Atlanta Real Food is run by the Atlanta area chapter leaders of The Weston A. Price Foundation. Here you will find the latest news from local farmers, get information on how to properly prepare real foods, and stay up to date on local events.


Wednesday, January 10, 2018

Wonderful stories from cultured kitchens like yours.

Announcing the winners of our Homemade Holidays contest.
 ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌
Cultures for Health
Thank you to everyone who shared their inspiring stories, photos and recipes during our Homemade Holiday contest. Our team has had a blast looking through the awesome responses you sent in! After much deliberation, we've chosen three outstanding entries. We hope you enjoy them as much as we did!
Best Story: Joel
Joel: "I'm currently undergoing the healing process from an autoimmune disease, which brought Cultures for Health to my home (credit to my sister Jeanette!). When I first started preparing kefir with limes, the taste reminded me of the refreshing lemonade my grandpa used to make growing up in the tropics. In this photo, my sons Cristian and Alex are enjoying a tasty kefir we made over the holidays, a beneficial alternative to sugar-filled juices. They always look forward to me making kefir lemonade every other day, and most of the time they even ask me for it.
"Since I'm the only one that makes kefir in the house, and they have to wait for me to get home to prepare a new batch, it becomes very special father-son quality time. We enjoy baking and cooking with our sons, trying out new healthy recipes. Nutrition and health is an important part of my life, so sharing these treats with my kids puts them on the right track for a lifetime of healthy choices."

Recipe: Easy ratio, 1 lime per cup of fermented kefir, or 2-3 limes per 3-cup batch.
Learn to make water kefir  >>>
Best Recipe: Susan
Susan: "When I was a kid, I always preferred the smooth, canned cranberry sauce. My mom often made a homemade cranberry relish gelatin, but it wasn't until I was a bit older that I really began to appreciate it. She always included nuts and thinly sliced celery and it had the most wonderful crunch.
"Several years ago my sister put together a cookbook of the recipes that my grandmother, my mom and her sisters made frequently. It's such a treasure! I was browsing through recently and spotted the "Cranberry Jello" recipe. Ahhh, I thought. I could do something similar, but ferment it so that it would be packed with probiotics. Yes, lacto-fermented cranberry relish sounded perfect! This would also make a nice hostess gift during the holidays, packed in an attractive jar. And it's a good introduction to lacto-fermentation for the un-initiated because people already expect something with cranberries to be tart."
Lacto-fermented Cranberry Apple Relish 
2 cups fresh organic cranberries (coarsely chopped)
2 organic apples (quartered, cored and coarsely chopped)
1 stalk organic celery (thinly sliced)
1/4 cup raw organic walnuts or pecans (chopped)
1/4 cup maple syrup or raw honey
1 teaspoon sea salt
1/4 cup whey (the liquid strained from plain yogurt)

Combine all ingredients and stir together.
Transfer to a wide mouth quart jar and pack down being sure to leave at least 1" of head space. Place airlock on jar, cover with a tea towel, and leave at room temperature for 2 - 3 days. Refrigerate. Will keep for several weeks.
Learn more about fermentation  >>>
Best Photo: Anna
Anna: "I make bread every week for my husband, who is German, and he loves eating Rye bread for dinner every day. For this contest I thought of making his favorite Rye Bread with sunflower seeds. This photo was taken right after the bread came out of the oven."
Learn more about sourdough starters  >>>
Thanks to everyone who shared!
Start Your Own Journey
15% off DIY Kits with code: DIY
©2018 Cultures for Health Inc  |  200 Innovation Ave. Ste. 150, Raleigh, NC 27560

View web version
Click here to unsubscribe.