French lentil salad with beetroot and pomegranate from James' mum's tree. Served at a recent function that I catered for on the Surfcoast. Looking forward to providing some beautiful food for @awakentothemagic silent yoga retreat this weekend. Many years ago, i spent 10 days in silence and the effects were profound and long lasting. (Admittedly, I can still talk the leg right off a chair.) No doubt the people giving themselves that time this weekend will feel the benefits of a spell of inner quiet. #yoga#caterer#surfcoast#geelong#torquay#greatoceanroad#personalcook#glutenfree#wholefoods#gapsdiet
Greek style veggie stew. Thinking this might be a goer after our hook up and talk with some very savvy fermenters in Daylesford this Saturday. Every month, Meg and Patrick of @artistasfamily help to host their community's culture club gathering. Each month, people from Daylesford and all around are invited to a talk on the subject of fermentation. The group swaps and shares creating what Meg calls community immunity. I am so excited to have been invited by Meg to give a talk and share some learnings from #thealchemycookbook. I have visited Meg and Patrick's amazing quarter acre block which is full of genius and delight. We'll be staying as a family over the weekend. Woohoo! Check them out to find out about their permaculture residential programs or their clever little shack. #fermentation#guthealth#permaculture#biodynamic#daylesford#roadtrips#weekendswithkids#community#gardening#backtobasics
#thealchemycookbook fermented salsa recipe on mascarpone on home made sourdough. Sub this cheese for home made yoghurt cheese or labne made using our cookbook's 24 hour yoghurt. Serve on pumpkin and seed bread if needing a wheat free or gluten option.
That very first home made sourdough loaf that works. Made with our own wild strain mother that we nursed into existence. Feeling pretty chuffed to have learned this beautiful traditional skill. I followed the instructions found in the fab book @grownandgathered and here we are today. Using biodynamic flour which is said not to be fortified. Much of our bread and wheat flour, unless organic, is fortified. Those with gut issues may find this synthetic fortification detrimental to their health. After two years on Gaps, I never lost sight of the fact that our daughter could heal and move on. She has. Reintroduced foods took time and care. It is another slow and skilful transition to learn. First buckwheat, oats, rice and so on. All traditionally prepared which most westerners have no clue about. For me, these skills first came to me via the wonderful book #nourishingtraditions. Two books, including #thealchemycookbook worth getting your hands on if you want to learn about foundational foods. #hope#allergy#gapsdiet#paleo#keto#microbiome#fermentation#sourdough#guthealth#slowfood#bread#wildfermentation#permaculture#jerf#wapf#organic#biodynamic#lostskills