QUICK TIP : HOMEMADE HAIRSPRAY

FOODS WITH CULTURE : D.I.Y SCOBY and HOME BREWED KOMBUCHA

"Okay, okay, we get it Kristin - You're cheap and don't like paying the exorbitant prices charged for trendy health foods!!"

Yes, it's the same story again... Girl finds healthful product, Girl falls in love with how the product tastes and makes her feel, Girl slowly goes broke funding new love!

OR

Girl gets all #homemade on the world's a** and makes her own, saving herself mega $$$ in the process! 

Hello Homemade Kombucha!

Kombucha is a naturally fizzy, fermented tea drink (either black or green tea can be used) that originated in China. It's brewed using a SCOBY - a Symbiotic Colony Of Bacteria and Yeast - which is where the tummy-friendly bacteria come from!

While there have been no formal studies into the benefits of kombucha the word on the street is that the beverage, as well as being super-tasty, can help boost your immune system, has anti-viral properties and improves digestion!

When it comes to making your own Kombucha you have two choices - buy a SCOBY mother or make your own. Googling 'Buy SCOBY mother in (Your Area)' will provide you with plenty of options but for me I wanted to experience the whole process from Go to Whoa so I went with growing my own mother.

I used the instructions at Bonzai Aphrodite for growing my SCOBY from a store-bought bottle. Sayward has kindly provided amazing, in-depth instructions on the whole kombucha creation process - I'm so grateful to bloggers like her that are so willing to share their knowledge and experience so we can all learn! Rather than 'borrow' her instructions and write them here I would love for you to pop by her blog to get the details and the see all the other fantastic content she has created. 

Bonzai Aphrodite Links - 

What is Kombucha?

How To Grow A ‘Mother’/SCOBY From Store Bought Kombucha

How To Brew Your Own Homemade Kombucha

I quickly learnt that the most important thing in the SCOBY and kombucha making process is cleanliness! Sterile glassware and clean hands are important because, at the end of the day, we are dealing with home-brewing and bacteria here! There have been some cases of illness and even death resulting from allergic reactions and bad batches of kombucha. Take some time to educate yourself on the potential dangers of kombucha if you are consuming the beverage regardless of whether you are brewing your own or buying it from a shop!

The SCOBY growing process takes around 2-3 weeks depending on how warm it is in your area. We were at the tail-end of winter when I grew mine so it took closer to three weeks.

If you have the time I can't recommend growing your own SCOBY highly enough - It's an amazing thing to watch!! I was fascinated to see the mushroom of culture bloom... Danny, on the other hand, was absolutely mortified!

Once you have your SCOBY, whether you buy or grow your own, you can brew your kombucha. You'll need a large jar with a wide-mouth opening, tea, sugar (I've used brown and white sugar with excellent results) and your mother. There is some debate around whether or not you can use flavoured tea. Some thoughts are that the oils that is sometimes used in flavoured teas can interfere with or destroy your SCOBY. Either way, you can use black or green,  but make sure it's caffeinated. I erred on the side of caution with my first batch and used a combination of plain green and green with jasmine petals. Another important point is to avoid any metal during any part of the brewing! Your SCOBY and metal are not friends!

The hardest part of the kombucha brewing process is the waiting! Mine took almost three weeks to develop that 'fizz'. Again, if you are in a warmer area this will happen faster for you. Taste it every few days or so by pouring a small amount into a cup. You are aiming for some fizz and not too much sweetness - the bacteria feed off the sugar you used in the original brew so it shouldn't be anywhere near as sweet as it was to start with. Don't drink straight from your brewing vessel - this can introduced bad bacteria to the mix and ruin your mix and your SCOBY.

You'll notice during the brewing that your SCOBY breeds! 

The 'Mother' creates a 'baby' that are kind of fused together. When you are happy with your brew remove the mother and its baby. Here you can decide if you are going to keep a 'mega SCOBY' or separate them. If you choose to separate you will be able to stagger your brewing so that you will ALWAYS have kombucha!! Place your SCOBYs into sterilised jar/s and add enough kombucha to cover. These can then be stored in your fridge - apparently they can live happily in there indefinitely!?  Then it's down to the bottling! You'll need sterilised bottles - the easiest way to get them clean enough I've found is to run them through a dishwasher - a short (but hot) wash without detergent is all you need. You might want to grab a funnel too!

