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The Cultured Cook ― Delicious Fermented Foods With Probiotics to Knock Out Inflammation, Boost Gut Health, Lose Weight & Extend Your Life
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The latest trend in healthy eating is fermented foods. While that may not sound mouth-watering, consider some of the recipes in this eye-opening book: Fig Cream Cheese, Cultured Plum Chutney, and Gingerbread Cookie Ice Cream Sandwiches. In The Cultured Cook, Michelle Schoffro Cook brings superfoods like these into readers’ kitchens in ways that make them everyday accessible. The author details everything needed to begin fermenting in one’s home kitchen, showing that it isn’t at all difficult. The author’s “Top 10 Fermented Foods to Supercharge Your Health” include vegan cheese, kimchi, kombucha, and yogurt sauerkraut. Her dairy-free yogurt options offer especially tantalizing alternatives and highlight not only healthful probiotics but also the increasingly recognized benefits of pre-biotics. If we “are what we eat,” this is a guide to becoming our healthiest, best selves.
作者簡介
Michelle Schoffro Cook, PhD, DNM, is the author of numerous books, including Be Your Own Herbalist, 60 Seconds to Slim, The Ultimate pH Solution, and the 4-Week Ultimate Body Detox Plan. She holds degrees in various disciplines, including herbalism, natural medicine, and orthomolecular nutrition. She lives in Vancouver, British Columbia.
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