Posts tagged with health

  • 21 February 2014 - Bolivian Story: Vanessa Vargas

    I met Vanessa when she was heavily pregnant with her baby, Rafaela. She was working at her partner’s restaurant, Red Monkey, as well as producing natural products for her business, Moi. Moi makes handmade cosmetics and personal care products based on natural and organic ingredients, without the use of preservatives, artificial colours or synthetic fragrances, being careful not to degrade our bodies or the environment. Vanessa never stops. I was surprised to see how busy she was whilst heavily pregnant and even since having her little girl it is not uncommon to find her in her workshop making products with her baby strapped to her or sleeping nearby. She’s a strong woman with diverse skills who I have admired greatly for her energy and constant creativity. I’ve been grateful for our time together, discussing all things from motherhood to design to business. She supports those around her with … Read the rest

  • 11 February 2014 - Bolivian Story: Gabriela Rebeca Santa Cruz

    We met Rebeca the same night as Pablo, at Red Monkey, the only vegan vegetarian restaurant in La Paz. Rebeca was behind the bar mixing unusual cocktails that combine typically Bolivian ingredients like huacataya and locoto with fresh juices and of course, alcohol. When I turned up at Red Monkey for my first day volunteering in the kitchen Rebeca showed me around their food production garden, which is her baby and love. As we talked it became clear to me that she was feeling overwhelmed as the only person working in the garden, so I suggested I come one day a week to help out. It wasn’t a completely selfless offer, I have to admit. As much as I was loving our indoor apartment garden, I was missing gardening outdoors and craving sharing that experience with someone too… and so it started, our weekly gardening day together … Read the rest

  • 5 February 2014 - Bolivian Story: Pablo Santa Cruz

    We first met Pablo in his restaurant, Red Monkey. Within weeks of it opening we were there – eager to try some healthy, vegan food in this city of meat and fries! Looking down the menu I was impressed to see kombucha listed and gave a little shriek. I thought we were the only ones in La Paz to be making kombucha :).  Pablo came over to our table, curious about my enthusiasm, and before long I was sharing our culinary images from Making Sense Of Things and Pablo had invited me to do a ‘guest chef’ evening there. Whilst I haven’t had the confidence to take up his offer, I did start volunteering regularly in their kitchen, learning from them and sharing my recipes too (my sourdough bread has been particularly popular!). I remember my first day there I felt like a ball of stress as I made … Read the rest

  • 24 January 2014 - How to make kombucha: The ancient elixir

    As we wrote in our post about sourdough bread, we are sour lovers – you can read about making sauerkraut and kefir on this blog, so we thought it was about time for kombucha too. We take this fizzy, acidic and slightly sweet drink to parties and introduce people to it wherever we go… and the thing that constantly surprises me is just how much people love it, often putting down their alcoholic drinks to switch to this probiotic goodness! You can imagine how chuffed that makes me.

    The kombucha is made with a SCOBY, which is a Symbiotic Colony of Bacteria and Yeast that acts on sugar and tea to produce not only acetic and lactic acid but also small amounts of a potent detoxifying substance, glucuronic acid. Normally this organic acid is produced by the liver in sufficient quantities to neutralise toxins in the body – whether … Read the rest

  • 17 February 2012 - How to make mozzarella at home

    You might remember this post from the New England Cheese Making Supply Company… they liked our ‘How to make brie cheese at home’ post so much they posted it on their site and sent us a Mozzarella & Ricotta kit.  We were so excited to try another type of cheese at home so this post is how we made it. The great thing about making mozzarella is that it’s quite simple, fairly quick and you can eat it straight away!

    The following instructions are essentially from the New England Cheese Making Supply Company, with our own notes and experiences added. They have an excellent website for trouble shooting, www.cheesemaking.com, and even have a cheese tech, who can be contacted through their ‘contact us’ page to answer your questions. Check out this page for extra information though. Their kit definitely makes things easy too as it comes with … Read the rest

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