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Home » Instagram » Carrot-top pesto nestled with some fish and sauerkraut atop rye pasta. We made this with home-grown carrots! My son has been waiting for it since April – when he planted the seeds. It was a treat to enjoy the pesto together whilst also munching bugs-bunny-style on the raw carrots. . The recipe/process is in my story today!
Instagram

Carrot-top pesto nestled with some fish and sauerkraut atop rye pasta. We made this with home-grown carrots! My son has been waiting for it since April – when he planted the seeds. It was a treat to enjoy the pesto together whilst also munching bugs-bunny-style on the raw carrots. . The recipe/process is in my story today!

August 7, 2020 by Ali

Previous PostHello to you from me and my well-earned lunch! . Are you cooking sourdough wholegrain spelt pizza with me this month? I’d love to have you join me :-) The recipe is in my profile.
Next PostFor me, it is both a driving passion and an absolute duty to get as close as possible to my food sources. . The pics above are a beautiful example of that: we visited Flavio, and his animals, at @lavalledelsasso a few miles from here. . I start with the pigs because I could hardly drag myself away from them, such wonderful animals. But swipe to see the engine of the farm, Flavio, and one of his cows, along with the raw beef we ate under the shade of a tree. . I often feel sad at the mess we’re making of agriculture in this world. Being part of something real and regenerative lifts me and I can do nothing other than give thanks for the work being done by so many to make a difference and give my resources to support it. . The food we bring into our houses has the power to change the world. I feel that when I work with it in the kitchen. It moves me. It drives me onwards. It brings me hope and joy.

Recent Posts

  • Rendering lard today with fat from @valledelsasso. We use lard as a cooking medium (for everything from pancakes to chard) and also as spread, much like butter. . It’s easy to render from back fat at home in a slow cooker. I get up early and put the slow cooker on low. I chop the fat into c. 2cm cubes (as you can see here) and then pop it in the cooker with the lid on. Every hour or so I tip the contents of the cooking pot into a metal sieve above a metal bowl. The liquid fat drains through and then I pop the solid fat back into the cooking pot. . The whole process usually takes about 9 hours. By tea-time we have warm, crunchy lard ‘niblets’ (as my son calls them) which are truly heavenly. I freeze 2/3rds of the fat and the supply (from 3kg back fat) will last us a month. . Do you render your own?
  • Breakfast fit for a king (well, my 7 year-old thinks he *is* The King, at least in our house!): Sourdough spelt pancake, local watermelon, ‘waste’ water kefir grains, ground linseed and soaked and dehydrated crunchy almonds. . He then gets to be in charge of the olive oil bottle, liberally dousing the goodies. . We usually eat a incidentally vegan breakfast. I wholeheartedly believe that any sustainable agricultural process needs animals at its core, but it doesn’t mean we eat their produce with every meal. This plate will be devoured by a little man who eats animal produce (including offal and lots of fat) at other meals and – importantly for me – everything on the dish comes from Italy, most of it from Tuscany. . I’d love to hear whether ancestral eating for you means animal produce at every meal and how you feel about the non-animal foods that you have available locally.
  • Spelt sourdough with left-over oat porridge mixed in before the fermentation. This is such an easy way to give a spelt loaf a softer crumb and to make it last longer…let alone the lovely oat tang you get. . If you want to try this, there’s a recipe linked in my profile for Spelt Sourdough with a ‘scald’. Just replace the scald bit with the same weight of cold porridge. Works a treat. . And if you are a porridge fan, do check out my fermented oats video (also linked in my profile) where I talk you through how to make a breaky that’s super tasty and super-healthy!
  • Gabriel, my 7 year-old son, loves being in the kitchen…but ideally he wants to be there on *his* terms. That means Mum has no say over what the ingredients are and what is done with them, she’s just there to reach/do the things he can’t. . Sometimes this produces ‘interesting’ results, but I like to let him do it. Because I want him to feel creatively expressed, because it’s fun and because I actually learn so much from him. (And Dadda can usually be relied on to eat whatever comes of the session!) . This morning was a winner. He took some local plums, chopped and cooked them on the hob, adding cinnamon. He then stirred in some of my fermented oat drink, swats. It ended up as a tart, sweet and warm fruit jam. Then he cut up some apple slices and served the dish as part of our lunch. . He ate almost all of it. I think that’s well-deserved! . Picture of the chef with his creation in my story today.
  • Cooking three meals a day from scratch, fermenting and baking bread – they all require kitchen equipment. But how much of it is actually essential? What’s really useful, and how do you manage it in a small space? . Andrea and I tackle this topic in today’s podcast episode. We talk about the equipment we have, how we use it and what we couldn’t live without. . I’d love to hear what you use in your home. What are your top 3 kitchen tools? . You can find @ancestralkitchenpodcast in all the usual places, or download/stream it from the link in my profile.

Recent Comments

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  • Ali on What are Paraprobiotics and Postbiotics?

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