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Cultured Food for Life: How to Make and Serve Delicious Probiotic Foods for Better Health and Wellness
Cultured Food for Life is a part of a new genre of cookbooks gaining popularity among a growing demographic of health and wellness aficionados. In this work, fermentation guru Donna Schwenk introduces readers to the healing properties of kefir, kombucha, cultured vegetables, sprouted flour, and sourdough. Fermentation has been used in food preparation for thousands of years, but in the past few decades it has moved from being a commonplace kitchen ritual to being something done only by a few health-conscious proponents. Most fermentation now is done at factories, whose processes strip away some of the abundant vitamins, minerals, and healthy bacteria that make this way of preparing foods so beneficial. But Donna Schwenk is working to bring this staple of food preparation back to readers by showing that these now-unfamiliar processes are actually easy and fun. And by doing this, she opens the door to a world of foods that can help rid readers of health problems including high blood pressure, diabetes, allergies, acne, hypertension, asthma, and irritable bowel syndrome. After telling the astonishing story of how she healed herself and her family with these probiotic foods, Schwenk walks readers, step by step, through the basic preparation techniques for kefir, kombucha, cultured vegetables, sprouted flour, and sourdough plus more than 120 recipes that use these foods to create dishes to please any palate. With recipes like Herbed Omelet with Kefir Hollandaise Sauce, Sprouted Ginger Scones with Peaches and Kefir Cream, Kefir Veggie Sprouted Pizza, Apple Sauerkraut, and Sprouted Brownies Kefir Cupcakes, along with inspirational stories from Donna’s family and friends, readers will enjoy a diet that’s as delicious as it is healthy. Schwenk originally self-published a portion of this book through Balboa Press. It garnered solid sales and positive reviews.
256 pages, Paperback
First published October 14, 2013
70 people are currently reading
175 people want to read
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November 15, 2015
More reviews (and no fluff) on the blog http://surrealtalvi.wordpress.com/
Cultured Food for Life is a cookbook and introduction to the health benefits of cultured foods; specifically: kefir, kambucha, and cultured vegetables. The recipes are varied and there are some fascinating things to cook - from Watermelon Pico De Gallo to Flu-Prevention Cultured Vegetables. But the lack of images, ingredients hard to come by in normal stores, and that every single recipe includes an ingredient you have to buy from the author's website/webstore do let the book down.The book breaks down as follows: Part I: Fermenting Health (The hundred trillion friends you didn't know you had; The trilogy; Prebiotics: another digestive ally; Your health and cultured foods; Bringing the trilogy into you life). Part II: The Recipes (The basics; Breakfast treats and smoothies; Dips and appetizers; Main courses; Side dishes and salads; Desserts; Beverages; Condiments, dressings, flavorings, and pickles. Afterward, appendix (21 day trilogy program, metric conversion table, index, endnotes).
I can't fault the author for her enthusiasm over the topic - the introduction chapters are full of health accolades of what cultured foods might do for you: from curing acne to IBS. From the description, the three cultured food types, when taking together and regular, are one step toward curing cancer, not to mention the common cold. Yes, it is a lot of anecdotal evidence of how it helped her family with nearly any ailment with an occasional study result thrown in - but certainly probiotics and the gut are hot topics right now in the diet and health industry. I just don't believe they are the panacea the author makes them out to be.
There were two frustrations with this book I had, though. First and foremost, nearly everything requires a starter. Starters are live cultures so they aren't something you're going to find in your neighborhood stores. And you need to always have a culture growing somewhere, even when you go on vacation, or you have to start all over again. So if you live overseas or in a small town, you might have some trouble keeping up with the cultures/purchasing cultures. Pretty much every single recipe requires one.
But frustrating to me is when health and recipe books tout recipes that have ingredients that can only be bought from that author. Sure, the author can say that it is a convenience to readers, but Schwenk is careful to mention that her starters have been perfected and much better than store bought ones. And all her recipes call for 'packets' of her starters - without mentioning how much that would equate with any other starter product. Since the author mentions many times how important measurements are to get the culture right, it means you're pretty much going to be shelling out money to her to get the recipes followed. Honestly, I find it disingenuous when she says you can use any starter but then lists recipes very specific to her own products.
There aren't a lot of cookbooks out there for cultured foods and that is where this cookbook shines. The author clearly has a love of the topic and has experimented for years in order to create the recipes. And although I am unable to use any of them, they certainly do sound very intriguing. As well, there is a great breadth and depth in the recipes listed and a lot of creativity has gone into them.
