Umeboshi Hummus

Looking for ways to incorporate more fermented foods into your diet? Middle East meets Far East in this mashup of hummus with umeboshi , Japanese-style pickled plums. Note: This is …

Hot Cereal (Porridge)

Traditional cultures knew that to properly access all the nutrition in grains, soaking or fermenting was necessary. Fermenting seeds, nuts and grains makes them more digestible and unlocks minerals for …

Miso Soup

One of the quintessential Japanese flavor enhancers, miso paste, plays a prominent role in this classic simple soup. Ichiban dashi (first stock) is the light, flavor-rich broth made from kelp …

Cultured Coconut “Yogurt”

Fiendishly simple, this fluffy vegan coconut cream based “yogurt” uses water kefir (tibicos) as the fermentation agent. It creates a light, fluffy (almost like whipped cream), effervescent texture, and a …

Buffalo Tempeh

I was determined to make tempeh taste like SOMETHING?!! Buffalo-style, battered in egg & sprouted flour, fried in coconut oil, and finished with pastured butter and hot sauce. It worked! …