Main MenuBook & Article Categories
- Main Menu
Book & Article Categories
- Main Menu
Collections
Explore all collections
Articles & Books From Marni Wasserman
Cheat Sheet / Updated 04-05-2022
Fermenting foods requires a little bit of planning, research, and preparation before you can begin. Understanding the terms used in fermenting recipes is vitally important. And once you're ready to start fermenting your own food, you must make sure that your tools and equipment are completely clean.Glossary of fermenting termsFermenting foods and beverages requires a little bit of know-how.
Live longer, live healthier, and feel amazing with a plant-based diet A plant-based diet has been proved to be a healthy and balanced alternative to diets that include meat. Even more importantly, it can be absolutely delicious and fun! In Plant-Based Diet Cookbook For Dummies you'll get all the recipes you need to guide you through a durable lifestyle change that will boost your energy, lower inflammation, encourage a healthy weight, and reduce your risk of disease.
Cheat Sheet / Updated 02-25-2022
What's great about a plant-based diet is that it's not just a diet — it's a lifestyle. As such, it encompasses many different aspects of your life, and it can be hard to remember everything you want to remember. This Cheat Sheet is here to help you implement your plant-based diet and to be your pocket-sized cheerleader.
Fermenting For Dummies (9781119594208) was previously published as Fermenting For Dummies (9781118615683). While this version features a new Dummies cover and design, the content is the same as the prior release and should not be considered a new or updated product. Want to ferment at home? Easy. Fermentation is what makes foods like beer, pickles, and sauerkraut delicious—and nutritious.
Step by Step / Updated 04-10-2017
The plant world contains a natural army of foods that are ready to fight — infections, that is! Getting a steady supply of the following foods helps you build up immunity so that, when that cold comes for you, you may be able to block it entirely — or, at the very least, not let it affect you as much.In addition to eating these ten foods regularly, you can use them to make home remedies at the first sign of a cold or flu!
Step by Step / Updated 03-27-2016
Did you know that any good commercial beauty product likely contains extracts of plant-based whole foods? If you look at the ingredients closely, you’ll see them — maybe hidden between all the other (toxic) chemicals that are put into most skin products. Why not go right to the source and put these foods directly on your skin, without the fillers and additives?
Step by Step / Updated 03-27-2016
Don’t be fooled — some non-plant-based foods present themselves as plant-based. Look closely at labels on these innocent-looking foods, and you may find ingredients you don’t want in your body. Some of the foods you think are safe actually aren’t.BreadThis supermarket aisle is usually a disappointment for plant-based eaters.
Article / Updated 03-26-2016
Vegetable fermenting is an easy process that involves a few basic steps and a bit of time. By fermenting fresh veggies from your garden — or from your local farmer's market — you can enjoy produce that lasts longer and keeps your body feeling better!
Preparing your vegetables for fermenting
You can chop, shred, or leave your veggies whole, depending on the vegetable you're using and the end result you want to achieve.
Article / Updated 03-26-2016
Both white and sweet potatoes can be fermented. You may lean towards the latter, as sweet potatoes are a rich source of vitamin A, beta carotene, and fiber, and just taste delicious. However, if they are not your thing, you can even get your hands on "white sweet potatoes," which look like a potato but taste like a sweet potato.
Article / Updated 03-26-2016
When you begin exploring the world of fermentations, you'll hear people talking about sourdough, sourdough starters, and wild yeasts. A sourdough starter is really just another name for any fermented grain. It's a grain that starts to predigest during the fermentation process, which ultimately makes the flavor more sour.
