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Today, Aug 1st, we will celebrate Lughnasadh (pronounced loo-naa-saa) by eating this home-made spelt sourdough pizza. . Lughnasadh is a traditional Gaelic festival (that was co-opted into the newer Christianity as ‘Lammas’ or Loaf-Mass Day) that gives thanks for the wheat harvest. . With food ever present in our lives, it’s so easy to forget that it grows in the ground, there are seasons, it needs to be harvested. Just a few generations ago, these rituals were central to our lives. With industrialisation, they’ve faded, but the importance of nourishing ourselves has not. . I am so grateful for the energy, satiation and nutrition that grains give me and my family. Properly prepared, they are an amazing food. . I send you Lughnasadh greetings. If you want to love the grains you have around you and need some inspiration or guidance, you can check out the @ancestralkitchenpodcast episode on grains (#19) or bake up my pizza – the recipe is in my profile.

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Today, Aug 1st, we will celebrate Lughnasadh (pronounced loo-naa-saa) by eating this home-made spelt sourdough pizza.
.
Lughnasadh is a traditional Gaelic festival (that was co-opted into the newer Christianity as ‘Lammas’ or Loaf-Mass Day) that gives thanks for the wheat harvest.
.
With food ever present in our lives, it’s so easy to forget that it grows in the ground, there are seasons, it needs to be harvested. Just a few generations ago, these rituals were central to our lives. With industrialisation, they’ve faded, but the importance of nourishing ourselves has not.
.
I am so grateful for the energy, satiation and nutrition that grains give me and my family. Properly prepared, they are an amazing food.
.
I send you Lughnasadh greetings. If you want to love the grains you have around you and need some inspiration or guidance, you can check out the @ancestralkitchenpodcast episode on grains (#19) or bake up my pizza – the recipe is in my profile.

… Read More

Cook My Recipes | Recipes

Fermented Oat Bake

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Want a delicious, creative way to use fermented oats? This is tasty, easy and it keeps really well in the fridge or freezer. Eat slices hot and fresh, cut a chunk off from the leftovers as a quick snack, and … Read More

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Have you made risotto with bone marrow? This is risotto alla Milanese. Most people know the dish for it’s golden saffron colour, but traditionally it was also made with good beef stock and a hefty chunk of bone marrow. . When @foodofplace opened my eyes to this fact, I knew I wanted to give it a go and got some beef bones especially. The liquid is white wine and home-made beef stock and the fat is butter and bone marrow. I used powdered saffron, some onion and lots of parmesan. . It is very good. The cheese gives a salty tang, the rice is dreamily creamy and the butter/marrow combo feels to me like saying a deep thank you as I sink into a cushioned arm chair! . More details in my story today. The recipe is going in the forthcoming @ancestralkitchenpodcast ecookbook that @farmandhearth and I are brewing up. Andrea showed me some cover pages yesterday and I’m all excited about sharing it!

by

Have you made risotto with bone marrow? This is risotto alla Milanese. Most people know the dish for it’s golden saffron colour, but traditionally it was also made with good beef stock and a hefty chunk of bone marrow.
.
When @foodofplace opened my eyes to this fact, I knew I wanted to give it a go and got some beef bones especially. The liquid is white wine and home-made beef stock and the fat is butter and bone marrow. I used powdered saffron, some onion and lots of parmesan.
.
It is very good. The cheese gives a salty tang, the rice is dreamily creamy and the butter/marrow combo feels to me like saying a deep thank you as I sink into a cushioned arm chair!
.
More details in my story today. The recipe is going in the forthcoming @ancestralkitchenpodcast ecookbook that @farmandhearth and I are brewing up. Andrea showed me some cover pages yesterday and I’m all excited about sharing it!

… Read More

Instagram

Fermented oat bake…I knew as soon as I tasted this that I’d got the recipe right this time! . Oats can be so much more than porridge – this is a savoury bake with eggs, bacon and cheese. . The oats are fermented which gives their flavour more depth as well as making them more nutritious. Check my profile for a link to a video showing you how to ferment oats if you need guidance. . And I’ll be sending the recipe out in my email newsletter tomorrow. Sign up via the link in my profile (it’s the first option) if you’d like to receive it.

by

Fermented oat bake…I knew as soon as I tasted this that I’d got the recipe right this time!
.
Oats can be so much more than porridge – this is a savoury bake with eggs, bacon and cheese.
.
The oats are fermented which gives their flavour more depth as well as making them more nutritious. Check my profile for a link to a video showing you how to ferment oats if you need guidance.
.
And I’ll be sending the recipe out in my email newsletter tomorrow. Sign up via the link in my profile (it’s the first option) if you’d like to receive it.

… Read More

Instagram

“For every complex problem, there’s an answer that is clear, simple and wrong” . Today’s podcast is an interview with an amazing woman – Nicolette Hahn Niman. She’s a mum, an author, a rancher and a lawyer. Her book Defending Beef is such a great tackling of the charge that cows are destroying our planet. . This is information and a conversation that needs to be heard. We talk about how to create a sustainable food future, the problem with global science reports, Nicolette’s move back to meat after 30 years as a vegetarian and how she balances her farm, her family and her work all whilst being able to prepare and cook real food. . Thanks to @chelseagreenbooks, we have a copy of Defending Beef to give away! To get your name in the draw, comment below, tagging someone who you think would love to hear this episode. We’ll close out the draw a week today – the 26th, and drop you a note if you’ve won!! . Book giveaway is US-only, podcast episode is available wherever in the world you live :-)

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“For every complex problem, there’s an answer that is clear, simple and wrong”
.
Today’s podcast is an interview with an amazing woman – Nicolette Hahn Niman. She’s a mum, an author, a rancher and a lawyer. Her book Defending Beef is such a great tackling of the charge that cows are destroying our planet.
.
This is information and a conversation that needs to be heard. We talk about how to create a sustainable food future, the problem with global science reports, Nicolette’s move back to meat after 30 years as a vegetarian and how she balances her farm, her family and her work all whilst being able to prepare and cook real food.
.
Thanks to @chelseagreenbooks, we have a copy of Defending Beef to give away! To get your name in the draw, comment below, tagging someone who you think would love to hear this episode. We’ll close out the draw a week today – the 26th, and drop you a note if you’ve won!!
.
Book giveaway is US-only, podcast episode is available wherever in the world you live 🙂

… Read More

Podcast

#36 – Defending Beef with Nicolette Hahn Niman

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“For every complex problem there’s an answer that is clear simple and wrong” Are you confused or disheartened by the mainstream medias portrayal of beef? Would you like to understand how well managed cattle can be a huge step in … Read More