And there you have it! Your very own Kombucha!! It takes a bit of time and care but the results are delicious, healthful and much, much more economical than shelling out $4-$5 a bottle! Get a new batch going the same day you bottle and you'll be able to keep the kombucha flowing!

Interested in more Fermented Food Fun? 

Check out our other Foods With Culture posts 

- The Low-Down on Fermented Nosh - 

- Speedy Sourdough & Sourdough Baguettes -

- Spicy Homemade Kimchi -

- Vegan 'Take Two' Yogurt -

QUICK TIP : DE-STINK YOUR DUDS - THE NATURAL WAY!

FOODS WITH CULTURE : VEGAN 'TAKE TWO' YOGURT

Up until a year or so ago the only plant-based yogurt products you could get in my local area were highly processed, not-so-tasty, uncultured yogurt-like substances. Generally they offered nil in the way of nutritional benefits. Then, out of nowhere, the plant-based, probiotic-rich yogurt market took off and all of our local health food haunts were fully stocked with options! They were delicious, filled with health benefits and - like all new and trendy products - had a price tag that matched their popularity. My favourite Coyo Coconut yogurt would generally set me back $12.00 for a 400g tub! 

When I started to learn more about fermenting foods I was excited to learn how 'easy' it was to create my own plant-based yogurt! I could see our bank account balance growing right before my eyes and my happy little gut bacteria singing with joy!

I put easy in inverted commas not by accident but because it was the first of my fermented food experiments to #fail!

My first ingredient combination was store-bought almond milk as the non-dairy base and corn flour (corn starch) for the thickener. I chose this brand of almond milk because I am lazy it was the closest to 'homemade' in terms of ingredients that I could find in our nearest supermarket. I noticed Sayward's instructions mentions that she used homemade almond milk and had tried using maple syrup as a sweetener with no luck so I wasn't sure if the agave in the almond milk I bought would have a negative effect. 

I was *rewarded* for my laziness with a thin, chalky jar of white liquid that refused to develop that yogurt-y tang despite fermenting for well over 24 hours. I blamed the failure on two main things - the use of corn flour as a thickener (which caused the chalkiness) and the agave syrup within the almond milk that interrupted the feeding of the bacteria.

But I really wanted yogurt so I wasn't ready to throw in the towel yet!

'Take Two' involved full-fat coconut milk for the non-dairy base and chia seeds as the thickener at the recommendation of one of the commenters on the Bonzai Aphrodite post. I lightly heated the coconut milk to pasturise before cooling and then mixing through my 'culture' - A dairy-free Inner Health Plus probiotic capsule.

I wrapped it up and popped it into my pre-warmed slow cooker and then bundled it all in one big trip hazard lump! Then there was the waiting, waiting, waiting... 

At 18 hours I pulled my precious jar of 'Take Two' and gave it a taste...

Hallelujah!

There was a yogurt-y tang developing, the liquid was thickening nicely and the taste was Deeeee-licious! I wrapped it back up and sat it in a warm location for another few hours to create maximum tang before putting it in the fridge to cool and reach full thickness.

VEGAN 'TAKE TWO' YOGURT

- Makes : About 3 cups -

- Takes : 30 Minutes Prep
18-24 Hours Fermenting
3 Hours Cooling -

Adapted from this method via Bonzai Aphrodite

I used an Inner Health Plus - Dairy Free probiotic capsule to create my first batch and then kept a few tablespoons of that batch to make the next. See the original instructions at Bonzai Aphrodite for more information on starter options and how much of each is needed. 

What You'll Need

800ml (2 cans) full fat coconut milk

 1tbs chia seeds
1tbs brown sugar
1 vegan probiotic capsule

- In a small pot combine the coconut milk, chia seeds and sugar. Lightly and slowly heat the mixture to around 80C (175F) to pasturise the mixture - take care to not boil the milk! Set aside to cool.

- Whilst the milk mixture is cooling heat your slow-cooker on low. To make the wrapping easier later you can set your slow cooker in the middle of a blanket while it's heating now but don't do this if you will be leaving the house to avoid any risk of fire.

