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Cultured Food for Life: How to Make and Serve Delicious Probiotic Foods for Better Health and Wellness, by Donna Schwenk

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Review

"Cultured Food for Life is just what the doctor should be ordering! This book is loaded with health wisdom that can change your life!"— Christiane Northrup, M.D., ob/gyn physician and author of the New York Times bestsellers Women’s Bodies, Women’s Wisdom and The Wisdom of Menopause"Donna Schwenk has taken lacto-fermentation to a whole new level with this attractive and creative book. She provides plenty of new ideas and some old favorites for the alchemy of fermented foods. Cultured Food for Life is a great contribution to the growing movement in natural pickling and healthy, digestible grains."— Sally Fallon Morell, author of Nourishing Traditions and president of The Weston A. Price Foundation"More and more, the research is clear that the true secret to health, vitality, and weight loss lies in the quality of our intestinal flora. Cultured Food for Life is an invaluable resource for creating that healthy flora in a simple, fun, sustainable, and delicious way. Read the book, follow the suggestions, enjoy the recipes, and watch how you and your family experience energy and a vibrancy you’ve never thought possible."— Jon Gabriel, international best-selling author and creator of The Gabriel Method"Donna’s passion and experience, along with her easy-to-follow recipes, make this book a must-have for anyone interested in fermented foods."— Stepfanie Romine, co-author of The SparkPeople Cookbook and The Spark Solution

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About the Author

Donna Schwenk is the Kansas City Chapter leader for Weston Price Foundation, a worldwide organization comprised of people dedicated to restoring nutrient dense food to the human diet through education, research, and activism. She is teaches classes in the Kansas City area to open people’s eyes to the power of cultured foods, which dramatically changed her health and the health of her family when she been making and eating them in 2002. She is the founder of www.culturedfoodlife.com.

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Product details

Paperback: 256 pages

Publisher: Hay House Inc.; 10.5.2013 edition (October 14, 2013)

Language: English

ISBN-10: 1401942822

ISBN-13: 978-1401942823

Product Dimensions:

7.4 x 0.6 x 9.1 inches

Shipping Weight: 15.2 ounces (View shipping rates and policies)

Average Customer Review:

4.7 out of 5 stars

426 customer reviews

Amazon Best Sellers Rank:

#34,364 in Books (See Top 100 in Books)

In the first week I have already fermented the broccoli, red onions and cherry tomatoes. I used the broccoli for a salad and it tasted great, who would have thought it could be fermented. I really like all the ideas and can't wait to try more. The cherry tomatoes will keep fermented in the fridge for up to a year. We really like to have them in our taco salad and I don't have to worry about them going bad before we use them. I also have a huge jar of fermented garlic that I use in everything! This was a great book to go along with the re Cap lids and air locks that I bought to ferment in my mason jars. I like that the books tells which spices to use and the days to ferment before putting in the fridge and how long it will keep.

The author is clearly writing from experience. The instructions are clear and the author covers what can go wrong and how to fix it. While the extraordinary benefits that were seen by the author and family may not be there for everyone, at the least cultured foods taste great and are for sure a lot better for you than sodas and energy drinks. I have been making Kefir for several months and I like it and am ready to try other cultured foods. I think I can proceed with confidence using the instructions in this book. I have several other books on probiotics but they lack in detail about how to do the cultures. I have only tried one of the recipes but it really turned out well. The book is recommended for anyone wanting to try cultured foods.

I love Donna Schwenk, I've never met her but I love her. Almost everything I know about making kombucha, kefir and cultured vegetables I've learned from her on her great website and from her youtube videos. I've been fermenting for about 3 months now and my family and I are experiencing all the same health miracles you can read about all over the internet. She is passionate about health through probiotics. She keeps everything simple and practical. She generously shares her secrets and genuinely wants us to succeed at this. She is a rare gem.

I believe the author has covered an important topic to many persons. I am personally on a mission to heal my gut and rid myself of food allergies, headaches, fibromyalgia and more. I have benefited some from probiotic supplements and yogurt but not to a satisfactory level. I am happy to learn that making kefir is so easy and has much more beneficial bacteria than yogurt. I am excited to get my Kombucha started as I am hooked on the store bought GT Kombucha which is not affordable to be hooked on:). I was disappointed to see the heavy reliance on Caldwell's Starter Culture for culturing vegetable etc. It is not only rather expensive but it is not available in my town despite the fact that we have 2, otherwise well stocked, natural food stores...plus I adhere to the idea self reliance as much a possible. It seems like the author is getting a kickback for pushing Caldwell's. They are really very few recipes in the vegetable section that do not include the Caldwell's starter except boring old cabbage or sauerkraut. The font was small and faint and not easy on the eyes. Most of the food photos incorporate mixed lighting (daylight with artificial) which leaves a yellowish cast to the food. The book also refers heavily to her website for additional details and to ultimately sell you on various supplies. This is annoying enough but when you finally do check out the website you find that to actually gain any additional information you need or to ask any questions...you will need to purchase a membership into the "kefir kult"...a total turn off!

I found this book to be an excellent starting point for learning about culturing kefir and kombucha. The instructions were relatively clear and there are some excellent recipes on using the cultured foods once they are made.The first half of the book (Part 1) centers directly on how to culture kefir, kombucha, vegetables, grains and breads. But first there is the author's own story and a thorough explanation of how cultured foods can positively affect your health.The second half of the book (Part 2) consists of a host of recipes. These include everything from breakfast smoothies, to main courses and even desserts!Overall I found this to be an excellent book.

The author has a helpful website & video's. It was the information on the site that lead me to purchase this book. I had hoped for more recipes that did not need "Purchased" Starter Culture. I knew that Cultures were sold on her website, however was hopeful that a "Cultured" food book would include a wider range of fermentation types. Youtube also has many informative video's. FYI: For those who do not want to have to purchase a culture you might want to join me in checking out Sandor Katz's book "Wild Fermentation" & "The Art of Fermentation" ~ Fingers Crossed!

Most of this information is available for free on the Internet. That being said, it's always nice to have books on hand so one doesn't need to be on the computer 24/7.I found that sometimes instructions were a little less than clear; a few more steps or clarifications would help. However, one really nice thing about this author is that she responds to emailed questions very quickly, and seems to be very generous with her time and knowledge.

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