This recipe takes me back to the smells, sounds and tastes of idyllic Italy. In Italian, gremolata literally means “to grind something that grows.” To make something that grows the pleasure of eating, especially when some days can be grinding, is a joyful thought for this tiny home living, frugal hedonist! This recipe literally grows …
I’m porridge mad and Pink Porridge has got to be my favorite winter breakfast recipe. It’s adapted from the Ayurvedic retreat in Bali and perfect for VATA, air types…ME! Cook a batch of beetroot rice and use it as a rainy day lunch with adzuki beans, greens and roasted pumpkin. For the porridge, the addition …
I first tasted this tonic at an Ayurvedic retreat in Bali earlier this year and now it’s one of my staples. Ojas means strong and vital in Sanskrit and that’s exactly how I feel when I drink this as a morning wake up or afternoon “pick me up please”. With the plethora of drinks to …
Coriander – the leafy herb – you either love or hate. I love this recipe for its taste, cleansing and healing properties, having more potent benefits than regular basil pesto. When you combine pesto with black foods like olives and black pepper the blackness indicate high levels of the beneficial minerals selenium and chromium which …
The poor choko has a bad reputation as a depression era food in Australia, when it became part of the staple diet. But when my friends were talking about growing them and a Filipina described how she made pancakes with 4 ingredients, I bought some from her at the farmers market and got inspired.. I’ve …
I was given a jar of gomashio as a gift and marvel at its taste and simplicity, very Japanese. The condiment dates back to 17th century Japan and popularised in macrobiotic cooking. It’s made by grinding toasted sesame seeds with salt in a ratio of 10 to 1 in a traditional ‘suribachi”, which is the …
I love pickles and fermented foods and made kombucha when sharing scobies was all the craze in the 1990’s. Beet Kvass is my favourite drink now. Even though it’s made from beetroot that is high in starch and sugar, all the sugar is used up in the fermentation process, compared to kombucha which has typically more than …
This recipe via two friends is modified from mynewroots. It’s the first success I’ve had with my beautiful fermentation crock by Kinfolk and Co. I love this recipe because of the fermented garlic and ginger and that I can adjust the chilli as I’m not a huge fan of super spicy kimchi, one of Korea’s …
I have the good fortune to live in the sub tropics with a mature and producing macadamia nut tree in my garden. This recipe comes with a lot of tropical nutty flavour, delicious crunch, healthy protein and essential fats all beneficial for women in transition. I enjoy eating sustainable fish fresh from the ocean, as …
The winter solstice has passed, the days are getting longer but colder. Winter is calling us to nurture our Yin essence and take care of kidney chi energy to support hormone health in menopause. Slow cooked stews, soups, beanies, warm drinks, hot baths with essential oils, fires, hiking, mohair blankets and early nights make winter …