- After a couple of hours your milk mixture should be cooled enough - you want it 30C (85F) or lower so you don't kill the friendly bacteria in your starter. Break open your probiotic capsule and pour the contents into the milk and mix well. Pour into a large jar with a loose fitting lid (or cover it with a clean dish towel and secure with a rubber band)

- Wrap the jar in a towel, place it in the slow-cooker and put on the lid. Switch off the slow-cooker and wrap the whole kit and kaboodle in a blanket. Set somewhere out of the way for 18-24 hours and taste for tanginess - this is your sign that the fermentation has worked and the happy little buggies have done their work!

Don't have a slow-cooker? 

Some people in warmer locations have had success with culturing their yogurt by simply wrapping it and setting it somewhere warm.
You could also pre-heat an oven on a low temperature, turn it off and place your towel-wrapped jar in there for the recommended time.
Danny's Mum used to culture her homemade dairy yogurt behind their wood heater and what about a hot-water bottle included in a blanket bundle with your towel-wrapped jar?

Interested in more Fermented Food Fun? 

Check out our other Foods With Culture posts 

- The Low-Down on Fermented Nosh - 

- Speedy Sourdough & Sourdough Baguettes -

- Spicy Homemade Kimchi -
- DIY SCOBY and Homemade Kombucha -

FOODS WITH CULTURE : SPICY HOMEMADE KIMCHI

Kimchi - to the uninitiated it might sound more like a new form of martial arts. Instead it is a side-dish of spicy fermented vegetables originating from Korea that is packed full of health benefits and deliciousness! The earliest kimchi concoctions were made with cabbage and beef stock - not so delicious in my opinion - but these days the varieties are endless and much more plant-based friendly although many traditional recipes use fish and shrimp sauces depending on the region of Korea they hail from. 

Because of its high vegetable content kimchi is high in fibre and low in calories. It alos packs a wallop of important vitamins and minerals including vitamins A, B1, B2 and C, along with iron and calcium. And, of course, there is the all-important lactic acid bacteria that is generated via the fermenting process and is what makes it so gut-friendly!

As part of my obsession with all things bred with bacteria fermented I tentatively tried some store-bought kimchi. I say tentatively because really, compared to unassuming and friendly looking sourdough and kombucha, fermented vegetables can seem a little scary and not so tempting. Sometimes being wrong is a beautiful thing! But my favourite Peace, Love & Vegetables brand of spicy kimchi would soon have me filing for bankruptcy if I continued buying it at the rate I was - it was deliciously expensive!

I did some research into making my own spicy kimchi and found, as with most fermented foods, the real challenge with making my own would be in the waiting - it takes about a week for it to ferment (pretty short in fermenting standards!). The actual method was fairly simple - As long as you don't mind weilding a knife for 15 minutes for some serious veg chopping that is!

You will need a huge bowl because to start with, your vegetables are going to take up a lot of space. After all that chopping comes the massaging. In order to get the vegetables to breakdown you need to add some salt which draws out their natural moisture. By kneading and pressing them you make sure the salt gets in there good and proper! You'll notice the veg volume reduces significantly.

After pummeling the veg for a few minutes some liquid was starting to pool in the bottom of the bowl. I put a weighted plate on top for about ten minutes to let the process finish.

Give your vegetable mix a taste at this stage. You want to assess the salt levels - you want it to be enjoyably, not overwhelmingly salty. Then I added in my all important spices and flavours - here's where your kimchi can get a bit of personality. The most common seasonings traditionally used are garlic, ginger and chilli and I also put in some coriander seeds (not very traditional but super delicious!)

Give it another pummeling to mix the spices through and give it a chomp if you like. Ensure the seasonings are to your liking but be prepared to have some pretty stellar garlic breath for a few hours later!

Now it's time to 'jar-up' - The important points here are that your vessel is big, very clean and that none of the vegetables are exposed to the air. If after putting your mixture into the jar the liquid doesn't fully cover the vegetable mixture entirely, add in some water until it does. Any vegetables exposed to the air will rot instead of ferment and this is not good. I covered my veg with a cabbage leaf I held aside to help hold it down and then weighted it all down with a clean jar filled with water. Other ways to weight the veg down include covering it with a plate with something heavy on top or a plastic bag filled with clean stones.

SPICY HOMEMADE KIMCHI

- Makes : Around 4 cups -

- Time : 20 Minutes Prep, 15 Minutes To Rest, 1 Week to Ferment -

Let's face it, your kimchi will probably break with tradition - mine certainly did! Kimchi is the national dish in Korea and they take it pretty seriously so don't get too caught up with matching it with the pros, instead make you kimchi your own by adding in spices, seasonings and vegetables that you love - although cabbage is a must!

