I wanted to make something with both kelp and chlorella, it was a bit of a random experiment but it turned out really nice.

• 250g pumpkin
• small piece of ginger
• 1 tablespoon olive oil
• 1 tablespoon chlorella powder
• 1 tablespoon kelp powder
• 1/2 teaspoon turmeric powder

This was my first attempted at fermenting vegetables and it worked really well, although I think I put too much salt in. I followed the technique on pages 50-52 in the book Wild Fermentation “Sour Pickles”.

I sliced the carrots and cut the broccoli up, you can see the approximate sizes in the photo. I then sliced some leek,  I think I used about 1/4 of a leek. I used a couple of handfuls of coriander seeds and cumin seeds to flavour it, some whole and some crushed.

I put everything in a kilner jar and added water with salt dissolved in it, I think for this 1 litre jar I used 500 ml water with 1 and a half tablespoons of salt, but if I did it again I would use less. I then put a clean (well scrubbed) stone on top of the veg to hold it under the saltwater solution. After about 2 weeks fermenting they had an amazing flavour, but you can try them during the whole process to see how they develop.

You need to check them daily and if any mould forms on the surface it needs to be removed.

My diet has changed a lot in the last year particularly with the addition of lots of fermented foods and more animal based foods. This is a typical day, obviously I don’t eat the same thing every day. And it’s an experimental diet, I could change it again at any point!

For breakfast, I eat a hemp milk pudding. In the past I’ve talked about this a lot (as chocolate pudding), although at the moment it usually doesn’t contain chocolate.

The ingredients are as follows (for 2 people):

• 150g hemp seeds, soaked overnight
• handful of seeds soaked overnight, drained and rinsed – different seed each day, rotated through sesame seeds, sunflower seeds and pumpkin seeds
• 2 figs, 2 apricots and a handful of goji berries soaked overnight
• 2 bananas
• 2 teaspoons pollen
• 2 teaspoons mesquite meal
• 2 teaspoons carob powder
• either 1 teaspoon maca or 1 teaspoon suma powder
• 1/2 teaspoon camu camu powder
• 1/2 teaspoon vanilla powder
• 1 tablespoon butter (grass fed dairy butter)
• 2 teaspoons coconut oil
• piece of aloe vera about 5cm long (with skin removed) if available

Occasionally I’ll add some raw cacao beans, around 10 beans for 2 people. It’s not the same every day, ingredients vary depending on what is available. Pears work well when they are in season, sometimes to replace a banana. I won’t type the full method, you can see it in the previous choc pudding post, but basically make hemp milk and then blend it with all the other ingredients.

I eat the pudding with some kefir made with raw milk, usually goats milk while we are travelling in Spain. Kefir is a wonderful fermented foods full of probiotic bacteria. If available I will also have  a little raw cream or creme fraiche.

Update: I’ve started taking 5ml fermented cod liver oil and 2.5ml high vitamin butter oil along with my breakfast, to cover the important vitamins A, D3 and K2.

Lunch is usually composed of two separate smaller meals, one maybe around 12-1pm and the other around 3-4pm

Usually the first one will be some fruit, whatever is in season, at the moment maybe oranges, custard apples (cherimoya) or apples. At other times of the year figs, kakis, pears, plums, etc. Usually I will only eat one type of fruit in a meal.

Later I’ll have two or three raw egg yolks, beaten up with some kefir, and something to flavour it, mesquite, lucuma and raw honey works well. This is a new and experimental part of my diet, it seems to be working for me at the moment but I’ll see how it makes me feel over the long term.

Just before dinner I will have a glass of kombucha, before a meal it can help with digestion and detoxification.

Dinner is a large salad – lots of wild greens, half an avocado, seasonal vegetables, fermented foods like sauerkraut and home made pickled veg (see my review of Wild fermentation for more on fermented foods), seaweed and raw cheese. Once or twice a week I’m experimenting with more animal food, raw fish (marinated in lemon juice), raw cured meat or liver pate (some of the only cooked food I’m currently including.) This is based on information from Weston Price.

After dinner I’ll sometimes have a snack of dried figs with grass fed butter. Butter must be from grass fed animals for it to include the important vitamins A, D and K, plus activator X. With cows butter, the colour should be yellow, if it is white it doesn’t have the required nutrition. Try getting butter from your local farmers market, but if you have no success with getting quality butter, Kerrygold butter from Ireland is grass fed and high quality. (And Anchor butter from New Zealand if you are in that part of the world.)

Water: throughout the day I drink water with a squeeze of fresh lemon juice. I try to drink freshly collected spring water wherever possible. If not available, I will always filter tap water before drinking.

Some of you will be asking why? I think my previous diet contained too much fruit and this has caused problems with my teeth. I’ve been reading two books Diet and Nutritional Degeneration by Weston A. Price and Cure Tooth Decay by Ramiel Nagel which have helped me to change my diet. I’ve written more about Weston Price here: The key ingredients of healthy diets and I will write more about the Cure Tooth Decay book once I have finished reading it.

We’re back in France! Yesterday, in the Loire Valley, we went to pick wild greens for dinner, but there wasn’t much selection, mostly just nettles. So Jolita suggested we have nettle soup. This is what I made, quantities are very approximate, I didn’t weigh anything, I just guessed at the end as it was so good.

• Big bag of nettle tops – maybe about 100g
• 1/2 orange pepper
• 4 soaked sun dried tomatoes
• 20g royal kombu seaweed (I’m sure other seaweed would work)
• 1/4 tsp miso
• olive oil
• few squeezes lemon juice
• 1/2 medium avocado
• water

Put everything except the avocado into the blender. Add a little olive oil and maybe 1/2 a cup of water. Blend well, adding more olive oil or water if you need to make it blend better. Obviously you need to make sure that all the nettles are completely broken down, you don’t want to get stung in your mouth when you eat! Once it is smooth, add the avocado and give it a quick blend until smooth.

Enjoy! Let me know if you make it and how it goes, and if you have any variations.