Fermented foods have absolutely burst onto the healthy food scene over the last couple of years. There are now as many options of kefir as there are yoghurt, sauerkraut and kimchi are becoming commonplace and the word kombucha rolls off the tongue without question. A few studies have helped illuminate that we know very little about the impact of our gut microbiome (fancy word for the range of bacteria in us) on our overall health. But what we do know is that there appear to be many benefits from a diet high in pre and probiotics.
Reduction in meat consumption is a topic that 20 years ago was not commonly discussed. Climate change was something scientists talked about in terms that seemed like gibberish and a long way in the future. Vegans were considered eccentric hippies who were taking things too seriously. Vegetarians were often asked ‘is it because the animals are too cute, or you don’t like the taste?’ How times have changed!
With New Years resolutions fresh in the mind, a suggestion for this year is to try and reduce as much waste as possible. This can be approached in many ways but for us at Mad Millie using nut pulp and whey are two easy wins. Both are by-products of using our kits in the kitchen but don’t even think about pouring them down the sink or binning them! With a little bit of planning ahead these can be repurposed in some delicious recipes, so nothing goes to waste.