Good Eats

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Recipe: Tea-Brined Tofu

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by Dev, CN Asst Dir of Customer Experience & Tea Connoisseur

It’s hard for me to speak highly enough of tofu! It’s one of China’s many, many amazing gifts to the general world’s culinary heritage. It’s also one of the health food world’s most versatile and foundational protein-packed heroes. I’m always interested in new ways of serving an old fave, and I recently decided to experiment more with tea brining. 

(Also, did you know that tofu is one of the most sustainable proteins in terms of its emissions and land area use from production? It’s a hero in more ways than one!) 

Tea brining is about as old as tea itself, so there are a million different ways to utilize it in the kitchen. Your choice of tea, length and method of brining, and addition of complementary herbs, spices, and sauces can radically change the texture and flavor profile of everyone’s favorite little soy cubes. The options are truly endless.

I chose two of my favorites from our bulk tea section to brine with: complex, smoky Lapsang Souchong, and creamy, nutty Golden Buds Milk Oolong: Jin Xuan. I decided to keep things simple and use a plain tea base for my own… but tamari sauce, peppercorns, clove buds, cinnamon, and garlic are popular brining additions, particularly for Lapsang Souchong steeps. 

Ingredients from our shelves: 

  1. Start using a firm tofu, like Heiwa's. Press tofu in a tofu press if you have one, or manually. For easy manual pressing, wrap your tofu block in a few layers of paper towel, place on a cutting board, and gently apply pressure with a heavy object (like a second cutting board) until excess fluid has drained and your tofu is suitably dense. 

  2. Slice tofu into cubes. 

  3. Time to set up teas! I used two 16 oz mugs and added a tablespoon of each tea in their separate jars, in tea bags, with boiling water to let them steep. 

  4. On the stovetop, fry tofu cubes in your choice of oil over medium heat until the edges are golden brown. Frying times may vary based on oil and heat; just go for the gold!

  5. Once fried, remove tofu from oil and pat dry with paper towels. Let cool.

  6. Place fried tofu cubes directly into tea mugs to steep. Steep hot / at room temperature for an hour or two. (I left the tea bags inside and did not remove them for the duration of steeping, including in the fridge.) 

  7. Once temperatures have dropped a bit, refrigerate, and continue to let cubes steep for 1-2 days. (At this point I had transferred everything to mason jars for better storage.) 

  8. After a few days have passed, rescue your cubes from their tea and enjoy! 

These tasty, special little cubes can be given as gifts, used in stir-fries and soups, or just enjoyed as unique appetizers! I was extremely impressed with the delicate yet noticeable flavor transfer of both the Oolong and Lapsang Souchong; the Golden Buds tofu retained a somewhat sweet, milky flavor profile that I’ve long enjoyed in the tea itself. The Lapsang Souchong tofu was pleasantly smoky and mildly pungent, yet not overpowering. 

Happy brines ahead! 

Pomegranate Day (A Meditation)

By Amber, CN Supplements Buyer & Pom Enthusiast

In my household, there exists a holiday found nowhere else in the world. A very simple holiday, to be sure, but a holiday nonetheless. I call it Pomegranate Day, and I've celebrated it once a year for about a decade now. 

The gist of Pomegranate Day is this: it is the first day in autumn when I find pomegranates in the grocery store. Because they have such a short time they're in season, that means Pomegranate Day can happen any time in September or early October. 

It's a plain enough celebration. The first day I get a pomegranate for the season, I take it home and clear a space on the kitchen table. I lay out a bowl and rag and put on a shirt I don't mind staining. I light a nice candle, turn off my phone, and put away any potential distractions. And then, for the next hour or so, I dedicate my entire self to the consumption of my pomegranate. I focus on the sensory aspects: the soft tearing of the thick dusky-pink rind, the split of the seam as it parts to reveal the wet red jewels of arils within. I press the arils to the roof of my mouth with my tongue until they pop in a tangy burst, then crunch the seeds between my molars. I let my hands get stained until juice runs down my wrists; my fingertips will wear the yellow memories for days after. I get messy. I slurp, I crunch. I devote my body to the miracle of the heavy fruit. 

And with it, I give thanks for the brief bliss of pomegranate season. I remind myself how wonderful it is to have these fruits, if only for a few months out of the year. I consider how I'm not meant to have everything I want all the time: a pomegranate in June is just not the same as a pomegranate in November, and the fruit is all the sweeter for being so fleeting. 

