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“I LOVE this DVD!  Elaina’s positive energy shines, and as always, every single class she teaches very clear and organized. It was a real pleasure to watch and a delight for my palate. This is a succession of easy to make, health-supportive delicious recipes. I can now make fermented/cultured foods at home anytime and come up with all kind of creations for a fraction of what it would cost to buy at the health food store. Thank you Elaina Love!!”

Marie Pavillard, Paris, France

Microorganisms are nature’s agents of transformation.  Certain microorganisms can create amazing culinary transformations.  By eating a variety of live fermented foods, you promote diversity among the microbial cultures in your body.  Your body is an ecosystem that functions most effectively when populated by diverse species of microorganisms.  The bacteria in your gut teach your body how to thrive in your home ecosystem.  By eating foods fermented with the ‘wild’ microorganisms present in your home environment you are being supported in becoming more harmonious and interconnected and with the natural world around you. 

Elaina Love embodies a level of aliveness and spontaneity in her life that is consistent with someone who has been making and eating quality fermented foods for over a decade.  She is one of the most amazing raw food chefs I have ever met, and I can’t think of anyone more qualified and appropriate to guide you into the world of fermented foods through her DVD: Vegan Cultured Creations.

Doug Walsh
Redmond, Washington

Menu:

•    Cocnut Kefir-  cultured liquid made with coconut water - a healthy beverage.
•    Coconut Yogurt- a creamy delectable breakfast dish or base for dressings.
•    Rejuvelac- cultured grain beverage also used to make cheeses.
•    Almond Feta Cheese - seasoned to perfection atop a Greek Salad
•    Cultured Seed Cheese- made using pumpkin seeds or a nut or seed of choice
•    Sauerkraut- 2 flavors: Garlic-Dill and Caraway.
•    Sourdough Seed Crackers – thin crispy wafers- great alone & with the cheeses.