grains

Fresh rolled + fermented porridge

August

The Slowpoke: FRESH ROLLED + FERMENTED PORRIDGE // Photo by Lentil Purbrick With just enough of winter left hanging around to still enjoy the nourishment of a warm bowl of porridge, Lentil and Matt from Grown and Gathered are sharing their ultimate recipe. And it all starts with milling those oats from scratch. 
Fresh rolled + fermented porridge
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SPROUTS

October

The Slowpoke: MUNG BEAN SPROUTS Legumes, nuts, seeds and grains are pretty darn good for us… even better are the sprouted variety. Sprouting makes these foods more easily digestible, releasing their enzymes and nutrients more readily. Soaking and sprouting dried legumes, nuts, seeds and grains literally brings life to them. Sprouting at home is simple. The process is easy and quick with little equipment required. A garden is not needed – making it the perfect thing to grow for those who are space
SPROUTS
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WATER KEFIR

October

The Slowpoke: WATER KEFIR The fever for fermentation of late is rife. And for good reason – incorporating 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 – specifically water kefir grains
WATER KEFIR
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