Ancestral Kitchen

"Tools and gadgets sometimes take advantage of our lack of confidence" -Andrea

Alison and Andrea discuss what tools they utilize in their kitchens and try to narrow down which ones they couldn't live without!

"The merit lies not in the possession of the object but in putting it to use" - Honey from Weed

This is what is covered:

7:05 Kitchen tools

8:25 Alison shares the kitchen tools she uses

23:35 Andrea shares the kitchen tools she uses

42:00 Water filtration talk

48.00 Andrea and Alison quiz each other on the whys and wherefores of their kitchen equipment usage

1:11:00 Top five essential tools

Resources Mentioned

DIY proofing box

BWT is at https://bwt.com

Wise Traditions Nutritious Movement episode

Honey from a Weed

The Nourishing Traditions Cookbook has a section on equipment: pages 66-68

Andrea's Probe thermometer

Alison's List of Tools

• Hand-crank grain mill
• Slow cooker (used for stock, lard, tallow, bread, stew, cooking heart/tongue and to ferment beer!!!)
• Cast iron pan
• Mortar & pestle x 2
• Knives
• Saucepans - milk, 8 inch frying pan, 2 medium saucepans, 1 big saucepan
• 6 sieves!!
• 2 of each tongs, fish slice and spoons
• wooden mallet
• 4 stainless steel bowls (important that they are light and non breakable)
• 3 loaf tins
• pizza stone
• Food processor with bowl, small bowl, jug and coffee grinder
• Chopping boards, wooden and plastic
• Glass jars all sizes (from 150ml to 5 litres)
• Swing-top bottles
• Cloth jar covers (most of these are old linens bought when her son was a baby)
• Proofing box (instructions linked above)
• Oven gloves
• Tsp/tbsp measurers
• Cup measurers
• 2 set of scales, one accurate to .01g, one for larger amounts
• Cleaning brushes for the bottles
• Tupperware containers, most plastic, some glass
• Cheap dehydrator
• Salad spinner
• Grater
• 2 cake tins
• 2 funnels (one big, one tiny)

“Every time we talk, you’re an education for me. I know what you’re telling me is your normal is going to be really great information for me.” Andrea

Ever just want to have a nose inside somebody's fridge? Well, we sure do, so today we got together and shared a list of EVERYTHING inside our refrigerators! It's such a cool way to get an instant snapshot into a household's diet and routine, seasonal adaptability and favorite rotations!

We would love to see a peek inside YOUR fridge as well - post a picture on Instagram and tag @AncestralKitchenPodcast!

“That was an experiment... That didn’t go very well, but I’m still using it.” Alison

Time Stamps

Thank You Patrons! 00:58

Introducing Topic for Today 03:14

What did we eat today? 04:41

Fridge 9:55

Alison’s Fridge 10:50

Andrea’s Fridge 15:03

Miso 19:45

Rye Sourdough 23:46

Millet Sourdough 28:42

Beer Yeast on Grain 35:25

Breakfast Casseroles 37:57

Coffee – Cold Brew and Roasting 42:20

Milk Kefir 45:22

Tell Me How Gross This Is 48:11

Bread & Butter Pickles 49:22

Fermented Cod Liver Oil & Fermented Fish 51:50

“I rather trust that the food that I’m eating gets me what I need, rather than going towards supplements.” Alison

Escabeche 56:51

Sowans 59:25

Applesauce & Apple Jelly 01:08:00

Haymaker’s Oat Water 01:09:30

Polenta 01:11:00

Processed Foods & Bioavailability of Nutrients 01:13:50

“If I come back and ask you in a year, you’re probably going to have a lot of the same things on the list.” Andrea

“It feels really right that I’m using all of the product and doing it in a way that’s tradition.” Alison

Raw Milk Creamer Recipe

Raw Milk Creamer from livesimply.me

1 cup whole milk

1 cup heavy cream

1/4 cup pure maple syrup

1-2 tsp pure vanilla extract

1. Pour the ingredients into a tall bowl. Using an immersion blender, blend the ingredients together for 20-30 seconds. It's important to keep the blending time short since the cream will thicken the longer you blend (AKA: whipped cream!). If you don't have an immersion blender, vigorously whisk the ingredients until combined.

2. Pour the coffee creamer into a storage bottle (like a mason jar). Store the creamer for up to 7 days, depending on the expiration date on your milk and cream. Gently shake the coffee creamer if separation occurs.

