Top Posts & Pages
- Bone Broth, Gelatine, Oxalate, and Kidney Stones
- The menaquinone (vitamin K2) content of animal products and fermented foods.
- Eating DNA: Dietary Nucleotides in Nutrition
- Diet and Nutrition of the Lion
- Bone Broth Mineral Content
- Aboriginal Taiwan - Food and Forests. Part 1.
- Hippocratic misquotations: Let thy quotations not be by Hippocrates
- Whisky polyphenols and their potential health effects
- Evolving salt: Did humans evolve on a high salt diet?
- Oranges and Grapes: More on insulin and glucose after fruit or juice
Category Archives: Food
Pea purée on buttered wholemeal spelt sourdough bread. Few foods can match the vivid green of puréed frozen peas. The fresh taste of the peas combines beautifully with the mint an lemon to produce a very green flavour. Gena Hamshaw of … Continue reading
Wholemeal spelt sourdough bread with oxtail stew. I have never baked my own bread. This is despite having had a go at cooking many different things over the years and so recently I decided to rectify this omission. Given that … Continue reading
John Linnell, Wheat (1860) The late summer landscape of 19th Century England, such as painted by John Linnell, was filled with fields of tall golden wheat ripening in the sun. Across the Atlantic the prairies of the midwest states inspired the words … Continue reading
Oats are one of the quintessential foods of the traditional Scottish diet. In terms of health benefits they are best known for their fibre content, particularly their beta-glucan content. Less well known is that this humble grain contains a unique class of … Continue reading
Photo credit: julajp. A relatively recent addition to our British shops, and once restricted to health food shops, it now seems that pink Himalayan salt can be found almost everywhere even appearing in major supermarkets. A quick browse of the … Continue reading
Originating in the Western highlands Caboc is one of Scotlands oldest cheeses. Dating back to the 15th Century it was known as a chieftain’s cheese, due to its rich double cream ingredients and high fat content. Reputedly the recipe originates … Continue reading
Few foods rival the iconic status of oatcakes in the traditional Scottish diet. Making them for myself has recently become an aim of mine through which I have learnt that while the various traditional recipes are simple enough their execution … Continue reading
A pair of Arbroath Smokies tied at the tails High above the shingle beach and tiny dilapidated harbour on the rocky clifftops of the Angus coast north of Arbroath lies the village of Auchmithie the original home of what was once … Continue reading
Beremeal bannock with Orkney cheese and rowan jelly “At the sight of Dumbarton once again, I’ll cock up my bonnet and march amain, With a gude claymore hanging down at my heel, To whang at the bannocks o’barley-meal.” – John, … Continue reading