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I am extending the #ancestralcookup to cover the whole of April. If you want to join in, it’s a beef and barley stew, and there are tonnes of options for you to use what you can get hold of in your part of the world. . The template recipe is linked in my profile here. Check that out, cook it up and then post a pic and let me know how your version turned out. It’s a fun way for both me and you to feel part of a community of awesome homecooks who love nutrient-dense foods. . We are lunching on it again today. Because I really love crunch, I got my 6-year old to be in charge of frying up chucks of my sourdough bread in lard to top it. It was yum!

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I am extending the #ancestralcookup to cover the whole of April. If you want to join in, it’s a beef and barley stew, and there are tonnes of options for you to use what you can get hold of in your part of the world.
.
The template recipe is linked in my profile here. Check that out, cook it up and then post a pic and let me know how your version turned out. It’s a fun way for both me and you to feel part of a community of awesome homecooks who love nutrient-dense foods.
.
We are lunching on it again today. Because I really love crunch, I got my 6-year old to be in charge of frying up chucks of my sourdough bread in lard to top it. It was yum!

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Instagram

A couple of people have asked me how the cook up works. I’m chuffed (which means very pleased in English slang!) as it’s the first one and I wasn’t sure who’d want to join in :-) So here it is put simply. A community cook up that you can do in your own time with your own twist. Then come share the meal here so we can all see what you’ve been doing inside the (in my opinion) most beautiful room of your 4 walls. Come join in, if you fancy!

by

A couple of people have asked me how the cook up works. I’m chuffed (which means very pleased in English slang!) as it’s the first one and I wasn’t sure who’d want to join in 🙂 So here it is put simply. A community cook up that you can do in your own time with your own twist. Then come share the meal here so we can all see what you’ve been doing inside the (in my opinion) most beautiful room of your 4 walls. Come join in, if you fancy!

… Read More

Instagram

Raw goat’s milk, still warm, from a farm up the hill a few miles. It took me a while to find a farm and then organise an order, but I am so very happy to have #realmilk back in my family’s life. And my son was in love with the warmth! We drank a little each and then I poured the rest in two jars; one for kefir and the other to sour for curd cheese and whey.

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Raw goat’s milk, still warm, from a farm up the hill a few miles. It took me a while to find a farm and then organise an order, but I am so very happy to have #realmilk back in my family’s life. And my son was in love with the warmth! We drank a little each and then I poured the rest in two jars; one for kefir and the other to sour for curd cheese and whey.

… Read More

Instagram

Before I came across #westonprice, hummus always disagreed with me. Then I learnt how traditional cultures have always processed grains. Since then, I’ve sought out hulled beans (it was in Italy I saw them first: ‘decorticata’), soaked them in water with a little acid medium the night before I cook and then cooked them for at least an hour and a half. Here what I made yesterday: hulled fava beans, blended with ground sesame seeds, garlic and olive oil.

by

Before I came across #westonprice, hummus always disagreed with me. Then I learnt how traditional cultures have always processed grains. Since then, I’ve sought out hulled beans (it was in Italy I saw them first: ‘decorticata’), soaked them in water with a little acid medium the night before I cook and then cooked them for at least an hour and a half. Here what I made yesterday: hulled fava beans, blended with ground sesame seeds, garlic and olive oil.

… Read More