Simple & healthy fermented Berry Coulis

by Renee Lindstrom, GCFP – Living in Natures Love Lifestyles

Blueberry Coulis – Fermented

This 750 ml jar was filled with two cups of blueberries.  Overnight they shrank to 1/4 of the jar!  Yet look at the juice.  I can’t wait to open the lid soon to blend into a coulis.  One can use blueberries, blackberries, raspberries or strawberries.  Berries are great sources of fiber, a nutrient important for a healthy digestive system.  I have just learned that in addition to being good for the heart, berries may be good for bone health!

I chose to try blueberries as they are packed with antioxidants and I have heard they support keeping one’s memory sharp in aging.

Generally I add berries to a smoothie, however finding this recipe is exciting as it will increase the berries nutrients through the fermentation process, and improve gut health and reduce inflammation.



  • Mason Jar
  • Fermenting lid or cheesecloth & an elastic
  • Weights


  • 2 cups mixed berries of your choice
  • 2 tablespoons honey
  • 2 tablespoons of water
  • ½ teaspoon packaged starter culture  or 2 tablespoons fresh whey
  • ¼ teaspoon sea salt


Pack two cups of berries in mason jar and press down with weight.  Set aside.  Add remaining ingredients into bowl to mix.  Pour over berries ensuring they are covered.  Cover top of jar and set aside for 1 to 2 days in cool space out of direct light.

After a couple of days strain the juice from the berries keeping both ingredients.  Blend the berries and slowly add juice back in to reach the consistency you want.

Story coulis in your favourite container in the fridge.  Will last for up to two months.


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Here are the lids and weights I purchased to make fermentation easier.  It came with a pump to burp the jars that makes it easy and  efficient.

Copyright 2014 – 2020  Living in Nature’s Love by Renee Lindstrom, GCFP,
Feldenkrais® Practitioner since 2007, Communication & Empathy Coach since 2004, Art of Placement  since 2000


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What you eat directs what your diet

by Renee Lindstrom, GCFP–Living in Natures Love Lifestyles

After a short time of eating home-made yogurt with only two ingredients; milk and yogurt from a previous batch, it has become even more evident, WHAT YOU EAT DETERMINES WHAT YOU WILL EAT IN THE FUTURE.

I have always loved pizza and it is something that I enjoy sharing with my kid.  Regardless of what diet I have been on the exception has always been pizza night.  The first slice was never enough and always  led to more slices.

Imagine my son going to get pizza and I genuinely have no interest mentally, emotionally or physically.  My mind isn’t telling me a story about how much I love pizza, my gut isn’t craving it and I recognize there is no motivation, attachment or inspiration in sharing, not even a bite.  The box was set on the kitchen counter and it was still as uninteresting as someone driving by.  I asked myself what has changed?  The only recent change is that I have added home-made yogurt to my diet .

Wow, as soon as I added home-made yogurt the last-minute trips to the grocer for quick foods stopped, eating bread stopped and now this non-attachment to pizza.  The most powerful aspect of this change is that it didn’t come from a thought or resistance.  I wasn’t aware that these changes were happening until I noticed they weren’t.

I am not a scientist nor am I seeking to read a study or do a study on this.  I take my experience as my truth.  The small changes in my diet are changing my physical, mental and emotional functions.  I believe it’s changing my brain function as well!

I am coming away believing that there is something in my diet that is now satisfying my functional needs that previously had been a missing link.  Whether a gut interaction or brain food, or both, I am not aware of exactly which.  What I am aware of is the outcome of it.  Food determines our function physical, emotional and brain functions.

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