So for me, this book is a mixed bag. I certainly wouldn't appreciate being a consumer who buys the book expecting to start making cultured foods - only to find out that to best follow the recipes, I have to pay more money to the author and wait for the items to arrive from her webstore. But on the other side, for those wanting to incorporate more cultured foods into their diet, this is a very creative group of recipes. Reviewed from an advance reader copy provided by the publisher.
May 28, 2017
A great introduction into making kefir and fermenting foods with lots of recipes and great tips to get you started.
January 27, 2020
As a professional psychic counselor and coach, the well-being of my clients on all levels is a focal point for me. Thus I’m sharing a book that is about creating wellness through some unusual foods. What I love about this book is the friendly tone and rather amazing true healing stories by the author. She has seen many people’s lives change through their incorporation of such foods into their daily diets. It’s actually fun to read and thoroughly inspiring. Who wouldn’t want the benefits she describes?
Cultured Food for Life, by Donna Schwenk, is an engaging and highly readable explanation of the benefits of cultured foods. Cultured, or fermented foods, here means basically kefir, kombucha, and krauts. She also adds in sprouted grains as a fourth related category—missing the good live probiotics, but still more digestible than basic grains due to the fermentation process.
Ms. Schwenk became a convert to the value of such foods in the daily diet when both she and her very ill baby had what seem to be miraculous turn-arounds by her introduction of merely small amounts of store-bought cultured food (kefir in this case) to their diets. Her repertoire has, of course, expanded by leaps and bounds since that fateful time, and hence the book. She is on a mission to make this food accessible and appealing to all. If you think, “ICK, sauerkraut!” then this is the book for you. Chocolate Kefir Waffles, anyone? No? Maybe Coconut Kefir Ice Cream? Or Root Beer Kombucha? How about Sprouted Chocolate Chip Cookies? I’m tempting you with the dessert section, but a variety of recipes abound, from interesting vegetable ferments and krauts, to cultured mayonnaise and ketchup, to breads and pizzas, and so much more.
She also describes the whys, wherefores, and intricacies of this way of eating and preparing ferments in a much simpler easy-to-understand way than I have seen elsewhere. Not only did I enjoy this explanatory part a lot, it was also very informative. In these first 40 pages along with describing the benefits, she gives the basic recipes for the “3 Ks”—the kefir, kombucha, and krauts.
My first difficulty however was also here, with the kefir section. There is a dearth of information on non-dairy alternatives. She gives a nod to these other options, but that was about the extent of it. And later in the book, when she gets to recipes, this applies as well. Though so many of the kefir-based recipes look quite yummy (I love kefir and make my own during the months when goats give milk), it’s unclear how one might substitute.
I was also disappointed when she began to discuss sprouted grains and their recipes that she did not even mention that sprouted flours are available to buy, should one not want to make their own.
Generally, however, the recipes are interesting, varied, and appealing, and also full of good information (her “Flu Prevention Cultured Vegetable” recipe mentions that sauerkraut has 20 times more available Vitamin C than cabbage!), and her joyful and effervescent descriptions make the idea of eating this way seem not only palatable, but even tempting both health and taste-wise.
Fermented hummus, anyone?
Cultured Food for Life, by Donna Schwenk, is an engaging and highly readable explanation of the benefits of cultured foods. Cultured, or fermented foods, here means basically kefir, kombucha, and krauts. She also adds in sprouted grains as a fourth related category—missing the good live probiotics, but still more digestible than basic grains due to the fermentation process.
Ms. Schwenk became a convert to the value of such foods in the daily diet when both she and her very ill baby had what seem to be miraculous turn-arounds by her introduction of merely small amounts of store-bought cultured food (kefir in this case) to their diets. Her repertoire has, of course, expanded by leaps and bounds since that fateful time, and hence the book. She is on a mission to make this food accessible and appealing to all. If you think, “ICK, sauerkraut!” then this is the book for you. Chocolate Kefir Waffles, anyone? No? Maybe Coconut Kefir Ice Cream? Or Root Beer Kombucha? How about Sprouted Chocolate Chip Cookies? I’m tempting you with the dessert section, but a variety of recipes abound, from interesting vegetable ferments and krauts, to cultured mayonnaise and ketchup, to breads and pizzas, and so much more.
She also describes the whys, wherefores, and intricacies of this way of eating and preparing ferments in a much simpler easy-to-understand way than I have seen elsewhere. Not only did I enjoy this explanatory part a lot, it was also very informative. In these first 40 pages along with describing the benefits, she gives the basic recipes for the “3 Ks”—the kefir, kombucha, and krauts.
My first difficulty however was also here, with the kefir section. There is a dearth of information on non-dairy alternatives. She gives a nod to these other options, but that was about the extent of it. And later in the book, when she gets to recipes, this applies as well. Though so many of the kefir-based recipes look quite yummy (I love kefir and make my own during the months when goats give milk), it’s unclear how one might substitute.
