This post describes the health benefits of the ancestral technique of fermenting grains. It then explains that very few Scottish (and Welsh) traditional oat recipes included fermentation and yet the oat-eating communities enjoyed incredible health. It asks why this could … Read More
Do you (or does anyone you know) struggle with sleep? If so, this post (and its sister post Improve Your Sleep Using Ancestral Food) is for you! Sleep is, and always has been, my Achilles heel. If you, like me, … Read More
If I say the word beer, what do you think of? For me, it’s that men drink it, and it tastes bitter. Because of these two things, for most of my life I’ve thought beer wasn’t for me. Beer’s a … Read More
Oatcakes were the one of the staple foods of the Scottish, Welsh, Irish and nothern English populations long before the advent of the more modern grain, wheat. The ‘cake’ in their name may make our modern minds think that they … Read More
Oats are universally associated with Scotland, and breads made with them – called oatcakes – were for centuries a staple not only there but also in Wales, Ireland and northern England. This recipe will show you how to make traditional … Read More
These oatcakes have been a traditional way to start the day in the north of England for centuries. They and are thin and pliable, like pancakes, and eaten stuffed with breakfast foods such as eggs, bacon and sausages. When they … Read More
Tibicos is more popularly known as water kefir, and that’s what I called it for a decade…until I interviewed fermentation King Sandor Katz for Ancestral Kitchen Podcast and he sternly reprimanded my co-host and me for not using water kefir’s … Read More
Lardo, the traditional Italian way of dry curing pork fat, is a delicious. It is best sliced very thinly and can be eaten in many ways. Here are some favourite ways to enjoy it: Lay lardo on top of warm … Read More
Want a delicious, creative way to use fermented oats? This oat bake made with fermented oats is tasty, easy and it keeps really well in the fridge or freezer. Eat slices hot and fresh, cut a chunk off from the … Read More
There’s a wealth of fat-enriched breads in many cuisines because we’ve known, for a very long time, that fat and bread are so good together. The Italian recipe litany, where this bread originates, is no exception! Fat-enriched breads were particularly … Read More