Welcome to my blog, with news of my Shiatsu massage practice in Suffolk, exercise classes and cooking workshops, some views on events and happenings locally and abroad....and more..... Trish Dent
Tuesday, 12 March 2013
A group of us enjoyed a fabulous cooking class last Saturday. The focus was on fermenting foods for ourselves, at home. The value of fermented foods is not to be underestimated. This is the best way to populate your gut with healthy bacteria that will boost your immune system and guard against disease. And they provide more vitamin C and a selection of B vitamins than the raw veggies themselves. True to form, my camera decided to die as I was about to take the first photo, so here's one I took earlier of a double red and white cabbage sauerkraut ferment and, on the right, is my fab salad press that does the equivalent of a "quick press/ferment"; it's pressing cabbage and carrots. We sampled fiery kimchi, fermented spelt and almond crackers, kefir cheese, turnip and radish pickles and more. Then we cooked a lunch of tempeh stew with mushrooms, sauteed veggies, millet mash and a pressed salad with miso dressing. I'm not going to tell you about the desserts, other than one featured leftover (fermented) porridge which transformed into a yummy pud. It was definitely the best thing to be doing on a very rainy Saturday.