- Bread and Crackers
- Coconut Products
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- Flours, Grains, and Legumes
- Fermented Vegetables
- Fermented Food Starters
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- Simple Food
Fermentation, like so many other things, feels harder when it’s hot. Temperature control is non-existent and so everything goes from food to fermented food in a matter of hours to a day.
But it doesn’t last forever. Sure, I’m not baking up sourdough bread at [...]
Food fermentation has gone from a fun new science experiment to a weekly necessity in our home. Where I once dabbled in this and that to experiment, it is now becoming a means of preserving food when refrigeration is sketchy, and making medicine from our food that supplies us with [...]
It has been all too easy for me to skip out on the very small but seemingly extra chore of working with ferments every week. It never takes as much time as you think, and the bang for buck you get out of the practice of food fermentation – both in nutrition [...]
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Tortilla chips are like the culmination of all things inflammatory. Start with genetically modified grain, add a heavy dose of polyunsaturated vegetable oils, and you’ve got yourself a bag of heart attack.
Because, as we all know, it’s not the animal [...]
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There are few things as fulfilling to me as heading out to the garden or the chicken coop and collecting food for a meal we will soon be eating. As we continue to learn about healing our land and producing food in [...]
All information found on Nourishing Days is editorial in nature and therefore meant to motivate and inspire rather than be construed as medical advice.
Any statements or claims about the health benefits of supplements or foods made here have not been evaluated by the FDA and as such are not intended to diagnose, treat, cure or prevent any disease..
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