Kefir: The hardest working grains in the business

Kefir in a glass

What on earth is kefir? This was my initial reaction when my research first took me to the topic of fermented milk-based drinks. I had heard about yoghurt of course, and had a vague idea of what lassi was (combination yoghurt or buttermilk and water drink) but had no idea of kefir.

I needed to find out quickly for I had a deadline to write on this topic. So I put aside a weekend to research the topic. What I discovered about milk kefir over the two days both astonished and inspired me. Continue reading “Kefir: The hardest working grains in the business”

Margaret’s Easy Peasy Roasted Pumpkin Soup

Nothing beats the warmth and taste of a wonderful pumpkin soup. But the preparation can be fiddly, particularly time taken over the peeling of the pumpkin. Not a problem says guest author Margaret Paton — freelance writer, teacher and organic gardener, who gives us a few ideas on how to cook this wonderful recipe easily and quickly, with definitely no compromise on flavour, and with a few time-saving tips thrown in!

Continue reading “Margaret’s Easy Peasy Roasted Pumpkin Soup”