Gut health. A topic that is becoming increasingly focused on in the health and nutrition world. But why is it important?Read More
Experimenting with international flavours and cooking styles is something that helps us stay excited and motivated in the kitchen..
Truly, there are only so many beef casseroles you can cook before you need something new to add to the weekly rotation.
Which is why, when Nadia Eves came to us with these 3 exciting and new recipes we just knew they were winners, and we think you’ll love them just as much as we do!
There’s just something about tacos that is unbeatable in our eyes, and these ones are no different. With a tangy Asian flavour on the pork, and the complimentary slaw, these tacos are the perfect mix of international flavours and healthy nutrients.
A kumara rosti and smashed avo is the perfect Sunday morning breakfast, but Nadia has given it a truly delicious probiotic twist with the addition of sauerkraut. You’re looking at the next big brunch dish!
Japan is looking real spicy with this tasty take on sushi! The seaweed sauerkraut adds an amazing sour tang to these rolls that we are pretty sure your whole family will love.
So, do you agree with us? Is it out with the casserole and in with the new? We hope so!
We’re big fans of the Quick Draw Slaw, and for those who have tried it, it’s a fast favourite for them too. But where did the inspiration come from? How did we create such a uniquely delicious flavour that is altogether quite different from our other products?Read More
At the end of this month we’re going to be heading to Auckland’s fermentation festival Ferment! on March the 23rd and 24th at The Cloud. You all know how much we LOVE fermented food, so we are unbelievably excited to be heading to a festival dedicated to all things fermented.
No fermented food looks alike, so we thought we’d give a shout out to some of the fermenters we’re most excited to visit at the show.
One thing we love about heading to shows like Ferment! is that it gives us the opportunity to meet Kiwi’s who love to pioneer new flavours in the New Zealand market. Zenkuro is doing just that by being our first and only Sake brewing company - very exciting for those of us who enjoy a good tipple.
#2. Beer Jerk
Speaking of a good tipple - Beer Jerk are like a book club, but for beers! If you love trying new things and supporting Kiwi (and hate leaving the house) then their subscription box might be perfect for you. We really love the idea behind this, so we definitely can’t wait to head to their stall for a tasting.
#3. Grown Up Donuts
Listen, the fact that donuts are classed as a fermented food is GREAT news for us - because it means we get to enjoy a heavenly filled pastry (or 5) while we’re at Ferment! If you’re wondering how a donut could be fermented, then you might be forgetting about yeast-raised baked goods. If you’re still confused, then head to Grown Up Donuts stall and ask them to clear it up for you.
You already know we love L’Authentique’s cured meats - we even gave away some of their delicious pate’s last year. We can’t wait to have another taste of their products at the show as well.
Ok we clearly have a thing for subscription boxes, because we can’t WAIT to see The Chocolate Bar at Ferment! Chocolate delivered straight to your door? Sign us up immediately!
In their own unique way, almost every child is a fussy eater in one form or another. Picky eating isn’t necessarily a bad thing for kids to be – they’re busy developing their emotions, opinions, and taste buds all at the same time. It’s no wonder broccoli and brussel sprouts are the last thing they want to eat!Read More
Packed lunches don’t have to be boring sandwiches and chips - make this years lunches exciting! Mouthwatering, in fact! This list of 5 healthy lunch ideas will have you the talk of the lunchroom.Read More
Barbecues across the world are a dime a dozen, but no one does a barbecue quite like Kiwi’s do. And with barbecue season already well upon us, we thought it was high-time we acknowledged what we believe makes an average barbecue in to a good Kiwi barbecue.Read More
We get asked this question all the time, and with good reason. Sauerkraut seems to have some inconsistent messaging around its longevity, largely because of its history. It was originally created as a preserved dish that could last a long time before refrigerators were invented. So why should it spoil, and if it does, when does it spoil?Read More
Ever wondered how we make our krauts and kimchi’s? We’re an open book here at Living Goodness, so this week we’re taking you behind the scenes!Read More
The NZ Fitness and Health Expo was an exciting chance for us to meet a whole new crowd of food lovers, and create a lot of new Kraut Konverts! Check out how the event went.Read More
Although supplements and vitamins have been around for a long time, the industry is really seeing a boom lately. We’re big proponents of a healthy lifestyle, but a cocktail of pills in the morning is hardly the best appetizer to start your day – plus, there are so many benefits to consuming your vitamins and probiotics through food, and one of our favourites right now is definitely our Heartbeet Kraut.Read More
Kiwi’s do tend to pride ourselves on the clean, green image we’ve cultivated. We’re well-known worldwide for our rolling green hills, and our fresh, delicious produce. While we consider ourselves at Living Goodness to be pretty lucky to have such easy access to fresh vegetables (and beautiful vistas) it’s more than just a preference – it’s good for our kraut.Read More
Is sauerkraut German? Turns out this is a fairly loaded question, all thanks to one guy – Ghenghis Khan! Who would’ve thought?Read More
Sauerkraut can sometimes get a bad wrap. Unless you’re a hardcore cabbage-head, then sauerkraut might not sound or look all that appetising. It can conjure up images of bland, soggy cabbage side dishes paired with unseasoned schnitzel, sausages, or any number of other plain, and frankly boring meals!Read More
You’ve probably heard us harp on enough about the wonders of sauerkraut, which is packed with probiotics and goodies to stock a diamond store, but our Sassy is loaded with little bit more. You see, cabbage and salt fermented into a good kraut is a great start, but we thought we could take it to the next level.Read More
Why do fermented foods stink? If you’re asking this you’re probably cooking a big pot of kimchi rice, and wondering why something so delicious has to smell so… well, not delicious! We’re here to clear the air (not literally, unfortunately) with some answers!Read More
The kimchi we all know and love is packed full of cabbage and chilli - but it used to look and taste very different! We delve into a brief history of kimchi, to find out what it originally tasted like, and how it’s changed over the centuries.Read More
It’s our birthday - and we want to celebrate by bringing the gifts to YOU.Read More
When you think of a probiotic diet, does your mind instantly spring to yoghurt, instead of say, spicy Korean food? We’re challenging that idea with out latest blog about 5 ways to add probiotics to your diet!Read More
We sling around quite a few terms on our website; probiotic, prebiotic, alkalizing, and bioavailability – but what could it all mean?Read More