Although not strictly keto because of the high carb content of quinoa flakes and the custard apple, this delicious gluten free “paleo” version of oatmeal, is made filling and nourishing with the extra fats. When you dry roast the quinoa flakes they lose their bitterness and become nuttier and golden with with ghee. The porridge […]
At last count our pumpkin patch has produced more than 20 pumpkins this season alone. And they are divine, bright orange and nutty. The pecan tree has finally produced a crop of edible nuts after 4 years so I have all the ingredients in my pantry/garden for this recipe. As a bonus, I use the
Country Pumpkin Bread Read More »
I consider all soups and stews, anything slow cooked as soul food. So much love and presence goes into the slow ministrations of a simmering pot of chicken soup – a stir here, a taste there, a handful of herbs… Like other bone based soups and broths, this soup is a collagen injection. Collagen is
Sleep is my best health tonic. Warm creamy drinks before bedtime set me up for a good night’s sleep. As winter sets in with a week of wet, cold and cosy weather, this sleep and stress tonic from Ascension Kitchen is the perfect nourishing tonic. The main herbal ingredient is the Ayurvedic herb Ashwagandha, a
Bone broth is a winter staple in the frugal kitchen. It is one of the healthiest, cheapest and easiest foods made popular by the GAPS diet. Bone broth is a fundamental food for women particularly in menopause, whether it is healing the gut, supporting immunity, maintaining healthy bones, pain free joints and glowing skin. This
I love fish! I love fish cakes! If I have some salmon or firm white fish leftover, this is a simple way to recreate an easy, light dinner. Otherwise I open a can of wild Alaskan salmon, one of the only true sources of wild caught salmon left in the world 🙁 Good quality salmon
On the Fly Fish Cakes Read More »
Just as limits are lifted on buying packaged milk in the supermarket, I am thinking why wouldn’t I go back to making my own anyway? I know it’s easy, cheaper and more delicious and of course free of added oils, sugars and other nasties. It’s what to do with the leftover almond meal? Here are some
As this period of hibernation and social isolation rolls on with some restrictions easing over the next 3 months, my purpose to serve feels as though it’s been put on hold. I crave the full 3D fleshy, rich contextual presence of another, and the odd chance of illicit ‘random hugging”. Now, mostly at home, how
The Being Experiment* Read More »
Pre-primalgenic, when I used to eat way more carbs, I loved eating rice, all types – black, brown, white. I eat rice occasionally as I find eating minimal grains and starchy vegetables suits my body and a more ketogenic approach. Cauliflower rice is the perfect, nutrient dense alternative. I modified this recipe from my raw
Cauliflower Rice with Coriander Pesto Read More »
It’s a lovely feeling to go to the fridge and find a mason jar filled with homemade vegetable stock. Instead of those square blocks I used before with tragic palm oil, this stock can be used to flavour any of your stews, soups, or occasional rice and dhal. This recipe has been adapted from the
Vegetable Stock Concentrate Read More »