I recently celebrated this year's Pomegranate Day, and it was one of the most wonderful yet. The fruit the size of both my fists, the seeds like glowing embers. There will be other pomegranates this year, to be sure, but none hold the pure animal joy of the season's first. 

May your pomegranates be glorious, and your gratitude boundless. 

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Dev's Yuzu Kava Relaxer 🍹

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By Dev F, CN Manager + Fizzy Beverage Connoisseur

Fizzy and functional, together at last!  

I’m always interested in casual ways to make our favorite food and drinks go even further for us and our bodies… beyond just tasting good, of course. Last year was big for what we might call ‘fizzy and functional’ drinks - I was thrilled by the refreshing and delicious simplicity of Mountain Rose Herbs’ own Functional Fizzes from their blog last summer, and most of us active on social media of any kind at least know of the existence of the viral “Sleepy Girl Mocktail,” which emerged on TikTok in 2023. 

(For those who missed out on the phenomenon, it’s a calming and tasty combination of magnesium powder, tart cherry juice, and lemon-lime soda/seltzer meant to be used as a tasty sleep support beverage.)

Naturally - with so many cool sodas, seltzers, and herbal extracts on our shelves–it made sense to try my hand at one! 

First up, my own stress and sleep support mocktail: A blend of tart yuzu and bittersweet kava kava, with a fragrant note of lavender. Kava is known for its sleep supportive properties, so this is a great one to sip on a balmy summer evening while you’re winding down and ready to fall into the sweet embrace of slumber…

Ingredients:

Prep is very easy and fast, and the ingredients can be modified to suit your own taste. I mixed the lavender and kava extracts together in a glass with both Portland syrups, added ice, and then poured Sanzo’s yuzu sparkling water over the top. Just stir slightly and you’re ready to go! 

(Or stay! Possibly in bed, or another comfy spot.)

Fortune Favors the Bowl... of Black Eyed Peas

By Dev, CN Manager

Good luck in 2024 is on the side of Cambridge Naturals customers, because we're fortuitous enough to stock special heirloom dried black eyed peas from Rancho Gordo! Their Super Lucky 2024 Black Eyed Peas are going to be making their way onto many plates this January 1st--including mine, and hopefully yours, too. I can't wait to integrate them into one of my favorite yearly rituals, one that I've somehow managed to not miss once in over 30 years. 

There's an interesting, mysterious history behind the old tradition of eating black eyed peas on New Year's Day in the southern United States. It's one I've also carried with me from my home in the South to my newer home in New England, and I've been blessed with numerous opportunities to share it with my friends in Beantown, as well. 

(Fun fact: these little peas aren't peas at all - they're beans from the cowpea family.) 

There have always been a diverse array of theories surrounding the genesis of this southern and African American cultural staple. It seems generally agreed upon that enslaved Africans brought black eyed peas, and the tradition of prosperity associated with them, from across the sea during the Transatlantic slave trade. There's also the folk tale that black eyed peas were among the only foods available to survive on during the siege of Vicksburg in the spring of 1863. Another major event also happened in early 1863; the passing of the Emancipation Proclamation, the executive order which freed all Black slaves on January 1st, possibly further cementing the date as an important and auspicious day for the lucky black eyed pea to be consumed. 

Regardless of the exact explanation for their continued association with New Year's Day, these little beans symbolize prosperity in the new year when eaten on day 1. They swell when cooked, symbolizing growth, and also are said to represent coins. Growing up in the coastal Carolinas, I was warned by my grandparents and parents that it was of crucial importance to clean my plate and eat every black eyed pea served to me, or I wouldn't have any money in the coming year. Black eyed peas also have some tasty companions with similar symbolism. Leafy greens such as collards are also served alongside them, and are meant to represent greenbacks / paper currency, which also emerged during the Civil War period. Cornbread is another staple meant to represent gold. Pork is traditionally eaten on January 1st as well, because pigs 'root forward', sending you forward into the new year, ready to leave the struggles and habits of the old year behind. 

Some traditions vary from place to place and family to family - Hoppin' John, a fragrant combination of rice, black eyed peas, pork, and onion, can be consumed on the 1st as well. In my family, we typically ate a plate of black eyed peas, collard greens, cornbread, and pork on January 1st, and Hoppin' John was made with leftovers on the 2nd. Frugally using leftovers for Hoppin' John also ensures further luck and prosperity in the new year. It can also be used for another day's leftovers as well, which is known as Skippin' Jenny - even luckier! Bean appetite! 

