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Home » Instagram » There is still time for you to join me in the #ancestralcookup. We are making beef and barley stew together! At mine, we are enjoying it again for lunch – with home-made soda bread, goat’s butter and some sauerkraut. Check out the link in my bio for all the details of how to join in – I’d love to cook with you :-)
Instagram

There is still time for you to join me in the #ancestralcookup. We are making beef and barley stew together! At mine, we are enjoying it again for lunch – with home-made soda bread, goat’s butter and some sauerkraut. Check out the link in my bio for all the details of how to join in – I’d love to cook with you :-)

April 9, 2020 by Ali

Tags:ancestralcooking ancestralcookup beefandbarley beefandbarleystew onlinecookup wapf westonaprice
Previous PostWhat I had in the fridge: Left-over roast chicken, left-over kale, half a packet of mushrooms and a red onion. What I did: Lightly fried some garlic and capers in olive oil, before adding thyme (try this, the smell will floor you, so beautiful). I then chopped the onion and mushrooms and added them. When they were golden, I shredded the chicken and popped that in too, stirring well. Whilst that was happening, I cooked some millet in chicken stock made from the same chicken. We ate it drizzled with lots of extra olive oil :-)
Next PostYes, they’re banana skins! Cool, weird, amazing, hey? I’m making #bananaskinvinegar. It’s tucked away nicely now in my fermenting nook; going to be there a couple of months, I think. Thank you @mark_diacono for the idea. I used honey, not maple syrup. And @soilassociation I’m carrying on saving my skins to make the banana skin curry soon.

Recent Posts

  • Sprouted Fermented Buckwheat Pancakes
  • Seeing wholegrain rye bread come to life in someone else’s kitchen thanks to the work I do fills my heart with such joy! . Repost of @jenniferments • Whole grain rye sourdough plus a bonus rye spice bread made with sourdough discard. I have been baking for a long while but shied away from making a whole grain rye sourdough. First, because I thought it was too difficult to get a good result. And second, because my kiddo and I have been basically gluten free for the past 4 years or so. Last year I discovered that we can tolerate Einkorn sourdough, and recently I’ve been reading that folx with gluten sensitivities might also be able to tolerate rye (and spelt – that’s next on the list to try!) I have been following Alison Kay @ancestral_kitchen for a while and I am so inspired by her food journey, plus the practical and down to earth manner in which she shares and teaches. So when I had the opportunity to take her class called Wholegrain Rye Sourdough Bread: Mastering The Basics at @thefermentationschool I took the plunge! I watched every video and with her experience and knowledge I felt very confident that I would be able to make a great loaf of rye sourdough… and I did! Not only a loaf of WHOLE GRAIN rye sourdough, but I also used my discard to make a rye spice bread! I am so grateful that @ancestral_kitchen and @thefermentationschool have made learning so accessible and easy! The photos show 1) the finished whole grain rye sourdough that I baked in a Pullman loaf pan, 2) rye starter bubbly and ready, 3) rye berries before milling, 4) my old “Whisper Mill” which sounds like anything but a whisper 😂 I’ve had this thing for ~18 years and though it’s loud it still works great! 5) preferment all bubbly, 6) finished rye spice bread- it has golden raisins, pecans, molasses and honey, plus cinnamon, ginger, and freshly grated nutmeg. It smells heavenly! 7) a slice of the spice bread – it was absolutely delicious with butter! 8) bubbly main dough after fermenting and ready for the pan, 9) beautiful crust on the finished whole grain rye sourdough straight out of the Pullman pan, 10) dense yet airy crumb that had a rich, gorgeous flavor!
  • When I first read Nourishing Traditions back in 2010 (I’m ever-grateful to you @jennierutzcom for passing the book my way), raw goat milk was one of the first things I brought into my transformed kitchen. . I had always had congestion problems with supermarket (aka ‘normal’) milk and my hubby, Rob, had found his skin peeled whenever he ate too much dairy. . These negative issues, which had caused both of us to stop eating dairy, disappeared when we consumed raw milk. We were amazed. . And then, 12 weeks into our son’s life, when I had to face the fact that I could not produce enough breast milk to feed him, we turned again to raw milk – making the Weston A Price baby formula at home from @elliesdairy goat milk. . Raw milk played a pivotal role in bringing us to ancestral foods and our son’s early days. It has brought us health (as well as amazing taste!). . And yet, when I look outside my bubble, I see how raw milk generates so much unfounded fear. Listen into episode 53 of @ancestralkitchenpodcast to hear about *real* milk; how it’s always been, and why industrialisation meant the advent of pasteurisation and the transformation of this amazing food stuff (and the places that produce it) into a shadow of what they could be.
  • How To Sprout Buckwheat (for incredible vitamin B content!)
  • #53 – Raw Milk: Our Ancestral Heritage

Recent Comments

  • Ali on Sprouted Fermented Buckwheat Pancakes
  • al on Sprouted Fermented Buckwheat Pancakes
  • Ali on Simple Gluten-Free (& Lectin-Free) Sourdough Bread
  • Anna on Simple Gluten-Free (& Lectin-Free) Sourdough Bread
  • Ali on Sourdough Pancakes

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