Cultured Food Life Giveaway: Learn to Make Cultured Foods at Home

Cultured Food Life

Learning to make probiotic-rich cultured foods may seem difficult, especially if you are just beginning your transition to real foods. But it does not have to be! Making cultured foods in your own home is actually pretty simple, saves you a ton of money and will give your family nourishing foods that are teeming with vitamins and minerals in a state where they can be easily absorbed by the body.

Cultured Food LifeA wonderful resource to help you get started making these valuable foods at home is Donna Schwenk’s Cultured Food Life. Featuring over 60 recipes with over 50 color photos, Donna teaches you how to make Kefir, Kombucha, Sprouted Flour and more.

After you learn how to make the basic recipes, Donna takes you a step further, teaching you how to incorporate your probiotic ingredients into delicious recipes, such as Tuscany Kefir Cottage Cheese, Grape Kombucha Granita, Sprouted Graham Crackers, Purple Cultured Onions; I could go on!

About the Author

Donna Schwenk is the Kansas City Chapter leader for the Weston Price Foundation, a worldwide organization comprised of people dedicated to restoring nutrient dense food to the human diet through education research and activism. She is continually teaching classes in the Kansas City area, seeking to share what she has learned with others. She has been making and eating cultured foods since 2002. The dramatic change in her health and that of her family has given her a sense of well-being that has been incredible. After years of research, life experience, and teaching classes to help others, it is her pleasure to share it with you.

Donna is giving a copy of this delightful cookbook away to one of our users. Please use the RaffleCopter widget below to enter. Be sure to include required URLs and actually do the entries. I do verify the entries and I would hate to disqualify you. 🙁 Good luck!

You may also be interested in entering to win $200 gift certificate at U.S. Wellness Meats.


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