My complete home fermentation guide, part one

Posted on June 30th, 2015

Addicted to the thrill of fermenting projects filling up your kitchen? Today, I present you with everything you need to know about home fermentation. How-to guides, tips and tricks and fermenting recipes a-plenty.

Image via The Kitchn

1. To start you off. I’ve covered off the pros and cons on which fermenting starter is better, salt or whey?

2. Don’t have any whey lying around? Here’s my recipe for homemade (gut-friendly) cream cheese. It has Read more

The best hiking and eating trips in Europe

Posted on June 23rd, 2015

In tribute to the Northern Hemisphere summer happening right now: my slow food and hiking guides to Europe, all in one place. I’ve said before, if I get 100 people to leave their comfort zone and get out of the city to move and eat real food in regional areas…well, I will die in peace knowing my job is done.

Happy hiker in Sardinia, 2013.

1. My slow food and hiking guide to Sardinia #1. Sardinia is perfect for fans of the outdoors, especially anyone who likes a robust dose of uncertainty spiking their travel plans. It’s a wild, “rustic” island with a rugged history that very much determines both the feel of the place, the outlook of the people and various longevity factors such as diet and exercise.

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Your complete kombucha-making kit

Posted on June 16th, 2015

You’ve probably heard of kombucha by now, the fizzy, fermented, gut-healing tea. If you haven’t had a go at making it yet, here’s my complete DIY guide to everyone’s favourite gut health tonic. It’s simple, cheap and you can get creative with flavour combinations. I bring some unique tricks to my kombucha approach, too, you’ll see below.

Image via the primative kitchen

Image via The Primitive Kitchen

The basics

Check out how to make (almost sugar-free) fermented kombucha and find out why your gut needs you to add kombucha to your wellness routine.

Or, how about my fructose-free kombucha, fermented with rice malt syrup instead of sugar. It takes a little longer to do the trick, and produces a slightly more tart tea, but I much prefer it to the original.

The fun stuff

Once you’ve completed the initial ferment and removed the SCOBY, you can add whatever extras you like to the brew. Feel free to experiment wildly, or take inspiration from what I have learned in my obsession with this gut-healing regime.

Pimp your kombucha. Here are 11 interesting ways to pimp your kombucha.

Add fruit. My strawberry and vanilla kombucha is a favourite flavour combination. When fruit is added, the sugar from the fruit feeds the yeast in the second ferment, so again, very little sugar remains.

Add warming spices. Make my winter friendly fructose-free chai kombucha with cinnamon and cloves.

Have you discovered a winning kombucha flavour? Feel free to share in the comments below.