1 head cabbage, shredded
(Napa is traditional but I used regular)

1 bunch Chinese cabbage, shredded

2 carrots, grated

5-8 radishes, sliced thinly

3-5 teaspoons sea salt

4 cloves garlic, minced

4cm ginger, grated

1tbs coriander seeds

1/2tbs chilli flakes

- Place all your vegetables in a very large bowl and sprinkle with salt. Err on the side of caution, starting with one teaspoon per kilo of vegetable matter. It's easier to add than subtract!

- Starting slowly to avoid any veggie overflow begin to squeeze and knead your vegetables. You will notice then start to soften and release water and like magic, there will be more room in your bowl - It's a veggie breakdown baby!

- Once you've got a good puddle of liquid formed in the bottom of your bowl pop a weighted plate on top and allow it to sit for ten or so minutes to release even more water. Come back, taste for saltiness and adjust as required.

- Add your seasonings and pummel the mixture for a few more minutes to ensure the flavours are well incorporated.

- Place the whole concoction into a large, wide-mouthed jar (I used my hands but feel free to be civilised and use a spoon). Check the liquid levels - you want all the veg completely covered to avoid any kimchi destroying veggie rot. Add water if required.

- Weigh the mix down to stop any floating vegetable matter making its way to the surface during fermentation (see suggestions above) and cover with a clean cloth before securing with twine or a rubber band.

- Place your kimchi somewhere warm-ish and clean to do its thang for about a week, checking on it daily to make sure no veg is exposed to the air and maybe even giving it a taste. Once it's to your liking pop it in the fridge where I hear it can live indefinitely but, let's face it, it's not gonna... If you're anything like me your jar of delicious will have disappeared in the blink of an eye!

Serving Suggestions : Some great ways to enjoy your kimchi are - Kimchi Bokkeumbap (Kimchi Fried Rice), in kimchi stew, inside dumplings, in these delicious kimchi tofu summer rolls or just plopped on top of pretty much anything.

Interested in more Fermented Food Fun? 
Check out our other Foods With Culture posts
- The Low-Down on Fermented Nosh -
- Speedy Sourdough & Sourdough Baguettes -
- Vegan 'Take Two' Yogurt -
- DIY SCOBY and Homemade Kombucha -

QUICK TIP : DIY COFFEE FACE & BODY SCRUB

SOURDOUGH VEGAN CROQUE MONSIEUR

My Sunday morning guilty pleasure is foodie television - I will use the promise of thirty minutes of watching other people talk about and cook food as my motivation to get out of bed, to the gym and through a strength training session. Then it's time - I jump on the elliptical trainer and bust out some cardio while salivating over the culinary creations while making grand plans for creating my own plant-based versions.

Having baked up a fresh sourdough baguette the day before it seemed serendipitous that the episode of Good Chef Bad Chef that I was watching one Sunday was all about bread and sandwiches! After watching Adrian create a heart-attack waiting to happen traditional French Croque Monsieur (a fancy grilled ham & cheese) I couldn't stop thinking about re-creating my own - I turn into a bit of a carb-fiend after the gym!

SOURDOUGH VEGAN CROQUE MONSIEUR

- Makes : Two Sandwiches -

- Takes : 20 Minutes -

Loosely based on this very non-vegan recipe from Good Chef Bad Chef this plant-based spin on the French classic gives you a taste of fancy cafe dining at home!

What You'll Need

1/2 cup vegan cheese, grated (I used Cheezly)

4 slices vegan ham, sliced into strips (I used Fry's Deli Slices)  

2tsp Dijon mustard

1tsp Worcestershire sauce (check ingredients thoroughly)

1/4tsp dried thyme

Pinch cayenne pepper

1 Sourdough Baguette, halved lengthwise

Spray Oil 

- In a small bowl combine the grated cheese, ham, mustard, Worcestershire sauce, thyme and cayenne.

- Slice each half of the baguette in half, spread the bottom halves with the cheese and ham mixture before pressing the top piece of bread down firmly.

- Heat a skillet over medium heat and add spray oil. Place each sandwich into the pan bottom side down and allow to toast for a few minutes until lightly browned. Flip to brown the tops as well before turning back over again to allow the filling to heat and melt a little being careful not to burn the bottoms.

