Download March - Gentle Rain

30 Rebecca Street, Stratford | 519 271 0388 | March 2015 Issue
KNOWLEDGE + ACTION = POWER
About Fermented Foods
Fermented foods are foods that have been through a process of lactofermentation, in which natural
bacteria feed on the sugar and starch in the food creating lactic acid. This process preserves the food and
creates beneficial enzymes, b-vitamins, Omega-3 fatty acids, and various strains of probiotics.
Natural fermentation of foods has also been shown to preserve nutrients in food and break the food
down to a more digestible form. This, along with the bevy of probiotics created during the fermentation
process, could explain the link between consumption of fermented foods and improved digestion.
You can find out more information about the benefits of Fermented Foods at our next class:
Probiotics & Fermented Foods - YOUR Gut Health
Tu esday Marc h 10th @ 7: 30pm - 9pm
Join Nancy Telfer & Anita McLellan as they discuss the amazing benefits of taking probiotics and eating
fermented foods. Did you know that 80% of your immune system is in your gut? When you take care of
your gut health, you are taking care of your immune system!
Find out the how to make your own fermented veggies and water kefir 'pop' so that you can give your
body some of those healthy probiotics and taste some of the best fermented veggies we sell here at the
store! Eating fermented foods is one of the best ways to boost your immune system and is very easy to
do.
Every attendee will have a chance to win a basket of free products and an information package (with
recipes) to take home and start making your own fermented foods.
Tickets: $20 per person are available at the front cash. (minimum of 5 people)
Pre-registration is required.
Wildbrine Salsa Rojo
A wild-fermented take on Mexican red salsa combining tomato,
peppers, tomatillo, onions, cilantro, spices and green cabbage for
that perfect crunch.
Use this fermented Salsa Rojo as you would any red salsa: as a
dip with tortilla chips, with tacos, burritos, or nachos - and over
grilled fish.
Green Table Kim-chi
No matter the season, the spicy, earthy-tasting dish of fermented
vegetables is on the table for breakfast, lunch, and dinner, treated
as part of an array of side dishes or used as an ingredient itself:
stirred into stews, grilled with meats, wrapped into nori rolls, and
steamed with fish or folded into pancakes.
Kimchi is also probiotic, chock full of “healthy bacteria” called
lactobacilli. Like those found in probiotic yogurt, lactobacillus help
create a balance in the digestive system, a stable bacterial
environment in the digestive tract, and may even help prevent
yeast infections.
This vegan kimchi was featured in a Toronto Star article and video
interview with food reporter Michele Henry!
Henry's Tempeh
An entirely natural and minimally processed soyfood with no
preservatives added. Pasteurized, ready-to-eat coming out of its
package, does not require steaming prior to eating. On a
stand-alone basis, i.e. without seasonings added through cooking,
it has a very mild, nutty taste.
Produced by a Canadian small business, located in KitchenerWaterloo, Ontario.
Pinehedge Kefir
Kefir, known as the "champagne of milk products", is a fermented
milk which originated in the Caucasian mountains of Russia. It has
long been respected for its health benefits and contributions to
longevity. This kefir is made only from pure cultures and
non-homogenized organic milk. Whether you rediscover the taste
of Kefir or try it for the first time, you'll love Pinehedge Farms
Kefir.
Also available in low fat.
Liberte Kefir
This non-effervescent Kefir contains 10 strains of active cultures
and provides two billions bacteria per serving of 250 ml. This new
way to enjoy the goodness of kefir is made from a pure and short
ingredient list. For example, plain Kefir contains only fermented
milk and bacterial cultures.
Drink it by the spoonful or the glass or pour it over your favourite
cereal!
Cold Mountain Miso
Miso is alkaline as opposed to acidic coffee, sweets, alcohol and
meats. A cup of miso in the morning in place of coffee and a bowl
of miso complementing other meals will help counterbalance the
negative effects of acidic intake.
Miso is a good substitute for salt when cooking. Salt accentuates
flavours in food, but miso has its own rich flavour. Substituting it
for salt in various dishes will add taste and aroma with
considerably less salt.
Available in white, light yellow and red.
Blue Ice Fermented Cod Liver
The gold standard in pure fish fat/oil from the liver of the cod fish
extracted through fermentation rather than cold/hot temps or
chemical extraction as the rest of the industry uses. Deep dark
rich color equals real life-giving nutrients.
