I'd like regular ancestral cooking emails!
When you have a kid who ‘can’t have’ certain things, it kinda breaks your heart. So, at least if you’re me, you try and make up for it by making exciting things that they *can* have.
That’s why I started making Boza, the originally-Turkish lacto-fermented cooked millet drink. And I can report, according to this little man, it makes awesome smoothies.
The little chef chose his own additions – banana, linseed, water kefir grains, lettuce and coconut oil. All whizzed up with the lacto-goodies and sustaining complex carb of the sweety, tangy, fizzy Boza.
I’m almost there with getting the methods for making this ferment clarified and working towards documenting them. I’m hoping to have something up in the virtual world over the next month or two.