Have you taken the 30-Day Gluten-Free Challenge Quiz?

A few years ago, some research authors published a journal article in Cytokine entitled “Influence of different modes of exercise training on inflammatory markers in older adults with and without chronic diseases.”

Basically, it was a study on the impact of exercise on inflammation markets in older adults.

In the news today, we hear a lot about how our diet and gut health are linked to inflammation. I hear less about the link between exercise and inflammation!

To begin, it was interesting to note that more sedentary individuals generally have higher inflammation markets compared to more active groups, where higher levels of chronic inflammation are often associated with negative health outcomes.

That being said, if you aren’t very active right now—there is still hope!

The authors found that adding exercise to your life can reduce inflammation, even among groups of people who weren’t very active before the study.

It can start with something small—even something as simple as taking a casual walk around your neighborhood!

Personally, I find that getting out of my chair and adding more exercise to my life also makes it easier for me to make better eating decisions?

We have gotten a bunch of helpful response to this poll about our next video course, with most people expressing an interest in how to make delicious homemade gluten-free pizzas…do you agree? If you haven’t responded yet, let us know in the poll below:

FREE RECIPE — Fermented Tomatoes with Red Onions, Garlic, Dill, and Coriander Seeds

I have a friend Hugo from Germany who has been lacto-fermenting vegetables for decades, and he will often give me small jars of fermented products from his garden during the summer months whenever we meet up for a coffee.  This tomato and red onion ferment recipe comes from my buddy Hugo.

If you are interested in creating a version of this recipe that includes a bit of added heat, consider adding ¼ of a habanero pepper or a whole serrano pepper into the mix.   

The fermented tomatoes and onions here also pair perfectly when served on top of a small filet of sautéed white fish like cod, haddock, or pollock.

Ingredients:

• 2 fresh dill sprigs, left whole, including leaves and stems

• 4 large basil leaves, left whole

• 1 tsp whole coriander seeds, lightly toasted

• 350 g fresh tomatoes, cut large dice

• 50 g red onion, cut medium dice

• 3 cloves garlic, peeled and sliced thinly

• 100 g water

• 10 g Kosher salt

Instructions:

1. When you are ready to begin your fermentation, clean and sanitize your mason jar or fermentation vessel.

2. Add the fresh dill and basil leaves to the bottom of the jar.

3. Toast the coriander seeds in a dry pan (without fat) over medium heat.

4. Add the toasted coriander seeds to the jar.

5. Cut the tomatoes, red onions, and garlic, and add them to the fermentation vessel on top of the herbs and toasted coriander seeds.

6. Stir together the 100 grams of room-temperature water with the 10 grams of Kosher salt until the Kosher salt is fully dissolved.

7. Pour the salt water brine on top of the herbs, tomatoes, and red onions until they are completely covered.

8. Add a glass or ceramic weight to keep everything submerged below the surface of the salt water brine as best you can.

9. Secure the contents with a lid, and make sure that the lid isn’t too tight, as gas needs to be released from the jar periodically during the fermentation process.

10. Note at this stage that your ideal fermentation environment should be dark with a steady temperature of roughly 65˚-70˚F.

11. Every day, open the jar to release the built-up CO2, and to check on the progress of your fermentation. Give things a taste and see how the flavors are evolving!

12. After roughly five days, transfer the vegetables to the fridge.

Try to consume the fermented tomatoes within a week or two after transferring them to the fridge.