fermenting

Interview: Milkwood

September

The Slowpoke: MILKWOOD // Photo: Emma Bowen For a while now in the sunny state of New South Wales there’s been a duo who’s name has been synonymous with permaculture. Milkwood, comprised of partners in business and in life, Kirsten Bradley and Nick Ritar, have made it their life’s work to educate and build¬†community.
Interview: Milkwood
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REJUVELAC

October

The Slowpoke: REJUVELAC We mentioned just last week the awesome health benefits of sprouts, and the life they bring to food. The week before we raved about fermented drinks such as kefir. Today things are taken up a little notch – we’re going to combine the two. The end result: rejuvelac. Rejuvelac is a fermented liquid made by sprouting grains and then soaking for a few days to ferment. The end product is a healthy probiotic that contains loads of beneficial
REJUVELAC
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WATER KEFIR

October

The Slowpoke: WATER KEFIR The fever for fermentation of late is rife. And for good reason Рincorporating living foods into our diets is really great for our gut and immune system, introducing a whole host of good bacteria and probiotics. One of the easiest and quickest ferments to make is water kefir, resulting in a tasty carbonated soda that is open for being interpreted into a huge range of flavours. Water kefir is made by using grains Рspecifically water kefir grains
WATER KEFIR
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