Leaves are changing colour, the temperature is dropping and everyone has their pumpkin spice latte in hand. But are pumpkin spice lattes something that you should be regularly consuming? Janet and Emily look into the ingredients, nutrition and healthier alternatives!
First Segment: Trending Topics
This week, Janet and Emily are looking at fermented foods. After a morning of fermenting their own goodies, they realized that they are starting to see fermented foods more frequently. From Kombucha to Sauerkraut – these products are popping up everywhere! Janet and Emily reflect on the positives of fermented food such as, great nutrients, good bacteria, and assisting with digestion. They also share some of their simple, favourite fermenting recipes.
Second Segment: Questions from Listeners
27:19 – 35:00
Kathy asks, “Hi Janet & Emily, I just recently started the Keto diet. Recently, I went into my local Goodness Me! And saw that they are now carrying “Keto Strips” – Do you have any idea how to use them or how these things work?”
Elizabeth asks, “Hi ladies! Recently my husband was extremely sick – I’m talking about throwing up for HOURS in the late hours of the night. I had nothing to give him to make him feel better – what are some things that I should have on hand for these situations? Do you recommend any essentials for flu season in general?”
What’s For Dinner
35:00 – 36:11
Lacto-Fermented Ginger Carrots
This is one of the easiest of fermented foods to make…excellent as a first ferment for beginners, as well as quick for cooks short on time. It’s ready to eat in just three days. Serve it as a condiment, as you would sauerkraut.
1. Combine the water and salt in a small glass jar, mixing it to make a brine. Add the whey if using, or the probiotic capsule.
2. Place the carrots and ginger in a large jar, packing them down to remove air pockets.
3. Pour the brine over the carrots, ensuring that the liquid covers them completely. There should be extra room in the jar. Cover it tightly.
4. Leave it on the counter at room temperature for three days, then refrigerate. Your fermented carrots are now ready to eat!
Yogurt - the relaxed way, in the instant pot
Time your yogurt so it is done when you can deal with it NOT the middle of the night!
Put your yogurt in small, ready to grab reusable containers so it's ready to go into lunch and other snack times.
Pumpkin Spice Smoothie
Place ingredients in blender. Puree. Add water if mixture is too thick.