“Basically you’re adding nutritional properties to your food with the processes. And now it’s weird because the modern world food processing strips nutritional value out of food.” Andrea

Resources Mentioned

Alison's art website

Wild Fermentation

How to create a sourdough starter

Tudor Monastery Farm blog post

Breakfast Casseroles

Alison's polenta and porridge videos

TPAD (Time Passage Awareness Disorder) coined by Dana K White

Cold Brew Coffee Insert for Mason Jar

Cold Brew Coffee Andrea's Way

Grind 6 oz French roast organic coffee on "press" grind setting. Pour into half-gallon insert linked above. Pour 4 oz boiling water over, then slowly fill jar with room-temperature water. Let sit at room temp or in fridge 24 hours, remove insert and enjoy! It's especially decadent in a glass of ice with the maple creamer poured over the top.

Elly's Everyday Instagram

https://www.greenpasture.org/

"The Beer Book" mentioned is Sacred and Herbal Healing Beers: The Secrets of Ancie...

In this episode, Andrea and Alison talk about the cookbook that has healed the way they view, cook and eat food, THE ancestral cookbook, Sally Fallon's Nourishing Traditions.

Technical Note: Andrea's microphone cord was touching part of the microphone stand, so you can hear a subtle metallic brushing every so often. This unusual issue has been resolved for future recordings. Our apologies for this audio interruption!

“If Alison the raw vegan could see me now she would see someone who is a lot happier, more content, and more in touch with things than I was back then. A lot of it comes with taking a journey and embracing it, stepping forward into the unknown, even though it's scary, and changing. That’s what Nourishing Traditions helped me to do.” - Alison

What we cover:

09:30 The upcoming Nourishing Traditions Zoom cook-up!

11:10 What is Nourishing Traditions?

16:45 When Andrea got the book and what it changed for her

20:30 When Alison got the book and how it helped guide her journey to restored fertility

34:30 The contents of the book

39:30 Andrea’s favourite recipes

41:20 Alison’s favourite recipes

48:00 A dive into the footnotes

57:00 Recipes we want to cook from it!

1:01:20 The importance of rhythm in ancestral cooking

1:03:50 Sally’s other books

Resources mentioned:

Nourishing Traditions blog: https://nourishingtraditions.com/

Andrea's old blog

In Bibi's Kitchen by Hawa Hassan and Julia Turshen

Nourished Kitchen - Natural Whole Foods Recipes

The "sparks of light" quote from Nourishing Traditions that Andrea read came from page 401

Les aliments fermentés traditionnels : Une richesse méconnue by Claude Aubert

Ageless Remedies from Mother's Kitchen - Hannah Kroeger

We love Nourishing Traditions so much, we’ve decided to host a live cook-up on zoom of three of its recipes. This interactive event is available free to Patrons of Ancestral Kitchen Podcast - they can come on live or download it (in audio or video format) at any time in the future by accessing our exclusive-to-patrons conent feed. If you would like to come join, check below for more details:

If you love what we're doing, we'd love you to be part of our Patreon community!

For $9 a month (or equivalent in your currency) you'll be helping us with the costs of recording, editing and putting this work into the world. And you'll get to be part of our world on a deeper level - we've got a monthly intimate patron-exclusive podcast called Kitchen Table Chats and we're also sharing cooking classes, extra interviews and much more.

Check out www.patreon.com/ancestralkitchenpodcast for all the details!

Let's continue the conversation. Come find us on Instagram!

Andrea is at Farm and Hearth

Alison is at Ancestral Kitchen

The podcast is at Ancestral Kitchen Podcast

Original Music, Episode Mixing and Post-Production by Robert Michael Kay

"You can make really, really good bread using simple methods"

We're so excited to welcome our first guest - Elly from Elly's Everyday to talk about sourdough-baking and soap-making!

"My bread-making methods were developed when I was working full time in really difficult jobs and I needed it to be a no-brainer...I didn’t want to plan out my whole week around bread-making"

What we cover:

15:26 How we met Elly

18:55 Elly talking about being a bread new-comer

20:35 How Elly got into sourdough

26:00 How to tell if your sourdough starter is healthy

31:00 The problems that stop people baking sourdough

33:10 Feeding a sourdough starter

35:40 Elly’s starter maintenance method

44:20 Elly doesn’t ever make the same bread twice

45:23 The breads Elly regularly makes at home

47:15 Elly’s milling process

49:45 Gluten-free sourdough

1:00:25 Soap-making

1:06:40 How to get started with soap-making

1:08:20 How to find Elly’s recipes, videos and online homes

"There’s always an easier way to do it!"

