Oh Yesss! Aysha from @kinfolkandco and I are being hosted at @gather.store this Saturday morning from 10-12, and we have a delicious menu for you try! Drop in, say hi, ogle at the beautiful homewares and try our food. Sounds Awesome, right? #thegroundedway
The #humpday lineup. 👌🏻 Everyday our house chef whips up fresh nourishing salads made using organic local ingredients for your "time out"lunch enjoyed in our cafe or an on the fly take out pot for office desk dining 👏🏻👏🏻 (best enjoyed with a raw matcha carrot cake slice + a turmeric latte 💛
Did you know that turmeric is part of the ginger family and research shows that it has many good health benefits - it is mainly the curcumin in turmeric that is responsible or these benefits and combining it with black pepper is thought to make it easier for your body to absorb 👏🏻👏🏻 Gorgeous pic by @nomsbynaomi 😘
On advice from my dear friend @jesscheneynutrition i grabbed 'The Goods' spicy kraut from @woolworths_au yesterday. Topped my eggs, avo and rye with a tablespoon this am. Best fermented veg I've ever had and the least expensive too. Good to see this stuff hitting mainstream supermarkets and becoming more accessible. Keen on upping the fermented foods this week after our travels, we also had probiotics whilst away and no gut issues despite being pretty relaxed with local food and water. 😊🙃
Four years ago today, I sold my first jar of sauerkraut - the Red Cabbage and Ginger flavor - at the Dunsmuir Farmers Market. This photo was taken the day before, 41 full pints, an entire batch. There was no company name at that first market, and another market vendor scribbled a sign saying "sauerkraut" on an old paper bag just so my table didn't look so bare. With hopes of selling 10 pints, I had taken a risk of buying a new canopy and a folding table, so there was close to $300 invested without counting any production equipment. I made sure nobody walked by the tent without being offered a sample and the very first guy to try it bought a jar. I ended up selling 23 pints that day and was absolutely thrilled. Four years later, I've sold more than 30,000 pints, and each batch is 300-350 pints rather than 41. Salt and Savour is still a very, very small business but continues to grow steadily. I am humbled by the support shown from customers and even other farmers market vendors, many of whom I now consider friends. Thank you all for your support over the past four years!
If you are intrigued by the healing powers of fermenting food and self-development, you should join us and 'others like yourself'. Be inspired by Valerie grace on her personal transformation and as she shares the stories of the women she has touched.
Join us on this journey to breakthrough your impossibilities!
Probably my favourite #rawtill4 lunch ever (often eat it when not rawtill4-ing too!) Portobello mushrooms with mashed avocado and @lovingfoodsltd turmeric kimchee. Simple is good 👌🏼#guthealth#avocadolove#vegansofig
This week we are LOVING KOMBUCHA!! And with 3 different flavours in stock from the wonderful @bathculturehouse there is something to please everyone :) Why not also learn to make your own? Come and join us on WEDNESDAY 2nd AUGUST where you will get to take home your own scoby pet :) #kombucha#kefir#fermentedfood#fermenteddrinks#tummyhugging#guthealth