January 2015 | Farmhand Fermented Foods

Fermented Food: Then and Now

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Fermented food is touted today for its nutritional benefit – and rightfully so. Recent studies suggest that the human body has in fact evolved to depend on fermented food as a key portion of our diet. And if you’re anything like us, you’ve grown to love the taste of different ferments like kimchis, sauerkrauts, more sauerkraut, sourdough bread, yogurts…

Pasta E Fagioli (30 Minutes)

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Image: md-italian-recipes.blogspot.com Meaning simply “pasta and beans”, pasta e fagioli is a traditional Italian dish that is meant to be soft and enjoyed almost soupy, with a crusty fresh bread to soak up the sauce.

Peach Brizzlet Cocktail

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We used Leopold Brothers Colorado Whiskey in lieu of a traditional bourbon and found the results pretty delicious – the sweetness of Western Slope Peaches mixed with a splash of lemon makes this a supremely enjoyable beverage.

Apple Crepes With Caramel

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These sweet crepes can be made with or without the indulgent caramel sauce for a sweet snack or a truly decadent dessert.

Kimchi Fried Rice

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Want a delicious way to consume a powerful punch of natural probiotics? Kimchi is a traditional fermented Korean side dish made of vegetables with a variety of seasonings that comes with a huge benefit derived from its fermentation process. Kimchi contains lactobacilli or lactobacillus, a good bacteria, which aids with digestion by balancing the digestive system.…

Eat Probiotics, Feel Probioawesome

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What’s the natural combination of eating probiotics and feeling awesome? Simple: probioawesome. 2015 is as good a time as ever to feel your best. Eat better. Feel better. Be probioawesome! Why do probiotics actually make you “feel better?” Simple: Food containing probiotics. Probiotics, along with live enzymes, play a huge role in digestion and majorly aid your body…