We all know that vinegar is a great natural cleaning ingredient, but let's face it, many of us can't stand the smell (or maybe we live with someone who does!). Infusing your vinegar is such a simple step, but a complete game-changer. Time to get pretty in pink!Read More
Making your own laundry detergent is simple, cost-effective and requires only 2 ingredients! Which is good news because out of the 821 laundry detergents tested by the EWG (Environmental Working Group), 721 of them had a failing grade. This detergent recipe quickly became one of our favourites and I've also shared a few tips for removing tougher stains.
One of my favourite things about being a nutritionist is experimenting with new foods and flavours. This year I made a tasty discovery that I'm so excited to see gaining in popularity - Tiger Nuts. Not only are they suitable for those with nut allergies, they contain a special starch that benefits digestive health, lowers inflammation and promotes weight loss. Find out more about this special veggie and try my favourite seasonal recipe - Tiger Nog.Read More
Today I wanted to share Sandor Katz's perspective on fermentation as a tool for social change and in the hopes of inspiring more of it, share 3 recipes for Superfood Kimchis I created for Clean Eating magazine. There's a gorgeous Superfruit Kimchi, a really tasty Thai flavoured Asparagus Kimchi and Kimchi Root Sticks in a miso-garlic-orange paste.Read More
Dehydrating foods and herbs is a simple way to preserve the harvest that retains most of the nutrients. Move over fruit leather and jerky, there's so much more that you can dry! I regularly dry herbs for teas and infusing into oils for skincare. I forage most of my own herbs for teas and tinctures. I dehydrate ferments to turn into spice blends and make super-light camping snacks and meals. Here's some tips for where to begin if you're new to drying, what to consider for equipment and an easy recipe for Apple Chips to get you started!Read More
Fermentation is my favourite way to preserve the harvest and this recipe for Golden Kraut is one of the tastiest ferments I've ever created! If you've never tried fermenting, this is a great recipe to get started with. Fermenting vegetables is straight-forward and simple and the flavour of this kraut is mild and sweet. With the addition of two superfood roots, this kraut is also beneficial for improving digestive and immune health and it's anti-inflammatory!Read More
Whether we're foraging or buying from a market, we need to make sure that we are doing so responsibly and asking others if they are doing the same. Here are some guidelines for preserving wild leeks in nature as well as my favourite way to preserve wild leeks in the kitchen so you can enjoy their flavour all year - Fermented Whole Leaf Ramps.Read More
We recently had the very good fortune of attending one of David Asher's traditional cheese-making workshops. David was kind enough to share his tips for sourcing quality ingredients along with a recipe from his new book – Dream Cheese. It's easy to make, super delicious and you have endless options for adding flavours.Read More