• One Post, Two Months: Seafood, Meet Foods That Cool

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    August 1, 2014 What better way to segue into August's "Foods That Cool" topic than by carrying over something from our seafood spectacular in July? Eater Tessa does it flawlessly this week with her finely tuned Paleo recipe for ceviche ... serve ...

    One Post, Two Months: Seafood, Meet Foods That Cool
  • A Chef & A Seafood Sustainability Pro Dish On Fish

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    July 25, 2014 What is sustainable seafood, and why should the average fish-loving consumer care? Chef Aaron McCloud, recently returned from a fishing expedition himself, and John Rorapaugh of seafood vendor ProFish, Ltd. offer their expert advi ...

    A Chef & A Seafood Sustainability Pro Dish On Fish
  • Salt Crusted Fish: Overcoming A Fear Of Whole Fish

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    July 18, 2014 This is a true story of overcoming the sense of intimidation one Eater faced when considering whole fish preparation. She discovered that salt crusted fish is actually a fun shortcut to delicate taste and sophisticated presentatio ...

    Salt Crusted Fish: Overcoming A Fear Of Whole Fish

September 19th, 2014

I See Your Yogurt, And Raise You … Kefir

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Move over yogurt … now there’s something kefir. Or something called kefir, rather. This fermented milk drink packs in the probiotics, and as founding foodie Amy reports: It’s ridiculously easy to make. Add it to the top of some homemade granola and you have a breakfast that will keep you going. And going. Continue reading Read more

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Posted in Dear Diary
We The Eaters
September 12th, 2014

A Tale Of Two Cabbages: Sauerkraut vs. Kimchi

Two Eaters go head-to-head in an attempt to one-up their opponent’s culinary skills. And you, dear reader, get to be judge and jury. Try the recipes yourself, then visit our Facebook page to cast your vote.

We are still waging war on the bad bacteria in our guts by focusing on the good-for-your-tummy bacteria found in fermented foods. Sarah and Amy are in the thick of it … up to their elbows in cabbage. It’s a food fight of ancient proportions: Kimchi and sauerkraut — two iconic fermented foods, both made of cabbage and both originating in Asia centuries ago. And while Amy developed her love of Kimchi in adulthood, Sarah has always had a place in her heart for sauerkraut. The adventure begins …

But first, speaking of adventures, last week Amy introduced an exciting new adventure for our Eaters — Project Detox. It’s a initiative aimed at making healthy lifestyle choices in a FREE coaching environment where we learn from each other.

If you haven’t joined us, it’s not too late! Check out our Facebook group to be part of the conversation. We want you to share your healthy living tips with us and our community of Eaters. Get support and inspiration as we take on this challenge together.

Now, let’s dive into battle! But remember … no matter which side you choose, you can’t go wrong.

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A Lesson In Souring Your Cabbage

by Sarah

Fermenting cabbage is a no-brainer for founding foodie Sarah, given her German and Pennsylvania Dutch roots and her love of pickled things. Turns out, sauerkraut is a close cousin of Amy’s Kimchi.

Read more
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An Ode To Kimchi

by Amy

As we continue exploring the health benefits of fermented foods this month, there’s one that really stands out for founding foodie Amy: Kimchi. She remembers the first time she tried the pungent probiotic — and shares her own vegan-friendly version.

Read more
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Posted in Food Fight
We The Eaters
September 5th, 2014

Good Versus Bad Bacteria: The War Waged In Your Gut

Two Eaters go head-to-head in an attempt to one-up their opponent’s culinary skills. And you, dear reader, get to be judge and jury. Try the recipes yourself, then visit our Facebook page to cast your vote.

So this is truly a food fight this month, but not the way we usually mean it. This is about the battle of epic proportions going on inside your gut right now.

In one corner, we have good bacteria, feeding off healthy, whole foods—like kale. On the other side of the battlefield, there’s bad bacteria—like candida—demanding you fill their arsenal with more cupcakes.

May we suggest you join the legions of others fighting this same war by joining Project Detox … and resupply that good bacteria with the secret weapon it needs to keep the enemy in check?

We explain as we launch our September series on fermented foods.

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Project Detox

by Amy

A six month adventure to discover a healthier you. Experts share insights as we explore patterns, and make incremental changes to break them. Will you take the challenge?

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Why Fermentation?

by Amy

Fermented foods are essential to encouraging the growth of good bacteria in your gut. Here, we talk to two experts to find out why that matters … and what we can do to stay healthy.

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Posted in Food Fight




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September
Looking for more ways to preserve the fresh summer flavors as we ease into Fall? We have the answer -- fermentation. All month long we're not only bringing you recipes, but we're talking technique and so many health benefits.

Sept
5
Eater Amy starts our month off by learning all about the hows and whys of fermented foods.

Sept
12
Ease into the process and health benefits by trying out a yummy easy recipe.