It’s winter, it seems… Our lovely guests this weekend, just took this lovely shot of the Pont d’Arc:
Late November, 2015
Not really the time to make ice cream, but nice to think of summer.
Again this year we made a lot of probiotic ice cream. All kinds of flavours, some too much to deal with. Anything goes for a try, though, I’d say, just mix up the environment you live in, make fermentation bins of local berries, fruits, nuts, greens, and have a bacterial party:
Probiotic ice cream recipe: Fermented in water kefir. Blended.
What’s the food like, you might ask, well, it’s real and always colourfully composed.
See for yourself: Real food on the rocks:
Photos from a Facebook album:
Click on a photo below to see part 2 of a Facebook album showing life on the rocks….
Click on a photo below to see a Facebook album showing life on the rocks….
Friday night we served (a paleo introduction) dinner for two, in the sunset, with a view. The guests were welcomed on the terrace with a glass of local, natural red, a bottle of fizzy volcanic water, and a bowl of roasted almonds with shiso-leaf decorated tapenade to dip – – – while we finished their feast in the kitchen.
Coconut grilled fish, Casablanca carrots, Merrynated pumpkin, Kefir fermented cucumber salad, Sauerkrauted beetroot, Wild wok & Summer salad.
An introductory dinner for two like this cost €40 EURO.
Eat as much as you need or want. This is not a restaurant! It’s a retreat of fulfillment.
Fermented smoothie: It is summer and fruit and berries are everywhere, currently the brambles (Rubus fruticosa) are offering many blackberries along paths, tracks and fields, and the local markets are coloured in the region’s sweetness.
We had friends visiting recently, so we had bought some lovely local peaches for sugar fixing possible carb withdrawal symptoms. It wasn’t necessary in the end, the probiotic ceviche, cashew yogurt, sauerkrauts, water kefir and chocolate truffles satisfied them. Fully. A few days ago, after they’d left, I found a bag with three relatively rotten peaches in the fridge. They did not look like you wanted to eat them any longer, but they were not all bad. The day before we had been at a natural wine festival and I came to think of something I was told there: a tasty wine comes from very ripe, slightly decomposing grapes that have been bitten and chewed by insects and birds. I had, in other words, the perfect material for a peach fermentation with taste.
Click on a photo below to see a Facebook album.
Finding food sources and nutritional science facts and fiction, anecdotes and experimenting with what we eat continue to occupy our time and mind space in our quest for activating the second brain (more on that in future posts). In this post I will explore our meat sources a little bit.
From a farm 25 minutes south of here – called La Ferme de Gaston – we get a selection of pork (including lard, sausages, feet, tails, heads and throats) from two different kinds of pig: Gascon and Basque pigs, which are rare breeds that grow slowly and get rather fat and are therefore not suitable for industrial production. Happy pigs they are, and delicious for the palate – not like any pork you’ve ever had, unless, of course, you’ve tasted them already 🙂
This is not Marta