Pulses are full of fibre, super-economical and can be utilised in many recipes – my favourite of which is hummus! But so many of us have problems digesting pulses, and struggle to include them in our diet. In this post, … Read More
In order to get started with cooking real food all you really need is a good knife, a space to chop and the pan but, the more you get into this lifestyle – adding techniques, dishes and processes to your … Read More
I cook three meals a day, every day of the week for myself and my family. As well as fresh, local food, our meals include home-rendered fats and ancient grain sourdough along with fermented drinks and vegetables. But I don’t … Read More
Watch my You Tube video How to Make Healthy, Fermented Oats here. Download the accompanying one-page PDF printable instructions to make fermented oats here. Once you click, the file will start downloading to your computer in the background. If you’d … Read More
In this post I will show you how to make a wholegrain sourdough spelt bread which includes leftover oatmeal in the dough. By using both spelt and oatmeal you will end up with a nutty-tasting, delicious sourdough bread with a … Read More
Fermenting oats into oatmeal (or if you are outside the US, porridge) is a delicious way to enjoy a healthy breakfast. This article will explain why you should be fermenting your oats, show you how to do it, and answer … Read More
This simple chicken and vegetable soup is a staple in our household. It’s a dish I turn to again and again because it’s so economical, so simple to make, so easy to vary and it’s a great way to get … Read More
Rutabaga (called swede in the UK) is an often overlooked starchy vegetable, but one that, if cooked long and slow, rewards the eater with a delightful sweetness that you just wouldn’t guess was there when preparing it. It has been … Read More
I love millet! It’s a tasty, economical, gluten-free and ecologically-sustainable grain which is a wonderful addition to any kitchen. Since having recorded a podcast episode dedicated to this wonderful grain, I’ve been wanting to try my hand at making millet … Read More
Once you’ve made sourdough polenta (learn how in my video here) you can use the leftovers to make this sourdough polenta ‘loaf’. It’s easy, tasty and so handy – you can pop in the fridge (it’ll last at least five … Read More