SEPTEMBER GOODNESSME BOX PRODUCT REVIEWS

The September GoodnessMe Box landed on my desk with ten exciting products and offers for Danny and I to taste, test and enjoy!

BROOKFARM - ENTERTAINER BROTHERS BLEND

- Vegan + Gluten Free + Peanut Free - RRP $4.95 for 75g -
- Website -

Brookfarm have sourced the world's finest nuts including Australia's premium macadamias, pistachios, almonds and pecans and oven baked with them a hint of pure maple syrup and a light dusting of sea salt. Entertaining has never tasted so good. 

Fruit and nut mix generally lasts about as long as it takes to blink when I'm involved so it's no surprise that this nut mix was one of the first GoodnessMe Box items I reached for to trial. I made a half-hearted effort to divide it evenly so we could both try it but I have no shame admitting I may have ended up with more in my little baggy! Danny chose to go au naturel with his share while I added mine to my oats for breakfast with some mango chia jam and a very generous shake of cinnamon.

I thought this mix was just okay - I think it was the addition of pistachios  which I love as a stand-alone nut but not so much as a member of a nut party like this. Danny

---------------------------------------------------------------------

------------------------------------------

MEKO - 100% PURE COCONUT WATER

- Vegan + No Added Sugar + No Added Flavours - RRP $3.00 for 300ml -

- Website -

Coconut water is mother nature’s best hydrator and the best tasting coconuts in the entire world are grown in Thailand. With a stable supply of young coconuts in the region, Meko guarantees the quality of their 100% Pure Coconut Water. Packed full of potassium, antioxidants and goodness, coconut water is super healthy.

Coconut water products tend to be a bit hit and miss for me. Truthfully, I've only actually found one that I like and, although its natural, it's flavoured. When I saw the can of Meko 100% Pure Coconut Water I was expecting to not like it for drinking but had a stockpile of recipes calling for coconut water that I could use it for. 

After a run one morning I got home parched - a thirst that couldn't be tamed by water alone - and saw the can of Meko sitting in the fridge. Now was as good a time as any!? I gave it a tentative sip... 

Oh

My... 

So THIS was why people had been raving about coconut water!!! The contents of the can never made it to any of those recipes I was planning. It all disappeared in that very blissful moment of me standing in front of the fridge, door still open. Was it the fact that it was in a can rather than a tetra pack? Maybe it was because it was Thai coconut? I don't care - all I know is that I've been keeping my eyes peeled for more since then!

---------------------------------------------------------------------

------------------------------------------

LOVING EARTH - LUVJU CHOC CHIP TURKISH DELIGHT BAR

- Vegan + Raw + Organic - RRP $3.50 for 45g Bar -

- Website -

By combining the best of all the organic foods we source and produce, Loving Earth have come up with a new approach to snack foods: raw organic Luvju bars. With three fruit & nut superfood flavours and six chocolate superfood flavours, you'll find one to suit all tastes! 

To be fair, I was expecting something a little different when I tore into this bar. For some reason I was expecting one of their coconut mylk bars?! I mention this because, like yoga and Harry Potter movies, I am not really a fan of the fruit-and-nut-smushed-together bars that are so popular. The Luvju bar didn't really stand a chance with me for that very fact. So let's focus on my main man and what he thought of the bar instead! Danny was super happy to have this snack all to himself and thought the love heart shape was a nice touch. He swears he tasted it but I'm pretty sure he breathed in and it was gone! The flavour got a big thumbs up but his main concern has around the price - he wouldn't be prepared to pay full price for the size of the bar and wasn't so impressed with the flavour that he would seek the bars out if he was out looking for a snack.

---------------------------------------------------------------------

------------------------------------------

COCOLIFE - COCONUT OIL SPRAY

- Vegan + Cold Pressed + Gluten Free + Chemical Free - RRP$8.95 for 150g Can -

- Website -

Cocolife are passionate about coconuts and live and breathe the benefits of the versatile fruit as they only source the best quality coconuts for their customers. Cocolife’s Organic Virgin Coconut Oil consists of mainly short and medium chain fatty acids, which are more easily digested by the body. 

