The Funky Kitchen
by Sarica Cernohous, LAc, MSTOM, BSBA
We’ve seen a profusion of cookbooks about traditional diets in the last few years, most of them with many excellent qualities, but The Funky Kitchen by Phoenix chapter leader Sarica Cernohous fills a real need. Rather than supply us with a large number of recipes, Cernohous focuses on the core principles, giving detailed explanations and instructions for each, along with a few well-illustrated recipes. Subjects addressed include lacto-fermentation, bone broths, yogurt, water kefir, preparing beans, soaking and fermenting grains and making crispy nuts. The sections on making yogurt and making bread are particularly detailed and will appeal to those trying to perfect their skills in these areas. She offers great ideas for thickening raw yogurt (which is more like a beverage than a custard) and using it in salad dressings.
A big Thumbs UP to The Funky Kitchen, a real contribution to those of us who like to escape to the kitchen!
This article appeared in Wise Traditions in Food, Farming and the Healing Arts, the quarterly journal of the Weston A. Price Foundation, Winter 2014🖨️ Print post