Donna Schwenk explores the world of cultured foods, from kefir to kombucha and beyond. . .
In CulturedFood For Life, Schwenk discusses the many health benefits of naturally cultured foods, and how they have helped her and her family over the years. She introduces the reader to the many different varieties of cultured foods, as well as giving detailed descriptions and instructions on how to make them yourself. The book includes dozens of recipes to help you incorporate these probiotic powerhouses into your everyday diet.
For the sake of convenience (and a little curiosity), I bought a popular brand of organic granola the other day and was very disappointed to find that it tasted like glue (you know the flavor I mean, where you have to double check to make sure you didn’t accidentally eat pieces of the box instead of the cereal?). The really frustrating part is knowing how simple it is to make your own granola from scratch, and still some of these companies can’t seem to get it right- even at five times the cost. *SIGH*.
Here’s a fantastic recipe I’ve been using for years to make my own granola. It’s nothing fancy, just think of it as a blank canvas that you can jazz up any way you want. I’ve never really experimented too much with the flavors, but the possibilities are endless. Sweeteners can be interchanged, such as honey, molasses, maple syrup, etc. for different flavors, and you can include as many (or as few) added ingredients as you’d like. I still really prefer pecans, but (organic) sliced almonds work well too. Add any kind of dried fruit and/or seeds you want, and you’ve got yourself a healthy, delicious, and all-natural breakfast or snack any time- all at a fraction of the price of the boxed stuff (and I guarantee it tastes better, too!). Continue reading →