What an incredible week away!! It was so awesome to re-connect with nature, spend time with my family and just unwind. We did so many great activities and I’ve come back feeling rejuvenated and ready for a busy event period!
We’re continuing to focus on all things natural here at Kultured Wellness. The time spent in nature over the past week brought home again how important it is to keep things simple! Eat real food and focus on the health of yourself and your family. That’s it!
We’ve got some great insights from the past week and some announcements for many exciting events coming up!
Last week on the Wellness Profile we featured Elspeth Haswell- Smith from Food For Life.
We’ve had the pleasure of taking part via video conference in Elspeth’s community group hosted in Toowoomba. Actually! I’m flying to Toowoomba on Monday to spend time with Elspeth and her team to further enhance their knowledge of our cultures. We love her practical approach to health and we look forward to more events with her in the future! Get to know her on the blog!
Q & A
Q: When making jellies, how much do you heat the water and kefir to melt the gelatin? I’m always scared I’ll kill the goodness in the kefir or kombucha?
A: Great question! I’ve actually got a recipe for this in the Functional Fermented Nutrition e-book as I get asked this all the time! When you make the jellies, dissolve the gelatin in water separately. Wait for it to cool and then mix with the kefir so you don’t kill the probiotics.
Q: I froze the culture and then defrosted in the fridge. They don’t seem to be fermenting. Is it temperature? Can you tell me how I can save this batch, please?
A: Of course you can freeze the cultures. When you defrost the cultures it takes them longer to warm up, so letting it ferment for an extra day will activate them. The weather has also been cooler, which will also mean it takes longer to ferment. Let me know how you go. Sounds like they just need to warm up and wake up! You can take it out and keep fermenting it on the bench. That’s the beauty of ferments when they warm up they start fermenting again. You can definitely save it.
A beautiful video that continues our theme of getting back in touch with all things natural.
The 21 Junk Street event is on this Sunday 8 May in Yankalilla. Have you reserved your place? We will be talking about all things Gut Heath related. You have heard about gut health and how important it is but now the question is how do you apply it to your daily life? This is your time to ask!
Learn more about the event at the Facebook event, click here for details.
It’s now less than three weeks until we head to Sydney for the Mindd Forum!! It’s on from May 20-22 at Randwick in Sydney. I’m starting to prepare a huge amount of cultures to take with me. Make sure to give me a shout out if you’re going to be attending! Planning starts now!
More details at the Mindd website here.
So often I get people asking “why don’t you have a printed version of your Functional Fermented Nutrition book?” Well! I’ve now got the answer to this question!
We’re printing one!!!
Well, many actually and we will have them available for the FIRST time at Mindd forum in May!
You can still, of course, buy your e-book on the website. For those who love to have something to hold and flick through, the printed recipe book is for you! You can purchase it by selecting either the ebook or Hardcopy option underneath "Type" on the product page.
Thought for the week
I’ve spent a lot of time researching and experimenting in this field and I love learning more and more about gut health. My depth of knowledge and understanding of complex scientific processes can convert into constructive, practical and manageable advice for your health and wellness.
Be healthy, be well!