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.
- Whisky polyphenols and their potential health effects
- Hippocratic misquotations: Let thy quotations not be by Hippocrates
- Evolving salt: Did humans evolve on a high salt diet?
- Oranges and Grapes: More on insulin and glucose after fruit or juice
Category Archives: Recipes
Carrageen seaweed pudding with raspberries. Following on from the previous post on seaweed eating in Aberdeen this is another quote from a later passage in the same article of the 8th November 1856 edition of Household Words. “The common plants which … Continue reading
Finished rowan and crab apple jelly It is autumn in northeast Scotland and the fruit on Rowan trees in the hedgerows around Aberdeen have been particularly abundant this year, the red berries being particularly noticeable as the leaves gradually turn … Continue reading
Buckwheat pancakes wrapped around a quartered banana. Of late this has been my typical weekend breakfast. Ingredients 10 ounces of whole milk (1 1/4 cups or 270 ml) 4 ounces of buckwheat flour ( 3/4 cup or … Continue reading
Sweet chestnut trees (Castanea sativa) flourish in Southern Europe and their chestnuts have long formed a part of the diet of the rural peoples. Castagnaccio is a chestnut flour cake found in the northern regions of Italy. Traditionally made in the autumn … Continue reading
Cranachan is a classic Scottish dessert traditionally eaten in the late summer and autumn months in celebration of the year’s harvest. Its flavours of oatmeal, heather honey, and whiskey combined with soft fruits and cream makes this a thoroughly Scottish dessert. In her … Continue reading