The King of Kraut
“Our food system desperately demands subversion. The more we sterilize our food to eliminate all theoretical risk, the more we diminish its nutritional quality.” Sandor Katz Since the beginning ofRead more.
Retreat to meet YOUr natural woman.
There are moments and connections in life (if you are lucky) which actually turn everything you have ever known on its head and the enlightened truths of life are thereRead more.
My feet are itching to get out in to the world and explore new adventures again. Thankfully I have the cure for the common travel bug and this summer weRead more.
Eating the whole egg!
In all honesty, if it weren’t for eggs, I would be vegan. I am quite particular about my eggs. Having kept chickens (that’s them below!) for many years whilstRead more.
Soil makes ART
I spend a lot of time talking about and tending to the microbes in my gut. At this stage the idea that gut bacteria affect a person’s health is not revolutionaryRead more.
When is was young we had aloe vera plants in the home for those small emergencies like scrapes, cuts, and burns. My father was a medicinal man, seeing nature as hisRead more.
Preserved Indian Relish
Makes approx 2 liters • 6 lemons • 1/2 cup salt • 1/4 cup red chilli powder • 1/2 cup sugar • 3 tsp turmeric powder • 1 tsp fenugreekRead more.
How to make Miso Eggs
Amounts are given per egg. I like to do 6 at time for my family, or special occasions. 1 hardboiled egg, peeled 2 Tbsp. white miso 1 tsp. maple syrupRead more.
I love a breakfast that’s ready to go straight out of the fridge. Why add the kefir the night before? Because the beneficial Lactobacillus in the kefir breaks down theRead more.
Something incredible is on offer
I cannot begin to express the rollercoaster of the past few months. I am so grateful for all your feedback as you leaf through the pages of The Cultured Club,Read more.