#askwardee

Alyssa F. asks, “I am curious if I can use Kombucha instead of apple cider vinegar, whey, or lemon juice when soaking grains or legumes the night before?” Yes, you can! But I won’t leave it there… For video replay, links, and more, visit the show notes at http://TradCookSchool.com/aw007

Barbara R. wants to know: “Can brine be re-used to make another batch?” Yes, it can be re-used! In fact, it can ensure a better result because it’s bringing a starter culture into the new ferment. But that’s not all you need to know… For video replay, links, and more, visit the show notes at http://TradCookSchool.com/aw008

“Tell me more about feeding and using a gluten-free sourdough starter!” asks Sophia N. on today’s #AskWardee. Yes, the process is very similar for feeding a gluten-free sourdough starter. Here are some tips and resources to get you started! For video replay, links, and more, visit the show notes at http://TradCookSchool.com/aw009

Beet kvass is a fermented probiotic beverage made using beets, salt, and water. Nourishing Traditions says it is an “excellent blood tonic, promotes regularity, aids digestion, alkalizes the blood, cleanses the liver and is a good treatment for kidney stones and other ailments”. Chris asks, “Is it ok for beet kvass to have a film?” I’m answering his question on today’s #AskWardee. For video replay, links, and more, visit the show notes at http://TradCookSchool.com/aw010

“Do you need to eat meat to be healthy?” is the question on today’s #AskWardee. I’m coming at this question with some experience, having been vegan and vegetarian in the past. Now we are the healthiest we’ve ever been, and quality animal foods are a cornerstone of our daily diet. I don’t want to answer this question for you, though, so I’m going to go further and give you six points you can use to evaluate whether or not you should add meat to your diet. For video replay, links, and more, visit the show notes at http://TradCookSchool.com/aw011

Connie L. asks, “Is local bacteria making my sourdough starter go off?” Before concluding that local geography is causing your starter to go off, first be sure of a few things — which I’m sharing in today’s #AskWardee! For video replay, links, and more, visit the show notes at http://TradCookSchool.com/aw012

“Can you give me a simple, step-by-step plan for getting started with traditional foods in 2016? I would love to break it down into very simple steps. Step 1: do this. Step 2: do that, and so on. Can you help me please?” That’s the question I’m answering on today’s #AskWardee. For video replay, links, and more, visit the show notes at http://TradCookSchool.com/aw013

“Even though I know it’s so good for me, I do not enjoy cooking a pot of bones… especially with chicken feet! Can I use a quality powered gelatin and achieve similar healing results?” asks Jenny M. I’m sharing my answer on today’s #AskWardee! For video replay, links, and more, visit the show notes at http://TradCookSchool.com/aw014

“My kefir looks _______! Can we eat it? Are my grains okay?” asks Nanette. I’m taking a look at Nanette’s kefir and sharing my answer to her question on today’s #AskWardee! For video replay, links, and more, visit the show notes at http://TradCookSchool.com/aw015

“Does sourdough remove phytic acid? My family needs to avoid it because of tooth decay and cavities in my children,” asks Wendy R. I’m sharing my answer on today’s #AskWardee! For video replay, links, and more, visit the show notes at http://TradCookSchool.com/aw016

People like me say, “No, no, no, no! You need to SOAK THAT!” You can’t just go into the kitchen and make cookies anymore without a delay. Or can you? Yes, you can! This is why I *love* sprouting and why we talk about it a lot inside Traditional Cooking School. I’ll answer Sue’s question, “How do you store sprouted grains, and how long do they last?” on today’s #AskWardee. For video replay, links, and more, visit the show notes at http://TradCookSchool.com/aw017

“Why so gloppy and so much hooch, sourdough starter?” and “Can I leave the vinegar out of my broth?” are the questions I’m answering on today’s #AskWardee. For video replay, links, and more, visit the show notes at http://TradCookSchool.com/aw001