Lindsay's Soups and Shots
Me (1979) - age 16 at Pure Coincidence lunch counter
My first “real job” in high school was at Pure Coincidence - a health food store and lunch counter combo in the beautiful Creston Valley. Every Saturday I was responsible for creating a “Soup of the Day”. The owners set me, barely 16, free to experiment and I loved it. I only had one significant mess up - I scorched a 10-gallon pot of divine Cream of Mushroom soup that was not salvageable. I felt sick as I watched my boss dump it in the alley.
Despite that, I was still given the nicest “letter of recommendation” any 18 year old could ask for as I set out on my own after graduation day. I attached that letter to many a job application and have kept it all this time.
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Forty years and many pots of soup later, I’m feeling the urge to share some of my favorites from what has now become Granny’s Kitchen. What a “Pure Coincidence”.
Click here for my favorite site for finding recipes and great tips for fermenting at home.
FOUR REASONS TO EAT
CULTURED VEGGIES
1. EASIER TO DIGEST
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Lactic acid bacteria “predigest” food for us during fermentation.
They create enzymes and break down some of the large molecules that are difficult to assimilate by our digestive system.
Fermented vegetables are proven to help reduce the symptoms of chronic gastrointestinal diseases, such as irritable bowel syndrome.
2. Fermented Foods Contain Higher Levels of Nutrients
Fermentation increases the nutritional value of food.
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Unlike canned vegetables, fermented vegetables retain all their nutrients and vitamins.
In fact, during fermentation, microorganisms generate various nutrients such as vitamin C, B group vitamins (including the famous B12, and vitamin K.)
Bacteria also consumes sugar from vegetables.
Lacto-fermentation can also destroy or neutralize several toxic substances such as cyanide phytates, and saponins.
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3. Fermented Foods and Probiotics & PREBIOTICS
Probiotics aren’t just found in yogurt!
Microorganisms that have a beneficial effect on our health are found in large quantities in all lacto-fermented foods.
Lactic acid bacteria found in fermented vegetables may have several benefits: cancer prevention, decrease in cholesterol absorption, and reduction of food allergies.
Lacto-fermentations are prebiotic foods, meaning that they are beneficial to the microorganisms in the digestive system.
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Fermented vegetables are rich in fibre and are very digestible. Once in our bodies, they feed the good bacteria that live in us.
Consumption of prebiotics is believed to be connected to a better immune system and may also help reduce inflammation.
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4. Fermentation Produces New Flavours
The taste of lacto-fermentations is tangy and full of nuances, and delicious.
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In basic fermented celery, we can find notes of citrus fruits or even anise!
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Fermented foods are used as flavour enhancers. Any boring dish can shine with the addition of cultured veggies.
The Noma restaurant, named 4 times the best restaurant in the world, includes fermented foods in each of its dishes. Fermentation is its secret to offering gastronomic experiences out of the ordinary.
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Lacto-fermentation adds colour, flavour, and texture to your meals. Much more enjoyable than eating probiotic pills!
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