Ever wondered what a little permy person eats for lunch? A healthy dose of bacteria and yeast in this house and as homemade or homegrown as we can make it. 😀
First course consists of homemade sauerkraut, homemade homegrown organic lacto fermented onions, homemade sauer-carrots (my own experiment), homemade farmhouse cheddar cheese, black olives (supermarket purchased), 2 mushrooms (supermarket) on Jasper’s plate and a slice of ham (also supermarket).
For an accompanying beverage there is homemade kombucha made with organic fair-trade BOP (broken orange pekoe) tea leaves (they no longer have the same listing on the website – this is the closest they offer or there are organic and fair trade teabags here) and white sugar (the sugar is eaten by the kombucha scoby so little if any remains after the fermenting period is finished) and then second fermented with orange juice. the cups are stainless steel as are the straws.
For dessert we have homemade (just about) gluten-free, processed sugar-free biscuits made with homemade organic peanut butter, home pressure canned organic chick peas, organic sultanas instead of chocolate chips, raw honey and remaining ingredients from the supermarket (including baking powder that contains gluten) and the biscuits will be accompanied by some home dehydrated mango pieces.
I think we’ve done pretty well for healthy, tasty, not to mention nutritious food. 🙂