Simon’s Protein Power Porridge Recipe I eat my protein power porridge pretty much everyday! I do vary the ingredients a little from time to time, but generally I like to keep things simple. Every decision takes some mental energy. If you’ve got things to do, it’s better to save that decision making energy for growing […]
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Any long time followers of this bog will know that: I love fermenting things in the kitchen I love good beer I am concerned with sustainability, and minimising the foot print I leave on this planet I was therefore very interested when I came across this info graphic on sustainably home brewing beer. I love
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Almost all traditional cultures from across the globe feature some form of fermented vegetable product as part of their cuisine. Fermentation was originally used to preserve vegetables throughout the winter months. It has now largely gone out of fashion, replaced by modern less time consuming techniques such as the use of preservatives, canning and refrigeration.
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Most people nowadays only know of curds and whey thanks to the children’s nursery rhyme, Little Miss Muffit. Perhaps the main reason for this is that the white stuff filling the plastic bottles on the shelves of the supermarkets today bears little actual resemblance to real milk! This sterile white liquid is a petri dish
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One of the most common excuses I hear for not eating Primal is “I don’t have time”. Well I have news for you – That’s just an excuse! Â There are loads of Primal meals that can easily be prepared in 10 minutes or less. Â Grass Fed beef steak with spinach leaves and olives? Â If you
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Christmas is often viewed as a time of excess, and I do personally take it as an opportunity to relax a bit on the paleo eating front, but that said Christmas dinner itself can be kept fairly Primal, thus giving you a bit more wiggle room for the chocolates and booze! This is what I’m
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The following is the recipe for my famed, “Heart Burn Jerky”, that is, Beef Jerky made from Grass Fed Beef Hearts, with some seriously hot spiciness going on! Why beef hearts you ask?  The key to making good jerky is using the leanest possible cuts of meat, as any fat will go rancid.  You can’y get much
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