I was also disappointed when she began to discuss sprouted grains and their recipes that she did not even mention that sprouted flours are available to buy, should one not want to make their own.
Generally, however, the recipes are interesting, varied, and appealing, and also full of good information (her “Flu Prevention Cultured Vegetable” recipe mentions that sauerkraut has 20 times more available Vitamin C than cabbage!), and her joyful and effervescent descriptions make the idea of eating this way seem not only palatable, but even tempting both health and taste-wise.
Fermented hummus, anyone?
October 30, 2016
I felt that this book was very accessible and helpful for a beginner. You weren't left with feeling you needed to overhaul everything in your life all at once, but rather had some simple and helpful forward steps. Looking forward to implanting some ideas!
September 4, 2024
This book lays out a simple plan really, eat kefir, drink kombucha and add fermented veggies to your meals. Boom! The three best ways to improve your gut health. Once you get hooked on this, you realize it not only can get expensive, but you can make it cheaper and better! The good news is that Donna shows you both ways: where to find and good brands if you can’t make your own right now and if you are into it, she sells from her website. I found this book to be a very practical how to guide and eventually how to cook with these items.
July 8, 2017
I have read a lot of nutrition books and a lot of them mention fermented foods being good for you, but skip over them because they think people can't or won't incorporate them into your diet. This is a great way to do it! I have added kefir, kombucha and fermented vegetables into my daily routine and am feeling better!
November 16, 2019
Unlike a lot of books aimed at converting people to a way of eating, this book covers the facts with very little preaching at you as to why probiotics are the best thing ever.
Simple recipes and directions are given for how to make your own and then other recipes for what to do with the tasty food and drinks you have made.
Simple recipes and directions are given for how to make your own and then other recipes for what to do with the tasty food and drinks you have made.
March 13, 2026
This book and these practices will change your life! Gut health is incredibly important and should be taken very seriously. This woman has been focusing on it for over 20 years now and has amazing stories of healing and real recipes for every day enjoyment!
June 25, 2021
This takes the intimidation of culturing foods at home away!
November 28, 2021
Good introduction to using Kefir. Some imaginative recipes
January 26, 2025
Makes me want to ferment all the things!
March 2, 2017
I really enjoyed this because it was easy to understand and a quick read. It gave me a better perspective on the whole pre and probiotics thing. The idea of eating the right things instead of taking pills made sense to me. I am excited to try more of the recipes, as I have already made kefir and sauerkraut! It really was so easy-
October 20, 2013
If someone had asked me a couple of months ago whether I had tried "kombucha," I would've thought I had missed the news about the latest kind of yoga or exotic dance. I was introduced to the world of "kombucha" when a friend offered me a sip of his tea. "It's called kombucha," he said. "It's supposed to be very good for you."
"How is it good for you?" I asked.
He wasn't sure.
The answer came to me in the form of a book by Donna Schwenk: Cultured Food for Life, How to Make and Serve Delicious Probiotic Foods for Better Health and Wellness. In this book, Schwenk explores not only the benefits of kombucha tea, but of other cultured foods such as kefir and cultured vegetables. She also covers the benefits of sprouted grains and sourdough. Schwenk explains how these foods transformed her health and the health of those around her, and how we don't have to spend a fortune buying them, because we can actually make them at home.
I've coined the term "Dr. Oz Effect" to explain the buying frenzy that happens every time Dr. Oz mentions the positive health effects of a supplement or food on his show. Within 24 hours after Dr. Oz called white mulberries the perfect solution to prevent diabetes, many online distributors and health-food stores were out of stock. After reading Cultured Food for Life, you might experience something similar to the "Dr. Oz Effect" applied to cultured foods. In my case, I couldn't wait to add kefir to my diet, and to experiment with cultured vegetables. Sauerkraut? Bring it on! I'm also looking forward to trying the recipes in the book, and will probably start with the scrumptious kefir sourdough waffles.
The food we consume impacts not only our physicality, but our emotional well-being, and this is why I consider this book a source of positive energy and inspiration. Dr. Wayne Dyer has been an advocate of eliminating toxic elements from our diet, and he has inspired me to reduce the amount of sugar I consume. Kris Carr, another Hay House author I admire, is passionate about the role that food plays in the quality of our life. By adopting a healthful diet, Kris has been able to live life to the fullest for years, even though she has a rare form of cancer for which there is no known cure. The information on Cultured Food for Life is aligned with this wisdom, and I thoroughly recommend it.
