Last night, I can’t even remember how it all started, but I ended up in a heated argument at the dinner table with my father-in-law. I do love and greatly respect my father-in-law but as similar as we are, we have very, VERY different views on some things. This particular disagreement was about our differing
After many gentle reminders, here is a recipe I’ve been promising to friends for ages! Everyone who tries these crackers loves them, whether they’re accompanied by my homemade hummus or some creamy Castello cheese (a dairy product our mostly dairy-free family just can’t resist!). Almost as important as the flavour and texture are the ingredients
Late last year I decided to switch to a gluten-free lifestyle to see if I could improve my health through my diet. Well actually, it was more about eschewing wheat in particular, rather than about me believing I’m an undiagnosed coeliac or thinking that I have a gluten intolerance. It seems to me that wheat is
We have the same breakfast without fail every single morning. There have been a couple of times when we’ve tried to jazz things up and eat something different like toast and eggs for breakfast, but pretty much the next day we would always go back to eating our firm family favourite: lacto-fermented porridge! And then
I’ve been meaning to write about dairy for months, but my original intention was to write about why we were prepared to spend more on organic dairy. Well, now we don’t drink milk anymore and we’ve cut out all dairy except for milk kefir and cultured butter from our family’s diet! The old me wouldn’t have
Hmm, the title of this blog post sounds a little bit like one of Jane Austen’s novels, doesn’t it? Unfortunately, my story is far less civilised and subtle than anything she would have written! In fact, I doubt Ms. Austen’s heroines ever farted, much less talked about it. Well I am about to do both,
If you’ve taken even the smallest interest in healthy eating over the past couple of years, you will have noticed that fermented foods are all the rage. Yoghurt as a source of probiotics is just so yesterday; now everyone’s talking about kombucha, kefir, kimchi and sauerkraut, and some of us are making them too. But perhaps
When I was a teacher of design, I did a project with my senior students that encouraged them to learn a little bit about design history. The two significant design eras I focussed on were Modernism and Post-modernism because I just loved to teach them all about the social, political, technological, and ideological changes that
If you’ve had a go at sourdough or have taken an interest in it already, you will know that a sourdough starter, as a living, growing thing, needs to be used regularly, so that you have a reason to continue feeding it with fresh flour and water daily (or a little less frequently if you