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Home » Instagram » This is the nicest tea I have ever tasted. And, not being a coffee drinker, I have downed a lot of tea. It’s made from the shells of cacao beans. It literally tastes like chocolate. It has no caffeine. It makes me feel soft. It makes me feel special. It makes me feel calm. And those things are gold. Happy afternoon everyone.
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This is the nicest tea I have ever tasted. And, not being a coffee drinker, I have downed a lot of tea. It’s made from the shells of cacao beans. It literally tastes like chocolate. It has no caffeine. It makes me feel soft. It makes me feel special. It makes me feel calm. And those things are gold. Happy afternoon everyone.

April 5, 2020 by Ali

Tags:cacaohusktea cacaoshelltea cacaotea chocolatetea favedicacao
Previous PostA couple of people have asked me how the cook up works. I’m chuffed (which means very pleased in English slang!) as it’s the first one and I wasn’t sure who’d want to join in :-) So here it is put simply. A community cook up that you can do in your own time with your own twist. Then come share the meal here so we can all see what you’ve been doing inside the (in my opinion) most beautiful room of your 4 walls. Come join in, if you fancy!
Next PostWe usually travel into Florence to get our flour – wholegrain local spelt. Not being able to do that, we’re relying on the amazing ladies at the local health food store. They’ve only had semi-integrale (partially wholegrain) spelt recently, so my #sourdough loaves have been a bit whiter. I love not slashing them and seeing where they want to burst out ;-)

Recent Posts

  • The crunchy bits left over from rendering lard are one of the most loved things in our kitchen. . We often eat them straight, warm, with salt, on the top of our meal. But I also love to create with them. Here’s the latest experiment; rolled spelt sourdough buns peppered with the delicious crunchy, fatty ‘niblets’ (as my son named them) and some large salt granules! . There are pictures of the process in my story today.
  • Grain mills are expensive. But grain is so much cheaper than flour, and, if you can buy it in bulk, it’ll last. . When I considered a grain mill a couple of years ago, I talked with my hubby, Rob, and knew we couldn’t justify an expensive mill. I’m not the only one with desires in the family, he’s been a musician without a guitar for most of the last two years! . We ended up buying a manual hand-crank roller mill, the Marcato Marga. It doesn’t grind grain anywhere near as finely as a stone mill, and it requires arm power, not electricity. But we love it. Rob grinds and reads out loud to us in the evenings. And we are used to ‘rustic’ bread… . …like this wholegrain rye sourdough. You can see the flour weaving through the crust in this picture. It’s dense but it’s delicious. . If you want to get started with sourdough and love rye, I’m planning a ‘Make & Maintain a Rye Sourdough Starter’ Zoom on Friday 12th of Feb. More details coming soon.
  • A pancake-stack-for-breakfast kind of morning. Spelt discard pancakes (literally just discard, flour and water) left out to ferment overnight and then cooked in the cast iron pan in lard. . I eat my pancakes savoury, not sweet because I don’t eat sweet things (not even fruit). I often get asked why I don’t and how I manage it. Here’s the short version: . Why – because if I eat sweet things I get vertigo migraines on my cycle. This is debilitating and not worth it. It took me about four years and much experimentation to figure this out! . How I manage it – after some time, it’s not as bad as it sounds! Taste buds adjust; you taste sweet in other things. My ‘treats’ take other forms – 100% chocolate, freshly-made mayonnaise, delicious bread and butter. I want to live, not put up with stuff, and my tried-and-tested ‘experiment until you learn’ mindset means I’m totally up for changing habits to improve things. . Going without sweet is not for everyone. It supports me, I think because I super-overinduged on sugar as a kid. Being twice the weight I am now messed me up somewhat! But still, if you want to lessen your sugar intake, know it’s do-able! . Back to my pancakes: these are layered with linseed, barley miso and local olive oil. It’s misty and cold here this morning and they helped me ease into my day. . If you want to share about sugar stuff or what you had for breaky, please do :-)
  • Yesterday’s lunch had to be quick as I had only a few moments in between sessions of my bean-to-bar chocolate course. This was prepped in 5 mins. It’s all from previously created food: . Einkorn sourdough spread with home-rendered lard, lentils cooked in spices and stock, local greens/carrot salad and coleslaw coated with home-made mayonnaise. . I haven’t made mayo for *ages*. Gosh, it’s good. Thank you @farmandhearth for getting me back into it. This one used olive oil; lard mayo next! . Thank you to the ladies who created chocolate with me yesterday. You made my day :-)
  • I made some chocolate in preparation for the bean-to-bar workshop on Friday. Keeping little hands off it is hard!! . As Gabriel sings, I tried putting a bit of sea salt in. Yet to try the result. . If you can get yourself some raw cacao beans in the next 40 hours, come join me on Zoom and let’s make them into gorgeous chocolate together! The link with all the details is in my profile.

Recent Comments

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