I was so excited when Adam & Anya from Peace, Love & Vegetables agreed to let us come to their factory within the industrial park of Byron Bay. There was no need for the GPS though, we could practically smell our way toward the ferments! When Adam came out to greet us I instantly wanted to know his secret to his family's glowing skin and bright eyes, but really, I didn't have to ask... I knew it was all from eating and drinking probiotic rich fermented foods. Read how love fully bloomed and became a business!
Tell us the story of how you started Peace, Love & Vegetables - how did it all begin?
IT ALL STARTED WHEN I MET MY WIFE ANYA, SHE WAS MAKING FERMENTED FOODS FOR HER AND FEW FRIENDS THAT WERE LOOKING FOR THE HEALING BENEFITS OF THESE FOODS INCLUDING HERSELF. AFTER QUICKLY FALLING IN LOVE AND USING THAT ENERGY BETWEEN US WE REALLY WANTED TO MAKE THESE FOODS AND THE HEALING BENEFITS MORE ACCESSIBLE TO PEOPLE ACROSS THE COUNTRY AND PEACE LOVE AND VEGETABLES WAS BORN. IN THOSE EARLY DAYS THERE WAS A LOT OF MAGIC DRIVING US WE FELT THAT WE COULD DO ANYTHING TOGETHER WITH OUR LOVE, IT WAS REALLY SPECIAL TIMES. IT REALLY WAS OUR FOCUS AND STILL IS TO MAKE THE BEST POSSIBLE AND HIGHEST STANDARDS FERMENTED FOODS USING THE LATEST TECHNOLOGY AND WISDOM FROM BOTH OUR HEALTH ENTHUSIASM AND KNOWLEDGE.
You said you were never a fan of the sour flavour but now cant do a meal without it! What is the typical meal for you and your family?
ANYA GREW UP IN RUSSIA AND REMEMBERS EVERY SUMMER THE FAMILY GETTING TOGETHER FOR A COUPLE OF DAYS A YEAR TO MAKE THE FERMENTED VEGIES FOR THE REST OF THE YEAR SO SHE GREW UP WITH THESE FOODS, BUT MYSELF (ADAM) GREW UP ON WESTERN FOOD AND WAS NOT ACCUSTOMED TO THE SOUR FLAVOUR SO AT FIRST IT WAS A BIT ODD BUT YOUR BODY'S FEEDBACK AFTER A WEEK OR 2 STARTS TO LIKE THE SOUR FLAVOUR AND THEN CRAVES IT, ITS QUITE AMAZING REALLY HOW THAT WORKS. I DONT THINK THERE IS REALLY SUCH A TYPICAL MEAL FOR US AS BOTH OUR DIETS ARE DIFFERENT AND WE ARE ALWAYS CHANGING WHAT WE EAT, WE, THINK ITS IMPORTANT TO HAVE A DYNAMIC DIET BUT WE DO FIND THAT PROPER FOOD COMBINING WORKS FOR US WITH A HIGH FAT DIET AS A BASE. SO BECAUSE WE ARE FOODIES WE ARE ALWAYS EXPERIMENTING AND MAKING NEW STUFF EVERYDAY. WE DO LOVE SALADS WITH WITH EGGS, GLUTEN FREE GRAINS, MEAT OR MAYBE SWEET POTATO
Can you tell us a bit about the process of the making & fermenting the cabbages and other ingredients that go into Peace, Love & Vegetables ?
WELL ITS KIND OF SIMPLE TO MAKE YOUR BASIC FERMENTED FOOD LIKE SAUERKRAUT AND YOU REALLY CAN FERMENT ANYTHING FROM A SHOE LACE TO A CABBAGE, BUT THE KEY INGREDIENT THAT HELP THE PROCESS ALONG IS SALT. SO YOU REALLY CHOOSE WHAT EVER YOU WANT TO FERMENT AND JUST ADD SALT AND THE THING SHOULD FERMENT. WE ADD CULTURE STARTER AS WE ARE AIMING FOR A KIND OF FERMENTED PRODUCT THAT IS CALLED A CONTROLLED FERMENT WERE WE CROWD OUT ANY POSSIBLE MOLD OR BACTERIA WITH HIGHLY BENEFICIAL PROBIOTICS THAT PROMOTED A MORE THERAPEUTIC PRODUCT. BUT THAT'S NOT TO SAY PEOPLE WILL NOT GET AMAZING BENEFITS WITHOUT A CONTROLLED FERMENT ITS JUST GOING TO HELP THOSE FEW PEOPLE THAT MAY BE SENSITIVE TO MYCOTIXINES AND PATHOGENS. WE ALSO USE A LOT OF INGREDIENTS THAT ARE CLASSIFIED AS SUPER FOODS FOR THERE HIGH NUTRITIONAL DENSITY. OUR MAIN PHILOSOPHY NOW IS TO MAKE THE BEST PRODUCTS EVER AT THE MOST REASONABLE PRICE. WE ARE ALSO STRICT ABOUT ORGANIC INGREDIENTS.
Where do you source all your ingredients from?
