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Do you want a fun and interesting way to get more probiotics into your life? Are you interested in a dairy-free, gluten-free and lectin-free tasty probiotic drink? Would you like Alison to walk you through how to bring an ancestral, super-successful fermentation recipe to life in your kitchen? Boza fermenting in my kitchen From Alison: When I first heard of Boza, the probiotic millet drink that’s a household name in Turkey,…
Do you love what we’re up to? Has the podcast brought you value? Would you like to say thanks with a one-time donation? Many people have asked us how they can donate to our work. They love what we’re putting out in the world and want to express support and gratitude. So here’s a way…
MealmealmeDownload Meals at the Ancestral Hearth, our 59-page (printer version) and 100-page (eBook version) cookery book, covering twenty of our favorite nutrient-dense dishes. These meals come directly from our kitchens – the result of feeding our families three times a day, seven days a week, and can be suited and adapted for any season and…
Do you love oats? Would you like to learn how to re-create an age-old Scottish traditional fermentation? Are you up for creamy porridge plus a tangy, probiotic oat drink? In Alison’s course Sowans: The Scottish Oat Ferment, she will walk you through how to ferment oats the way the Scots used to. You’ll end up…
Want to bring sourdough spelt into your own kitchen? Download Spelt Sourdough Every Day, the podcast’s go-to guide that distils a decade of Alison’s sourdough spelt baking experience into an ebook that’ll enable you to bring the wonders of this ancient grain and sourdough to life. The book, which is 71-page (printer version) and 110-page…
Would you love to be able to create delicious wholegrain rye sourdough breads in your kitchen? Alison’s course Wholegrain Rye Sourdough Bread: Mastering The Basics will teach you everything you need know to get creating rye breads at home whether you’re a complete sourdough novice or a seasoned baker! You’ll learn: Rye’s rich history. Why rye sourdough is such…