Fermenting is a fantastic way to preserve food and it’s also beneficial for our health, specifically our digestion and gut. People all over the world have been fermenting food for thousands of years. Pickles, sauerkraut, kimchi, kefir, kombucha, miso – there’s a whole world of fermented foods out there.
When summer rolls around, lunches should be fresh and fast – easy to prepare and using the best of what’s in season. Our friends at Lunch Lady magazine have shared a couple of their favourite recipes for gorgeous lunch ideas that are great for keeping the kids happy.
South Korea has very low obesity rates – just 6%, compared to 25% in Britain. Nuts and seeds are a super-important part of a healthy, balanced diet, and Koreans eat five times as many sesame seeds than we do here in the UK.
He discovers that South Koreans eat twice as many vegetables as we do here in the UK, and that they always pay close attention to the balance and colour of their veg, aiming to truly ‘eat the rainbow’.