• Fermented buckwheat bread

    If you’ve been following my blog for a while, you might be surprised to learn that my gluten-free sourdough starter is now languishing in neglect at the back of my fridge since I discovered fermented buckwheat bread (poor thing!).  Since making my first experimental loaf, I have baked only buckwheat bread, because not only is

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  • Homemade probiotic marmite!

    Over the past four years, we’ve ditched most of the instant (processed) foods from our kitchen but one condiment has managed to retain its presence on our pantry shelf all this time, basically because there’s just nothing else quite like it: vegemite. Personally, I could live without vegemite but the kids really, really like it. 

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  • Homemade iron tonic

    This blog post is a follow-up to one I published a few months’ ago called, “On being a woman, period.”  I wrote about how I decided to try addressing my iron deficiency issues and menorrhagia through diet and lifestyle in an attempt to balance my hormones, before resorting to synthetic iron supplements, prescription medicines, or

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  • Homemade hazelnut mylk

    It’s been 6 months since I wrote about how, and why, I quit milk.  I’ve actually ended up eschewing dairy completely, except for the odd restaurant or takeaway curry.  Oh, and I still occasionally buy a wedge of Castello cheese – there will always be a place in my stomach for Castello cheese!  Given that

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