I first saw a can of coconut oil SPRAY in the shelves of my local health store a couple of months ago and was immediately intrigued but with a refillable spray bottle at home that I'd just topped up I would have been buying it more for novelty and interest than necessity. When it popped up in the GoodnessMe Box I was more than happy to have finally gotten my hands on some! I use spray oils pretty regularly - They are quick, easy and I find I can get away with a lot less than if I glug it in out of a bottle. But some spray oils contain added nasties including weird and wacky propellants. I loved that Cocolife has none of these AND has that lovely coconut aroma. I did notice that it left a bit of a 'cloud' after spraying - I've had similar with other spray oils before - but I was comforted in the knowledge that it wasn't packed with odd chemicals that I was breathing in. I noticed that the oil did solidify if I left it to sit, unheard, after spraying it out if the can but this is a common feature of coconut oil so it didn't concern me. Everything I cooked in the oil browned nicely and tasted great and it was super convenient. At $8.95 a can, I think it's well placed to become my new go-to for my regular spray oil option!

---------------------------------------------------------------------

------------------------------------------

LEDA - BANANA LEDA BAR

- Vegan + Gluten Free + Naturally Sweetened - RRP $1.90 for 80g Bar -

- Website -

LEDA Nutrition started producing gluten and dairy free health food bars in 1996 to cater for increasing dietary and allergenic requirements. Equally important to them was the growing number of health conscious consumers seeking healthier snacking alternatives. 

Danny and I have had Leda Bars before - they are a quick and easy snack idea to keep on hand. Neither of us have gluten issues but there aren't a lot of 'cakey' type bars on the market that fit our plant-based diet so we were happy to find Leda and to discover they weren't exorbitantly priced. We normally grab the apricot flavour so the banana was a new experience. 

We devoured ours crumbled and put on top of some fruit-tofu mousse for dessert. We both enjoyed the banana flavour but agreed that apricot still holds top billing. The one thing that strikes me about these bars (and most gluten free baked goods I've tried) is the texture - they always seem a bit more 'gummy' which certainly doesn't change the deliciousness of the bars but is worth noting for anyone who is expecting these to be as cakey as their gluten filled counterparts.

---------------------------------------------------------------------

------------------------------------------

YOUSLI - GLUTEN FREEDOM MUESLI

- Vegan + Gluten Free + Super Food - RRP $16.95 for 500g Tube -

- Website -

The team at Yousli think it’s time for food lovers to get excited about brekky again. Not just any brekky, a healthy one that you can make your own way – one that makes you feel good. Choose from pre-made mixes or create your own mix all delivered to your door!   

Another day, another breakfast courtesy of the GoodnessMe Box! Danny was kind enough to let me have this one all to myself so I used half in a bowl along with some bran flakes, blueberries and peanut butter and the rest went into my gob during the day as random snacks. I love the Yousli concept. You can either buy one of their pre-mixed options like this gluten-free creation or pick from a huge selection of high quality ingredients to 'blend you own' which I had previously done via their easy-to-use website. Being able to make your own muesli this way allows you to make a creation filled with the flavours and ingredients you love without having to spend big dollars on stocking up of separate ingredients! The price means that it's not an everyday breakfast option for me but it's great to have in the pantry for those days when I wanted to feel a bit special before I start my day.

---------------------------------------------------------------------

------------------------------------------

KOKOPOD CHOCOLATE - SMOKY BLACK BAR

- Vegan + Artificial Flavour&Additive Free + Gluten Free - RRP$10.00 for 100g -

- Website -

Kokopod was born out of a young Brisbane couple’s desire to share with family and friends the finest quality chocolate not available in Australian stores. As the word spread, Kokopod launched an online shop to satisfy the cravings of gourmet chocolate lovers across Australia. 

I love salt and I love sugar but as time goes on I have realised I'm not so keen on them together (I'm looking at you, Arnott's Lemon Crisps!) Now don't get us wrong - the chocolate (72% dark couverture) was decadent - rich and smooth and felt extremely indulgent - it was more the combination that had us both with perplexed looks on our faces. And whilst the name promised 'smoky' we both didn't pick up any of this. In all, the chocolate looked stunning and tasted good but I think the real sticking point that we couldn't overcome was the price point. At $10.00 for 100g this was above what we'd pay even for a fancy gift. If you're a cocoa connoisseur who has the palate for appreciating truly exceptional chocolate I think Kokopod is for you!

In the box but not reviewed this month : Nativa - Natural Sweetener, The Beauty Chef - Glow $20 Voucher, Rosehipplus - Rosehip Oil Roll-On.

