Selected for you this week: Lentil patties, a recipe out of Hubert Cormiers yogurt recipe book...
Fermented food
Yogurt is a milk product obtained by fermentation of milk specific micro-organisms, which shall be viable, active and abundant in the product Lactobacillus delbrueckii subsp. bulgaricus & Streptococcus thermophiles. There are a lot of varieties of yogurt on the market, depending of their manufacturing procedure and ingredients, added to plain yogurt before or after fermentation. The type of milk used (skimmed, semi-skimmed or whole), and eventually the addition of cream, will determine the final fat content of yogurt.
Gut Microbiota May Benefit From Yogurt
In the context of #yogurt2016, fermented foods and the gut microbiota received particular...
Restore healthy gut bacteria with yogurt
Selected for you this week: Tips to heal your gut naturally with yogurt, by Dietitian Cassie. Every...
Strawberry-rhubarb compote
Selected for you this week: Strawberry-rhubarb compote, a recipe out of Cheryl Sternman Rules book...
Coriander-lime chicken
Selected for you this week: Coriander-lime chicken, a recipe out of Cheryl Sternman Rules book...
Labneh with tomatoes, pesto, and tapenade
Selected for you this week: Labneh with tomatoes, pesto, and tapenade, a recipe out of Cheryl...
Goat’s cheese, grape and pecan balls
Selected for you this week: Goat’s cheese, grape and pecan balls, a recipe out of Hubert Cormiers...
Creamy dill cucumber yogurt dip
Selected for you this week: a creamy dill cucumber yogurt dip - a recipe, shared by Becca Heflin...
Chicken curry and vegetables with low-fat yogurt
Selected for you this week: a recipe low in saturated fat of Chicken curry and vegetables, by Joy...
Creamy cilantro bean casserole with greek yogurt
Selected for you this week: a vegetarian recipe of Creamy Cilantro Bean Casserole, by Jessa Nowak...