For more info on how to lead a healthy life, visit my blog, www.cloriskylie.com.
FTC Disclosure: I received this book for free from Hay House Publishing for this review. The opinion in this review is unbiased and reflects my honest judgment of the product.
"How is it good for you?" I asked.
He wasn't sure.
The answer came to me in the form of a book by Donna Schwenk: Cultured Food for Life, How to Make and Serve Delicious Probiotic Foods for Better Health and Wellness. In this book, Schwenk explores not only the benefits of kombucha tea, but of other cultured foods such as kefir and cultured vegetables. She also covers the benefits of sprouted grains and sourdough. Schwenk explains how these foods transformed her health and the health of those around her, and how we don't have to spend a fortune buying them, because we can actually make them at home.
I've coined the term "Dr. Oz Effect" to explain the buying frenzy that happens every time Dr. Oz mentions the positive health effects of a supplement or food on his show. Within 24 hours after Dr. Oz called white mulberries the perfect solution to prevent diabetes, many online distributors and health-food stores were out of stock. After reading Cultured Food for Life, you might experience something similar to the "Dr. Oz Effect" applied to cultured foods. In my case, I couldn't wait to add kefir to my diet, and to experiment with cultured vegetables. Sauerkraut? Bring it on! I'm also looking forward to trying the recipes in the book, and will probably start with the scrumptious kefir sourdough waffles.
The food we consume impacts not only our physicality, but our emotional well-being, and this is why I consider this book a source of positive energy and inspiration. Dr. Wayne Dyer has been an advocate of eliminating toxic elements from our diet, and he has inspired me to reduce the amount of sugar I consume. Kris Carr, another Hay House author I admire, is passionate about the role that food plays in the quality of our life. By adopting a healthful diet, Kris has been able to live life to the fullest for years, even though she has a rare form of cancer for which there is no known cure. The information on Cultured Food for Life is aligned with this wisdom, and I thoroughly recommend it.
For more info on how to lead a healthy life, visit my blog, www.cloriskylie.com.
FTC Disclosure: I received this book for free from Hay House Publishing for this review. The opinion in this review is unbiased and reflects my honest judgment of the product.
January 14, 2014
Many people are adopting a dietary regime that features probiotic foods and of course the food industry is rushing to react and pushing a range of commercially-available foods in stores. Of course, you can make your own and this book sets out to show you how.
From the start one must declare that this is neither a recommendation for or against probiotic foods - you must decide whether it is "for you" or not, perhaps in conjunction with a dietitian or a doctor if you have specific requirements. The book starts with an overview of the subject and a bit of a look at what made the author take this particular pathway. Then in a semi storybook-style it is on to the recipes, starting with basic building blocks and advancing as you read on.
The overall style and approach of this book didn't gel with this reviewer. That can be a personal thing. Whilst the opinions and viewpoints seemed sincere and the general subject being interesting it was hard to form a connection to things. Perhaps the linking text was a little too flowery, a bit long-winded and slightly too "rah rah, let's be positive." Your views may vary, of course.
Looking through the recipes there were many that caught this reviewer's eye as being something worthy of trying - whether one knowingly follows a probiotic programme or not. In fact some of the better, more intriguing gems were the simpler items such as a Tuscan Kefir Cottage Cheese Dip or Rainbow Swiss Chard Stalks.
The book's design is a little basic but functional and there is a great detailed index at the end that is eminently navigable. It is just hard to be overly positive or overly negative about this book. Should you believe you have a need for a probiotic diet it could be worthy of closer consideration and "kick the tyres" as it were and see if you gel with it. It is not something you should order blind but contemplate matters as if you can get along with it you may find it a very closely-consulted companion.
From the start one must declare that this is neither a recommendation for or against probiotic foods - you must decide whether it is "for you" or not, perhaps in conjunction with a dietitian or a doctor if you have specific requirements. The book starts with an overview of the subject and a bit of a look at what made the author take this particular pathway. Then in a semi storybook-style it is on to the recipes, starting with basic building blocks and advancing as you read on.
The overall style and approach of this book didn't gel with this reviewer. That can be a personal thing. Whilst the opinions and viewpoints seemed sincere and the general subject being interesting it was hard to form a connection to things. Perhaps the linking text was a little too flowery, a bit long-winded and slightly too "rah rah, let's be positive." Your views may vary, of course.
Looking through the recipes there were many that caught this reviewer's eye as being something worthy of trying - whether one knowingly follows a probiotic programme or not. In fact some of the better, more intriguing gems were the simpler items such as a Tuscan Kefir Cottage Cheese Dip or Rainbow Swiss Chard Stalks.
