Planet Thrive

fermented foods

• Sweet ‘n sour rhubarb pickles
  by Kim Christensen | Sour, sweet, and heavily spiced, these pickles are a bold addition to a relish tray or served with Indian, Middle Eastern, or North African dishes.
• Cultured curried carrot sticks
  by Kim Christensen | Slightly sour, slightly salty, slightly spicy, and plenty crunchy - serve along side sandwiches or wraps, Indian-style meals, as part of a relish tray, or eat straight out of the jar.
• Dairy-free coconut kefir berry ice cream
  by Kim Christensen | Tastes a lot like a strawberry malt and has just a hint of that cultured tartness on the finish. A mix of berries, a bit of agave nectar, and some stevia add just the right amount of sweetness.
• Cultured kohlrabi dill pickles
  These naturally fermented, vinegar-free kohlrabi “pickles” are crunchy, salty, and tart, and very reminiscent of classic cucumber pickles.
• Tempeh with broccoli
  I love tempeh, especially when browned in a bed of caramelized onions and garlic and paired with a vegetable like broccoli, winter squash or sweet potato.
• Spicy mustard green & miso vinegar-free salad dressing
  Thick and bitey and creamy and wonderfully bright green, with a pungent flavor that intensifies as it sits.
• Cultured veggies: Red Sea sauerkraut, pickled pearl onions, pickled beets
  Packed with probiotics and flavor, these cultured veggies are sure to please the palate.
• Fermented foods and vinegar
  Dear Susun, There seems to be a lot of controversy over whether or not fermented foods and vinegars are appropriate for those of us with candida. How do you feel about this?
• Benefits of Raw & Fermented Honey
  Dear Sally, I've heard that there is a big difference nutritionally between raw honey and regular store-bought honey. What are the nutritional benefits of raw honey?