Prepare three-dimensional meals
Fermented foods present themselves to us as the third dimension of food, alongside raw foods and cooked foods. Use only the latter two and your plate will present you with a two-dimensional meal. Three-dimensional meals, on the other hand, allow us to secure certain nutrients and nutrient combinations – which go hand in hand with special taste combinations – and ensure that certain foods are more easily digestible. In short, you will not only maximise your foods’ bioavailability and feed your microbiome, but you will also indulge your taste buds in umami goodness. Three-dimensional meals result in more joy and pleasure.
Widen your window of seasonality
Kimchi from October to May without wasting energy? Yes, please! By relying on fermentation, you can abstain from harvesting produce before it’s fully ripened, reduce the need for refrigeration and avoid post-harvest degeneration. Learn what to harvest when and then start figuring out how you can naturally extend your favourite produces’ lifespans.
Look for excitement close to home
Instead of reaching for ‘edgy superfoods’ that travel thousands of kilometres, such as coconut water, chia seeds, açaí berries and bamboo sprouts, challenge yourself to learn more about what ‘exotic’ produce is available at your doorstep. Birch water, flax seeds, aronia berries, fiddle-heads—you might be surprised at the myriad textures and tastes that is just waiting to be discovered.
