Probiotic ice cream recipe: Fermented in water kefir. Blended.

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.

How to:

Continue reading

Sunset dinner for two on the terrace: Introduction to paleo.

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.

Continue reading

What to do with rotten fruit? Fermented smoothie!

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.

blackberriesWe 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.

Continue reading