A nice SLOW Ferment

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Ballymaloe Literary Festival of Food and Wine is a mecca.  There is a huge variety of food choices with buzzing conversations ranging from the hidden secrets of the food industry to the delights tucked away in hedgerows and shore lines.

In amongst the many workshops and talks was a chance to listen to the woman who changed the world through food.  In her restaurant, Chez Panisse, she persuaded farmers, foragers and fishermen to raise fresh local food for to use.  This kick-started the farmers’-market movement and she now being recognised and acknowledged as one of the most important and outspoken voices in the world on the subject of food.

What a delight that she should stopped by the Slow Food NI Stall, being a notable member of this movement , it is surely a must-do.  Even better that she should sample the goods and note that ” the ferments were some of the best I have tasted”

Fabulously Funky, just as it says on the label.

Fermentation was hugely evident this year, as the undeniable good news of fermented foods and well-being weaves it way into our consciousness.

It has been a slow journey, of many raised eyebrows, as I chopped my veg, let them ‘rot’ in a  jar and joyfully have them accompany every meal, mostly on my own!!  Now, as the perfect example of Slow Food, they are making their way form my plate to yours!

Join me for more flavourful tastings and digestive well-being.  Have fun in the kitchen with the many potentials there are to explore.

They are slow, easy and catching on.

 

 

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Find out more at one of our introductory courses: https://www.theculturedclub.com/cultured-courses/

 

Or our Tasting Sessions Starting in JUNE!


Milk kefir as an antibiotic?

In the blurry hours of the middle of the night, I lay in agony as a throat infection announced itself. Possibly the side effect of my husband suffering of the same symptoms for the last week. I have a particular phobia of such things as a bad case of quincy some years ago resulted in a lot of pain and serious course of antibiotics.

My glands were very swollen, to swallow really hurt and the thought of trip to the doctors for a predictable course of antibiotics was the causing even more distress.

It was possibly an email or some random google search (which I can no longer find!) but something in those blurry hours caught my attention.  The headline was something akin to ‘Nature’s perfect antibiotic- and it is from milk’

I clicked this tease of a headline, thinking I knew the typical natural antibiotics, (as I had already indulged in some oregano oil, some garlic, a gargle of salt water, some colloidal silver and a spray of echinacea etc etc), so to my surprise Milk kefir was being given top place on the list.Milk Kefir

Best of all I had some in the fridge.  It had been there for over a week mind and I was sure the taste was not going to be of utmost importance at this stage.  If this was natures antibiotic, I wanted it now!  In fact it looked something more like this:

Milk kefir separating in the jar- nothing to be afraid of!

Milk kefir separating in the jar- nothing to be afraid of!

 

To help with the morning sensation of it all I added some cacao powder and a bananas with a little vanilla powder  and I ate it until I could eat no more.  By mid afternoon, the inflammation was going down, swallowing was becoming a little more of a normal occurrence over a painful task and I was feeling a little perky.

By late lunch (as the appetite is a little suppressed at such times) I mixed up the remaining kefir with some maca ( for extra energy) some cinnamon, turmeric powder (for inflammation) and a little pinch of vanilla powder.  Delighted with a new taste, I finished off what would be over 1 litre of Milk kefir and the healing was well underway.

All hail the mighty natural antibiotic.

Tomorrow I’ll be having some more of ya!

If you wish to learn all about it and more then the next masterclass is focussing on all things milk kefir (covering diary and non-diary options)


Fermentation across the Nation!

Our regular monthly courses in OX restaurant give us that warm fussy feeling everytime and we can’t keep that all to ourselves, right?  The Cultured Club has some wonderful collaborations to bring to you in the coming months.

First up is a trip to The Good Food Initative in Ranelagh to bring the Introductory delights to all there!

The Mission of the initiative is to encourage people to learn more about sourcing and preparing food and developing their own expertise around its role in maintaining good health and every underlying philosophy and aim of this intiative resonates strongly with the ethos of The Cultured Club.

You can find out more about this wonderful resource here: goodfoodinitiative.ie and hoping we’ll see you there THIS Saturday.

March 7th 2015

1pm-5pm

 

I do believe there is one place left for someone who’s gut instinct just cannot be without these amazing foods any longer!

 

 


Oh how they overflow


IT is time once again for the bulk making to being.  Once the Fabulously Funky Ferments are jarred, they spend a little time hanging out in the sink to let the process begin.  They hiss, they bubble and they OVERFLOW.  Colours merge as orange ferments mingle in with red cabbage krauts and turmeric blends.  It is a wonderful site and the bathroom smells………interesting!

However we all know how good theses all taste and how they make the tongue tickle and the tummy jump for joy! Spring shall bring a new range of wonderful creations so make sure to sign up for the monthly mail out of what Fabulously Funky Ferments are available for March! Contact info@www.new.theculturedclub.com


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About

The Cultured Club is dedicated to reviving this lost tradition and bringing the control of our health into our own kitchens.
'Let food be thy medicine and thy medicine be food' is a hard philosophy to live by when we are so removed from the food we eat.

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