Many historical cultures had one sacred food which they relied on
to ensure a strong mind, body, and spirit: fermented fish/fish liver
oil. The mighty Roman soldier was given a daily ration of
fermented fish oil. The stoic Scandinavian viking had a drum of
fermenting cod livers outside the door of his home. And some of
us are lucky to remember that Grandma always had a bottle of
cod liver oil in the back cupboard.
Fermented Vegan Protein
Only Genuine Health’s fermented vegan proteins+ contains a
custom formulated blend of carefully selected high quality vegan
ingredients that are all exceptionally high in protein content and
together provide a unique and synergistic source of high quality
fermented protein. High in protein - contains 20g of fermented
dietary protein per serving, it is the first fully fermented protein
which contributes to a healthy gut, overall good health & easy to
digest. It is non-allergenic, soy free and contains a balance of all
the essential amino acids.
Fermented Whole Body
Genuine Health's fermented Whole Body greens is a revolutionary
way to nourish and balance your entire body with the power of
advanced food fermentation, redefining what it means to be a
nourishing superfood! The link between diet and health issues is
well established.
Containing 70% fermented ingredients – including fermented
plant foods, fermented essential fatty acids, fermented fiber and
fermented protein - fermented whole body NUTRITION nourishes
the micro flora of our gut environment with helps the body
achieve:
Amplified antioxidant and nutrient absorption for overall
health
Increased ability to absorb and metabolize nutrients during
the digestive process
The ability to generate valuable nutrients and co-factors,
as well as protecting against anti-nutrients
Garden of Life Raw Protein
Featuring 13 RAW and organic sprouts, RAW Protein is an
excellent source of complete protein, providing 17 grams, or 33%
of the Daily Value, plus all essential amino acids. RAW Protein
contains Vitamin Code® fat-soluble vitamins and supports
digestive health and function with live protein-digesting enzymes
and powerful probiotics†.
Use RAW Protein to increase the protein content of meals – just
add to food or beverages. It mixes instantly and has a neutral
taste, making it an excellent foundation for a refreshing, high
protein energy shake or smoothie. RAW Protein is suitable for
almost anyone, including those on vegetarian or vegan diets,
those on low carbohydrate diets or for those with gastrointestinal
sensitivities to milk, whey or other protein sources.
Fermented Vegan Protein Bars
These delicious bars are high in protein – contains 13g of
fermented dietary protein per serving! Captures the advanced
science of fermentation to eliminate digestive upset associated
with plant proteins - even the fibre is fermented!
Why Choose Fermented?
• Unlocks the critical amino acids for optimal absorption by the
body
• Removes the anti-nutrients from protein sources that cause
digestive discomfort
• Promotes overall digestive health and thereby healthy gut
bacteria
• Supports the immune system
Cultured Veggie Starter
Now there is a culture you may use for vegetables, whipped
butter and sour cream. Turn your favorite vegetables or cream
into a probiotic food. Cultured veggies are easier to digest than
raw or even cooked vegetables.
Cultured Vegetables are made by shredding cabbage or a
combination of cabbage and other vegetables, packing them
tightly into an air-tight container, and leaving them at room
temperature to ferment for 3-6 days. In cooler homes it may take
longer. During the fermentation process the friendly bacteria
grow, multiply, and thrive in their new environment. They convert
the sugars and starches to lactic acid and partially digest the
veggies they are given. Once they have done their job you simply
place the culture in the refrigerator, which will slow down their
activity. Though the cold will slow down the fermentation process,
it will not stop it completely.
Cultured Vegetables are the perfect compliment to meats. The
culture will not spoil and should keep for at least 8 months once
cooled.
Kefir Starter
This mild aromatic kefir culture, called 'Kefir Ferment' has been
obtained from kefir grains and is used for the production of
fermented milk products with slight kefir aroma.
Directions:
Open the sachet and add the culture directly to the warm
milk. Stir, but avoid foam and air introduction in the milk.
Place the culture in clean jars at room temperature. The
first inoculation might take up to 24 hours to set at 23°C
(73°F.) Then cool in the fridge. Second transfer from first
batch will only take 6 - 8 hours to set.
Stir gently once fermentation is complete and then cool
immediately by placing in a refrigerator.