The book's design is a little basic but functional and there is a great detailed index at the end that is eminently navigable. It is just hard to be overly positive or overly negative about this book. Should you believe you have a need for a probiotic diet it could be worthy of closer consideration and "kick the tyres" as it were and see if you gel with it. It is not something you should order blind but contemplate matters as if you can get along with it you may find it a very closely-consulted companion.
May 29, 2014
Donna Schwenk explores the world of cultured foods, from kefir to kombucha and beyond. . .
In Cultured Food For Life, Schwenk discusses the many health benefits of naturally cultured foods, and how they have helped her and her family over the years. She introduces the reader to the many different varieties of cultured foods, as well as giving detailed descriptions and instructions on how to make them yourself. The book includes dozens of recipes to help you incorporate these probiotic powerhouses into your everyday diet.
Down-to-earth and very knowledgeable, Schwenk’s own experiences of healing with cultured foods is downright inspiring as she shares all of the fascinating and valuable information she has learned throughout the years.
Full of great recipes like kombucha floats, chocolate kefir sourdough waffles, and sprouted tomato-basil bread, this book is sure to please a wide variety of palates. It includes a section of glossy, full-color photos of select recipes.
I loved the ease of use with this book. The recipes are excellent and easy to follow (my family especially loved the homemade sauerkraut!) and the back of the book is full of resources for gathering more information, as well as a link to additional recipes, articles, videos on the author’s website. Cultured Food For Life is an excellent resource for anyone looking to improve their health through diet. Highly recommended!
I received a free copy of this book through hayhouse.com in exchange for an honest review.
Check out this review on my blog: EpicBookQuest.com
November 23, 2013
Title: Cultured Food For Life
Author: Donna Schwenk
Publisher: Hay House, Inc.
Published: 10-14-2014
ISBN-10: 1401942822
ISBN-13: 978-1401942823
E-Book ASIN: B00EA8UEU4
Pages: 256
Genre: Food and Wine
Tags: Cookbook, Special Diet, Whole Foods, Natural Foods
Donna Schwenk has spent years spreading the word on the benefits of cultured foods to people through her blog, word of mouth and this outstanding book. She gives her own personal experiences as well as those of others to explain why adding cultured foods to your diet can help with digestive and health issues. She takes the time to make it simple enough for even someone such as myself, who has never heard about integrating cultured foods into my diet, can comprehend her reasoning and see the value of exploring further.
The three basic items she talks about are Kefir, which she describes and tells how you can ferment your own, Kombucha, a cultured tea said to be good for joint pain (Something I can state it does help with as I personally have suffered with juvenile rheumatoid arthritis for years), aiding in the healing of ulcers and headaches just to name a few, and finally there are cultured vitamins, which when following correct procedure can enhance not only the flavors but influence the addition of probiotics, good enzymes and the vitamins you are looking for in your vegetables.
Just to ensure that this is a fantastic book Ms. Schwenk has included over 130 recipes to help you get you started with cultured foods. Their are many to curb your and your family's sweet tooth, beverages to enjoy as you help your system work better for you and dressings for those salads I so love. There are also main course and breakfast dish recipes. You can not walk away from this book without coming to an understanding of what cultured foods are and what they can do for you.
Author: Donna Schwenk
Publisher: Hay House, Inc.
Published: 10-14-2014
ISBN-10: 1401942822
ISBN-13: 978-1401942823
E-Book ASIN: B00EA8UEU4
Pages: 256
Genre: Food and Wine
Tags: Cookbook, Special Diet, Whole Foods, Natural Foods
Donna Schwenk has spent years spreading the word on the benefits of cultured foods to people through her blog, word of mouth and this outstanding book. She gives her own personal experiences as well as those of others to explain why adding cultured foods to your diet can help with digestive and health issues. She takes the time to make it simple enough for even someone such as myself, who has never heard about integrating cultured foods into my diet, can comprehend her reasoning and see the value of exploring further.
The three basic items she talks about are Kefir, which she describes and tells how you can ferment your own, Kombucha, a cultured tea said to be good for joint pain (Something I can state it does help with as I personally have suffered with juvenile rheumatoid arthritis for years), aiding in the healing of ulcers and headaches just to name a few, and finally there are cultured vitamins, which when following correct procedure can enhance not only the flavors but influence the addition of probiotics, good enzymes and the vitamins you are looking for in your vegetables.
Just to ensure that this is a fantastic book Ms. Schwenk has included over 130 recipes to help you get you started with cultured foods. Their are many to curb your and your family's sweet tooth, beverages to enjoy as you help your system work better for you and dressings for those salads I so love. There are also main course and breakfast dish recipes. You can not walk away from this book without coming to an understanding of what cultured foods are and what they can do for you.
