Buffalo wings are all the rage these days. But did you know that the first plate of wings was served in 1964 at a family-owned establishment in Buffalo called the Anchor Bar? The wings were the brainchild of Teressa Bellissimo—she covered some wings with her own special sauce and served them with a side of…

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Mini Sweet Peppers usually come in a mixed bag with yellow, red, and orange peppers. They are not spicy – they are deliciously sweet and savory when cultured. They make a wonderful salad or sandwich topping!

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This recipe was given to me by my friend Shelley, who also invented Shelley’s Cultured Vegetables. She has a flair for making great cultured veggie combinations and this one is wonderful too. Beets are powerful foods! They cleanse the liver and kidneys and are essential for healthy nerve and muscle functions. You can’t beat beets!!

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This cultured veggie and fruit combo can get really cultured due to the sugar in the carrots and apples so eat it within a few weeks for the best taste, which won’t be a problem. This is crazy good and hard to resist. One of my favorite recipes. 🥕

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We named this Thank You Kraut because it is perfect for Thanksgiving. It’s loaded with cranberries and cranberry juice, which give it quite a unique flavor. You can serve it as a side dish or with crackers or a veggie platter. Or, if you’re like me, you can pile it on top of leftover turkey…

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This one is loaded with fermented garlic and SCOBYs. This dressing is a powerful detoxifier and a delight to the tastebuds! This is a powerhouse dressing!

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Acorn squash is a good source of Vitamins A and C, and these vitamins will increase when you ferment the squash. This is the beauty of lacto – fermentation. It helps you absorb the nutrients more efficiently and it increases the vitamins that are present.

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These fast-fermenting veggies taste almost the same as regular carrots and celery. If ginger is added, it gives it a zesty note. But you can leave it out if you think your kids would prefer them plain. I love seeing little kids hold the little carrot coins in their hands. I also love to fill…

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I always add a starter culture to my cultured vegetables. It makes them last longer and have more probiotics and I also like the way they taste. Check out more about super charging your vegetables with Cutting Edge Culture.

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These can get a different taste than veggies made with a starter culture depending on the taste of your kefir whey. Always use fresh kefir whey when making cultured vegetables for the best taste.

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This is my favorite summertime pasta dish. It uses fresh cherry tomatoes and it is super easy to make and oh so fresh. Throw a bunch of the ingredients in a food processor or blender and pour it over your favorite pasta adding chunks of fresh mozzarella cheese. You gotta try this recipe you will…

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Asparagus is a prebiotic and you can change your gut flora in a day just by eating a few stalks of asparagus.

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Carrots cultured in just a couple of days. They stay crisp when cultured and don’t get very sour due to the sugars content in the carrots. These are wonderful added to recipes and taste great as a snack. Don’t over ferment them, 3 days is all it takes.

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You can make all kinds of juices and add cultured veggies or kombucha to the juice. The combinations are endless. Stay tuned – we are going to be adding a lot of juice recipes to my Biotic Pro membership site.

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This is delicious with just cabbage but you can add other ingredients such as spinach, carrots, seasonings, etc. You must use salt if you don’t use a starter culture. It is necessary to keep the PH correct and keep the bacteria at a safe level.

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This is a beautiful salad that is chock full of veggies, probiotics, and delicious sourdough bread. The bread soaks up the wonderful probiotic dressing and fermented tomatoes add an extra probiotic twist. Use leftover sourdough bread. It even works great if it’s a little hard – it absorbs the flavor and makes for a great…

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This is a fun way to culture your broccoli. If you like broccoli salad made with raisins and carrots, you will love this. Just take it out of the jar and mix with some of my kombucha mayo (recipe in my book). You can also just use it as a topping for your salad. Add…

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You can use any cultured vegetable, but Shelley’s Cultured Veggies is the best and has extra seaweed cultured into it. Research suggests that seaweed can also help regulate estrogen and reduce the risk of breast cancer. It is also know to reduce inflammation. Use seaweed when making cultured foods and it becomes a superfood!

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This is one of my very best kraut recipes. It has a wonderfully orange flavor that tastes fantastic. If you don’t like the overly sour taste of kraut then you will love this recipe. Kids and adults love the taste and you get extra vitamin C too!

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Cinnamon is surprisingly delicious in pickles. You just need to throw in a couple of cinnamon sticks and let them ferment. Try it, you'll like it!

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Super spicy, throw them in any Mexican dish for extra flavor and probiotics. I try to eat a lot of carrots. Vitamin A that is found in carrots (from beta-carotene), can make a big difference in the health of the body. Researchers at the Jules Stein Institute at the University of California at Los Angeles…

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I use my own fresh sprouted pasta made by hand but you could even put this over zucchini. I take a zucchini and a vegetable peeler and peel it in strips and then place in a pan with a little olive oil for about 5 minutes. Then pour the pasta over top.

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These are super easy to make and a great way to serve your tomatoes. These are best to eat within a couple of weeks. The acidity of tomatoes tends to break them down and make them soft. Make sure you add the salt as this will help preserve them longer. Try using these in my…

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One jalapeño contains the following; Calories: 4; Fiber: 0.4 grams; Vitamin C: 10% of the RDI; Vitamin B6: 4% of the RDI; Vitamin A: 2% of the RDI; Vitamin K: 2% of the RDI; Folate: 2% of the RDI; Manganese: 2% of the RDI. Now ferment that same jalapeno and you’ll get probiotics too! These…

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Hummus is a gateway to everything else in your refrigerator. Scoop out some hummus with cultured carrots or cucumbers are yummy too. Hummus is a good source of protein and fiber, chickpeas used in hummus are high in iron, folate, phosphorus and B vitamins. Hummus is something I always have in my fridge.

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Tomatoes tend to get soggy the longer they ferment. This is due to the acidity of tomatoes. Salt will help keep vegetables that are fermenting firmer and crunchy, so don’t skip the salt. This is one of my husband’s favorite cultured vegetables and one he will actually make himself. We love to serve this with…

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Use this salsa and Fermented Jalapenos to spice up your Mexican dishes. Cultured salsa is one of the easiest ways to get your family to try cultured foods. They are made in a blender so they’re super simple. I don’t know of a person who doesn’t like salsa. Salsa is chocked full of nutrients and…

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This yummy salsa is a snap to make. It’s super easy and it’s made in a blender. This is a great way to get people to eat cultured veggies. Everybody loves salsa, so just ferment it and they’ll never know they’re having billions of probiotics in every bite. Tomatoes are one of natures wonder foods…

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