Blog & Recipes — Healthy Recipes
Posted by Alison Yu on
What is Lacto Fermentation? Lacto-fermenation is the process in which the lactobacillus bacteria convert the sugars naturally present in fruit or vegetables into lactic acid in an oxygen-free environment. This simple fermentation process requires nothing more than salt, vegetables, and water (no canning or fancy equipment needed!). Some examples of lacto-fermented goods include fermented milk, sourdough bread, sauerkraut, olives, and other pickled vegetables. What are the Benefits of Lactic Acid? Populations of lactic acid bacteria are naturally present in nature and the ones found in milk, fruits, grains, vegetables, and meat can be used for fermentation. ...
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Posted by Carmen Chu on
Have you ever felt super bloated some days and perfectly light and fine the next? Certainly, overeating is a probable cause but in fact, many times it’s the foods that you combine that wreaks havoc on our digestive system.
As a general rule of thumb, our bodies can only digest one concentrated food at a time.
What’s a Concentrated Food?
A concentrated food is essentially starches (grains, rice, potatoes, etc.) and proteins and fats (meat, fish, eggs, nuts, and seeds), which makes non-concentrated foods, fruits and vegetables. The reason why you can only digest one concentrated food at a time is because of the type of environment your digestive tract needs to be to break down the food.
Posted by Shima Shimizu on
Coming off the whole Cancer Causing Children's Snacks debacle in Hong Kong, we understand the difficulties to find healthy and delicious snacks your kids can enjoy! That’s why I created this worry-free recipe for one of my daughter's school snacks. Its nut-free, vegan, dairy free, and organic, nutritious and.. super tasty!
Think of those artificial puddings but instead, a delicious wholesome treat that’s full of vital nutrients for your kids to grow healthy and strong!
The base of this recipe is organic millet amazake, which is essentially millet, fermented rice, and a pinch of salt!! It’s creamy and thick with a hint of sweetness, and used a lot in traditional Japanese desserts.