once it’s fermented. Long story short, you can use it in anything that you would normally put garlic in. Keep in...