Rainy Days. I clutch my baby to my chest as we stare out the open door, smelling the downpour, staring at the falling water, hearing the roaring thunder. We are both in awe, one moment he is crying, the next he is entranced. I am grateful for this water, the plants soak it up, the river flows more freely. But I wish to send some blessed rain to the people who need it most, to parched soils, and mouths, all over this crazy world. May rain come and bring you all sound sleeps and excuses to loll in a warm place, contemplate.
Yesterday our friends gave us a tour of their huge, epic garden. I couldn’t believe the rows of radishes, compared to my little teensy garden space. Then they brought us over to a little nook where wild asparagus was growing. Asparagus is a regal and mighty plant which grows furiously amidst a mash of strong willed weeds. If I had a vegetable puppet show, asparagus would play the intellectual, savvy friend that everybody needs to have.
Cheese making is more of an art than an exact science. No matter how sterile and by the book, the home cheese maker will never reproduce the same cheese twice. Because there are various different bacteria floating around which will inherently change the taste of your cheese. The amount of humidity in your home can also play a part. In hot countries people don’t typically eat much cheese because it ripens too fast. Mexico is famous for the simple cheese queso fresco, India for paneer, both of which can be made very quickly. (more…)
Ah Mushrooms, natures great gift, a brain underground, connected for miles mimicking our own neuro-pathways. If you’ve never seen the TED talk by Paul Stamets about 6 ways mushrooms can change the world, do so now, it’s absolutely brilliant.
Tis the season for morel mushrooms around these parts, though I have yet to find any. Elusive little gems they are, but my eyes are always scanning whenever we go for our walks. Morels would work well for this Forest Risotto as well. My lovely friend Aya gifted me with the dried chanterelles I used. She harvested them from her top secret patch nearby. We’ve only just met but she knows the way straight to my heart. I love wild mushrooms so much I even have one tattooed on my back…yep can’t get mush more hardcore than that. (more…)
Do you love tortillas? I do. You know why I love them? Because they are a first class vehicle for all good things. Now don’t get me wrong, these tortillas are more akin to a crepe, nice and light yet strong enough to hold your favourite fillings.
Yeah I know, not the best photo, but my man was busy. This is what happens when I take the pictures!
There are just all sorts of things you could do with these, for one you could try my spicy beef paleo taquitos YUM. Or you could fill them with sweet things like nut butter and bananas. Savory morning breakfast wraps with bacon and eggs and veggies oh my. Chicken caesar wraps for lunch. I could go on…but I will stop, and give you this recipe and thank Danielle Walker at Against All Grain for her inspiration though I did change a few things.
ps. They are ready to flip when you see the bubbles…now try and say bubbles in an angry voice.
Melt enough coconut oil or ghee to coat your frying pan. You will need to do this in between every tortilla so don't use too much.
Mix all dry ingredients together.
Whisk eggs and milk together. Add to dry ingredients.
The frying pan should be hot enough that when you drop the mixture in it bubbles, but not so hot that it sticks. This can be a bit of trial and error but you'll get the hang of it. I usually keep my heat between 4-5 medium.
Drop 1/4 cup at a time in the centre of your hot pan. Tilt the pan in a circular motion until no more liquid batter remains viscous.
Flip the tortilla when the little bubbles appear. Only about 1-2 minutes per side.
Continue, adding a little coconut oil or ghee between each tortilla.
My first attempt at creating a grain-free, sugar-free, delicious bread to replace our sunflower sourdough. Success! It’s flavourful, moist, pretty dense, soaks up Shakshouka and egg yolk quite nicely. My bread man loved it and it whipped up in a pinch. I think we’re on to something. (more…)
Hey I'm Chantelle, my alter ego would be a mermaid if I wasn't such a terrible swimmer. I love writing authentically and cooking in my pyjamas. My favourite pastimes include eating avocados, travelling the world and hanging out with a toddler.
