Sourdough Polenta Bread
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
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
Polenta doesn’t have to be all about corn, *and* you can ferment it making a tangy, pre-digested, filling dish. Watch the video below to see how easy it is! (Download written instructions here). I have another video that’ll show you … Read More
Fermenting oats into sourdough oatmeal or porridge is easy and has so many benefits: The oats will be softer, cook more quickly and be easier to digest. The resulting oatmeal will be more nutrient-dense thanks to reduction of the mineral-leaching … Read More
Millet, is a tasty and versatile ancient grain. It’s economical, easy to digest, gluten and lectin free. And it’s simple and quick to cook too! On top of this, it’s an ecological grain; millet is super sustainable, requiring the lowest … Read More
Millet is a wonderful grain to have in your cupboard. It’s quick to cook, gluten and lectin free, easy to digest and tasty. I use it in many ways in my kitchen; here I’m going to show you how I … Read More
Want to bring sourdough spelt breads, pancakes, pizzas and cakes to life in your kitchen? My new book, Sourdough Spelt Everyday will help you do just that. I’ve been baking with spelt for a decade and LOVE it’s versatility and … Read More
This recipe will walk you through a traditional cookie process – transforming a ‘fermented’ honey dough into festive cookies and also guide you through some precious moments of reflection during the often busy weeks of holiday preparation. In order to … Read More
Spiced honey cookies have been festive food in cultures throughout the world for centuries. Traditionally, the dough was often laid down to ‘ferment’ for several months before being baked. I started this tradition in my own kitchen many years ago. … Read More
Lard is hands down my favourite fat. It’s delicious, local, versatile, I can make it at home and, as Andrea and I talked about on the recent 50 Ways to Save Money on an Ancestral Diet, it is so economical! … Read More
Have you heard that you should be ‘eating more protein’, but not had the time to figure out how much more or how exactly to get it into your meals, especially that all-important breakfast? This article will explain protein recommendations, … Read More