The Wild Inside

In they go!

This bowl of deliciousness is so good for breakfast 💕

Ferment cashews overnight in half KW coconut yoghurt and half KW coconut water kefir.

In the morning blitz in a high speed blender with frozen raspberries and a dash of lemon juice.

Go easy on quantity if you’re not used to ferments. Lasts in the fridge for a couple of days.

Finally getting back in to it… making diversity dough.

Hey crew! This is a great one to share with Hot Cross Buns arriving in the shops already. Most of them full of nasties.

Head on over to Jordan Pie / Nutritionist Facebook or Insta to see other great swap ideas. She has wonderful healthy recipes too, a great resource 😊🐰

Yes it’s been a while since I’ve posted but now that school holidays have finished I’ll have more time to concentrate on this project. I’m hoping to arrange some workshops in the near future, talking about fermentation and the benefits to gut health.

I found this at the local library recently. How great it is that books like this are now available for kids? Read it together and learn about the different types of microbes, where they’re found & which ones are good for your gut. 👏🏻👏🏻
Thanks

This is a special event I’ve been organising for - a photography exhibition by kids on the autism spectrum. Funds raised through sales will go towards providing specialised outdoor play equipment for the students at the Nuriootpa High School Inclusive Education Centre. The opening event will be held on Sunday 8 Aug, 1-3pm. Please let me know if you can make it. The exhibition runs throughout August - cellar door open times are Thurs-Sun, 11-5pm. Looking forward to your support. ♥️

After spending far too much time at my desk in recent weeks, today I enjoyed the ‘Wild Outside’. I walked the 25km Pioneer Women’s Trail from Hahndorf to Beaumont. My daughter was unwell and couldn’t walk with me, so I spent nearly five hours enjoying the beautiful autumnal Adelaide Hills and keeping my thoughts in the moment. The only thing I really needed to concentrate on was putting one foot in front of the other. A much needed mental break after being so busy recently. My legs do ache now though 😉

Here is my little batch of all natural hot cross muffins. Recipe adapted from Sarah Wilson’s ‘Simplicious’ cookbook.

It’s easy to grab hot cross buns from the supermarket but have you paid attention to the ingredients? They are full of preservatives, colours & flavours - chemicals. When you’re being more intentional about your eating habits, replace that kind of processed ‘food’ with a homemade recipe. Instead of feeling as though you’re missing out - know that you’re nourishing yourself instead of the opposite.

Think of chocolate treats in the same way. Be mindful of ingredients - choose good quality with a high cacao content and avoid emulsifiers and flavourings. Better still, can you make your own chocolate?

Happy Easter x

Thanks to everyone who attended my workshops on Fri & Sat. We talked gut health and the importance of ferments in our diet, made coconut water kefir and coconut yoghurt to take home and tasted some delicious fermented goodies. Watch this space for more workshops coming your way 👏👏

Here is a humble looking image of the kitchen bench where I place my ferments. This morning I’ve made up two batches of yoghurt, kefir, diversity dough bread and diversity dough gnocchi. It really is quick & easy. Come along to my workshops 19 or 20 March to learn how to make and use coconut yoghurt & coconut kefir. Gut loving goodness 😍

I’m back on the tools!
Looking forward to hosting two workshops at The Real Pantry - choose Friday 19/3 or Saturday 20/3. Learn how easy it is to make delicious gut loving ferments. Book now - limited places!