healthy

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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Lentil + quinoa pilaf

June

The Slowpoke: LENTIL QUINOA PILAF Whether it’s raining, freezing or you’re still blessed with the sun this weekend, wherever you are in this diverse country of ours, this simple and healthy – and so darn delicious – recipe is just about all you need. It’s another beauty from Chrissy Freer’s new book on the power of legumes, Superlegumes.
Lentil + quinoa pilaf
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SPIDER PLANT

February

The Slowpoke: SPIDER PLANT We love a plant that keeps on giving, and the ‘spider’ plant (chlorophytum comosum) is such an ally. A plant that is particularly easy to grow both indoors and out, it suits even the blackest of thumbs.
SPIDER PLANT
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INTERVIEW: WARRAH FARM

February

The Slowpoke: WARRAH FARM Less than an hour north west of Sydney city, in Dural, rests the thriving, abundant and life-force that is Warrah. The farm – which runs alongside the disability community of the same name – is several acres of well-managed and healthy organic and biodynamic market garden growing a mixed range of vegetables, fruit, salad greens and herbs, along with biodynamic eggs.
INTERVIEW: WARRAH FARM
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PURSLANE

February

The Slowpoke: PURSLANE Be wary of where you walk and you may just spot this tasty edible green at your feet. Known quite commonly as a weed in Australia, purslane is in fact a great addition to the plate, and in many cultures and countries embraced wholeheartedly as a food. Here, awareness of the plant is growing and you may even spot it these days at a farmers market stall or two.
PURSLANE
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