We think, therefore we eat

A major ingredient in simple living is mindfulness... this means to pay attention, to engage our mind, to be aware, switched-on, to think and deduce. It also means to make informed choices, and sometimes to accept some compromises. When it comes to eating, we’ve now come to doing it robotically, without thinking. We blindly believe … Continue reading We think, therefore we eat

Yogurt – the ultimate SuperFood

Yogurt is made of milk, cultures, warmth and time. It takes 8-12 hours for cultures to feed on lactose and transform it into a thick probiotic SuperFood that helps our metabolism. What commercial yogurts add to their preparations now are thickening agents: gelatine, agar or other plant-sourced gums like locust bean gum (E410). By adding … Continue reading Yogurt – the ultimate SuperFood

So quintessentially permaculture – Jerusalem artichokes

I am in love with Jerusalem artichokes and they’re in full season here at Valley’s end. We’re having them almost every day in soup, stews and mash, or sautéed and roasted… My first ever encounter with that odd looking vegetable was at Bistro Moncur in Sydney where Husband invited me for a wedding anniversary. I … Continue reading So quintessentially permaculture – Jerusalem artichokes