Tea & Toast

My tepache didn’t erupt… it just bubbled over.

And somehow that feels like a fitting picture of fermentation.

I love fermented foods because they’re alive. You can follow the same process, use the same ingredients, and still end up with something a little different every time.

There’s structure. There’s science. But there’s also life.

And life has a way of exceeding our expectations. Sometimes it bubbles over not because something has gone wrong, but because there’s an abundance of activity happening beneath the surface.

It’s a lovely reminder that not everything valuable can be perfectly controlled. Sometimes the most beautiful things happen when we create the right conditions, then let life do what it was made to do. 🍍✨

Yes… my kids have had kombucha from a very young age 😄

But before anyone worries, I’m talking small amounts, not bottles! It’s just one of the many fermented foods we enjoy as a family.

Fermented foods have been part of traditional diets for centuries, and there’s growing research suggesting they can support a healthy gut microbiome. I love introducing my kids to a wide variety of flavours and foods early on.

That said, kombucha isn’t for everyone. It does contain small amounts of caffeine and alcohol (typically trace amounts in properly fermented kombucha), it’s acidic, and good brewing practices are essential if you’re making it at home.

It’s not a magic health drink, and it’s certainly not a replacement for a balanced diet. For us, it’s simply one small part of eating a varied diet—and one our kids have always enjoyed :)

My oven bit the dust! 😩

I need to get it fixed so I will be taking a pause from orders this month.

Also: kombucha! The gateway drug of fermentation 😅

If you’re in Pittsburgh and want some kombucha SCOBY hit me up. There’s always more of where that came from.

Oh yeah and Happy 4th July 🇬🇧 🇺🇸

Stretched.
Too crunchy?

Thursday 2nd July - Free Online Breathwork Session

DM me to sign up. I will give you some times to choose from. Sessions last 1 hour 15 minutes. These are part of my training practice hours to become a certified facilitator in Conscious Connected Breathwork.

I have found so much unexpected overlap between Breathwork and holistic health. And fermented foods fit right in there, believe it or not!

Slowing down
Being thankful
Enjoying the small things
Making space
Being kind to yourself
Exploration
Learning
Connecting with yourself
Connecting with creation

Feel free to message me if you have questions 💚

It’s alive! 🫧

Those bubbles in my fermented salsa are carbon dioxide gas produced by beneficial microbes as they ferment the natural sugars in the vegetables.

A jar full of living microbes, transforming simple ingredients into tangy, delicious salsa.

If it’s bubbling, it’s alive!
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Order by Tuesday for pick up on Friday 3rd. DM to order :)

Bread. But gut friendly.

Fermented salsa is one of the easiest ways to get started with a summer ferment.

Fresh, tangy and full of flavour, it’s a simple way to preserve fresh tomatoes while letting beneficial bacteria do their work. Leave it to ferment for 1–3 days, then refrigerate and enjoy.

Ingredients:

4 medium tomatoes
1 jalapeño
2 spring onions
¼–½ purple onion
Small handful fresh coriander
Juice of 1 lime
1½ tsp salt (non-iodised if possible)
1 tsp sugar

As you can see I do eyeball a lot of these ingredient amounts! And I think I was making a quadruple recipe in this video. Enjoy!

Make tepache with me! What a super fun fermented summer drink 💓

Most people throw away pineapple skins and core. But by adding water and a little sugar you can create your own home-made fizzy and naturally fermented drink.

Zero waste and no special equipment. Just nature and fermentation doing their thing!