Ciciarelli - Fermented: A Four Season Approach to Paleo Probiotic Foods

VICTORY BELT PUBLISHING INC.
Las Vegas

First Published in 2013 by Victory Belt Publishing Inc.

Copyright 2013 Jill Ciciarelli

All rights reserved. No part of this publication may be reproduced or distributed in any form or by any means, electronic or mechanical, or stored in a database or retrieval system, without prior written permission from the publisher.

ISBN 13: 978-1-628600-02-5

This book is for entertainment purposes. The publisher and author of this cookbook are not responsible in any manner whatsoever for any adverse effects arising directly or indirectly as a result of the information provided in this book.

RRD 01-13

I first met Jill at a book-release party for our mutual friends Hayley Mason and Bill Staley, better known to many as the Food Lovers. Their book Make It Paleo had just hit bookstores, and we were there to celebrate with the couple. Jill and I quickly bonded. We talked about our mutual desire to help people connect their current state of health with what goes into their bodies every day. Not long after that, Jill became a casual recipe-tester for my book, Practical Paleo, and any time I made a big enough batch of something to share with a small group, I invited Jill over to chow down.

Jill is a Certified Holistic Health Coach, and as we continued to talk about our approaches to working with clients and our foundational beliefs about food and fitness, I quickly realized that Jill had an intense passion for all things fermented!

And I discovered that not only was Jill passionate about the subject, but she was a tenacious experimenter and researcher and was rapidly becoming quite the expert on fermentation. Jill became my go-to for anyone asking about the details of making kombucha, sauerkraut, or anything related that crossed the inquiring minds of my readers.

What I love about Jill is that she continually builds upon her solid view of what it takes to be healthyeating real, whole foodsby delving deeper and deeper into traditional methods of ensuring optimal health. In Fermented, she takes what some may consider to be a small element of their diet and helps us understand why it should be a bigger part.

In the visually stunning pages of Fermented you will not only learn about ingredients and the theories behind different ferments, but you will also be walked through the basics for each type of fermentation presented. Jill brilliantly marries the importance of the health benefits of fermented foods with fun and delicious recipes that are simple enough to create right in your own home. Today.

It has become increasingly clear that the bacterial environment of the gut is at the root of our health. With roughly 60 percent to 80 percent of our entire immune system residing in the digestive tract, maintaining the ideal bacterial balance is critical. Eating fermented foods improves the health of the gut by achieving that delicate balance, which in turn improves our overall immunity in a big way.

The often forgotten art and science of home fermentation is the easiest and most economical way for us to set ourselves up for better health. Because Jill makes the learningand the fermentingeffortless and enjoyable, I know you wont be able to help embracing it and making it part of your everyday life. While I have a passion for eating and recommending fermented foods, I absolutely do not have the gift for dissecting and explaining the nitty-gritty of it that Jill has. Im thrilled that she wrote this book, and even more thrilled to now have a single guidebook that I can suggest to anyone who asks me nearly anything about fermentation. Jill brings the fun and practicality of fermentation to you with this fantastic resource you hold in your hands.

Happy fermenting!

Certified Nutrition Consultant

New York Times bestselling author, Practical Paleo