gilljacobs I make time for my morning ‘habits’ because that’s my priority, and I don’t have young children to be responsible for. But ultimately, even with the busy rush of family life, which I get a glimpse of when my granddaughter comes to stay, there is still the need to squeeze in some things to do … Read more
Today I am running a Fermentation Evening for eight people from my local Transition Towns group, and the event is going to be covered by the Guardian newspaper as part of their Get Together column in the Saturday Food Supplement. The timing is perfect. Two weeks ago I had staying with me Maria Tarantino and … Read more
There is no mystery about fermenting vegetables. Its a traditional way to preserve food, and to use up winter vegetables to last through the cold, and to give added nutrition because of the beneficial enzymes that they produce. Just take a white cabbage, and a selection of other suitable vegetables, such as carrots, onions, cauliflower, … Read more
When you have tried everything else, and there is just one thing left to do, it might JUST be food that could make all the difference! How has making my own ferments helped me, specifically sauerkraut? ORAL HEALTH IMPROVED Since regularly eating home-made sauerkraut I no longer get plaque build up around my teeth! This … Read more
There is a new focus on food that is bubbling up to the surface, and that is the contribution of fermented foods to health, both of individuals and the planet. Fermented foods are alive with beneficial bacteria, needed in our guts, and enzymes released from food when it is broken down through fermentation. Our guts … Read more
Spending time with friends whose ideas on health are more conventionally based can be challenging. Do you keep quiet when the subject of statins comes up, or cholesterol, or salt or soya, or the importance of good fats? If I sneak in a little clue as to my other take on food and health: • … Read more
Habits for health as we grow older and raw milk?! Isn’t raw milk dangerous for health? Not according to the latest report. Anyway, isn’t milk only supposed to be for calves? Not if you look around the world to see how milk is used raw or fermented to form a significant part of many … Read more
I have just come back from a food tour of Slovenia, organised by Dr Sylvia Onusic of Taste of Slovenia, and helped in situ by Kimberly Hartke, the publicist for the Weston A Price Foundation (check out her photos of Taste of Slovenia trip here). Slovenia is beneath Austria, in the former Yugoslavia, also bordered … Read more
OK, so here’s the biggie, at least for me. Weight loss! As a pubescent girl people looking at my largish thighs used to say its ‘just puppy fat’. I did grow out of it, and it was only in my forties that I gained weight during a period of stress. I never calorie counted or … Read more