Our live FREE demonstration of how to prepare various 'Vinegar Ferments' as well as blended pro-biotic dressings and sauces will take place live on zoom next week!
Tuesday 13 June 2023
8:00am PST - 11:00am EST (USA)
16:00 UK - 18:00 Greece (EU)
If you are not a member of facebook - please send me an email at balance@6dliving.com and I will send you the demo zoom link information so that you may join us on the 13th!
For our demonstration I will have prepared various vinegar 'ferments' and together we will explore the nutritional benefits of these raw, live 'ferments' which we can have prepared and ready to top salads, add to meals or simply enjoy over some microgreens!
I look forward to discussing the benefits of allium vegetables, turmeric, ginger, Apple Cider Vinegar and miso. These 'ferments' are an easy way to ensure your daily intake of probiotics, soy and a plethora of vitamins and nutrients - and fiber! - from using these whole plants with probiotics.
Ferment Recipes – All ingredients for all three ferment options
Garlic – one full bulb, cleaned and peeled
White Onion – one medium, cleaned and peeled
Red Onion – one medium, cleaned and peeled
Leek – one stalk, cleaned and outer layers removed
Turmeric Root – 3 inches
Ginger Root – 3 inches
Apple Cider Vinegar (1 – 2 liters)
Ferment One
Garlic (15 cloves; finely diced)
Red Onion (1/2 medium; finely diced)
Turmeric Root (3”; peeled and finely diced)
ACV (enough to cover all diced veggies)
Ferment Two
White Onion (1/2 medium; finely diced)
Ginger Root (3”; peeled and finely diced)
Leek (1 stalk; outer layers removed and finely diced)
ACV (enough to cover all diced veggies)
Ferment Three
White Onion (1/2 medium; finely diced)
Red Onion (1/2 medium; finely diced)
Garlic (15 cloves; peeled and finely diced)
During the demonstration we will prepare all three ferment recipes above – if you wish to prepare them together, be sure to CHOP AND STOP for 30 minutes prior to the beginning of the show!)
If you are not a member of face book - please send me an email at balance@6dliving.com and I will send you the demo zoom link information so that you may join us on the 13th!
Blend Recipes – All ingredients for blends (can be used as dressings, sauces, etc.)
Sweet Miso Paste – 3 TBSP (one for each blend)
Hemp Seeds – 6 TBSP (two for each blend)
Dehydrated Mushrooms – 1 C
Pasteurized Tempeh – 1 C chopped (1/3 C for each blend)
Water (as desired for optimal consistency for you!)
Spices: Mustard, Black Pepper, Turmeric, Cumin, Cayenne, Cinnamon, Mushroom
(You can choose how much of each to use or to use different spices – these are the spices we will be demonstrating during the show)
Blend One
Ferment One
Sweet Miso Paste (1TBSP)
Hemp Seeds (2 TBSP)
Pasteurized Tempeh (1/3 C; chopped)
Spices: black pepper, turmeric powder, cumin, mushroom
Water as desired
Blend Two
Ferment Two
Hemp Seeds (2 TBSP)
Sweet Miso Paste (1TBSP)
Pasteurized Tempeh (1/3 C; chopped)
Spices: cayenne, cinnamon, mushroom
Water as desired
Blend Three
Ferment Three
Hemp Seeds (2 TBSP)
Sweet Miso Paste (1TBSP)
Pasteurized Tempeh (1/3 C; chopped)
Dehydrated Mushrooms (1 C)
Spices: black pepper, mustard, cayenne, mushroom
Water as desired
After we prepare the three ferment recipes, we will prepare all three blend recipes and discuss how we can use these powerhouses of nutrition in our daily routine.
If you are not a member of face book - please send me an email at balance@6dliving.com and I will send you the demo zoom link information so that you may join us on the 13th!
AND! I will have a bonus recipe ready for you on the day of the show - a reminder of our raw tempeh ferment demo ... we need to keep those probiotics in us!!
Be well
Stop.Breathe.Focus.Move.Flow.
