“How do I use different ancient grains in making sourdough bread?” “How do they behave differently from wheat?” “How do I freeze and store dough or finished bread?” “And why do all those loaves on Instagram look like THAT, and mine looks like THIS?” All these questions and many more crop up when we discuss sourdough bread.… Read More
These are naked oats…and I’m embarking on a new kitchen adventure!
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‘Normal’ oats (avena sativa) don’t sprout. They have to be heat-treated to stop them going rancid because removing their hulls damages the grain.
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These aren’t ‘normal’ oats! They are hull-less, naked oats (avena nuda). They don’t have to be processed in the same way and therefore come to a kitchen raw and because of that I get to sprout them!
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Silvia, the lovely lady at @lebarbarighe (the other side of Bologna to me) patiently answered my questions and then sent me 5 kilos.
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Check my story today to see me show more, talk about them and hear what I’m doing with these golden gems!
This is tempeh. But not just any tempeh. It’s made from black chickpeas in small batches by @mugellotempeh. I bought it at my local farmers market.
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It’s the second time I’ve tried tempeh. The first time I bought it, wrapped in plastic, from a nationwide health store. I did my best when cooking it, but it wasn’t that great.
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This time, with tempeh that’s come from a small creator, and armed with instructions I learnt in @kirstenkshockey’s 30 days of fermentation course, it is a totally different food!! Check my story today for a market-to-table walk through of the process!
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I am constantly amazed at how different food tastes when we pay attention and love to the process of creating it! Yes, it might cost us more to buy from a small producer but we’ll eat less because we’re satisfied *and* we’re actively building a world that is sane and healthy, not industrial.
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If you haven’t tried tempeh, go look for a local producer (or make some yourself – Kirsten has a book on it so you’re covered!)
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Listen to episode #48 of @ancestralkitchenpodcast to hear the interview with @kirstenkshockey where we talk about many things fermentation, including tempeh and her 30 day course.
It doesn’t have to be hard to get your daily dose of the amazing nutritional food that is bone broth! Check out my article My 5 Favourite Ways To Use Bone Broth and then cook up the simple, warming and … Read More
Bone broth is an absolute powerhouse of nutrition, and very easy to make. Yet often, we struggle with how to get it into our bodies; how to get that nutrition! This is particularly true if we, or members of our … Read More
New cacao bean delivery! So excited to replenish my supplies and get making some bean-to-bar chocolate in my tiny kitchen.
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If you want to get some beans and follow along making chocolate (plus drink the tea!) click the link in my profile. Under the courses section, you’ll see my Zoom bean-to-bar chocolate. It’s less than $20.
I just wrote a piece on my five favourite kitchen tools for the soon-to-be-born @ancestralkitchenpodcast cookbook.
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I included the beautiful wooden chopping board that is underneath this pizza (it raises my low work surface about 3 inches which, for someone who is nearly 6 foot, is heaven sent). But I didn’t have space to wax lyrical about the pizza stone and the pizza peel that helped bring this sourdough spelt pizza to my table (even though they bring so much pizza-fuelled joy to my kitchen).
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My home is tiny…the kitchen, and it’s accessories (even though I don’t have many!) take up way more space than is ‘normal’. Just like food takes up way more space in my head than ‘normal’. But then, we get to eat *such* amazing meals. It’s worth it!
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Sourdough pizza recipe is in my profile if you’re in need of pizza this weekend!
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Wooden board, pizza stone and pizza peel optional 😉
These are the show notes for a podcast episode recorded especially for patrons of my main show (Ancestral Kitchen Podcast). These patrons pay a monthly subscription to be part of the podcast community and in return receive monthly exclusive recordings … Read More
Do you want to know how to transition your kitchen to ancestral methods? Maybe you’ve tried before? Perhaps you have the Nourishing Traditions cookbook, but feel so overwhelmed that you don’t know where to go next?
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In today’s episode of @ancestralkitchenpodcast (#50), we will make it easy for you! Listen in for a road map of twenty steps that will take you from a standard diet to a beautiful nourishing ancestral one; we’ll detail them all, tell you how we both started and give you many resources to help your journey!
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You can download the free printable ’20 Steps To An Ancestral Kitchen’ from www.ancestralkitchen.com/20steps. The link is in my profile.
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This is our 50th episode!! Thank you to everyone for listening, sharing and sending us such wonderful and interesting messages. We hope your enjoy our half century 🙂
Do you feel overwhelmed when it comes to eating and cooking ancestrally? Maybe you’ve tried before but stopped as it was just too much? Or perhaps you’ve poured over the cookbook Nourishing Traditions but had so many ideas you just … Read More
