- Which fermenting starter is best: salt v whey I’ve been making my own ferments for a while now. It started a few years back with pickled daikon and sauerkraut and has developed into a passionate hobby. I’ve recently added fermented turmeric tonic, kombucha, ginger-ade soda, cream cheese, beet and turmeric kvass. My next book is going to take things to even mouldier levels! I’ve mentioned more
- Why i choose green smoothies over juices I kind of cringe at the fact I’m a green smoothie fan. I never bought into flouro T-shirts back in the ‘80s and I don’t do diets. I try many things, but I don’t like to buy into a “thing”, unless a) I’ve looked into said thing in detail, b) I’ve experienced a substantial improvement more
- 6 clever ways to get more vegetables into your diet I’m a vegetable lover. We’re told to eat 5-7 serves of fruit and vegetables a day. I eat way more than this…but I choose to eat my quota in the form of vegetables in the main, with only a little fructose-full fruit. Which is something I had a rant about here. To be truthful, I more
- Alain Ducasse’s provencal vegetables A culinary highlight during my time in France recently: eating at Alain Ducasse’s La Bastide de Moustiers restaurant in Moustiers Saint Marie in Provence…not far from the Gorge du Verdon (a mouthful!). I was in the area hiking and mountainbiking with my brother and it felt just plain wrong not to eat there. I was more
- a capricorn’s guide to storing food This is a really daggy post, but helpful. Stay with me. I’ve also shared some clever food storage ideas here, and how to freeze things here. Apples Store on the counter. Move any uneaten apples to the refrigerator after seven days. In the fridge or out, don’t store near most other uncovered fruits or vegetables more
- how to ferment vegetables So, I ferment my roots. And I activate my nuts. And my guts love me for it. If there is one kooky, “witchy” thing you should try right now, it’s fermenting, or pickling. I’ve been playing around for a few months, making sauerkraut, pickled daikon, and the most lush beetroot relish. I eat a tablespoon or more
