I used to obsessively crave food until I learned how to cleanse when I was in my early twenties. I didn’t start out perfect. I practiced and practiced, getting better all the time. Getting better meant that instead of craving and binging I now can be comfortable with what I’m eating without intense cravings. I…
This week I went on a camping trip in the woods with some amazing people. There were 5 adults and 8 teenage boys. We jumped off rocks into ice-cold water, walked through the lush rainforest under trees dripped with lichen, and laughed when we discovered that the raccoons had eaten our chicken. The best part…
I taught my last free Co-Op class for the summer last Wednesday. Don't worry, I'm teaching more this fall. The topic was pH: The Acid-Alkaline Mystery Explained and there were about 25 participants. We all sat outside at Fertile Ground B&B in downtown Olympia and enjoyed the beautiful summer evening air while discussing the basics…
Making probiotic rich kimchi at home is easy. A photo posted by Summer Bock (@fermentationist) on Apr 13, 2015 at 1:16pm PDT • cabbage • daikon root • onion • carrot (x3) • ginger (1 large toe) • garlic (3 cloves) • turmeric root (small toe) • red chili flakes (1.5 T) • sea…
Some of us are willing to try many things to get that body and to live longer and have a better time while we’re here. We eat certain foods, avoid others, take supplements…And it can be mixed results for many of us. Here’s why—there’s an important distinction that I want to make about building the…
So, I've made almond milk for years. And even though it is easy to make and very delicious, it goes bad quickly if you don't use it in a couple days. PLUS, if you need it in a pinch, you won't have enough time to make it. Thankfully, I have solved BOTH of these problems…
Miso is a traditional Japanese ferment made from soybeans and barley or rice malt, commonly consumed in stir fry or miso soup—is one of few ferments that is purely fungus. Its main benefits include the creation of novel enzymes and the ability to release essential nutrients. Additionally, it appears to possess prebiotic effects.
I don’t go a single day without eating lacto-fermented vegetables. They keep my immune system boosted (I get a cold less than once a year), give energy to think more clearly so I can kick butt in my business, keep my skin lovely, and keep my weight where it should be by reducing my appetite, sugar, and carb cravings.
Your average bottle of good probiotics costs about $30 for a month’s supply. Your average batch of homemade sauerkraut contains a small organic cabbage, which costs about $6, plus some sea salt, which might run ya $2.00 for a huge box. That batch of kraut will probably cost $6.17. And it will be waaaay more…
Wellness practitioners are going to flip out about this! During the very first Showcase Club expert session with Marc David, founder of the Institute for the Psychology of Eating. Joining us on the call was Katherine Miller of MBodied a health coach for menopausal women + member of my Fermentationist Certification Program. Katherine gave us…
If you’ve been eating super clean, making your own fermented foods, following special diets like the Specific Carbohydrate Diet or a gluten free diet, and taking supplements, but still have stayed stuck, I want you to know about something that could really help. The gut lining is fragile! There is only one layer of cells…