Want to make ancient grain sourdough a part of your kitchen but struggling to actually make it happen? Feel overwhelmed by all the sourdough information out there and want a simple, clear way to bring wholegrain ancient grain bread to … Read More
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
Below are videos that’ll help you with the recipes in Sourdough Spelt Everyday: How to tent your loaf tin with aluminium foil (this video comes from my course Rye Sourdough Bread: Mastering The Basics) Whole Spelt Pizza: The consistency of … Read More
Struggling with milk kefir?
.
Me too! Turns out it wasn’t me…it was my grains. Listen in to hear why.
.
How’s your milk kefir? Have you experienced this before?
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
You can make rye bread kvass with old rye sourdough and use the same bread for batch after batch. It’s simple, fizzy, delicious and doesn’t need much attention.
.
I like it flavoured with fresh mint (which is going crazy in the garden!). If you’re a kvass fan, I’d love to hear how you flavour yours.
.
My method is in my profile (it’s the first one under the recipes sections).
.
If you are interested in expanding your fermented drinks repertoire, have a listen to @ancestralkitchenpodcast #60 ‘”What Fermented Drinks Can I Make?’
Just like the Ancestral Diet is so different from the standard American diet, so the ways our ancestors birthed bears very little relation to how modern industrialised communities bring the next generation into the world. In this intimate episode, originally recorded for patrons of the podcast, Andrea and I share our birthing stories.… Read More
Mace is my favourite spice. Last week, I stumbled on it whole in my local herbalist shop.
.
Italy has a herbalist (‘erboristeria’) in most towns. Some of them have almost been taken over by ‘products’ (i.e. the plastic-encased things you can spray or squeeze!) but usually, at the back, there are shelves and shelves of herbs and behind the counter there is an extremely knowledgeable person who can help with a myriad of things…including getting me some whole mace!
.
So back to the mace. I love it with sweet potato, add it to my fermenting beet kvass and often plop some into my stock pot at it’s bubbling.
.
Here I’m grinding it with all spice berries, black pepper and sea salt to make a spice mix for beef liver pate. The pate will also include onion, mushrooms, red wine and lots of butter/lard. Mace mixed with all spice brings wonderful warm tones to the pate, making liver-eating a really pleasurable experience (my 9-year-old loves it).
.
Have you tried mace? What do you use it for?
I’m sorry to see you go from my newsletter. Please note you will still receive emails related to delivery of any products you have bought. Please feel free to re-subscribe to my newsletter at any time via the form at … Read More
Sourdough spelt and carrot muffins.
.
There are no eggs here – sourdough provides all the rise and carrot gives softness to the inside.
.
There’s no sugar either – the sweetness is from the carrots and some local honey.
.
This is an adaptation of a recipe that I previously made as a cake. Why reinvent the wheel if you like what you did?! I love taking things I know how to make and presenting them differently.
.
The recipe will be in the forthcoming @ancestralkitchenpodcast spelt sourdough cookbook.
.
Talking of grains…I’m really excited that I have finally taken the plunge and decided to buy an electric grain mill! It should be arriving in the next few days. I can’t wait!