Fermented Raw Foods
I love using young thai coconuts to create pies, puddings and yogurts. The yogurt is a great alternative to dairy/soy yogurt and making it yourself is easier than you might expect. In this video I show you how to make a Vanilla Lemon Pudding/Yogurt that is not cultured. To culture this you would simply add 1 capsule (1/8 teaspoon) of your favorite probiotic powder and let the yogurt sit overnight at room temperature OR place it in a dehydrator at 100 degrees for 3-6 hours. For more information on cultured foods please see Dr. Ariel Policano's blog at www.livefooddoctor.com. I made this recipe lemon flavored but any 1/4 cup of seasonal fruit can be added. Some of my favorite flavors are strawberry, blueberry and mango.
I can't eat raw cabbage because it gives me gas. Fortunately, fermented cabbage, aka saur kraut, is a flatulence-free way for me to get the goodness of cabbage into my diet. Cabbage is also an amazingly cheap anti-cancer superfood. One important step in making saur kraut is to shred and massage the cabbage well enough so that lots of juice oozes out from the cabbage. I never have time to do that! So, I came up with this simple method for juicy saur kraut without the sore muscles from all of the shredding and massaging. It relies on juicing some of the cabbage and using the cabbage juice as a marinade. I hope you like it!
I Made Raw Sauerkraut and YOU Can, Too! Sauerkraut is very good for you and very tasty too. It is made by a natural process of lacto-fermentation. You can read more about lacto-fermentation here: http://en.wikipedia.org/wiki/Sauerkraut Safety information from Wikipedia: "Once made, sauerkraut is a very safe food because its high acidity prevents spoilage. USDA also recommends pasteurizing sauerkraut for storage. This is not necessary if the raw sauerkraut has been properly made and stored, and will needlessly diminish the nutritional value. A slimy or excessively soft texture, discoloration, or off-flavor may indicate spoilage."
Raw, fermented sweet pickle relish. Made sauerkraut style and chock full of lovely probiotics. I love this on my salad, in soups or as a snack with some raw crackers
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This yogurt is thick, tangy and creamy. Makes a GREAT tzadsiki. The probiotic liquid I use is by SCD and is called “Efficient Microbes-Original”. I got it at my local japanese market. Website www.scdworld.com on the bottle. I haven’t fermented the other ways, but according to my books, miso or rejuvelac should work.
I found this recipe in an old (non-raw) book in my house called Healing With Whole Foods. It's a raw recipe, but it doesn't call for sprouted oats. I didn't soak/sprout the oats at all and it came out nicely, but please let me know how it comes out if you choose to sprout first.
This recipe creates the perfect vegetarian alternative to cooked cheese spreads. Try this on your favorite flax cracker!




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This is a very simple and healthy way to get your intake of vegan probiotics. Add fermented foods into your diet!


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A raw vegan coconut based yogurt layered with pomegranate and pineapple, chocked full of tummy loving probiotics


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Don't be intimidated, making your own homemade sauerkraut is easier than it may seem and you'll soon become an expert. A great way to consume fermented veggies is with fresh avocado and a bit of sea salt. So good, and, so good for you. Enjoy!

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Forget grilled & suateed mushrooms, these fine sliced and dehydrated protobellos will kick cooked food to the curb! 
If you've tried kombucha and love it you've probably wondered how to make your own as a fun experiment or just to save money! Amanda Maquire has perfected the art of home brewing kombucha and shared this recipe on her amazing blog Picklesnhoney. The sky is your limit as far as flavoring your kombucha. The trick is getting your culturing process down to ensure the best flavor, optimum acidity levels, and an end result that is free of icky bacteria, we want only the good stuff in our kombucha! In this particular variation Amanda used blueberries to flavor her kombucha. Simply add in a few tbs of frozen blueberries right before you bottle it up. You can also try mango, pineapple, goji berry, strawberry, blackberry, or try juicing fresh ginger and adding this prior to bottling. Drink your homemade kombucha and experience the health benefits such as improved energy and digestion, more balanced pH, and free radical protection! This recipe was adapted from kombuchakamp.com. Please see Amanda's other recipe here on RawFoodRecipes.com "Growing a Kombucha Scoby".



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Many people are turning to home brewing their own kombucha as this ancient fermented beverage grows in popularity. You may already know that kombucha is cultured using a "scoby" or "kombucha mother", which is a rather unappealing mushroom/jellyfish looking colony of probiotics and friendly yeasts. Not the most appetizing thing to look at, we can attest to that. However, the end result is a tasty, health promoting fizzy drink that can be flavored in a variety of ways and is so enjoyable to drink! Kombucha originated from China during the Tsin Dynasty where it was referred to as "Godly Tsche" and was used to, among other things, improve digestion and promote longevity*! Follow this recipe and instructions by Amanda Maquire of Picklesnhoney to create your own!

*Info from: http://www.write101.com/kombuchaorigins.htm


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Mix up your kombucha drinking experience by making a light, whipped to perfection fruit and kombucha frostie! This recipe by Gena Hemshaw combines frozen fruit with GT's Synergy Kombucha (or your own home brew!) and a touch of fresh lime juice. The flavor outcome will vary depending on what flavor of kombucha you use, so play around and have fun with it! Conventional sugar and artificial dye loaded frosties aint got nothing on this organic recipe full of healthy probiotics!

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Long gone are the days when finding a tasty cheese alternative was a difficult feat! If you're looking for a yummy, tangy, creamy, totally spreadable raw vegan cheese with tons of flavor and nutrition than this is the perfect recipe! This cheese is actually cultured with healthy probiotics for a very authentic cheesy flavor. You can really go wild with this base recipe, adding to it all your favorite spices and herbs to adapt to your various recipe needs.
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I am excited to say I am really into fermenting and my ferments are turning out so well. I made the best pickles ever, and all raw!
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Laura Dawn says "A dear friend who taught me so much about gardening and food preservation taught me this one. Hope you enjoy!" Cultured foods have been consumed by humans since ancient times, and for good reason. Their list of health promoting benefits is extensive and getting more attention as people recognize the correlation between our health and the types of bacteria we consume. This is a great recipe to get you started on your path to making cultured veggies in the convenience of your own home.
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The autumn rains here are kickiní in the growth of humanityís favorite vegetable: the cabbage. Itís time to take this staple and ferment the heaven out of it. Eat this Epic Holiday Sauerkraut with your Thanksgiving dinner or leave it for Santa, and you and your family will surely be jolly because this ferment imparts a heavenly amount of nutrition into your body.

The flavor tonight ladies and gentlemen is: Rich green cabbage with a zesty burst of cranberry, lemon, sage and rosemary in a way youíve never experienced before!

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This is what alkalinity in a jar with a side of flavor explosions tastes like. Itís easy, itís cheap and it makes you feel like a true magician. Remember to buy organic produce (for many reasons) but when fermenting itís mostly because a head of cabbage heavily sprayed and fast grown has literally not got what it takes to turn into a fermentation success.
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My version of kimchi is vegan and gluten-free. I am aware that most traditional kimchi is made with fish sauce or soy sauce, but I wanted to create a recipe that vegans and those avoiding gluten can enjoy. Iíve also chosen to go with a simplified method that doesnít require soaking the cabbage in salt water overnight. I have experimented with both methods, and I just find the one I am presenting you with today is easier for beginners. I do not claim to be a kimchi expert, but I do know that this stuff is easy to make and darn tasty.
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