I have baked bread and pizza in ceramic, non-stick and glass bakers as well as using casserole dishes and Dutch ovens. Here are my current favourite ways to bake: Emile Henry Loaf Baker This ceramic baker gives the most amazing … Read More
Oatmeal, or porridge, is a wonderful way to start the day. And soaking your oats the night before you cook them can make the breakfast you consume tastier, easier to digest and more nutritious. Soaking oats potentially, depending on how … Read More
If you eat grains and follow an ancestral diet, you’ll probably have heard that we should soak our grains (or flour) in water and an acidic medium before cooking. This process not only softens and hydrates the grain, but it … Read More
Honey-spiced 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. I … Read More
Do you want to get the most you can from your bread, in terms of both taste and health? Do you worry that the pre-ground flour that you are using is losing its nutritional power and potentially going rancid as … Read More
Threshing my home-grown oats.
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Diving into oats, historically, culturally, nutritionally and culinarily is connecting me to my ancestors in such a beautiful way.
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See how small (and beautiful) my harvest is?!
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I haven’t used my oats yet…you know when something is so precious, you just can’t bring yourself to?!!
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What shall I do with them?!
As ancestral foodies, gut healing is something that, if it didn’t bring us to this way of eating in the first place, plays a very large part in our consciousness. I first became aware of the concept of healing the … Read More
Many of the cereals we see on breakfast tables these days are ridiculously-processed. Ridiculously-processed is my term…‘extruded’ is the scientific term. Yes, some of the contents of the cereal packet may have started life as a grain but let me … Read More
Good quality saturated fat is one of the cornerstones of eating ancestrally. Our ancestors have been using it in their kitchens for centuries. Yet it’s not always easy to access in our modern world and, when you can find it, … Read More
The last two weekends our tiny kitchen has felt like a lard production factory – we’ve rendered over eight kilos (18 pounds) of pork back fat. Every container in the house has been requisitioned to hold the resulting lard and … Read More
