I'd like regular ancestral cooking emails!
From Instagram
Post

Did you read over Christmas? These are the three second-hand books I treated myself to. I had finished the bottom two of them by Boxing Day evening (oh holidays, I love you!).
.
I know so much more about oats and the Scottish diet now. I was *staggered* by the details in The Scots Kitchen (first written in 1929) – no wonder Weston A Price found the Scots so healthy when he went there.
.
There’s a section in there on sowans, the Scottish oat fermentation that I have a course on over at the @thefermentationschool. So great to see how it was a common food (just like it is in our house!) until quite recently.
.
I’ve only just started the top book and it’s already produced a heated dsicussion on the development of taste in our household…I just love how books prompt thinking (and arguing!).
.
I took a video and it’s in my story today.
.
What did you read over the holidays?!

Read More

From Instagram
Post

Kirsten Shockey has been fermenting for over two decades and has authored five books on fermentation. We’re delighted to have her share her knowledge and experience on the podcast this week!
.
@kirstenkshockey covered so many topics – what the most common questions she gets are, how she started, what her favourite things to ferment are, why women are so important in the tradition, how to bring on board fermentation skeptics, and lesser-known ferments like natto.
.
You’ll also hear about her course, Your 30-Day Fermentation Challenge (over at @thefermentationschool), which both of us have so enjoyed learning from. It’s a perfect way to start the New Year and do keep an ear out for the discount on the course available to podcast listeners.
.
Get the episode by searching for Ancestral Kitchen Podcast in your podcast app or by streaming/downloading from the link in the profile above.

Read More

#48 – Talking Fermentation With Kirsten Shockey
Post

We know you want to know about fermentation! And who better to ask than the author of five fermentation books and co-founder of The Fermentation School, Kirsten Shockey. With over 20 years of experience in fermentation Kirsten has so much to share that’ll inform, enlighten and, frankly, change the way you eat.… Read More

From Instagram
Post

Breakfast is usually such a functional meal that making a real effort and taking time to eat it at leisure can feel so much more of a treat than a special lunch or dinner.
.
This was a festive breakfast is our home: Spelt and millet pancakes (naturally leavened overnight with some the help of a big spoonful the Turkish drink Boza that I make) studded with the last of our mead-fermented chestnuts, topped with creme fraiche, sliced banana and ground linseed.
.
Gabriel was delighted with the bananas, I can’t remember the last time we bought them; he’d almost given up asking 🙂
.
More pictures in my story today. Check my highlight ‘fermented chestnuts’ for details on this treat.

Read More

My Son Gabriel’s Natural Birth
Post

My son, Gabriel, was born on April 7th 2014 at home, in water, with minimal assistance and no drugs. I did not come from a family of home-birthers. The only births I’d seen were on television (and they are always … Read More

Kitchen Table Chats #19 – Our Birth Stories
Post

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

From Instagram
Post

Fermented gingerbread ladies covered in melted 90% chocolate and zesty orange.
.
May you have a peaceful, warm and joyful few days: Happy Christmas!

Read More

From Instagram
Post

Are your holidays stress-free?
.
We asked our listeners for what they wanted to hear on the podcast Christmas episode:
.
How can I not overindulge?
How can I eat well when I’m going to someone else’s home?
What good food can I take to with me when I’m travelling?
What can I prepare in advance so I’m not in the kitchen all Christmas morning?
How can I help my children avoid the onslaught of bad food?
How can I have the Christmas I always intend to have but never quite achieve?
.
We answer all these questions and more in today’s episode, which we decided to call The Christmas Survival Guide!
.
If you want some tips to help you stay sane and well over the holidays do listen in. And if there’s someone else you think this’d help, send it to them!
.
You can download @ancestralkitchenpodcast from all the podcast apps or stream/download from the link in Alison’s or the podcast’s profile.
.
A very Happy Christmas from both of us to you and all you love.

Read More

#47 – Christmas Survival Guide
Post

Are you stressed about over-eating or over-indulging during the holidays? Do you travel to visit relatives, and you are anxious about eating a nourishing ancestral diet while away from home? What about the children?… Read More

From Instagram
Post

When you make your own English ale and you see a recipe from an old English cookbook for ‘Cheese & Ale’, you have to try it!
.
I used pecorino (trying to find an English cheese in Tuscany is hard, and with all our great cheese here, I can see why!) and wholegrain mustard, baking them in a bath of my home-made English ale (unhopped, made from rye I malted myself).
.
Those three ingredients warm and mushed together make the most delightful topping for toasted sourdough.
.
More pictures in my story today (I’ll save to the ale highlight).
.
I’m reading Hilary Mantel’s amazing Thomas Cromwell trilogy and wondering whether he, or Henry VIII ate this?!

Read More