Fun additional reading / sources:

- 'Foodways: Volume 7 of the New Encyclopedia of Southern Culture,' ed. John T. Edge

- 'The True Story of Traditional New Year's Lucky Foods' by Sara Bir, from Serious Eats

- Black History Month: Hoppin’ John - Her Mise En Place

Recipe: Cranberry Rosehip Compote

By AE Strega, Supplements Buyer & Compote Enthusiast

I love making compotes. There's just something about the alchemy of fruit, sugar, and a little bit of acid pukka-pukka-ing away in a saucepan, filling the house with warmth and spice, that gives me such cozy vibes. (And, yes, let's be real: stirring a bubbling pot of something in my dimly-lit kitchen with my cat curling around my ankles makes me feel like a witch.) 

This twist on a traditional cranberry sauce is accessible enough to stand alongside your holiday table fare, but due to its spice profile is unusual enough to be a table-side staple throughout the whole fall and winter season. It's delicious slathered on crackers (maybe with a bit of cheese!), smeared into a sandwich with leftovers, as the filling for thumbprint cookies, or on top of vanilla ice cream. Bonus: it freezes well, so I like to make a double batch and keep some on hand for last-minute party invites. 

Full disclosure: I never measure anything when I'm cooking, so all quantities are approximate. Feel free to taste the sauce as you go along and tweak the flavorings according to your own preferences. 

Ingredients:

  • 1 12-ounce bag fresh cranberries 

  • 1/4 cup dried rosehips 

  • 1/4 teaspoon ground cloves 

  • 1/4 teaspoon ground cardamom

  • 1/4 teaspoon ground black pepper

  • 1/4 teaspoon salt

  • 1/2 teaspoon dried rosemary leaves (ground or just crumbled between your fingers)

  • 1 cassia cinnamon stick 

  • Juice and zest of one medium orange

  • 2/3 cup granulated sugar

  • 1/3 cup water 

Add all ingredients to a medium pot (I use a cast-iron Dutch Oven) and stir to combine. Over medium heat, cook until the cranberries begin to soften (they will release some steam and liquid while doing this as well as make a popping noise, so be warned!). 

The cranberries will lose their shape the longer they cook, so if you prefer a chunkier sauce, cook for about 15 minutes. (I prefer my sauce to have a smoother texture, so I let mine go for about 20-25 minutes, mashing up the cranberries with the flat side of a silicone spatula as I go.) The whole process usually takes about a half hour from start to finish.  

Remove the cinnamon stick and let the sauce cool. It will thicken the longer it sits in the pot. Take a deep breath: your house now smells amazing, and you have a lovely spiced cranberry sauce to eat! 

Panneer Rose Mocha with Lavender and Pomegranate Molasses 

By Dev, CN Manager and Mocha Latte Enthusiast

Leaves are turning, there’s a faint chill in the air, and textbooks are being cracked open once more… little is better in life to greet this seasonal change – and increased study hours – than a delicious coffee! 

After a rebrand, Diaspora Co. has made a long-anticipated reappearance on our shelves with beautiful, colorful packaging! It seemed only natural to utilize their fantastic and flavor-packed offerings in this next post. Their Panneer Rose petals have been described as “ambrosial” and I couldn’t agree more.

This delicious mocha can be made hot or iced. The custom ice cube pairing can help a cold drink stay cool for even longer without watering it down, and the cubes can also be popped into a hot mocha (or hot chocolate) to cool it down enough for immediate sipping. 

For this particular recipe I utilized the following products from our shelves:

In a small cooking pot, combine 2-3 tablespoons of cacao powder with 2 cups of oat mylk (or milk / mylk of your choice). Stir until boiling, when the powder has fully dissolved into creamy richness. This makes roughly enough for one cup of cocoa and enough to also use as the base for several ice cubes to match. 

In a second small pot, combine 1 cup of cane sugar, 1 cup of water, and ½ cup of Panneer rose petals. Bring to a boil and simmer together for around 10 minutes, and then carefully strain / remove the petals to produce a lovely rose simple syrup. Your syrup should have some thickness to it without being gooey. 

