The weather has been so beautiful lately. still quite warm during the day but definitely colder in the early mornings. Autumn is my favourite season. seeing the leaves changing their colour is one of the most beautiful things in nature. above all it is the chestnut season! My daughter and I adore them....
change of the season means your body is requiring something different form what it did in the summer. The intensity lessens and the energy begins to settle in. The cooking style should help energy move deeper into the body now. longer, slower cooking using round and sweet vegetables, grains such as short-grain brown rice (though impossible to get them in Australia at the moment...) and millet are great for this time of the year.
Friday, April 3, 2009
whole organic brown rice fermented for sourdough starter! to tell you the truth this was meant to become brown rice yoghurt. it didn't work. was even too stinky for me.
left it overnight and I heard the loud bang in the middle of the night.
It was everywhere in the kitchen!!!
this is the power of fermentation....
another beautiful macro dessert! strawberry cream pie has landed! of course no dairy, eggs or refined sugar added in this. The creamy filling goes so well with this a bit tangy home made strawberry jam thickend with kudzu and agar agar.
topped with the tofu cream.
order one now before the strawberry disappears!