It's not hard to list the best sources of probiotics - live active culture yogurt, kimchi, sauerkraut, kefir, miso paste, tempeh, cultured cottage cheese, kombucha. This book offers an overview of those foods, summarizes the benefits of assuring your diet includes prebiotic and probiotic foods, and even takes a shot at teaching you how to make your own kraut. But the main thrust is to serve up a wide range of recipes that incorporate probiotics.
Suggestions are organized along the lines of breakfasts, smoothies and snacks, sauces and dressings, lunches, soups and salads, main dishes, sides, and desserts. Some of the recipes look interesting and tasty, some are obvious, and some are mostly just pretty presentations. But there is a lot of creativity and cheerful energy on display here, and certainly some nice ideas for those inclined to experiment. These recipes don't require exotic or hard to find ingredients, or expensive tools and appliances, so anyone can use this book to join the probiotic movement.
Now I can move beyond just drinking kefir out of the bottle. (Please note that I received a free advance will-self-destruct-in-x-days Adobe Digital copy of this book without a review requirement, or any influence regarding review content should I choose to post a review. Apart from that I have no connection at all to either the author or the publisher of this book.)
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