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“He who indulges daily in health foods and healthy activities, who discriminates the good and bad of everything and acts wisely, who is not attached (too much) to the objects of the senses, who develops the habit of considering all as equal, of truthfulness, of pardoning and keeping company of good person only, becomes free from all disease” Astanga Hardyem   

 
September 01

Impromptu cake
Organic Brazil nuts Sunflower seeds Coconut oil Ground Ginger Soaked raisins Meat from young coconut Tangelo


Raw, combined with calendula flower on top :)





10:27 PM GMT  |  Read comments(0)

August 25

Fermentation workshop
So I did a fermentation workshop with the Very Edible Gardens boys, Dan Palmer and Adam Grubb.
It was a lovely day and was held in Dan's back yard.
We learnt heaps of cool stuff. Even though I had some experience with all the techniques touch on, I really left the workshop with the confidence to go out and get stuck into some serious fermenting.
Here is a recipe of the Essene bread and cookies.  And the Video of the day is below.

Essene Bread
This stuff is amazing. Originated by the ancient and very switched­on pre­christ Essene civilization who would bake it overnight on rocks heated by the sun during the day. The gluten in the sprouted grain caramelizes as you bake it and you get a sweet taste such that folks will swear you added honey or sugar.
INGREDIENTS: 500 grams grain (wheat, barley, rye, in any combination – pulses like lentils also a classic addition) and water. Yep, that’s it! Discounting the water, delicious Essene bread can have just one ingredient!
METHOD: Soak grain over night then keep moist (just like making sprouts) for a few days, until the first sprout is about the length of the grain.
Mince or blend sprouted grains into a dough, knead a little, then pop in a tin and bake immediately at about 160 degrees for about two hours, or until holds together independently and can stick a knife into it without gooey stuff coming out. Will get better over days once it comes out of the oven – if it’s too soft don’t worry – it will improve with time. I had once given up on a loaf that others discovered a few days later and got very excited about.
Essene Cookies
Same as above but instead on one loaf mix honey, nuts, banana, dried fruit, or whatever takes your fancy into the dough and then form into small shapes on a baking tray. Bakes faster and because more surface area where the malt caramelizes, they're very delicious.

If you have trouble loading video go to you tube link here
 





6:29 PM GMT  |  Read comments(0)

Essene cookies



6:33 PM GMT  |  Read comments(0)