Links:

Elly’s *new* website!

Elly’s IG account

Elly’s FB account

The 100% whole wheat video of Elly's that Alison cooked up.

www.thefreshloaf.com

Elly’s Everyday Whole Grain Sourdough You Tube channel

Elly’s Everyday Soap-Making You Tube Channel

Elly’s Hot Cross Bun recipe

The Natural Tucker Bread Book - John Downes

Chris Stafferton (the gluten-free bread maker, author of Promise and Fulfillment

Mock Mill (Elly’s affiliate link)

Elly's Split Pea Soup recipe (described 13:49)

11/2-2 cups yellow split peas

1 potato

1 onion

1 carrot

1 large ripe tomato

little bit of salt

Pot with water or stock

If you love what we're doing, we'd love you to be part of our Patreon community!

For $9 a month (or equivalent in your currency) you'll be helping us with the costs of recording, editing and putting this work into the world. And you'll get to be part of our world on a deeper level - we've got a monthly intimate patron-exclusive podcast called Kitchen Table Chats and we're also going to share cooking classes, extra interviews and much more.

Check out www.patreon.com/ancestralkitchenpodcast for all the details!

Want to share your thoughts on this episode, or talk about your experience with sourdough or soap?

Let's continue the conversation. Come find us on Instagram:

Andrea is at Farm and Hearth

Alison is at Ancestral Kitchen

The podcast is at Ancestral Kitchen Podcast

Original Music, Episode Mixing and Post-Production by Robert Michael Kay

"Between the ages of 20 and 21, I lost 10 stone (140 pounds, 65 kilos), which at the time was half my body weight."

Alison has an incredible story of growing up carrying excess weight, suffering from bullying and self-censoring, and then in a significant life change losing half her body weight through a remarkable story of self-determination. Regaining full health took longer, however - she was afraid of consuming fats for over ten years and, ultimately, an urgent desire to regain her fertility led her to begin exploring ancestral foods and the nourished, healing diet she enjoys today. Listen to her sensitively shared, moving story and share in the joy of a life regained!

"What I would say, if I could talk to that girl who is twenty now? Firstly I would tell her she was beautiful; because I felt like, back then, nobody could see beyond how I looked, and they couldn’t see what was in my head and my heart."

Bonus content for the Patrons - Alison has recorded a special audio event and accompanying worksheet to help you identify and understand your "why". Alison's skill and empathy as a former life coach for others, and a dedicated student of her own life and "why" shines through in this special bonus. Patrons, check your exclusive podcast feed or Patreon for this content!

Love what we're doing and want to access to our exclusive library of audio, video and downloadable bonus content?

Our podcast is sponsored by our patrons and listeners who also are supported by the extra content that we share over at our Patreon community!

For $12 a month (or equivalent in your currency) you'll be helping us with the costs of recording, editing and putting this work into the world. And you'll get to be part of our world on a deeper level - we've got a monthly intimate patron-exclusive podcast called Kitchen Table Chats and we also share cooking classes, extra interviews and much more.

Check out www.patreon.com/ancestralkitchenpodcast for all the details!

Here's what we cover in this episode:

What it was like for Alison as a child

"I was completely addicted. I did things in order to fuel that addiction that I think every addict would recognize; things that I’m not proud of – and I was just a child."

24:56 Alison's decision to lose weight

32:00 Losing the weight

41:00 Fertility and regaining a cycle; maintaining weight from age 21 until finding ancestral foods at 34

45:10 Ease of maintaining weight now

Resources Mentioned:

"I turned to food when no one was looking. I did that to get sensation, to feel luxury, to feel okay about life. When I was eating foods like that, it seemed like the world was okay."

Alison's in Photos - these are the pictures Andrea is looking at during the episode

Katie's Sourdough Sandwich Bread: Part 1, Part 2

Source for unbleached cool-milled flour: Azure Standard (Andrea's link)

Slow-Cooker Beef Tongue on Alison's Instagram

Nourishing Traditions by Sally Fallon Morell

Alissa Vitti

Craig and Kitty's Podcast is called Weight Loss for Women

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