Ask Heather XV: Fermented Foods

What You’ll Learn:

  • Fermented Foods


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3 comments on “Ask Heather 15
  1. Karoline says:

    I don't see that anyone asked questions, but don't worry, most of us go back later and view these. They are the gift that keeps on giving! Thanks Heather!

  2. Heather Fleming says:

    Thank you everyone! Here are some answers to the questions:
    Cool recipe for coconut Lassi: 1 1/2 cups (360ml) raw coconut water1 1/2 cup (360g) plain coconut yogurt1/2 teaspoon probiotic powder (optional, see post)1 tablespoon coconut nectar or pure maple syrup1 tablespoon pure rose water1 tablespoon turmeric juice or 1 teaspoon ground turmericPinch of finely grated lemon zest1 tablespoon fresh lemon juice, plus more to taste1/8 teaspoon ground cardamom, plus more to tastePinch of Celtic sea salt2 cups (320g) frozen mango
    Throw all of the ingredients into your blender, and blast on high for 30 to 60 seconds until smooth and creamy. Tweak the lemon juice to get your preferred level of tang (depending on the yogurt you’re using) and add cardamom to taste.

    Wow! Some sites say the fermented veggies can last up to a year. I would revisit that and be suspect for a bit until you have confidently made a few batches.