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 that the manufacturer cares for our health and well-being and we stop being aware. Nineteen century French gastronome Brillat-Savarin once wrote “tell me what you eat and I will tell you who you are.” How relevant is this now that we buy our food in a pre-packaged form, ready-to-eat, imported, adulterated and fake! 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. Continue reading “Yogurt – the ultimate SuperFood”

So quintessentially permaculture – Jerusalem artichokes

A little scrubing before cookingI 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. Continue reading “So quintessentially permaculture – Jerusalem artichokes”

Autumn at Valley’s End