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Hi, I’m Becky

For the last 5 years we have lived in our fixer upper home. We’ve done little projects here and there but now we are getting to the good stuff. I’ve always loved interior decorating and had a vision of the potential our house had lying in store.

I hope you follow along with our everyday life and feel inspired to create a space you love no matter where you are.

In the Kitchen: Cultured Food

I think most people who read this know that I've been dealing with digestive problems (aka IBS) for the last year. I've experimented with different diets- vegan,  paleo, and just plain elimination diets. Right now, I'm gluten and dairy free and have been for about six months. It's helped substantially but I recently stumbled on a book about fermented foods and implementing what she suggests is not just masking symptoms but is really healing my digestive system.


http://www.amazon.com/Cultured-Food-Life-Delicious-Probiotic/dp/1401942822/ref=sr_1_1?s=books&ie=UTF8&qid=1393361092&sr=1-1&keywords=cultured+food+for+life
Image from here

The book is "Cultured Food for Life" by Donna Schweck. Donna talks about her daughter Maci who suffered from IBS but was able heal herself by eating cultured (probiotic) food everyday -a few tablespoons with each meal. So I thought I would try it out and since I've been dairy free I didn't want to start out with Kefir and I opted for what I could find in the grocery store- kimchi. I've been eating it a few tablespoons with breakfast and dinner and it really has made a big difference in how I feel. Since I've had a lot of success with it and the tiny kimchi jar costs $5, I'm making my own fermented veggies now to save money and add variety. I started with a classic fermented food- sauerkraut and a recipe from Donna's book "Dilly Beans".

Pink Sauerkraut fermenting- day 4

Donna said Maci was able to add back in wheat when it had been sprouted first. I can see how this would be helpful because I've read many Paleo books that talk about how bad grains are because of the phytic acid (anti-nutrient). The thing they don't talk about is the idea that soaked and sprouted grains deactivate the phytic acid and makes the nutrient available for the body to digest. I've been soaking my rice and quinoa for a while and because Maci's story mirrors my own, I'm going to give wheat a try again after I sprout it... (in the process now, see photo below)

Donna says you can sprout the wheat, then dehydrate it and grind it to make flour just like regular wheat. I hope it works because I will be so happy to eat wheat bread again!

 My spouted wheat- can you see the little tails?

In Donna's book she also recommends making sourdough bread (more fermenting!) to make it easier to digest.

As you can tell, I am super excited about fermenting! There are lots of reasons to love it...

1. Because I've had less stomach pain and fewer IBS symptoms

2. Because it will be a good way to use my garden veggies (after food is fermented it has to be stored in the fridge but can last for 9 months! The previous owners left us an extra fridge so I have lots of extra space).

3. Unlike canning, there is little to no risk for botulism because there is no heat to kill the good bacteria which eats up the bad.

Retaining Wall- Day 4 (Shotcrete)

Retaining Wall- Day 3