​Cabbage-based ferments are great, but sometimes it's nice to have a change. Click HERE to download three delicious recipes that will take you beyond the cabbage, including Herbed Cherry Toms, Lemon and Ginger Carrot Sticks (great for the kids) and my Zucchini Celery Combo. Enjoy!

​If you are still keen for cabbage and would like to learn how to ferment the EASY way, check out my online Fabulous Fermentation - Complete Home Course that will take you through the process of making two delicious cabbage-based ferments and teach you the simplest way that I've found to make kefir. Happy fermenting.

Today's tip is all about your daily bread. Yeasty bread can wreak havoc with a sensitive digestive tract. If you don't want to give up your bread altogether, try sourdough or a even a grain-free alternative such as the Almond / Walnut & Chia bread recipe below. 

Almond and/or Walnut & Chia Bread
1 cup of almonds (preferably activated) – if you don’t like almonds, use walnuts instead
1 cup of walnuts (preferably activated)
4 tablespoons of chia seeds (black or white or a mix)
5 tablespoons of filtered water
1 ½ cups or arrowroot or besan or quinoa flour (or a combination if you prefer)
1 teaspoon of bi-carb soda
2 pinches of salt (I use Celtic salt)
4 organic eggs
2 tablespoons of apple cider vinegar, with the mother
 
Instructions:
1) Preheat your oven to 175 degrees Celsius, using the Gentle Bake setting if your oven has one. Line a bread tin with non-toxic baking paper;
2) Add the chia seeds to the water, mix well and set aside;
3) Process the almonds/walnuts to make nut meal (Thermomix instructions: speed 7 for 15-20 seconds);
4) Sift the flour and bi-carb into the nut meal mix. Add salt and combine (Thermomix instructions: speed 5 for 15 seconds);
5) Add eggs, vinegar and chia/water mix and combine (Thermomix instructions: mix on reverse speed for 20-30 seconds);
6) Pour batter into the bread tin;
7) Bake for 40-50 minutes until firm to the touch.