Sunday funday was being a kitchen wizard all afternoon. Started carrot, cucumber & beet ferments, dilly garlic styles . Most of the ingredients were from our garden, which feels A+++. Most notably those amazing Armenian cucumbers!! Soon these will join our motley crew of current ferments: sauerkraut, summer squash, kohlrabi, and asparagus.
I also whipped up a much needed new batch of skin cream, using lavender & last year’s calendula. Finally, I made a weird-ass chimichurri, with our carrot tops as the base & our wild bergamot leaves + garlic for seasoning. It’s delicious!
Today I stayed at work a little long, so, I think I’m in for a night of being a tired & whiny so-and-so.
#wahlsprotocol #wahlswarrior #healingwithfood #foodismedicine #ethicalketo