You can now add the rose simple syrup to the cocoa pot, one ounce at a time until you’ve reached a desirable floral flavor. This rose cocoa can be poured straight into ice cube molds; I garnished all cubes with a sprinkle of dried lavender and rose, as well. Let the cubes solidify in your freezer for a few hours, pop them out, and they’re good to go!  

(If you’re ready for some delicate rose flavor but aren’t able to make a simple syrup, a spritz or two of Starwest Botanicals’ food grade rose water will also do! I added it into the mix with my own mocha as well. As far as I’m concerned, ‘too much rose’ doesn’t exist!)

The rest is a choose-your-own coffee adventure. You can chill this rose-cocoa mixture in the fridge and add it to cold brew coffee at a 1:1 ratio for a refreshing floral iced drink. You can add in a shot or two of espresso and make a standard iced mocha latte, which is what I did while making this particular recipe. You can also enjoy it hot, or leave out the espresso or coffee entirely for a floral hot chocolate. 

Any way you choose, your tastebuds will thank you, and your friends and family will be impressed with your delicately garnished cocoa cubes with gorgeous and colorful flower petals. I also enjoy a slightly tart and fruity depth to my coffee, so I added a small amount of Just Date Syrup’s pomegranate molasses to my mocha latte as well. So good!

In other highly important fall coffee news…..Diaspora Co.’s pumpkin spice mix has also just hit our shelves! It’s that time again, and a great way to treat yourself to a fall favorite with unique single-origin sourcing! 

Blueberry An“tea”oxidant Smoothie!

By Dev, CN Manager and Antioxidant Pun Enthusiast

Professionally and personally, I’ve probably made no less than thousands of smoothies, so I’m always on the lookout for flavorful and nutritious ingredients to enhance the ones I make at home. 

Enter: Millennia Tea cubes!

Millennia Tea, out of Canada, is a relatively new product for Cambridge Naturals in 2023. We're the first U.S. location to offer these delightful little squares. They're a bit different from what most people are probably expecting of green tea; they're raw, fresh green tea leaves that have been washed and frozen into cubes. That's right, fresh! Not dried tea leaves. They're wonderful, antioxidant-rich additions to smoothies / smoothie bowls, and they can also just be dropped into hot or cold water to steep as regular tea.

Today’s an“tea”oxidant smoothie recipe features Millennia tea cubes and several other antioxidant-rich friends of green tea that can be found on our store shelves or in our freezer.

Why are antioxidants important? When consciously and diversely integrated into a whole food diet, they can support the body’s defense against free radicals, which are chemical compounds that, in high levels, can damage cells and genetic material like DNA strands.

Free radicals are produced naturally as the body breaks down food for cellular energy, but they also can be found in environmental pollutants and smoke. An excessive amount of free radicals in the body may lead to higher susceptibility to chronic health issues and disease–what’s also known as “oxidative stress.”

Fortunately, our bodies have developed ways of combating free radicals on a molecular level, and we can give it a little boost of support by enhancing our diets with a diverse selection of foods high in antioxidants.

Blend until smooth, and enjoy! This recipe makes roughly 3 cups, or 24 ounces of smoothie. It’s a refreshing combination of berry and coconut flavor; summer might be behind us now, but this one's good year round! 

Stuffed Southwest Sweet Potatoes

By Dev, CN Manager & Food Styling Enthusiast

Looking for a stand-out dish for a small gathering? Or even just something hearty that isn’t super time intensive for weekly meal prepping? If you’ve got an hour, look no further! This one’s sure to be a crowd-pleaser for vegetarians and anyone gluten free. It can also easily be made vegan by substituting a non-dairy cheese. 

Ingredients from our shelves: 

Fresh ingredients:

  • Sweet potatoes (this recipe makes 8-12, depending on potato size and desired level of stuffing)

  • 1 Bell pepper (~1 cup, diced)

  • 1 Red Onion (~1 cup, diced)

  • Avocado (1 fruit, sliced)

  • Lime juice

Rinse whole sweet potatoes and pierce them a few times each with a knife. Place them on a foil-lined baking sheet in the oven and let them bake for 45 minutes at 425 F, or until soft enough to easily re-pierce with a fork. Fortunately, this leaves quite a lot of time in the middle for the rest of prep!

Rinse the quinoa thoroughly before preparing, for around 3-4 minutes under cool water. Bring 1 cup of quinoa and 2 cups of lightly salted water to a boil together, and simmer afterwards for 15 minutes, stirring regularly. This should produce roughly 2 cups of cooked quinoa. (If you’d like even more flavorful quinoa, it can be cooked in your choice of broth.)