November 8, 2016
I'm so happy to have found Donna. I'm vegan, but she shows how to prepare everything from ever popular Kombucha, to ways to ferment ginger, make a healing all natural bubbly ginger ale. Health starts at our "guts"/or what we eat and assimilate. It's an easy read with lots of photos, not costly, actually saves food people may toss. With all the antibiotics in meats, dairy, water, and diets too high in acidic foods, health starts by finding the good bacterias, that keep us from getting sick, or may heal sickness and food cravings. I've studied vegan, vitamin, herbal therapy, Yoga, Ayurveda, starting at 13, when I find a book that excites me with a whole depth of new knowledge from beginners to pro cultured chefs/artisans.... it's really pleasing! I've since followed her website, and listen to her live on (app) Hay House Radio. So many amazing speakers, that there are two more books I'm searching to vote for! I definitely look forehead to her latest publication. I'm not one who just fills my shelf, I absorb one or two, then move onto the next! I've got many kitchen wonders to still have joy creating! I'd love to actually be in her kitchen. The presence is so warm and healing as she speaks. I love that she isn't a huge "SELF PROMOTER", and shares her knowledge freely in most ways. Those that want to invest deeper can join the online membership, but get new recipes, fair pricing, and all of this I discovered after naturally healing from colon cancer! Thanks Donna! I hope your daughter and yourself continue to be blessed with health, and yes,.... I no longer need deodorant which shocks people I smell naturally sweet all the time. (And I know what it's like being in a room of people doing advanced yoga next to one another). Now to get into cultured food for my fur baby. ♻️
June 7, 2014
Such a well thought out book! Donna starts out by telling the reader about her discover of cultured foods and the benefits she has seen from them in her family and friends. She gives you the basic recipes for kefir, kombucha, cultured veggies and sprouted grains, as well as some ways you can adapt them for your own needs.
The real shining part of the book is the recipe section. Donna develops the basic recipes she gave you in the first part, such a fruity kombucha, or making kefir cheese, and then combines them with other ingredients to make appetizers, desserts and even full meals. She walks the reader through every step, always offering alternatives for people who cannot consume dairy, are gluten free, etc. You feel like you are really learning from the ground up, building a repertoire of dishes that you can adapt to suit your tastes.
The photography is beautiful and the layout is simple, with helpful tips about fermentation times and storage suggestions. The back of the book even has a list of further resources, should the reader wish to continue their learning experience. The entire book is inspirational, and educational without being boring or monotonous. I highly recommend it to all interest levels, from those with just a mild curiosity for bettering their health right up to those who are already brewing their own kombucha.
Just the recipes alone are enough, knowing the science behind it all makes it even more valuable.
The real shining part of the book is the recipe section. Donna develops the basic recipes she gave you in the first part, such a fruity kombucha, or making kefir cheese, and then combines them with other ingredients to make appetizers, desserts and even full meals. She walks the reader through every step, always offering alternatives for people who cannot consume dairy, are gluten free, etc. You feel like you are really learning from the ground up, building a repertoire of dishes that you can adapt to suit your tastes.
The photography is beautiful and the layout is simple, with helpful tips about fermentation times and storage suggestions. The back of the book even has a list of further resources, should the reader wish to continue their learning experience. The entire book is inspirational, and educational without being boring or monotonous. I highly recommend it to all interest levels, from those with just a mild curiosity for bettering their health right up to those who are already brewing their own kombucha.
Just the recipes alone are enough, knowing the science behind it all makes it even more valuable.
November 11, 2013
I just finished reading “Cultured Food For Life” by Donna Schwenk and am feeling inspired to add more fermented foods to my family’s diet. This book focusses on the benefits of adding probiotics (good bacteria) to your diet for immune support as well as decreasing the symptoms of disease such as High Blood Pressure, Asthma and Diabetes, etc. Donna covers the basics of making your own cultures of Kefir and Kombucha at home and also explains the method of sprouting grains to make probiotic flour for baking. Included are recipes that look quite delicious.
I have experience with making Kombucha Tea and yoghurt at home with good results and I’m looking forward to giving Kefir a whirl but the grain sprouting for flour requires a mill and looks a bit more complicated than I had expected.
The one concern I have is that the negative effects of home fermentation were not covered. A contaminated culture can make you very ill and can even result in death. I saw no cautions or warnings given. Also, the print quality could have been a bit better.
All in all, it’s a good book. A great place to start for those beginning to add probiotics to their diets.
FTC disclosure: I received my copy from Hay House for review purposes and was not financially compensated for this review. The opinions are completely my own based on my experience.