FOODS WITH CULTURE : SPEEDY SOURDOUGH STARTER and SOURDOUGH BAGUETTES

It's strange that I decided to make sourdough my first fermented food experiment. There are two things in the kitchen that I have a history of failed attempts with - scones and bread! But sourdough starters have long fascinated me and nothing makes me happier than a face full of fresh bread (carb addict 4 life!). It also helped that the process to ferment my own sourdough starter seemed more fail-proof than the other experiments I had planned like kombucha and kimchi.

So what exactly is sourdough?

Sourdough refers to bread products made from a starter containing naturally occurring lactobacilli and yeasts which are created via a long fermentation (as opposed to those create using fast-acting bakers yeast). It has its origins in Ancient Egypt where it's believed it was the very first process of leavening (rising) available to bakers. Since then the introduction of super speedy bakers yeast has meant that sourdough has been somewhat relegated to a more 'fancy' or 'special' method and product - I know all of my local bakeries make you pay a good deal more $$$ for a loaf of sourdough!

My recipe is fairly basic and maybe (?) not an official sourdough starter. Upon spending more time reading about the history of sourdough and the methods adopted by the professionals to create their starters I think that, while my little batch creates some delicious treats, it's perhaps not as gloriously sourdough-y as it could be. I have plans to eventually craft one of the more complicated and attention-requiring versions soon but for now, here is a great 'Starter Starter' to get you going with your sourdough adventures! It uses the fast acting yeast described above to get going but does go through a fermentation process. If you are keen to get your own 'super-from-scratch' starter happening I suggest having a look at Sourdough Baker for heaps of guidance on the topic until I can get back here with a more 'traditional' version.

SPEEDY SOURDOUGH STARTER

- Makes : One Batch of Sourdough Starter -

- Takes : 10 Minutes Prep & 5-7 Days Fermentation -

What You'll Need :

1 cup warm water 

1/2tbs sugar 

1 tsp active dry yeast 

1 cup plain wholemeal flour

- Combine the warm water (not hot, you'll kill the yeast!), sugar and yeast in a large bowl and stir to combine.

- Add in the flour and mix until you have a sticky, gluggy mass. You will want to make sure the bowl you are using is big - it might look like overkill now but your starter is going to GROW and it will want plenty of room. Trust me, it's better (and less messy) to overestimate the size of your bowl!

- Cover your (big!) bowl with a clean dishcloth or tea towel - don't use clingwrap or a lid, this baby needs to breath and take in all the lovely yeast naturally floating around! Set it in a warm, draft-free location.

- For the next 5 - 7 days watch your glorious little creation do its thing. Give it a stir once a day. You may notice a liquid layer develop on top - this is a normal part of the process! Give it a sniff! Smell that tangy sourdough tang? You're on the right track!

- Once the starter has developed a decent about of that sourdough stank about it and it's looking good and bubbly you can bottle it up into something with a lid that's better fitted to its new, smaller volume. You can now keep your starter in the fridge indefinitely. If you don't use it on a regular basis take it out every week or so and give it a quick stir.

- Replenishing Your Starter : One of the best things about a sourdough starter is the ability to replenish it as you use it! The general rule of thumb is that for each portion you remove you should replace it with the same amount of wholemeal flour plus half the amount of water ie. If you use a cup of your starter add back in a cup of wholemeal flour and half a cup of water. Allow this to then sit covered at room temperature for 8 hours or overnight before placing it back in the fridge.

Now that you got your little friend in your fridge, how can you use it? We've thoroughly enjoyed experimenting -

Pretzels!

Tortillas!

And today's recipe - Baguettes!

SOURDOUGH BAGUETTES

- Makes : Two Medium Baguettes -

- Takes : 20 Minutes Prep & Kneading

3 Hours Rising

20 Minutes Baking -

What You'll Need :

140ml warm water

240g sourdough starter

240-300g wholemeal flour

1 1/4tsp sea salt

1tsp sugar

1tsp dry active yeast

Olive oil for glaze

Toppings of Choice eg. sesame seeds

- Combine the water, starter, 180g flour and mix until smooth.

- Add in the salt, sugar, yeast and enough of the remaining flour to make a slightly sticky dough. I've discovered that this is where I was going wrong with bread making! By keeping your dough a little bit tacky you will get a lighter, fluffier loaf - if it's dry it means there's too much flour and the result will be heavy and too 'doughy'.

