This week, we look at a unique method discovered by NASA in the 1970s to grow protein using CO2 exhaled from humans, in addition to a review of some current applications of this technology. We also review some literature surrounding the potential benefits of fermented foods!

🍽️ Steaks from Thin Air?

🍽️ Microbial Foods for Planetary and Human Health

🍽️ Must Try Milk Kefir And Coconut Cake

🍽️ Bloom Healthy Cookbook Giveaway

🍽️ Upgrade your plate…with Fermented Carrot and Celery Sticks!

Healthy News Dose

Steaks from Thin Air?

An article from CNN a few years ago mentioned a company called Air Protein, which is using CO2 to grow various forms of lab-grown protein.

This technology was first developed by NASA in the 1970s, as they were looking for ways for astronauts to recycle and utilize their own CO2 to grow protein.

Since the company was launched in 2019, they have developed meat substitutes that are incredibly high in protein, low in fat, and filled with all 20 amino acids, including the nine essential amino acids. They even launched an “air seafood” line of products, mimicking the flavors and textures of items such as scallops.

How exactly does this work? While the science is complex, the company explains the process in fairly simple terms as follows:

“Elements of the air are whisked together with our cultures until they produce protein within a matter of hours–a process similar to how yogurt, cheese, and wine are made.”

Once the proteins are grown and harvested, they are purified and dried, producing a fine protein-heavy flour that can be flavored with additional ingredients to arrive at your final product mix.

How do you feel about food technology like this?

Microbial Foods for Planetary and Human Health

A study published on Cell.com mentions how microbial foods might be good for (a) human health, and (b) the environment.

4 Health Benefits of Fermented Foods:

1. Fermentation can be used to make foods safer,

2. Fermentation can improve the flavor and texture of foods,

3. Fermented foods can be more nutritious,

4. Fermented foods benefit your gut microbiome.

2 Ways Microbes can Benefit the Environment:

1. Food waste or other carbon sources can be transformed into edible foods,

2. Microbial foods can replace alternative food sources that have a higher carbon footprint.

Interested in fermenting more of your own foods at home? Click HERE to get access to our Ferment Cookbook, with fun recipe ideas and tutorials!

The Cooking Corner

Milk Kefir & Coconut Cake

A delicious gluten-free coconut milk kefir cake is a perfect treat

This cake is moist, flavorful, and packed with the tropical taste of coconut. Using kefir adds a tangy twist and a dose of probiotics, making it a gut-friendly choice.

This cake is sure to satisfy your sweet tooth.
Enjoy a slice with a cup of tea or coffee for a delightful snack or dessert.

Coconut Kefir Cake
Prep time: 15 min
Total time: 1 hour
Yield: 1 loaf

Ingredients:
240ml milk kefir
170g coconut sugar
200g gluten-free flour
1 egg*
2 tsp baking powder
100g melted coconut oil (or butter)
1 tsp vanilla extract
Pinch of salt
100ml full-fat coconut milk
35g shredded coconut

This recipe is adapted from our Kefir Coconut Cake published on The Ultimate Guide to Milk & Water Kefir.

*Simply omit the egg to make it fully vegan. The cake will be slightly denser and may not rise as much, but it will still be absolutely delicious!

Instructions:
Preheat your oven to 375 F / 180 C. In the meantime, line a 20cm loaf pan with parchment paper and brush some coconut oil on the sides.

Whisk all ingredients but the coconut milk and shredded coconut together for about 2 minutes, or until you have a smooth batter.

Pour the batter into the prepared tray and bake for about 40 minutes, or until a toothpick inserted in the center comes out clean.

Once the cake comes out of the oven, let it cool for about 10 minutes, and pour the coconut milk over the still-warm cake to make it extra moist.

Finish with some shredded coconut on top.

Take your gluten-free baking to the next level with our comprehensive guides!

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Here’s what you get:

• Gluten-Free Baking Cookbook

• Gluten-Free Sourdough

• Gluten-Free Artisanal Breads

• Gluten-Free Pizza

• Gluten-Free Desserts & Sweets

Join our Bloom Healthy Community today and grab this amazing bundle before it’s gone!

Chef’s Word of the Day:

Have you ever heard of the “Temperature Danger Zone” for foods? According to ServSafe, the temperature danger zone is a temperature range that accelerates the rate of bacterial growth on foods. In the United States, the temperature danger zone is generally accepted as the range of temperatures between 41F - 135F, or roughly 5C - 57C.

How is this relevant to professional cooks? In commercial kitchens, you have specific rules which require you to cool down hot foods below 41F within a certain period of time before storing those foods in the fridge.

These rules help to minimize the length of time that a particular item spends in the “temperature danger zone” as it cools. To cool down large quantities of cooked foods below 41F, commercial kitchens will often use blast chiller freezers or a large ice bath.

Upgrade your plate…

with Fermented Carrot and Celery Sticks

Carrots and celery sticks can be mixed with salt water and allowed to lacto-ferment at room temperature.

The resulting preserved vegetables are crisp, tangy, and great for your gut!

To make this quick and easy fermentation at home, simply add cut celery stalks and carrot sticks to a clean mason jar, and mix with enough salt water to cover. Open the jar every day to release the built-up gas during the first week of fermentation.

For this particular recipe, to end up with a final salt concentration of roughly 2.5%, mix 500 grams of celery and carrot sticks with a salt solution consisting of 400 grams of water and 22 grams of Kosher salt. I’ve also added some optional whole black peppercorns. The contents fit into a one-liter (about one quart) mason jar.

For more fun and unique fermentation recipes to try out at home, get access to your own Ferment cookbook here!

And that is all we have this week! 

If you have specific recipes or ingredients you would like to see featured in future newsletters, you can include a comment in the feedback section here–I would love to hear from you!

You can also CLICK HERE to join our lovely Facebook group!

Andy G

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