When you’re thankful for Jesus

Happy Thanksgiving. For those of you not from America, today is supposedly a day dedicated to gratitude. I am not even going to attempt to touch on the dubious historic treatment regarding Native Americans. That could definitely be a post of its own. As with most celebrations, the primary focus has strayed and has become …

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What I learnt about raw ingredients

I was envisaging this phase being a time to find more about flavor by taking cooking out of the equation. I had this romantic vision of experiencing raw food and l would learn so much more about flavor combinations and so on. Raw vegan is no joke. I was eating literally all day long. I …

What I learnt about grains

Last week was all about balance and I will write a longer post regarding that at the end. My hope is that I can really incorporate the different elements and make a lifestyle change that gives us a healthy meal plan based on moderation, nutrition and fun. This current phase is actually the one I …

What I learnt about culturing [with Cream Cheese recipe]

Today, I finally got to the part where I can eat plants. Hurray! I spent the last week looking at cultured food and I had quite a lot of fun with it. I have a mild fascination with preserving foods - fermentation, culturing, salting and curing (as well as dehydrating and smoking). I was excited …

What I learnt about fat

This first phase was definitely a challenge for me personally. I'm sure that other people would love to eat all the bacon they could ever want, but I am unfortunately just not one of those people. Besides it being really expensive (especially for good quality local meat), I did also get pretty tired of it, …

Spoonful of sugar

In every job that must be done There is an element of fun You find the fun and snap! The job's a game And every task you undertake Becomes a piece of cake - Mary Poppins I don't like cleaning. I'm basically the children in Mary Poppins. I don't want to be a nesting robin …

Exploring fat

Fat gets a bad rap. I will be experimenting in this first phase using different animal fats to see what flavors and properties each can impart. They are by nature predominantly saturated. Depending on who you ask, what day it is and the color of their socks, these are either heart disease-causing cholesterol-raising lipids or …