- Knead 5-7 minutes with a stand mixer + dough hook or 7-9 minutes by hand until smooth and elastic. Form dough into a rough ball.

- Transfer dough ball to a lightly oiled bowl, cover and rest in a warm location to rise for 90 minutes.

- After rising gently deflate the ball and divide evenly into two. Shape into two tight logs (for instructions on shaping check out this article - it makes a world of difference to your finished loaf!). Place the shaped logs onto parchment, cover and rest in a warm location for another 90 minutes. About halfway through this second rise, preheat your oven and a pizza stone to 230C (450F). If you don't have a pizza stone pre-heat your over 15 minutes before the end of the second rise and bake on a cookie sheet or similar.

- Before baking rub the top of each baguette with olive oil before sprinkling on choice of toppings. I love sesame seeds and sea salt and Italian herb mix! Cut slashes into the tops of your baguettes for a fancy finish (this will lead to flatter loaves though!)

- Bake the baguettes on the top rack of your pre-heated oven checking after 15 minutes and taking care to not burn the bottoms. The baguettes are done when they are lightly golden brown and sound hollow when the bottom is tapped.

- When done, turn off the oven and leave the door slightly ajar and allow the baguettes to sit in the cooling oven. This will give you a perfectly crusty outside and fluffy inside!

Interested in more Fermented Food Fun? 
Check out our other Foods With Culture posts
- The Low-Down on Fermented Nosh -
- Spicy Homemade Kimchi -
- Vegan 'Take Two' Yogurt -
- DIY SCOBY and Homemade Kombucha -

THE GOODNESSME BOX REVIEW

Only a week after The Vegan Box landed on my desk I got more envious glances from workmates as my GoodnessMe Box arrived - I love the start of the month!!

Along the same vein as The Vegan Box, the GoodnessMe Box is a subscription service that sends you a monthly delivery of goodies. The main difference is that this box does not focus on or guarantee 100% plant-based treats - rather it promises '5-10 health food goodies so you can get your hands on the most sought-after clean eats the world is going nuts about!'. That said, in the two deliveries I have received there has only been one product that didn't fit into my plant-based lifestyle.

GoodnessMe Box was founded by Peta Shulman after her failing health lead her to investigate the power of good nutrition on the human body and wellbeing. Joined by nutritionist Melissa Fine and Naturopath & Yoga Teacher Amy Hotz they investigate, research and compile a monthly box of wholesome products to be delivered to eager recipients all over Australia.

In choosing the items that go into each month's box the team follows these guidelines - 'We source only the highest quality health food brands that share our passion to provide wholesome and natural food products that are GMO-free and which are two or more of the following: Organic, sustainable, raw, gluten free, dairy free, sugar free or vegan.'

When you recieve your delivery you will notice immediately that the packaging is beautiful (and recyclable!) Opening the box you'll find all your exciting treats and the pamphlet telling you all the important details about the contents and recipes that incorporate ingredients from within the box! (This month there was recipes for Cranberry & Walnut Granola and Chia & Flaxseed Loaf)

When you sign up for the box you set up an automatic monthly renewal but you can cancel at any time and the process to do this is easy and fully controllable by you. All purchases are completed via PayPal.

One of the interesting aspects of the GoodnessMe Box that sets it apart from The Vegan Box is the review process. When you sign up for your delivery you also set up an account. Upon receiving your delivery each month you can login to review the items you've received and earn points for your hard work! The points accumulate (you earn 2 points per review) and once you reach fifty points you receive a bonus item in your next delivery!

When you head over to the website to check the box out for yourself don't forget to sign up for the newsletter to get your hands on a free Shake Recipe eBook by team member and nutritionist Amy!

There is also a GoodnessMe Box blog with interesting and informative articles that went straight onto my blog feed! I especially love their 'My Day on a Plate' posts where they detail the daily eats & treats of different clean eating folks!

Details

Price : $25.00 per month (automatic renewal, cancel any time)

Where to Buy : www.goodnessmebox.com

Worth Noting : There are discounts available when subscribing and paying for multiple months at a time (3, 6 or 12 month options)

Reviews on the September GoodnessMe Box treats coming up soon! Including products from Brookfarm, Meko, Loving Earth, Leda, Cocolife, Yousli, Natvia, Kokopod Chocolate and Rosehipplus.