Comments on: As you probably know, I’m obsessed with fermented porridge. But eating the same thing every day, even if I love it, isn’t the best thing for my soul. . It’s easy for me to get stuck, or sucked into ruts, food-wise; sometimes I have to be dragged kicking and screaming out of them! I’ve always been this way; I was like it when I was twice the weight I am now, and I’m like it now, even though my food and life have seen a 180-degree change. . But I know when I let go of my ‘must-have’ and change it up, I see (and taste!) things I couldn’t when I was down in the rut and I emerge a little smarter with my foods. . This morning I had previously-cooked millet, heated in some gelatinous pork stock, miso stirred in, an egg poached in it and some fresh coriander chopped onto the top. Plus black pepper, as I don’t seem to be able to eat egg without black pepper! . I’m not the only one who gets stuck in (sometimes glorious!) food ruts, right??! I’d love to feel your solidarity! Go ahead and share :-) . If you don’t happen to know about my fermented porridge check out the free video series linked in my profile. Or if it’s the gelatinous pork stock that catches you instead, go to @ancestralkitchenpodcast and listen to our last but one episode on stock.

Comments on: As you probably know, I’m obsessed with fermented porridge. But eating the same thing every day, even if I love it, isn’t the best thing for my soul. . It’s easy for me to get stuck, or sucked into ruts, food-wise; sometimes I have to be dragged kicking and screaming out of them! I’ve always been this way; I was like it when I was twice the weight I am now, and I’m like it now, even though my food and life have seen a 180-degree change. . But I know when I let go of my ‘must-have’ and change it up, I see (and taste!) things I couldn’t when I was down in the rut and I emerge a little smarter with my foods. . This morning I had previously-cooked millet, heated in some gelatinous pork stock, miso stirred in, an egg poached in it and some fresh coriander chopped onto the top. Plus black pepper, as I don’t seem to be able to eat egg without black pepper! . I’m not the only one who gets stuck in (sometimes glorious!) food ruts, right??! I’d love to feel your solidarity! Go ahead and share :-) . If you don’t happen to know about my fermented porridge check out the free video series linked in my profile. Or if it’s the gelatinous pork stock that catches you instead, go to @ancestralkitchenpodcast and listen to our last but one episode on stock. https://ancestralkitchen.com/2022/03/18/https-www-instagram-com-p-cbpsad0qc_2/ Fri, 18 Mar 2022 12:40:46 +0000 hourly 1 https://wordpress.org/?v=6.5.2