My Favourite Kitchen Equipment
In order to get started with cooking real food all you really need is a good knife, a space to chop and the pan but, the more you get into this lifestyle – adding techniques, dishes and processes to your … Read More
Routines in my Ancestral Kitchen
I cook three meals a day, every day of the week for myself and my family. As well as fresh, local food, our meals include home-rendered fats and ancient grain sourdough along with fermented drinks and vegetables. But I don’t … Read More
Download: How to Make Healthy Fermented Oats – Instructions
Watch my You Tube video How to Make Healthy, Fermented Oats here. Download the accompanying one-page PDF printable instructions to make fermented oats here. Once you click, the file will start downloading to your computer in the background. If you’d … Read More
Oatmeal Sourdough Bread
In this post I will show you how to make a wholegrain sourdough spelt bread which includes leftover oatmeal in the dough. By using both spelt and oatmeal you will end up with a nutty-tasting, delicious sourdough bread with a … Read More
What is Boza Drink?
I regularly make the fermented drink, boza, in my kitchen. It’s fun, tangy, fizzy and really satisfying as well as being probiotic. I love it and want everyone to be enjoying it, but I’ve noticed that most people have never … Read More
How to Make Fermented Oats
Fermenting oats into oatmeal (or if you are outside the US, porridge) is a delicious way to enjoy a healthy breakfast. This article will explain why you should be fermenting your oats, show you how to do it, and answer … Read More
Chicken and Vegetable Soup – Thifty, Child-Friendly & Low Histamine
This simple chicken and vegetable soup is a staple in our household. It’s a dish I turn to again and again because it’s so economical, so simple to make, so easy to vary and it’s a great way to get … Read More
Does Ancestral Eating Romanticise the Past?
One of the common criticisms I hear of ancestral eating is that it romanticises the past. I am often chastised for idealising the food lives of our ancestors. People tell me that I’m wearing rose-tinted glasses, continuing with phrases such … Read More
Tumeric Buttered Rutabaga (Swede)
Rutabaga (called swede in the UK) is an often overlooked starchy vegetable, but one that, if cooked long and slow, rewards the eater with a delightful sweetness that you just wouldn’t guess was there when preparing it. It has been … Read More
What Ancestral Eating ISN’T…
Ancestral eating is a fairly modern term and one that I’ve seen confused in many places. In a previous article I defined what ancestral eating is; here, after reading several articles that mis-define ancestral eating, I thought I’d explore what … Read More