schedule a call

You can use the link below to schedule an in-person meeting at the gym or to schedule a phone call.






  • Grey Facebook Icon
  • Grey Twitter Icon
  • Grey Instagram Icon

February 11, 2019

April 25, 2018

April 4, 2018

Please reload

Recent Posts

Modo Launches Coworking Space

November 17, 2018

Please reload

Featured Posts

The Benefits of Fermented Foods

March 24, 2018


Fermentation in food processing is the process of converting carbohydrates to alcohol or organic acids using microorganisms- Yeasts or bacteria - under anaerobic conditions. Fermentation usually implies that the action of Microorganisms is desired.



Try some probiotic ( Fermented Foods ) in your diet to promote gut health.


The good bacteria that comes with fermented food:


  1. May improve digestion, leading to weight loss

  2. Boost immunity 

  3. Adds overall health to your gut




Here’s some examples of fermented foods



1. Sauerkraut 



• 1 medium head of white cabbage (800 -900 g / 1.8 lb)

• 3½ teaspoons sea salt (about 18 grams)

• ⅓ cup filtered water

• Glass jar, about 500-750 ml and a lid

• Large bucket, container or a mixing bowl



1 Cut the cabbage into quarters, remove the core and shred with a knife or a food processor.

2 Add to a container and sprinkle with salt, toss through and set aside for 5 mins.

3 Wash the glass jar and its lid in soapy water, rinse and dry.

4 Add water to the cabbage and start mixing and squeezing everything with your hands for a few minutes to bruise the vegetable and release the juices.

5 Pack the cabbage tightly into the clean jar. Use a spoon or a wooden stick to push down the cabbage so it's very compacted and the brine floats tot he top. Fill up to the top, leaving about 1-2cm space at the top. Press down again so that the cabbage is covered by the juice, pour in the rest of the brine. Cover tightly with the lid and set aside in a warm spot, like near the stove.

6 Leave the jar out at this room temperature for at least 7 days. For the first few days, open the lid every 12-16 hours to let some of the pressure out and to make sure cabbage is submerged under liquid. Add a little extra water if needed. Taste after 7 days and it should be fermented enough to start consuming. Ferment longer for more sour and softer kraut. After that, keep the jar in the fridge for a few weeks.


2. Yogurt


( Labeled “live and active cultures” )



3. Tempeh


2Tbs. Light mayo

2tsp. White Miso

1Tbs. Fresh chopped dill

1/4 tsp. Ground pepper

3/4C. Crumbled tempeh

2C. Mixed salad greens

1/2C. Sliced grape tomatoes

Nutrition Facts

Serves 1


375 Calories

19g Fat

4g. Fiber




4. Kombucha



Visit Pinterest for lots of fantastic recipes. 



& Many More! 

You could also visit your community Library and look for books on fermentation.





Share on Facebook
Share on Twitter
Please reload

Follow Us
  • Facebook Basic Square
  • Twitter Basic Square
  • Google+ Basic Square
Please reload