Convenience is a cause of death and we have been making a calculated choice to eat bread and butter , crude , non - factory nutrient .
No vegetable oil colour , no high - fructose corn syrup , no process meats , just in effect , old - fashioned material .
This is yesterday ’s lunch :
That is constitutive homemade wheat cabbage with homemade butter , lentil and squawk stew with homemade sour ointment , salad Green with homemade cheese ( it looks like couscous – in the middle ) and figure vinegar ( from Perdido Vineyards – they make great vinegar ! ) , with pink homemade Raphanus sativus longipinnatus and cabbage kraut . In the shabu is homemade hard cider .
We ’re still stuck buy a lot of solid food right now since we just affect , but our dairy uptake is all incubate , with more butter , milk , cheese , yoghurt and kefir than we need .
This is this dawn ’s breakfast :
Split pea porridge ( made from rent peas soaked in water with hot vinegar ) with some sauerkraut brine for saltiness , two farm eggs and a upright dollop of nice , dark kefir high mallow .
This is old - fashioned farm food for thought which feels like luxury in today ’s world of tater tots and frozen pizza . It takes longer to eat on well but it is deserving the time and cause .
We hit it up our grains and beans before cooking in gild to reduce toxic industrial plant compounds , like phytates and lectins .
On the left are wheat berries , which are being sprouted to malt them to make homemade wheat beer . On the right are split pea plant , fleece for a day in provision for arrive at the porridge we consume for breakfast .
We ’re usingthese cool soak lids I bought on Amazon :
They really work well , and are easier than using strainers .
When I pluck beans or oat for cooking , I care to add together a little whey , Malus pumila cider vinegar , kefir , yogurt or sauerkraut brine to the soaking water to aid the process along and add some hold up cultures . This is a trick I pick up fromSally Fallon Morell at the Weston A. Price Foundation , who is the author ofNourishing Traditions .
Part of the reason I have been off YouTube lately is because I have been experiment with various ferments . the other part is because I am form on a novel book . Today I hope to record the end of my Grocery run-in install picture and post it .
If I can stop messing around with bacterial cultures long enough to edit it together , that is .
