Today is #MakeItMonday, so this post is recorded in conjunction with a Facebook Live post. With Thanksgiving just around the corner, I wanted to show you a fun little make ahead fruit and nut course. The currants take a couple of weeks to mature in flavour so that is part of why I am showing … Continue reading Spiced Currants and Salted Almonds
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 … Continue reading What I learnt about raw ingredients
This is the challenge I have set myself for the next thirty days. --- Phase one: Classical Carnivorous Diet, exploring fats. Fire. Phase two: Ovolacto-carnivorous Diet, exploring cultures. Earth. Phase three: Paleo keto Omnivorous Diet, exploring balance. Quintessence: Fire, Earth, Air, Water, Raw. Phase four: Ovolacto-vegetarian diet, exploring grains. Air. Phase five: Vegan diet, exploring … Continue reading The Food Diet Challenge
It's the day before America redeclares its independence. As you may be aware of by now, we are an Anglo-American family [read that literally, not as "white people"]. I am English - born and raised in England. Daddy Alsum is third generation American - with his paternal great-grandparents emigrating from Friesland, The Netherlands. Lark, Hart … Continue reading Happy 3rd of July!
When my friend from school went off to university at Oxford, some of her roommates were from South East Asia. I remember one in particular from Singapore who loved to cook for everyone. In spite of a history of colonialism and foreign occupation, Singapore thrives culturally, economically, educationally, and in terms of overall quality of … Continue reading Honoring the food of my readers: Singaporean Hainanese White Bean Rice
I know very little about the country of Nepal. Its flag is not rectangular. It's a landlocked and mountainous Asian country. That is about the extent of my knowledge. The national dish which I chose to attempt is traditionally really spicy by Western tastes, especially for toddlers. I toned it down a lot, while still … Continue reading Honoring the food of my readers: Nepali dal-bhat-tarkari
As a part of #MakeItMonday, Lark decided that we should make cookies for you all. We made a very quick small-batch recipe for an autumnal treat. It was a big hit with the kids. I am looking forward to making more and more fall food. Autumn officially begins after the solstice on September 22nd. I … Continue reading Gluten free Rustic Fall Cookies