You’re sitting around a crackling fire, the mists outside are engulfing your little cottage and the smells wafting in from the cosy kitchen are equal parts nourishing, delicious and fragrant.
You’ve just spent the morning in fragrance heaven strolling around the Bhavana Organic Farm nestled in the bosom of the Byron Hinterland. Fresh mint, camellia flowers, pineapple sage, garlic chives, rosemary, thyme….. all organic and utterly beautiful herbs to smell and sink into. In one hand is your woven basket and the other, a pair of old school scissors. Your task: to snip the greens and herbs from the garden we’ll be using to cool a banquet.
As you walk from the gardens back to the kitchen, the sounds of curious cows mooing to you linger.
No, this is not a script from a movie. This is real life. And it’s called Bhavana.
If you’re looking for top quality nutritional info and step by step cooking help from an organic chef to help you create delicious and gut-loving meals at home, Bhavana could be perfect for you.
I loved my day at Bhavana. We created a variety of gut-loving meals over the course of the morning and then settled in for a long banquet.
Our group of 12 women took turns in creating these dishes:
- Basic Stock Recipe
- Chicken Liver Pate
- Braised Chicken Maryland with garlic, lemon and thyme
- Cashew Nut Cream
- Fennel and Parsnip Mash
- Poached Pears and Coconut Crumble
- Fermented Beetroot Kavas
- Fermented Vegetables
- Roasted Bone Barrow and Parsley Salad
- Wilted Greens
- Paleo Grain Free Bread
Here is the recipe for Fermented Vegetables
Fills 1 Litre Mason Jar
- red cabbage
- green cabbage
- 4 organic carrots grated
- 2 apple grated
- 2 fennel shredded (optional)
- 2 tbsps. of caraway seeds
- 2 tbsps. of Celtic sea salt or Himalayan rock salt
- Mix all ingredients together in a large bowl.
- Pound with a pounder or meat hammer for about 10 minutes until the juices start to
- Place in a jar and press down firmly until juices come to the top of the mix.
- The mixture should be at least 1 inch below the juices. Place a cabbage leaf over the top to keep it immersed in juices.
- Cover the jar tightly and keep at room temperature for 3-5 days before transferring to cold storage in the fridge.
- Be sure to release the build-up of pressure in the jar in the initial fermenting phase either in the evening or in the morning.
- Fermented vegetables will last for up to 3 months in the fridge.
This blog is based purely on my personal experience. It is not intended to be a substitute for medical advice or treatment. I am neither a medical nor health professional and I cannot guarantee that the information in this blog post is accurate, reliable or complete. If you use this information, you do so at your own risk and should consult a qualified medical or health practitioner before relying on any information contained in this blog.