From the category archives:

Information

Recipe: Blueberry & Lime Chia Fresca

Chia (Salvia hispanica) is a seed rich in the vegetable pre-formed form of essential fatty acids (EFA) but you need enough of certain nutrients to convert it (fish is a source of the formed animal EFA). It is also a source of soluble fibre and the seed becomes mucilaginous when it contact with water. Many websites make [...]

3 comments Read the full article →

Recipe: Green Energy Soup (A Mitochondria Supporting Recipe)

When we want to eat food to make us feel energetic and happy (which is what food should do), we need to stick to whole, real foods. This because our body needs more than just carbohydrates to produce energy. There are many micro-nutrients we need for optimal mitochondrial function (mitochondria are the “energy factories” of our cells). This is [...]

2 comments Read the full article →

Recipe: Grass Fed Beef Pho + How To Make Bone Broth

 I love soups. They are nourishing, easy to digest, inexpensive,  soothing, delicious and of course nutritious. I have quite a few soupy recipes on this blog such as the Purple Valentine’s Day Soup, Seriously Good Sprouted Chickpea Soup and the Herby Veggie Chicken Soup with Quinoa. Soups can be powered with protein, rich in minerals and vitamins, hydrating, [...]

2 comments Read the full article →

How to Make Dairy-Free Coconut Cream from a Young Thai Coconut

I love coconut! There are so many ways to use coconut in different recipes both sweet and savoury. If you have never used a young coconut have a little read about them. Also if you’ve never opened a young coconut, here is the tutorial I wrote on how to do that (click the small picture [...]

0 comments Read the full article →

How To Open A Young Thai Coconut (With Video & Pictures) + Info on Coconuts

Update 29/1/12: I originally posted this in 2009, but I’ve since updated the information and I’ve made a video! So I hope you enjoy this post! Why would you want to open a young thai coconut? Because then you can get to the coconut water and coconut meat! Coconut water from a fresh coconut is so [...]

8 comments Read the full article →

80+ Ways & Recipes To Use Milk Kefir

Got milk kefir and not sure how to use it? Here are 70+ ways & recipes to use it. Here are now 80+ ways to use milk kefir! Some things you should know: What kefir ? What are fermented foods? How to make milk kefir. Storing kefir for ripening & reducing lactose Kefirpedia There are a lot [...]

5 comments Read the full article →

All About Kefir + A Recipe for Homemade Organic Kefir with Lemon Zest & Raspberries

What Is Kefir? Kefired milk (or Kefir; said as ke-fear), is the fermented dairy* product made from adding Kefir grains** (which are also known as Kefir; see picture above which shows kefir’s cauliflower-like appearance) into milk to ferment. The Kefir grains are a symbiotic culture of bacteria and yeast which exist on a structure of polysaccharide, protein, amino [...]

0 comments Read the full article →

Why Animals To Be Eaten Must Be Killed: An Excerpt From The Colonial Cook Book, The First Published Australian Cookbook

In my new blog Creative Vintage Lover*, I spoke about my favourite vintage cookbook (currently anyway), which is The Colonial Cook Book: The Recipes Of a By-Gone Australia By Paul Hamlyn. It is a reprint (from 1970) of the “first published Australian cook book”, originally published in 1864. As you can imagine it has a lot [...]

0 comments Read the full article →

Eat Real Food (It’s What Our Ancestors Did)

These days there seems to be plenty of food around, but it isn’t what I’d call real food, nor even food for that matter. The kind of food im talking about, which is most often found on our supermarkets & junk food “restaurants” can be thought of “edible food-like substances”, to quote Michael Pollan. Edible food-like substances [...]

2 comments Read the full article →

Fermented Foods: How To Prepare Kombucha Tea

Thumbnail image for Fermented Foods: How To Prepare Kombucha Tea

Kombucha Tea Kombucha tea is a refreshing, bubbly fermented tea historically from China, Russia & Germany (Greewalt et al, 2000). It is made from a Kombucha S.C.O.B.Y. /scoby. Scoby stands for symbiotic culture of bacteria and yeast. It is also known as a ‘mushroom’ or ‘biofilm’. Kombucha tea is fermented which means that bacteria and [...]

Related Posts Plugin for WordPress, Blogger...
23 comments Read the full article →

← Previous Entries