Bottles ready for cultured foods and beverages

Bottles ready for cultured foods and beverages
Ten Green Bottles!!

Tuesday, 31 July 2012

Future food to be made from chemicals, not real food ingredients says White House chef

I'm trying to keep this blog uniquely Australian but that's a little difficult these days with the internet. The following article on Frankenstein food is the very reason that I have a blog about REAL FOOD..........
White House chef says future food to be made from chemicals, not real food ingredients
by Ethan A. Huff, staff writer

(NaturalNews) Every two years, a consortium of Europe's most active minds converges at the Euroscience Open Forum to discuss the latest advancements in scientific research and innovation. But this year's meeting, which was held in Dublin, Ireland, featured a disturbing workshop held by White House executive pastry chef Bill Yosses, who explained and demonstrated to audience members how the food of the future will not actually contain real food, but rather various combinations of lab-created chemicals that mimic food.

As reported on Six One News, a feature of RTE News in Ireland, Yosses and several other food experts showed a live audience how to create various foams, gels, solids, and other food-like textured substances out of chemicals that, when combined, resemble things like lemon souffle and chocolate pudding. These food scientists then shared samples of these laboratory creations with audience members, who were told that the imitation food products are the wave of the future.

"You take the (chemical) compounds and you make the dish," said Herve This of AgroParisTech, a science and research organization based in France, to RTE News in Ireland. "So you have no vegetables, no fruit, no meat, no fish, nothing except compounds. And you have to create a shape, a color, a taste, a freshness, a pungency, an astringency, everything," he added, likening traditional cooking methods such as "cracking eggs" and using real food ingredients to "living in the Middle Ages."

White House executive pastry chef Bill Yosses shares a similar sentiment, as he believes creating fake food out of chemicals will actually help improve the quality of cuisine and availability of food. He told Six One News that chefs can use the information he presented to gain a "(better) understanding of what they're doing and use that to improve the processes, to improve not only the flavor but the hygiene, the longevity, how to store things."

"All that comes about from understanding cooking on a really molecular level," he added, with sort of a twinkle in his eye. But when he was asked if these same chemical food experiments are used at the White House in meals served to the Obamas, Yosses laughed and said no, explaining that "the First Family is looking for traditional, sort of 'happy recipes' that people are familiar with."

You can watch the disturbing segment in its entirety at:

While intended to specifically showcase some of the more offbeat scientific developments circulating the "technosphere" today, the Euroscience Open Forum, including the troubling seminar on chemical-based "foods of the future," is actually a troubling foreshadowing of what may soon come for Americans. Some scientists are apparently of the strong persuasion that man-made food items are preferable to natural foods, and the former is what they hope the public will eventually accept.

The average person, in other words, will eventually be expected to happily eat green gelatin-like blobs made of chemical compounds, along with ambiguous cracker products that resemble "Soylent Green," while the White House and the world's other elites continue to eat wholesome, natural foods, including those hand-picked from Michelle Obama's organic garden.

Sources for this article include:

Fresh Ginger and Turmeric

If you have plenty of fresh ginger and turmeric and don't want it to go off, just place in a freezer bag and keep in freezer. When you want to use, just grate as necessary.

I have lots of home grown turmeric and was fed up with throwing it out. I also buy very expensive organic ginger from the organic markets and a friend made this suggestion.

Ginger and turmeric are two powerful spices that have been used widely throughout history for both culinary and medical purposes. I use them as widely as possible in food preparation and also in my fermented foods. When I make my own Natto, I include grated ginger and it also goes in my Honeygar. Turmeric and ginger are favourites in stir fries as well.

Monday, 16 July 2012

Organic Ghee

I was contacted recently in regard to ghee and if the commercial brands were suitable. I only use organic ghee as most commercial brands are cut with chemicals and have added preservatives even though they don't list them on their labels.

Ghee has a very high burning point and does not burn or smoke during cooking. It's also high in Vitamin A and Vitamin D. Vitamin D is a hormone precursor that contributes to the maintenance of normal levels of calcium and phosphorus in the blood. Despite its name, vitamin D is not a true vitamin. It could be described as a conditional vitamin.

I buy this wonderful organic ghee at the Northey Street Organic Markets which run every Sunday morning. The Pantry Practitioner sells this on her stall.

 Slather some on some fresh sour dough bread, use in cooking and when ever butter is called for. Ghee is simple to make at home. See here for instructions
How to make ghee

Unfortunately many Indian people have bought into the cholesterol myth and moved away from their traditional fats and oils and are using cheap vegetable oil alternatives. One of the reason for increased obesity in this country and, indeed, the western world.

There is still wonderful fresh, unpasteurised milk available in many areas. See these photos taken a couple of years ago in a small village.

