Our Wakame & Ginger Kraut
After some time of creating ferments following other recipes we decided it was time to create some of our own flavours. This was one of our first and is a hit in our families. With the use of Wakame (a sea vegetable) this ferment…
Lacto-fermented Ginger Carrots
Lacto-fermented Carrots are a great start to cultured veggies that both adults and children will like. This recipe has been adapted from Nourishing Traditions by Sally Fallon. As carrots have a higher sugar content than cabbage, this ferment does not keep as long as…
Cultured Dilly Carrots
We have been fermenting veggies for many years now. This fermented dilly carrot recipe is one of our old-time favourites (from Lisa’s Counter Culture). It is well liked by children and has become a staple fermented veggie in our fridges. Perfect for school lunches.
Tropical Kefir Smoothie
Here’s a smoothie recipe that is a favourite with the Pinkfarm offspring and first time kefir tasters. It makes about 1 to 1.5L. Promoting an increased sense of well being this cultured beverage should not be under-estimated. Kefir has benefited us in many ways,…
Fruitless Fat Bomb Kefir Smoothie
We love our kefir smoothies, but have been experimenting with them without the fruit. A second fermented kefir, especially orange second ferment is pleasantly sour and very nice to drink on it’s own, but we wanted the added benefits of the egg yolk and…
Whey To Go!
You may have seen us mention the use of whey in several of our recipes in preparation of grains or legumes. Whey is a useful tool in our kitchen. Not only is whey rich in protein and many minerals, it can also help digestion…
"Pinkfarm” has been created by 2 friends on a real food journey; learning, sharing, creating, inspiring and challenging politically correct nutrition. A country girl living on a farm on the beautiful Atherton Tablelands with a bustling house of 5 children and a city girl living in a metro Sydney townhouse with 1 beautiful son.
