Dear <<First Name>>,
Flu season, medication, and too much sugar can wreak havoc on our immune and digestive systems. After the holidays, I feel an urge to ramp up the probiotics and return to a healthier diet. Check out some tips below.
Microgreens in a Little Green Thumbs Classroom
During the winter, some of my work is focused on helping teachers grow classroom gardens. 58 classrooms in Edmonton and area participate in Little Green Thumbs. Before the holidays, one of the classes grew some radish microgreens for a quick crop that the students harvested for “mini-pizzas”. Here are some photos and a short article.
Microgreens and Sprouts Workshop – January 29
Enjoy a fun and educational evening, and plant some microgreens seeds. The workshop provides you with options and ideas to produce healthy greens on a regular basis for a reasonable cost. Early bird pricing ends January 13, so register right away at Eventbrite.
Date and Time: Tuesday, January 29, 7-9 pm Location: St. Albert Grain Elevator Park, 4 Meadowview Drive, St. Albert Map Workshop Cost: $25 - limited early bird spots, $30 - regular ticket
Optional Advance Purchase: $14 - Clay dish for microgreens, made by local potter, food safe (limited supply).
Sweet Potato Dreams for 2019
My friend sent a message that she’s ordering sweet potato slips, so I decided to add some slips to her order. For a recap of my experiments last summer and how some of my plants have ended up in a classroom garden, as well as sweet potato plant sources, check out this blog post.
Sauerkraut and Kimchi
I have some purple cabbage in the fridge from our fall harvest. I've made sauerkraut in the past; it’s a fairly quick and easy way to produce a tasty probiotic food. You can certainly purchase sauerkraut, but to increase beneficial bacteria in your gut, be sure to invest in properly made lactofermented kraut that has not been cooked or preserved with vinegar. The only ingredients should be cabbage and salt, and maybe some caraway seeds or juniper berries.
Many recipes produce too much sauerkraut for a small family, and I was looking for a quick guide without having to do a lot of math. I was happy to find a resource with straightforward instructions and helpful images. I cut the recipe in half, and weighed my cabbage and measured the salt carefully. While the site recommends using green cabbage and carrots, I decided to use my purple cabbage and skip the carrots for this first batch. After about 8 days of fermentation, the sauerkraut is already tasty, so I have moved it to the fridge to slow down the fermentation. I like adding a few forkfuls to salads. Check out the website if you want to try it.
What about kimchi? It’s also a great probiotic, and definitely has some character, depending on the ingredients such as ginger, chili spice, fish sauce, garlic, onions, daikon radish, etc. I have never made it myself (hubby is not a fan of it) - it’s very similar to making sauerkraut. However, just today I discovered that our local Save-On Foods sells small jars of organic, unpasteurized kimchi (without fish sauce) in small jars in the cooled area of their produce section. The brand is Karthein’s, made in Quebec. It has a bit of a kick to it because of the crushed chilis. I also noticed two kinds of sauerkraut of the same brand next to the kimchi.
So whether you make or purchase raw sauerkraut, adding these foods (and fresh microgreens and sprouts) to your diet helps to tip the balance in favour of a healthier gut.
Next time, I’ll share some ideas for making water kefir, a pleasant probiotic drink you can make at home.
Happy New Year!