Pomegranite Molasses At Home

Fresh pomegranites

Absurdly simple to make, for taste your molasses will outcompete any store-bought variety by 1000 miles – at a conservative measure

Baked Beans À La Différence

baked beans

Inspired by our friends accross the pond the British baked bean is as quintessentially British as the curry – almost. Here’s a version À La Différence

Gluten Free Oat Hot Cakes

gluten free oat hotcakes

I’m not especially gluten intolerant. But I do like to avoid the insulin spike you get from starchy food with a high glycaemic index, essentially flooding your bloodstream with glucose to be inevitably stored as […]

Rest And Digest With Yoga Nidra

Nidra is a bordeline state between waking and sleep where you can deeply relax while remaining fully conscious

Psycho-Somatic Medicine

psycho-somatic guided relaxation

This first post broadly introduces you to psycho-somatic medicine and gives a therapeutic context for yoga and other mindfulness based body practices

Shiozuke: Salted Cucumber With Kelp

Using salt to preserve food spans millenia. The earliest known records span back to 6000BC in an area around the Nile valley and Mesopotamia known as the fertile cresecent. Japan, however, has turned this process […]

Sour Lacto-Fermented Plums

Fermented salted ume boshi plums

Our second post on the subject of tsukemono, Japanese pickles, introduces you to the subject of lacto-fermentation. Umeboshi Soured ume plums are an absolute staple in Japan. The small, yellow fruit is part of the […]

Misozuke: Miso Pickled Vegetables

tsukemeono japanese pickled vegetables

Tsukemono – The Japanese Art Of Pickling An intrinsic part of the Japanese way of eating, tsukemono pickles accompany most major meals. Salted, fermented, vinagered or exposed to a variety of micro-organisms from miso to […]

Roasted Tomato And Garlic Soup With Sautéed Figs

bowl of roasted Spanish tomato and garlic soup with butter sautéed figs,

Too late to make it to the supermarket yesterday I woke to just enough milk for coffee and no bread. Oat porridge, then, with rich, thick soya cream for Sunday breakfast: veganly delicious! StillI I […]

Pasta, Caccio E Pepe

spaguetti with caccio e pepe

I’m not a fan of eating large amounts of pasta on a regular basis. When in Italy, mostly in the north, I’m served pasta in quite modest amounts as a separate course before the main. […]