From Sarah Scott. Take 500 ml of tinned coconut milk (at least 90% coconut milk), allow this to ferment in a warm place with kefir (or another probiotic such as Mutaflor) for at least two to three days. This allows any sugars or carbohydrates to be fermented out. It should taste slightly sharp. Pour the warm ferment into a food processor, leave a little behind in the jar in order to make the next batch (you do not need to use a new sachet of Kefir every time because one culture can be grown from the previous). Add about
There’s not much fresh green stuff around now, but we are all longing for the cleansing vital effect of a plateful of robust crisp raw food which wakes up the taste buds. Not all of us have kept the sunflower greens going over Christmas, so it’s time to start those off again now – view our video. But in the meantime try this. The bitters and sharp tastes will help your liver, and re-awaken your natural appetite as the days start to lengthen. There are excellent organic leeks, watercress and chicory, red or white, as well as good celery and
First blend a handful of pre-soaked cashews with a little water til smooth and creamy. Put aside for the moment. Start to cook your chosen grain, basmati rice or quinoa, and keep an eye on it while you prep the veggies and start to cook them as follows; Heat 1 TBS coconut oil in a large pan (you may want to add more as the veggies are added) and sauté for 5 minutes a small diced onion, 2 or 3 cloves garlic, chopped finely, and at least a half TBSP grated fresh ginger. Then add the chopped veggies as follows;
Blend all together:- a couple of handfuls organic cashews a generous half kilo of fresh green peas (or a packet of frozen petits pois) a small clove of garlic, peeled and a generous splash of olive oil, seasalt, and a pinch of celery salt to taste and a little hot water to allow it to blend. Have some soup bowls ready warmed, then add more hot water and blend to the consistency you prefer. Sprinkle with any chopped fresh herbs from the winter garden or your windowsill pots and serve at once.