Inspiring positive change through food and education
These waffles are very different as they have that sourdough taste and are also therefore easier to digest as the grains are already broken down. Practically speaking, this is also a great way to use up excess starter. Leave the pre-mix overnight for a protein rich breakfast, or start preparation […]
I am not actually going to post a recipe here because my loaf is based on the recipe of someone else. There is only one modification and some specifics I follow around this recipe, however I certainly cannot call it my own. I have struggled to come up with a […]
Did you know you can also experience the benefits of consuming kefir as a cheese? This cheese can be flavoured in any way that you would normally flavour cream cheese. That is the texture it resembles if you follow this method. If you don’t already know how to make milk […]
What is milk kefir? Kefir is a fermented milk drink usually made using cow’s milk. It is also possible to use other milks however this recipe is specifically for dairy milk. The grains used to make milk kefir are different to those used to make water kefir and they cannot be […]
Pakoras, also known as pakodas and bhajji, are a fried Indian snack. They are naturally vegetarian and gluten-free. They are also very versatile. You may choose to make a mixed vegetable patty-like version or a single vegetable at a time. The binder is chickpea flour (also known as gram or […]
I am so happy with this dough. It was a complete fluke to finally get it right. I didn’t really have any expectations when I created the recipe. But that is often the best time for success. The taste, the texture and the look all just came together after months […]
Making your own sourdough starter is really easy. Why would you bother? Well basically it is a lot easier on your digestive system to eat baked goods that have been pre-digested by the microbes in your starter. I have been using my starter for about 3 years now to make […]
What is Kombucha and why drink it? Kombucha starts out as a sugary tea, which is then fermented with the help of a scoby. “SCOBY” is actually an acronym for “symbiotic culture of bacteria and yeast.” It is very similar to the mother used to make vinegar. The scoby is added […]
You may or may not have heard of water kefir, another wonder in the world of fermented foods.
Since my last post about sourdough bread baking I have been practicing and experimenting. Time and again, I found my bread too dense and my crust too hard. As many before me have found, the learning of sourdough baking can be a very frustrating process.
I'm Angela. I love to explore our ability to feel joy through the foods we eat. I am a naturopath, kinesiologist and author. Cooking and eating is a journey and process of discovery and magic. This site embraces whole food cooking and eating and empowering education. Get involved by trying some of the free recipes, purchasing one of my illustrated cookbooks or working with me personally. Looking forward to aiding you to live a happier life through better food choices.
