Empowering Self-Reliance and Sustainable Living & Microbiomes
Empowering Self-Reliance and Sustainable Living & Microbiomes
Articles about transforming fresh ingredients into nourishing foods through cooking, fermenting, drying, sprouting, preserving and traditional kitchen techniques. The kitchen becomes another place where plants, microbes, food and human health meet.
After months of thinking, planning, tasting, cooking, and more than a little rearranging, we are excited to finally share our new Living Ground menu. This isn’t simply a new list of meals. It is a completely different way to experience food at Living Ground. Instead of choosing from a list …
This is about ancestral food, not as nostalgia, but as pattern recognition. It is also about the future Gratitude Meals we will offer at the Gratitude Cafe, meals that come from lived experience and are anchored in something deeply personal. This article will discuss my Healing Soup , but it …
We have all heard of taking turmeric (curcumin) with black pepper (piperine) to enhance the bioavailability and absorption of curcumin. Piperine, the bioactive compound found in black pepper, has been shown to significantly increase the absorption of curcumin by inhibiting metabolic enzymes that break it down and increasing intestinal permeability. …
Our gut microbiota is a diverse and dynamic community of bacteria that co-exist in a delicate balance, constantly interacting and competing with each other. This unique collection of microorganisms, much like a fingerprint, varies from person to person and consists of hundreds of different bacterial strains. Among these, Lactobacilli and …
This is a lesson from the Living Ground, Self Reliance Course, Human Microbiome & Kitchen Alchemy. This course comes with an extensive ebook on the Art of Bone & Veggie Broths With rising awareness of gut health’s crucial role in overall well-being, foods like bone and vegetable broths have become …
Fire Cider is written about in my “The Art Of Fermentation eBook” that is part of the Human Microbiome & Kitchen Alchemy Course Fire Cider has been in my kitchen apothecary for a very long time, but making it today at the Living Ground Project feels quite different from making …
I studied Dr. Ann Wigmore’s work many years ago and have always been fascinated by her contributions to the world of fermented foods. One such creation is Rejuvelac, a probiotic-rich drink made by fermenting sprouted grains in water. Popularized in the 1960s by Dr. Ann, the founder of the Hippocrates …
Koji, scientifically known as Aspergillus oryzae, is a type of filamentous fungus used extensively in Asian cuisines and fermentation processes. It’s regarded as a culinary powerhouse due to its ability to produce enzymes that break down complex substances into simpler ones. What fascinates me is the comprehensive range of enzymes …
Your hunger and passion to eat illustrate the body’s need for daily nourishment. However, the food we consume cannot be directly utilized by our internal systems. It must undergo a series of transformations to make vitamins, minerals, proteins, fats, and carbohydrates available to the body through complex biochemical reactions. These …
In the vast, intricate garden of the human body, a world teemed with life unseen by its host. It was called the Biome where trillions of tiny beings, the Biotics, worked tirelessly to maintain the delicate balance of this internal ecosystem. From the winding corridors of the digestive tract to …