Time of year to be fermenting Autumn/Fall is, of course, the traditional time of year to ferment and preserve our food. It's also the time of year when we are in need of an immunity boost, lest the dreaded seasonal cold (or worse still, flu) get...
A gut challenge recipe I always feel a bit overwhelmed after the summer holidays with everything that needs to be organised for our family to function properly and healthy guts are on the to-do list. After eating ice-cream and croissants on a daily basis, our guts...
Life's what happens when you're busy making other plans I fell out of the rhythm of writing a blog post every week over the summer. The kids were home, we travelled a lot and it seemed like there was always something happening - hospital visits, summer...
Why for perimenopause? Since I've been premenopausal, I've craved raw broccoli and tahini. This salad is the result, but I do hope it also tastes good to un-perimenopausal people. Broccoli is full of fibre, folate, vitamins C and K, as well as glucosinlates that react with...
Elderberries everywhere The drought has not been kind to my food forest, yet the elders are thriving and heaving with elderberries. Only the fruit trees and shrubs seem fine, everything else has dried up and wilted away, even though Y promised that he was watering every...
Makaron z truskawkami made famous Pasta with strawberries is one of those dishes that everyone outside of Easter Europe fails to understand. However, it's become a bit iconic since Iga Swiatek made it famous. saying that it's her absolute favourite dish. Shock and outrage followed this...
The most refreshing of fermented drinks The school field looked like the Savanna yesterday when we were there for Sports Day, so it's fair to say the summers are getting hotter in the UK. And for hotter summers, we need more refreshing drinks, like this three...
The best soup for hot days Chłodnik is a cold soup we eat in all the East European countries during the summertime, as it's the most refreshing of soups. Both the fermented beetroot juice (kvass) and the kefir are full of probiotics. The sour kick is...
It's been hot here in the UK and when it's hot, I crave kefir. My mind immediately goes to childhood memories of fresh milk going sour on my Babcia's hot windowsill. We don't do that ritual anymore, but kefir hits that sour, dairy taste spot....
Slaws slaws slaws As a Pole, I feel somewhat of an expert in slaws. On average, I make them twice weekly. This kohlrabi slaw is light and slightly sweet with a refreshing tang from the salty kefir dressing. Perfect for sticking on top of blackened potatoes...