These eggs are such a hit in our house and with whoever tries them. I served them as part of our Farming Ferment Class at Little Hill Farm a while ago and the colours look amazing as part of a lunch spread and really make a statement. We sliced them in half so the yellow yolk really contrasted with the Kvass stained egg white and served it along side a Kale salad with creamy cashew dressing. My youngest is always asking for these in his lunch box so I thought before the schoo
Tepache is a natural soda made from the skins of pineapple, originally from Mexico this is an adapted version for you. You can enjoy like this after just a few short days of brewing or keep it going to make a really sparkling drink or even pineapple scrap vinegar.
Make sure you stir it twice a day to activate and awaken all the yeasts.
1 pineapple (organic if possible)
2L glass jar/bowl
2 cups sugar of choice
Filtered/spring water (no chlorine)
1 tea towel or cloth
Bone Broth is one of those things that can make your life so easy and meals a breeze. Not only does it add amazing flavour to so many dishes it is also a wonderful nourishing, healing and anti inflammatory food for your digestive system. Its one of the foundation foods in the GAPS diet, a much loved addition in the Paleo world and its popping up in wholefood cafe menu's all over Australia. So what is a bone broth and why is it so good for and most importantly HOW do you make