Fermented Fire Cider - a probiotic and nutrient dense, medicinal tonic. Made by steeping veggies with raw vinegar for 4-6 weeks. Makes healing sips to sooth winter colds and flus. Also pictured are fermented garlic cloves and blueberry kombucha.
There is so much to learn about healthy food and nutrition...
I've been hearing a lot recently about the many health benefits of probiotics and fermented foods such as sauerkraut and kombucha, which are rich sources of probiotic bacteria. Probiotics support a thriving immune system in humans and animals. And so, I get a little excited about probiotic rich recipes I can make at home. Pictured are Beet Kvass, Fermented Dill & Garlic Pickles, Preserved Lemons and Kombucha - which I can make for a fraction of what they cost to buy at a health food specialty store.
I grew up in a traditional Greek-American home. But through prayer/meditation, life's experiences and education - came to question basic assumptions concerning foods I used to eat.
My awakening conscience motivated me to use my passion for cooking to do whatever little I can - to encourage ethical, healthy eating while advocating for animals.
And so - with help from grace, lessons of love I learned from daily life with friars and inspiration from Saint Francis - I use my cooking as an Instrument of Peace - by sharing plant based recipes, which reverence all of God's creatures (Isaiah 11:6-9), while offering nutritious, delicious tastes of love, peace and joy!