by Belinda | Sep 6, 2023 | Recipes
This recipe via two friends is modified from mynewroots. It’s the first success I’ve had with my beautiful fermentation crock by Kinfolk and Co. I love this recipe because of the fermented garlic and ginger and that I can adjust the chilli as I’m not a huge fan of... 
by Belinda | Sep 6, 2023 | Recipes
I love pickles and fermented foods and made kombucha when sharing scobies was all the craze in the 1990’s. Beet Kvass is my favourite drink now. Even though it’s made from beetroot that is high in starch and sugar, all the sugar is used up in the fermentation process,... 
by Belinda | Sep 6, 2023 | Recipes
I was given a jar of gomashio as a gift and marvel at its taste and simplicity, very Japanese. The condiment dates back to 17th century Japan and popularised in macrobiotic cooking. It’s made by grinding toasted sesame seeds with salt in a ratio of 10 to 1 in a... 
by Belinda | Sep 6, 2023 | Recipes
The poor choko has a bad reputation as a depression era food in Australia, when it became part of the staple diet. But when my friends were talking about growing them and a Filipina described how she made pancakes with 4 ingredients, I bought some from her at the... 
by Belinda | Sep 6, 2023 | Recipes
Coriander – the leafy herb – you either love or hate. I love this recipe for its taste, cleansing and healing properties, having more potent benefits than regular basil pesto. When you combine pesto with black foods like olives and black pepper the blackness indicate... 
by Belinda | Sep 6, 2023 | Recipes
I first tasted this tonic at an Ayurvedic retreat in Bali earlier this year and now it’s one of my staples. Ojas means strong and vital in Sanskrit and that’s exactly how I feel when I drink this as a morning wake up or afternoon “pick me up please”. With the plethora...