Kefir Soda – Secondary Ferment

The possibility of flavours for the secondary ferment are endless. I experiment with different flavours all the time depending on what fruit I need to use up. If you’re going... read more →
  • May 17, 2013

Water Kefir – Primary Ferment

Water kefir is a traditional soda that is packed with probiotics. The probiotics in kefir are stronger than yoghurt. They are a symbiotic colony of yeast and bacteria working in... read more →
  • May 17, 2013

Dairy Kefir

I love Dairy Kefir because it is so easy to make and so nourishing. Some people stop making yoghurt once they start kefir because of this. I make both to... read more →
  • May 17, 2013

Raw Dairy Yoghurt

Currently Raw dairy cannot be sold legally for human consumption in Australia. It is only sold as Bath Milk and Body Cream to be used topically only. Continue reading →
  • May 17, 2013

Labnah (yoghurt cream cheese) & Whey

Once you've made 24 hour dairy yoghurt, it's very simple to make gorgeous Labnah and Whey. Remember most people can tolerate 24 hour cultured dairy as it's virtually lactose free... read more →
  • May 17, 2013

Dairy Yoghurt

We love our natural dairy yoghurt. Most people can tolerate 24 hour cultured dairy as it's virtually lactose free and the casein is pre-digested. I make it in bulk, 3... read more →
  • May 17, 2013

Pork & Yellow Squash Hotpot

I first made this dish while on Stage 2 GAPS intro.  It is such a simple gorgeous meal that it is now a regular in our house. I have made it... read more →
  • May 16, 2013

Beef Marshelly

This post is for the GAPSters, if you're not into broth, fat and gelatin, stop reading now as this one is definitely about hard core healing. Continue reading →
  • May 16, 2013

Sweet, Egg Free, EGGS

My daughter is egg intolerant so I decided to make her sweet eggs for Easter. We are currently on GAPS intro and luckily the few allowable ingredients worked a treat... read more →
  • May 15, 2013

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