Dice one cup of bell peppers and one cup of red onions. Toss both in an oiled skillet with a pinch of our flavorful taco seasoning, sprinkle of crushed rainbow peppercorns, and a dash of lime juice. This is all imprecise and to taste, so use as little or as much as you’d like for desired flavor boldness.

Add the drained can of Cadia’s black beans to your skillet in addition to the 2 cups of cooked quinoa. Mix together and sautee thoroughly on the stovetop until browned, roughly 10 minutes or so over medium heat.

Once the potatoes are fully baked, remove them from the oven and split them open slightly with a knife. Spoon in and mix the quinoa, onions, peppers, black beans, and spices with the meat of the sweet potato. Add freshly grated pepperjack cheese until melted, and drizzle spicy coconut yogurt sauce on top of the potato. 

To make the coconut yogurt sauce, simply mix around 1/2 cup of Cocojune's coconut yogurt with lime juice and taco seasoning, also to taste.

For an extra crunch of protein, you can throw on a small handful of Louisville Jerky’s vegan bacon bits. I also garnished my potatoes with fresh sliced avocado and even more lime juice for a final tart kick. Deliciousness awaits!

‘New Blog Series? Natto Problem!’ 

By Dev, CN Manager + Breakfast Bowl Aficionado

Working at Cambridge Naturals has given me many opportunities to hone my skills in the kitchen with delicious, all-natural ingredients! It’s been a fun challenge to use several of our amazing products in one dish, and this is the first in a series of blog posts that will be exploring some quick, simple meals sourced primarily or only from our shelves.

One of my go-to breakfast staples is relatively simple and fast to put together, and allows almost infinite options for customization: the humble rice bowl. My breakfast rice bowls always feature one of my favorite super-foods… natto! 

Natto is somewhat divisive in the culinary world. It has a uniquely pungent, earthy flavor, and a sticky-slimy texture. While it’s not for everyone, it is a savory and nutrient-packed addition over rice and has been a popular breakfast food in Japan for centuries. So, what is it? Soy beans fermented with Bacillus subtilis var. Natto! 

Natto is associated with many health benefits. It’s the original and primary source of nattokinase, an enzyme which can provide support for blood clotting and other cardiovascular issues like hypertension. It’s also the most concentrated food source for vitamin K2, which provides support for calcium regulation in bone growth and strength. 

Bacillus subtilis itself is also a spore probiotic species which provides many natural benefits in terms of human gut biome diversity and maintenance. It’s also high in plant-based protein and prebiotic fiber, all of which can support a healthy and happy gastrointestinal system! 

NYrture Natto, which we sell two varieties of–original, and turmeric natto for extra inflammation support–is also produced using live cultures and shipped refrigerated rather than frozen. Meaning that all of those benefits are even more potent. A single natto serving from NYrture’s natto contains 18% of your daily protein value, and 20% of your daily Iron value. NYrture is also home to the world’s only OU Kosher certified natto. Much to celebrate! 

Natto is traditionally eaten with mustard, tamari sauce, and sliced green onion, but there are infinite ways to dress up a rice bowl with it! For my morning bowl today, I made use of all of the following, which can be obtained in one fun CN trip:

Everything except the fresh green onion! The prep time on this sort of rice bowl is extremely minimal: roughly 15 minutes to cook a cup of rice on the stovetop or in a rice cooker, and a few minutes more to fry up an egg in a pan with a dash of oil. I use a rice cooker at home which frees me up even more to do prep for the rest of the rice bowl at the same time. Natto and all other additions such as the pickled carrot, dulse flakes, seasoning, and Bachan’s Yuzu drizzle require no formal prep and can just be added in any amount according to your personal preference. (A single serving of natto is 3 tablespoons.) The sky is the limit; I’ve also tossed in broccoli, smoked salmon, or tinned fish (check out our amazing selection in stores!) 

So in just under 20 minutes, you’ve got yourself a delicious, nutritious, hearty breakfast which is sure to start your day off right, and is surprisingly simple and fast to throw together even when you’re crunched for time.

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Yeast 101: Everything You Always Wanted To Know

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Once upon a time, long, long ago (okay, three years ago), I interviewed for a job at a certain Cambridge-based natural foods store. And during that interview, I got a little sidetracked talking about how much I love to ferment things. Bread, yogurt, pickles--everything. "I just really like microbes," I said.

