Good quality saturated fat is one of the cornerstones of eating ancestrally. Our ancestors have been using it in their kitchens for centuries. Yet it’s not always easy to access in our modern world and, when you can find it, … Read More
The last two weekends our tiny kitchen has felt like a lard production factory – we’ve rendered over eight kilos (18 pounds) of pork back fat. Every container in the house has been requisitioned to hold the resulting lard and … Read More
If a grain stands still for too long in my kitchen, I ferment it. It’s been like that ever since Nourishing Traditions introduced me to the ancestral way of eating. And, as you know if you’ve watched my sourdough porridge … Read More
As well as being a delicious, gluten-free grain, buckwheat is nature’s vitamin-B tablet. It contains B3, B4, B5, B6, B9 & B12! And for even more nutrient-density, if you sprout the buckwheat the levels of those vital B vitamins increase. … Read More
Bone broth is an absolute powerhouse of nutrition, and very easy to make. Yet often, we struggle with how to get it into our bodies; how to get that nutrition! This is particularly true if we, or members of our … Read More
Do you feel overwhelmed when it comes to eating and cooking ancestrally? Maybe you’ve tried before but stopped as it was just too much? Or perhaps you’ve poured over the cookbook Nourishing Traditions but had so many ideas you just … Read More
Want to move forward in your kitchen? Been meaning to try that new ferment? Find a bread recipe for your family? Tackle that recipe you’ve been avoiding?! Looking for ideas, support and encouragement? The Ancestral Kitchen Challenge is here to … Read More
A little over 200 years ago the industrial revolution started a chain of events that has led to our disconnection from not only the source our food, but also the thousands of years of handed-down skills and wisdom surrounding it. … Read More
If you’d have asked me this question 6 months ago, I’d have said a resounding, “Yes!”. I have been a whole grain poster-girl for many years. In my early bread-making days, back when I used a machine and yeast, I’d … Read More
Eat more processed food; I believe that so strongly that I want to get a t-shirt with it emblazoned on. I’m not, however, talking about eating more industrially-processed food. The stuff made in a factory, from unrecognisable ingredients, packaged in … Read More