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Garlic on the left ready for a 6-week stay on my fermenting shelf. Garlic on the right, having done its lacto-fermentation time, on its way to the fridge to be dipped into for our daily cloves.
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We are garlics fans in the house. I’ve been astounded reading just how much medicinal power this unassuming bulb has, and how, before the onset of our pharmaceuticals-or-nothing culture it was prescribed by physicians world-wide for so many ills.
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There’s a post on my site about all things garlic, including it chocolate-covered. Click on the link in my profile to have a read.

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This is a spelt bread risen solely with the power of the liquid that’s created when I wild ferment oats into the Scottish Sowans.
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I mixed up my oat residue (check my Sowans story highlight if you’ve not seen this in my feed before) with ample water and left the bacteria and yeasts on the grain to do their thing. Once it tasted tart (7 days) I used the water – botanical liquid – to, over 2 days, build a ‘starter’.
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I’m pretty impressed that my Sowans managed to raise a 50% wholegrain spelt loaf all by itself.

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Only clients who purchased following product(s): Video Course: Boza – The Probiotic Millet Drink can access this content. Please log in here and click to view the product from your account page.

Only clients who purchased following product(s): Video Course: Boza – The Probiotic Millet Drink can access this content. Please log in here and click to view the product from your account page.

Only clients who purchased following product(s): Video Course: Boza – The Probiotic Millet Drink can access this content. Please log in here and click to view the product from your account page.

Only clients who purchased following product(s): Video Course: Boza – The Probiotic Millet Drink can access this content. Please log in here and click to view the product from your account page.

Only clients who purchased following product(s): Video Course: Boza – The Probiotic Millet Drink can access this content. Please log in here and click to view the product from your account page.

Only clients who purchased following product(s): Video Course: Boza – The Probiotic Millet Drink can access this content. Please log in here and click to view the product from your account page.

Only clients who purchased following product(s): Video Course: Boza – The Probiotic Millet Drink can access this content. Please log in here and click to view the product from your account page.

I have just started reading a book by the (as I am finding out, amazing) Stephen Harrod Buhner called Sacred and Herbal Healing Beers.
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Who’d put the words ‘healing’ and ‘beer’ together? Not me, certainly, until just a few months ago. The beer I grew up with, as I am learning, is *so* far removed from beer as it was just a few centuries ago.
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Then it was made at home, mostly by women.
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Then it was the drink of both kings and paupers.
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Then it was made from local grains.
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Then, very often, the leftovers were used to make bread (you can see mine here in the background).
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Then, herbs were expertly added, knowledge of just what healing they could bring bound up in the blood and bones of the communities who made it.
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And now? Would anyone in the mainstream even imagine that this used to be the norm?
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I can feel another mission coming on!

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