Anyway, I got the job. And I'm still super into fermentation. I'm a kombucha maker, a pickled-vegetable devotee, and a sourdough master. And all of this is possible with a friendly little fungus called yeast. 

Yeast is a broad category for a type of single-celled organism in Kingdom Fungi. This little fungi lives everywhere around us--on plants, on surfaces, and even on human skin (more on that later). Historical research shows that yeast is one of the earliest known domesticated organisms from its use in beer brewing and breadmaking; archaeological research sites in Israel bear evidence of cultivated yeast colonies from 5,000 years ago! 

A kombucha scoby - wild looking!

Yeast, as a general rule, is a fairly simple creature. It consumes sugar and converts it to alcohol, carbon dioxide, and other compounds. Early humans realized this and took advantage of it: yeast's fermentation is what's responsible for the tangy flavor and spongy texture of sourdough bread, as well as the pleasant fizziness and acidity of both kombucha and beer. Early humans, lacking microscopes, considered the fermentation process to be quite magical and mystical (check out this book if you're interested in the sacred origins of fermentation)!

But yeast is also particular in that it is also quite temperature sensitive. Its growth can be slowed down by cooling it (such as temporarily keeping a sourdough starter in the refrigerator between uses), but it can also be 'deactivated', or killed, by raising it to high temperatures. This renders the yeast unable to ferment (which is what makes it different from the yeast used in baking) but unlocks some unique health benefits. 

The primary form of deactivated yeast you'll find is saccharomyces cerevisiae, colloquially known as nutritional yeast (or, as its fans call it, 'nooch'). Nutritional yeast is cultivated on a sugar medium (usually molasses or sugarcane) before being deactivated with heat, then washed and dried. It's high in B vitamins (especially thiamin and riboflavin) and iron.With its savory, cheesy flavor, it can be used for a variety of different things, from topping popcorn and pasta to making tasty vegan 'cheese' sauces. 

Sourdough starter yum yum yum

A slightly different type of yeast, saccharomyces boulardii, is sometimes used as a probiotic. Studies have shown it to be beneficial in keeping the balance between 'good' and 'bad' bacteria in the gut microbiome, as well as for preventing gastrointestinal distress caused by improper diet or use of antibiotics. 

Yeast does, however, have its drawbacks. An overgrowth of a certain type of yeast known as candida albicans in the body can cause an unpleasant infection in the mouth or genitals. Candida albicans is quite different from the yeasts used in brewing and baking, and can be kept in check with the help of another friendly bacteria called Lactobacillus. So no, you can't get a yeast infection by drinking too much kombucha--but drinking kombucha may actually help to regulate your yeast balance!

Ahh, yeast. So many things are possible with the help of this tiny, nearly-invisible organism. So next time you enjoy a brew at your local pub, or snack on some tasty sourdough from that phenomenal cafe down the street, give a little thanks to the microbe that makes so many cool (and delicious) things happen. 

Here are some of my favorite yeast-based products at Cambridge Naturals:

Bjorn Qorn: At CN, we're all avid devotees of this solar-popped snack. It comes in a few delicious flavors, but I love the original, topped with salt and nutritional yeast.

Rawmesan: If you're looking to upgrade your pasta game, a sprinkling of Rawmesan may be all you need. Made with walnuts, sunflower seeds, and nutritional yeast, it's a delightful vegan and gluten-free condiment to have in your pantry.

Siete Cashew Queso: Hey, nobody said eating vegan had to be healthy. A classic bright-orange queso to serve with tortilla chips and salsa during the big game, this is one of my favorite indulgences at Cambridge Naturals. 

Revival Homestead Kombucha SCOBY: This strange-looking thing is a SCOBY (Symbiotic Culture of Bacteria and Yeast) and can be used to brew a virtually infinite amount of kombucha. While you can technically culture your own SCOBY from scratch, it's a lot quicker and easier to use a premade one. So if you're interested in brewing your own 'booch but don't know where to start, this is a great beginning point. 

Bulk Organic Nutritional Yeast Flakes: The basic and the best. I love experimenting with this stuff in recipes! 

Sources: 

https://www.britannica.com/science/yeast-fungus 

https://www.webmd.com/diet/ss/slideshow-yeast-and-your-body

https://www.rxlist.com/saccharomyces_boulardii/supplements.htm