I have experience with making Kombucha Tea and yoghurt at home with good results and I’m looking forward to giving Kefir a whirl but the grain sprouting for flour requires a mill and looks a bit more complicated than I had expected.
The one concern I have is that the negative effects of home fermentation were not covered. A contaminated culture can make you very ill and can even result in death. I saw no cautions or warnings given. Also, the print quality could have been a bit better.
All in all, it’s a good book. A great place to start for those beginning to add probiotics to their diets.
FTC disclosure: I received my copy from Hay House for review purposes and was not financially compensated for this review. The opinions are completely my own based on my experience.
January 17, 2014
If there's one thing in the world that I enjoy doing, it's sitting down and reading a cookbook, planning which recipes I will tackle and show off my new dishes to family and friends. However, when I first opened up Cultured Food for Life by Donna Schwenk, I did not expect to learn about cultured food, as in the "good" bacteria food that has an ever-growing popularity. I was expecting sophisticated recipes that are difficult to execute. Recipes that the Royal family would enjoy, dishes that celebrities order at high-end restaurants.
Maybe it's the fact that I couldn't find any of the cultured food mentioned in this cookbook at the supermarket, or maybe it's the fact that these foods are only sold at a few specific stores that I never go to, but I was unable to execute any of these recipes.
The recipes all sound interesting and unique and I'm very curious as to what most of these cultured foods taste like, but I may have to do more research as to where to purchase them or maybe wait until the summer/fall to get fresh produce.
I haven't put this book at the bottom of my cookbook drawer. I still need to give it one more shot because if I can find Kefir and Kombucha I can definitely try many of the recipes in this cookbook.
Please note that I received this cookbook free of charge by Hay House Inc.
Maybe it's the fact that I couldn't find any of the cultured food mentioned in this cookbook at the supermarket, or maybe it's the fact that these foods are only sold at a few specific stores that I never go to, but I was unable to execute any of these recipes.
The recipes all sound interesting and unique and I'm very curious as to what most of these cultured foods taste like, but I may have to do more research as to where to purchase them or maybe wait until the summer/fall to get fresh produce.
I haven't put this book at the bottom of my cookbook drawer. I still need to give it one more shot because if I can find Kefir and Kombucha I can definitely try many of the recipes in this cookbook.
Please note that I received this cookbook free of charge by Hay House Inc.
September 13, 2016
It's true that the way we eat today is going to make us sick and in some cases kill us. The enzymes we need to properly digest our food have been removed to make them shelf stable or last longer in our cold storage. Making that change to healthier eating is difficult but not impossible. Some books offer information but no path while others only show a narrow view of what is needed to return to our healthy way of life. Here the reader discovers not only the truth but also what they can do about it along with easy to follow recipes. Making such a drastic change takes commitment and knowledge. This is a good book to help you on this journey. The author clearly knows what she is talking about and writes in a way that nearly anyone can understand and follow along.
A free copy was provided by the publisher in exchange for an honest unbiased review. Read more reviews, author interviews and enter giveaways on my blog.
A free copy was provided by the publisher in exchange for an honest unbiased review. Read more reviews, author interviews and enter giveaways on my blog.
October 29, 2015
This book does a fantastic job all around. The author introduces products like kefir, kombucha, sprouted grains, and cultured veggies in ways that are appropriate for people who are brand new to them, while also sharing stories highlighting the incredibly positive impacts cultured foods can have on health and well-being.
The recipes are diverse and look delicious! Happily, they're also very unique - lots here that I haven't seen elsewhere, including a great section on cultured food condiments and how to incorporated cultured foods into dessert. This was very accessible and well organized; the recipes were laid out in a way that would be very functional to actively reference in the kitchen. The author also did a good job handling the common health and safety issues/questions that arise with home fermenting.
This is a great resource, whether you're new to fermenting or an old hand looking for new recipes.
The recipes are diverse and look delicious! Happily, they're also very unique - lots here that I haven't seen elsewhere, including a great section on cultured food condiments and how to incorporated cultured foods into dessert. This was very accessible and well organized; the recipes were laid out in a way that would be very functional to actively reference in the kitchen. The author also did a good job handling the common health and safety issues/questions that arise with home fermenting.
This is a great resource, whether you're new to fermenting or an old hand looking for new recipes.
January 30, 2015
Schwenk gives you both the basic recipes for the basics of cultured (i.e. fermented and sprouted) foods and drinks (kefir, kombucha, etc) and a well thought out positive presentation of the probiotic diet. Most of the recipes are photographed though not on the page with the recipe itself (editors seem to have done a good job and all the photos I looked at point to the actual recipe page). Really, it's the recipes where this shines. I would never personally turn to a majority probiotic diet but Schwenk gives you the ability to turn every meal and dessert into a probiotic fest with things like guacamole, sandwiches, breads, and cookies. Despite my personal misgivings of the benefit of such a diet for myself, many are enticing enough to try with what seems to be a good balance of flavors. After all, one or two more probiotic foods can be a benefit for anyone's diet.
