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Use of a Weight in Fermentation

Fermentation, In the Kitchen, Light Cellar, NaturalFoodcraft / Sep 01

Using a weight to hold your vegetable down in the brine is essential. Find out why and how...

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Homemade Pickles

Fermentation, In the Kitchen, inspiration, NaturalFoodcraft / Aug 22

Learn about the fermentation of Pickles!...

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Saskatoon Berry Jam

Berries, In the Kitchen, inspiration, NaturalFoodcraft, Wild Food / Jul 20

Homemade Saskatoon Berry jam with Homemade yogurt 💜 This is one way to use the abundance of Saskatoons that are out right now. Or any wild fruit for that matter...

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Recent Posts
  • Chokecherries: How to Find, Harvest & Prepare
  • Herbal Inspiration – Become Your Own Herbalist
  • Use of a Weight in Fermentation
  • Dry-hopped Wild Mint Mead
  • How to Make Gluten-free Bread
Related Posts
Herbal Inspiration – Become Your Own Herbalist
Use of a Weight in Fermentation
Homemade Pickles
Maccha Mint Ice Cream
Learn about the Buffalo Berry with Latifa
INSTAGRAM
  • except from... Eating Death: The Undeniable Truth About the Food You Eat This was a TED-style talk I gave just a couple weeks back in January about a very common journey many of us make with food and nutrition and how I’ve now come to ditch dietary dogma and follow my gut more than nutrition trends See link in bio for fill version Let me know if the message resonates with you
  • It’s a Chocolate day today! And I’m going to go deep into one of the worlds most beloved foods with an exploration into what it takes to go from cacao bean to chocolate bar... And I also want to talk about flavour... Because most chocolate you taste, is well, just chocolate... a sort of flat, homogenous one note song of on your tongue... But did you know that when you carefully select different varieties of cacao, and work with them in such a way you can bring out all kinds of other flavour notes - like red fruits, raisin, oak, even floral notes, earthy & roasted notes - that each unfold at different times and places on your palette... (one time I even tasted a bar that was distinctly cinnamon raisin bread... such an interesting experience - and it was all down to the type of cacao) It is said that there are 3x’s more flavour compounds in cacao than wine... But most people never experience this... I love the world of small batch artisan chocolate that is a craft which honours and showcases the incredible, botanical complexity that is cacao (just look at the 2 different cacao beans from Mexico pictured here - you can tell just by looking at them they’ll have incredibly different flavour profiles!) There is a diversity of subtlety in flavour all due to the type of bean, where and how it was grown, fermented, dried and processed If you’re in Calgary and you’d like to not only only explore this more but also taste and experience this, you can join me and my wife Laura along with @denismanzer & @wildandrosey this afternoon at @lightcellar for our Chocolate- themed Open House that will be full of fun, flavour and fantastic chocolate! 😋🍫 The Schedule for this afternoon is below: 2:00 - 2:35 Origins of Chocolate: From Bean to Bar with Malcolm Saunders 2:40 3:15 Chocolate Tasting w/ Laura Milinusic 3:45 - 415 Cacao Elixirs: the Ancient Ritual Drinking Chocolate with Denis Manzer 4:15 - 5:00 Chocolate Ceremony with Cejaye Rose Come One, Come All For A DEEP Dive Into The Realm Of Chocolate!!
  • Mush-love 🍄💗 . . . Artist @ispyfungi
  • the Art of Fermentation - turning Cabbage into Sauerkraut ✨ What a magical and delicious transformation - an Alchemy for health, for flavour and really, for fun, and deeper connection to our our food ✨ As @healthyrootsesther so eloquently put it when we make sauerkraut we’re “helping the cabbage become a better version of itself” ... haha, love it! 🌟 It is cabbage and the other foods we Ferment that get better through this miraculous, microbial transformation, where they emerge into something new, different, wonderful, magical and so much more alive! ✨ Long live & Live long with the #friendlyferments
  • Throw back to warmer days, Cacao forests & chocolate dreams... . . . Had the pleasure of visiting a Cacao farm in Ecuador that is actively preserving and propagating heirloom cacao, growing 72 different varieties!🍫🌟 We journeyed through the forested hills of cacao, coconut, papaya and ceibo trees to commune with the cacao, taking pictures, eating chocolate fruit and beans a Magical food indeed... 🍫✨
  • There are 3 Keys to Elixir Alchemy - This is an insiders guide to Alchemy ... ✨ You are about to learn a little culinary approach & perspective that I use and share @lightcellar when working with the alchemy of superfoods and herbs . Flavour, Function & Feeling ✨🌟💫 . Let these 3 elements be your guide when crafting Elixirs (or Chocolate or really anything else) 🍵☕️🍫 Think about the experience you are after and the different foods and herbs that will help create this for you. 💫 What is the Feeling desired...? Is it to energize, elevate, ground, calm or relax? 🌟 What is the Function... (above and beyond nourishment...)? Is to wake you up, warm you up, move some blood, help you sleep, support your adrenals or provide pain support? ✨ What about Flavour...? Do you feel like something earthy, something not too bitter, sour, salty, or sweet? What foods and herbs will create that balance? ✨ Every food, and every herb, and the limitless combinations of each, all have a Flavour, a Function and a Feeling... ✨🌟💫 This is Alchemy, this is FoodCraft You are the Elixir crafter, You are the Alchemist Mixing up beverages and other concoctions for Flavour, Function & Feeling ✨🌟💫 How do you go about crafting your Elixirs? Have you thought about it in this way before? ✨💧🍄🌿🥥🍵🌟 My mission is to help you find and craft your own food and medicine. Join me in person or online to learn more and go deeper into this concept and more elixir alchemy secrets during the upcoming Elixir Life Live workshop Sunday February 10th from 1-3:30pm 🌟 Learn how to craft your own nourishing, herbal, superfood elixirs! Register to be there in person or watch online. Link with details and reg in bio See you there! ✨🌟💫
Copyright Malcolm Saunders 2016