What if eating real food didn’t have to be prohibitively expensive? The most nutritious, real, nourishing foods have traditionally been the cheapest and simplest – conversely, the expensive, rich meals of the wealthy were often laborious productions involving sweets and refined foods.… Read More
Mint-Choc-Chip Kefir? Here’s my water kefir going in for a second ferment with mint from the garden and a generous helping of cacao nibs. We’ll see how it turns out!
Soda bread anyone? Here’s my latest version: wholegrain, ancient grain – this time baked in a tin. And it’s nutrient-dense, by that I mean the flour has been given time to soak in the sour milk, removing the phytic acid that stops you digesting all the minerals.
.
Soda bread, made in this way, is this month’s #ancestralcookup. You can use any flour you like – wholemeal, white, wheat, gluten-free…whatever you can find, whatever your body loves. You can use whatever ‘milk’ you like – kefir, soured, oat, barley…whatever works for you.
.
I’d love to have you cook along and enjoy the super-delicious outcome. Link to the recipe is in my profile.
Baked fermented goat’s milk heaven. That’s what I’d call this cup of gorgeousness I made from @darra.goldstein’s book ‘Beyond the North Wind’ full of the most amazing raw, sour, fermented recipes. I have not bought myself a cook book since I got Nourishing Traditions over 10 years ago. I’m not good with following recipes (I can prove it – I messed this up the first time and curdled the milk) but just sometimes, I get so excited I have to cook by the book.
.
This is milk that’s baked thick and creamy and then fermented. I like mine sour, so left it overnight next to the warm slow-cooker. When it’s baking you take the skin off and save it and then add it back to the finished dish, Oh my, it was so good.
.
Thank you for such a beautiful, poetic book Darra. I’m hoping to bake some the barley and rye bread in cabbage leaves next.