October 10, 2013
This amazing book contains instructions on how to make your own kefir, kombucha, cultured vegetables, sprouted flour and sourdough. All cultured/fermented foods. It also contains over 135 recipes to use these things in, from breakfast to dinner, and even dessert. Though I am currently a little afraid to give some of this a go, I am looking forward to receiving some encouragement from you, my readers. Then I will start making up some of these amazingly healthy recipes. They look so good! I am especially excited about kombucha floats and kefir ice cream.
Read the complete review here: http://myholisticsoul.com/2013/10/rev...
Read the complete review here: http://myholisticsoul.com/2013/10/rev...
January 20, 2014
Donna is an amazing teacher about the benefits of probiotic foods. She has a great webiste (CulturedFoodforLife.com) which led me to buy this cookbook. In it she has taught me to make kefir, kombucha, and numerous cultured vegetables and appetizers. It inspired me to aim to prepare at least one cultured food or drink for my family at each meal. The recipes are simple (once you get used to preparing some basic staple items) but you do have to learn the mindset of planning ahead to get your cultured foods going several days before you want to serve them. (Having a good health food store handy is very helpful.)
August 6, 2016
As with many these days, I am looking to eat more healthily, and was intrigued to learn about the benefits of cultured foods such as kefir, kombucha and fermented vegetables. The book has easy to follow directions for making the basics, and then recipes for each one. It's quite a lot to read and assimilate, but the simple instructions, appetising recipes and beautiful photographs mean that it will be a pleasure to work my way through it, hopefully with improved health at the end!
Reviewed in exchange for a preview Kindle copy.
http://ebookproofreader.wordpress.com/
Reviewed in exchange for a preview Kindle copy.
http://ebookproofreader.wordpress.com/
October 22, 2015
A fantastic introduction to natural, easy probiotic foods with simple and doable recipes.
Sometimes the instructions are not precise and require guesstimates. This is most likely because the recipes are flexible and hard to mess up. Everything I've tried so far worked out well. More pictures would be appreciated in future publications.
Tip: Avoid apple chunks in cultured veggies if you don't like it mushy. Adding more salt will probably help, but it will also increase your salt intake.
Donna has a Youtube channel where she does tutorials. The videos are helpful if you are new.
Sometimes the instructions are not precise and require guesstimates. This is most likely because the recipes are flexible and hard to mess up. Everything I've tried so far worked out well. More pictures would be appreciated in future publications.
Tip: Avoid apple chunks in cultured veggies if you don't like it mushy. Adding more salt will probably help, but it will also increase your salt intake.
Donna has a Youtube channel where she does tutorials. The videos are helpful if you are new.
August 17, 2013
Book quite interesting, even if she speaks only of the positives aspects and not od the negatives of probiotic foods, such as the high level of sugar, however a number of reasons why and then recipes to no end.
Libro abbastanza interessante, anche se parla solo dei lati positivi e non di quelli negativi dei cibi probiotici, come per esempio l'alta presenza di zuccheri, comunque una serie di ragioni e poi ricette a non finire.
THANKS TO NETGALLEY AND HAY HOUSE FOR THE PREVIEW!
Libro abbastanza interessante, anche se parla solo dei lati positivi e non di quelli negativi dei cibi probiotici, come per esempio l'alta presenza di zuccheri, comunque una serie di ragioni e poi ricette a non finire.
THANKS TO NETGALLEY AND HAY HOUSE FOR THE PREVIEW!
November 6, 2015
I received an ARC of this book in exchange for an honest review.
A very well-thought out and presented book. With emphasis on wellness, not illness, Ms. Shwenk offers much good advice on probiotic foods. From kombucha to kefir, and a host of inventive and tasty recipes, this is a great reference for anyone conscious of what they are eating and the effects of food on their well being and health. Highly recommended.
A very well-thought out and presented book. With emphasis on wellness, not illness, Ms. Shwenk offers much good advice on probiotic foods. From kombucha to kefir, and a host of inventive and tasty recipes, this is a great reference for anyone conscious of what they are eating and the effects of food on their well being and health. Highly recommended.
September 3, 2016
I was skipping too long life-stories at the beginning, which I found boring, and went for the recipes. I thought there would be more probiotic products mentioned. Still, there's so many recipes in this book that I think it's worth checking out.
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