WELL CABBAGE IS OUR MAIN INGREDIENT BUT UNFORTUNATELY THEY ARE A COLD CLIMATE GROWER SO WE ARE FORCED TO LOOK OUT OF OUR LOCAL AREA TO ABOUT 4 HRS AWAY MOST OF THE TIME. WE USE BIO- DYNAMIC CABS MOST MOSTLY BECAUSE WIND THAT THEY ARE MORE NUTRITIONALLY-DENSE. WE DO SOURCE OTHER INGREDIENTS LIKE KALE AND SWEET POTATOES LOCALLY AND AND IF THERE IS A SUPERFOOD LIKE SPIRULINA AVAILABLE IN AUSTRALIA WE USE IT. WE ARE VERY AWARE OF THE EXCEEDING POLLUTION IN THE NORTHERN HEMISPHERE AND ARE VERY CAREFUL OF THE WHEREABOUTS OF ANY INGREDIENTS WE SOURCE FROM OVERSEAS
You also play music in the fermentation room – I loved that! What are some of the favourite tracks / artists to play the vegetables and how do you think this affects the end result?
HAHA YEA AND WE ARE NOW GROUNDING ALL OUR VATS TO WHICH IS SO IMPORTANT AS THESE BACTERIA HAVE EVOLVED BEING CONNECTED TO THE EARTH SO WE WANT THEM TO CONTINUE TO FEEL THAT VIBE. WE LOVE THE WORK OF DR EMOTO AND HAVE PLAYED ALL SORTS OF SPIRITUAL MUSIC, LOVE FREQUENCIES AND RECENTLY LAUGHING PEOPLE AND ESPECIALLY BABIES SO IF YOU GET THE GIGGLES WHILE EATING OUR PRODUCT YOU KNOW WHY.
One of the newer products is the Elixr of life – what can you tell us about this probiotic drink? Why did you create it and what is it good for?
WE CREATED IT BECAUSE IF THERE WAS ONE FERMENT WE WERE PLAYING AROUND WITH THAT HAD THE MOST PROFOUND HEALING EFFECTS IT WAS KEFIR AND SINCE RELEASING IT WEEK AFTER WEEK WE GET AMAZING TESTIMONIAL SO WE KNOW WE NAILED IT. ITS UNIQUE TO SAUERKRAUT WERE THERE ARE BENEFICIAL YEASTS AND BACTERIA LIVING TOGETHER AND COMBINED THEY HAVE PROFOUND HEALING EFFECTS THAT RANGE FROM IMPROVED DIGESTION AND HEALING OF LEAKY GUT AND GETTING SOMEONE OUT OF A WHEELCHAIR FOR THE FIRST TIME IN 15 YEARS TO HELPING A LADY GET PREGNANT SO BE CAREFUL OR NOT ;-)
Are there any other new products on the horizon?
WE JUST RELEASED A FERMENTED CASHEW CHEESE THAT IS REALLY REALLY AWESOME, I HAVE A LONG HISTORY WITH TONIC HERBS AND WOULD LOVE TO DO MORE WITH THEM. WE ARE WORKING ON ANOTHER KIND OF FERMENTED BEVERAGE THAT HAS HARDLEY BEEN OFFERED ANYWHERE IN THE WORLD WHICH YOU WILL HAVE TO WAIT TO SEE. ALSO A NEW FLAVOURED KRAUT THAT'S GOING REPRESENT OUR COUNTRY. BUT THROUGH ALL OF THIS WE ARE ALWAYS TWEAKING THE RECIPES TO TRY AND MAKE EVERYTHING BETTER, HEALTHIER AND TASTIER.
You have a giant space/factory in Byron bay – tell us about the plans for this space?
WELL IT WAS MY DREAM BUILDING AND WE ARE SO GRATEFUL THAT SERIOUSLY WE MANIFESTED IT AFTER SEEING IT A COUPLE OF MONTHS BEFORE HAND. ITS GOT THE KITCHEN A LARGE WAREHOUSE A BIG FRONT YARD AND HEAPS OF SPACE THAT WE ARE ACTUALLY FILLING UP QUICKLY. WE WILL BE OPENING A SHOP FRONT SOON WHICH WILL BE SHOWCASING ALL SORTS OF FERMENTS FOODS AND BEVERAGES THAT YOU CAN NOT GET IN STORES AND SELECTED FOODS AND SUPPLEMETS THAT WE FEEL ARE AMAZING SO MAKE SURE IF YOUR IN BYRON TO SWING BY AND SAY GIDDAY.
Tell our readers why eating/drinking and including fermented products in their daily diet is a good thing.....?
WHAT SUMS IT BUT BETTER THAN ANYTHING FOR ME IS THE 10/1 RATIO. SCIENCE HAS PROVEN THAT WE HAVE 10 TIMES THAT AMOUNT OF BACTERIA ( SINGLE CELL ORGANISM) THANK WE DO HAVE HUMAN CELLS, SO WE ARE KIND OF A SHELL. WE NEED THESE LITTLE GUYS AND GIRLS TO HELP US LIVE WE WOULD SIMPLE PERISH WITHOUT THEM SO ON THAT NOTE AND WITH THIS CURRENT WORLDS STRESSES UPON OUR BODY PROM POLLUTANTS TO TOXINS TO THE PHYSICAL DEMANDS THE HEALTHIER OUR GUT IS WITH THESE FELLAS THE STRONGER AND MORE ADAPTIVE WE ARE. THIS BALANCE IS SAID TO COMPROMISE FORM 70 TO 80% OF OUR IMMUNE SYSTEM. FOR US THESE DAYS GETTING THE COLD OR BEING SICK IS A WEIRD IDEA AND I KNOW ITS BECAUSE WE ARE HEALTHY AND LOOK AFTER OUR GUT.
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Photos + interview produced by thebharanieffect - our talented photographer is Maclay Heriot.