Coconut Treats

Coconut water, milk and oil are favourite ingredients for me to use. The health benefits are many and I'm quite attached to the flavour. I made some Coconut Treats yesterday - here's the recipe

  • 1 cup of coconut cream concentrate (available at Asian stores) don't refrigerate before use
  • 1 cup coconut oil
  • 1/3 cup peanut/almond butter
  • 1 cup peanuts/almonds, chopped(preferably crispy nuts) *see below for instructions
  • 1 cup shredded coconut
  • 1/2 cup chocolate chips
  • 1/3 cup Rapadura sugar (optional) or
  • flavoured Stevia drops (available
  1. If you've refrigerated the coconut cream, you'll need to warm the coconut cream concentrate so that it can be stirred.
  2. In a mixer, combine coconut cream concentrate and coconut oil until well mixed. (Best handled in a food processor or mixer but can be hand done) If adding cacao powder, add now.
  3. Add nut butter. Blend well.
  4. Add sugar or stevia drops (approximately 15 drops). Blend well.
  5. On a baking sheet greased with coconut oil, sprinkle shredded coconut, nuts, and chocolate chips.
  6. Drizzle the coconut cream mixture over the chocolate and coconut, taking care to stir in the sugar so that it is well blended.
  7. When the coconut cream mixture forms a thin layer on top of the chocolate chips, nuts, and coconut, move the baking sheet to the freezer until mixture is frozen.
  8. After about 30 minutes in the freezer, remove the baking sheet and break the mixture into chips using a spatula. A thin layer of the coconut cream mixture will be very easy to break apart.
  9. Move the pieces into a freezer container for storage.
Serve the treats immediately from the freezer — the coconut oil will melt in your hands if kept too long. 
You only need one small piece to satisfy any cravings. They are very nutrient dense and satisfying........


Packaged creamed coconut available from most Asian stores

Monday, 9 July 2012


I've recently fermented sauerkraut in a Harsch pot and am now enjoying some splendid results. I've never used one of these crocks before and was pleasantly surprised at how easy and successful it was to use.

How these crocks work is to make the cabbage mixture totally anaerobic - no air or bugs penetrate the crock. After you shred your cabbage, layer into crock along with Himalayan Crystal Salt (that contains important trace minerals and elements including potassium, calcium and magnesium) and fennel and caraway seeds (optional). The reason these particular seeds are used is that they are anti-flatulence herbs and cabbage can sometimes promote flatulence if your digestions is out of kilter.

I used a wooden maddock handle to pound down the cabbage in the pot. I sit on a low stool, with the pot between my legs and pound away until liquid forms on the cabbage. Place the weights (which have been boiled beforehand) on top of the cabbage and place on lid. Then fill the moat with water which completely seals the crock. Leave for 2-3 weeks depending on how cold or hot the climate. Bottle into jars and if you prefer, add fresh dill leaves into the jars at this time. You can add garlic as well or grated ginger - anything you imagine is definitely great. If you do more reading you will find apples, carrots, grated beetroot, red cabbage, all sorts of vegies can go into the crock for fermentation.

To help your gut digest food, a teaspoon at every meal is all you need to make a happy tummy!!

 Read more on the process here

I've now discovered a supplier here in Australia and the price is VERY reasonable, so reasonable that every home could afford one. They contain no lead, no cadmium. The term is food safe glaze or in German lebensmittelsicher.. as they are sold on the German market, the pots have to pass the stringent German controls.

Friday, 6 July 2012

Tahini Biscuits - Starch Free

I try and stay away from any grains (starch free) and use sunflower seeds and almond flour for most of my baking goods. Today I cooked some delicious biscuits using just 6 ingredients. I found the recipe on the Armenian Kitchen website. The recipe seemed so simple that I just had to cook it to see if it works - let me tell you it does. You need

1 cup Tahini
1/2 cup palm sugar * see note below
1 large egg
1 teaspoon baking soda
pinch of salt
Sesame seeds - about 1/3 cup

Preheat oven to 180 degrees Celcius

Stir the tahini - very very well. Stir very thoroughly.

Mix the stirred tahini with sugar, egg, baking soda and salt.

Mix thoroughly

Form the dough into walnut sized pieces and spoon onto trays lined with bake paper. Using a fork, press down on the mixture. Leave a little space between the dough to allow for spreading. I had 12 on a large baking tray. Sprinkle with sesame seeds (optional) and bake for approximately 20 minutes. The biscuits will be golden when cooked and the centres still a little soft.

Allow to cool before handling. Makes 18

The Glycaemic Index of coconut sugar is 35 and is classified as a low glycemic index food It is considered to be healthier than traditional white or brown sugar. It can be used as a 1:1 sugar substitute for coffee, tea, baking, and cooking.The original recipe for these biscuits was 1 cup of sugar but I reduced it to 1/2 cup and they are sweet enough.
Coconut sugar has a high mineral content, being a rich source of potassium, magnesium, zinc and iron. In addition to this it contains Vitamins B1, B2, B3 and B6. When compared to brown sugar, coconut sugar has 36 times the iron, four times the magnesium, and over 10 times the amount of zinc.
The coconut sap, from which coconut sugar is derived, contains 16 amino acids. The amino acid which has the highest content in coconut sap is Glutamine

Tuesday, 3 July 2012

Pickled Cucumber - naturally fermented

I found some gorgeous little baby cucumbers at Northey Street Markets recently and have made some pickled cukes. They'll be nice and 'ripe' for summer. They go perfectly with salads and pates and terrines.

I just use a simple process of first cleaning and soaking the cukes for a few hours so that they are internally moist. Then place them into mason jars or whatever jars you have to hand. Fill with water and add some salt and herbs and fresh dill. So simple....