July 28th, 2009 | Mouth of Babes, Shows, bean, beet, fermentation, GAPS, health, howto, kid, mob, pickles, SCD, sprouts, starfish, video
Bright colored full sense learning experience! Watching mung bean sprouts grow and then transforming them with the help of some friendly bacteria to create an edible and healthy side dish is fun for the whole family.
Mikko loved the pickled sprouts as an addition to rice and curry, after the initial shock of eating them straight from the bottle! What a trouper.
Now we all know why Amaia loves to swing, her mama took her on a tree swing flight out over the ocean 3 weeks before she was born and gave us all heart attacks.
Music: Italian Waffles by Mujaji
Recipe: Pickled Bean Sprouts
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July 28th, 2009
These nutrient packed powerhouses are made even more exciting by the bright pink color the beets create. I used to make these all the time for my x-husband, who was Burmese and didn't feel like he had a proper meal if he didn't have some kind of fermented food added. Pickled bean sprouts were one of ...
July 9th, 2009
This recipe is adapted from Sandor Ellix Katz book Wild Fermentation. 1 ½ c small (pick them when they are young and green) nasturtium seed pods
2T sea salt
1T whey drained from homemade yogurt
Spices such as black peppercorns, fennel, coriander, garlic or cloves. Method
Dissolve the sa ...
May 6th, 2009
Refreshing recipe for Fenugreek and Fennel Salad Fenugreek: (Trigonella foenum-graecum) called methi in the Ayurvedic tradition, has been a trusted friend of mankind for a long time, perhaps even before crops were cultivated. It is widely used in Ayurvedic medicine and cooking, which dates back a ...
April 27th, 2009
Backbone of The Wild Wild West I haven't got much money
I don't like to make a show
But when it comes to real good friends
I love to share my 'dough' -By Hal 'Lucky Luke' Lucas Some of you may remember passing round Alaskan Sourdough Starters to your friends and family along with you ...
March 13th, 2009
Mutual assistance enriches even the poor. - Chinese Proverb A couple years ago I finally had a chance to start making kombucha. My sister had gotten a hold of a kombucha mother/starter (known as a SCOBY - Symbiotic Colony of Bacteria and Yeast) while doing a house call, (she's a nurse). Kombucha ...
November 28th, 2007
I was given a melted popsicle from a local ice-cream seller while visiting a pagoda in the suburbs of Yangon/Rangoon. It was a bit of a surreal experience. The old man smiled so kindly as he eagerly handed it to me. He was so sweet and toothless. He had come across me as I was trying to find ...
October 5th, 2007
Demonstrating how easy it is to make healthy, live-cultured yogurt from fresh raw goat's milk. This slow heat method ensures as many enzymes as possible will be available for digestive health. Also shows three methods of incubation. The towel method has the best track record, and the cooler ...
June 28th, 2007
(Kovaszos Uborka) this traditional pickle recipe is from the Hungarian Cookery Book by Karoly Gundel (1956) 2 kg (4 lb) short thick cucumbers
150g (5 oz) bread (made with yeast)
20g (1 oz) peppercorns
40g (1 ½ oz) salt
2 L (4 pt) water
dill (fresh is best)
1 clove garlic
2-3 bay ...
June 28th, 2007
(Kenyerleves Paraszt Modra) is a hearty traditional peasant soup, this satisfying recipe is from Hungarian Cookery Book by Karoly Gundel. Serves 6 300g (11 oz) dry crusts
100g (4 oz) fat (preferably lard)
1 bunch parsley
3 eggs
1 med onion
1 T paprika
salt to taste Method: ...
