Giulietta, goodmorning!
Jimmy, goodmorning!
Goodmorning, I thought I'd invite you back into my life for another day and show you
what we eat today.
Right now we're making breakfast.
So I'm making something very simple.
Oh no!
Hey, Jimmy, stop it!
Jimmy!
I'm making something that my mum used to cook when I was a kid every single Sunday.
It was like a traditional family dish.
It's super simple: I'm just cooking some onions on our new cast iron pan, which actually isn't
new.
We bought it 6 months ago, but it's the first time we finally seasoned it.
We're finally trying it out, and so far I love it.
I can't believe I never had a cast iron before.
And now I'm going to add new potatoes, sliced, and we're going to eat that with my wonderful
homemade kefir, which I made with raw goat mill for the first time, so we'll see how
it comes out.
And then we have a slice of my homemade rye bread, and then I have a bottle of my homemade
chicken liver pate that I made the other day, and we're also boiling some eggs.
That amazing thing inside is actually an egg timer, and it shows when the eggs are ready,
so if you want them soft, medium or hard, it's going to show you when your eggs are
ready.
The point is you have to put it in when the water starts boiling, and it's pretty cool,
isn't it?
So you can always have the eggs exactly how you want them.
So the potatoes are now in the pan as well, and now I'm going to close the lid and leave
it there to cook for I don't even know, maybe 5-10 minutes, just to soften the potatoes
a bit.
And that's look at the egg.
What does it say?
It's almost at medium.
Cool!
Let's wait a bit longer.
The breakfast is ready.
So these are the potatoes and onions and my homemade kefir.
The pan turned out to be a bit of a nightmare because everything got stuck to the pan, but
it's normal because it's new.
Every time it's going to be better and better.
This is my sandwich with liver and egg.
So let's go to eat now!
It's time for lunch!
So I'm going to show you what I'm cooking.
We're making a chicken Caesar salad, so we're washing some lettuce.
This is a parsnip.
These are actually my favourites at the moment.
They're amazing.
Like carrots, but much tastier.
So I chopped them into kind of like strips, and I'm going to make parsnip chips from them.
Really nice.
This is the butter for the chips and then over here I'm boiling some red lentils.
I think we'll eat them with some butter and some lemon juice, maybe some spices.
We'll see.
My parsnip chips are already cooking, just added some salt, and now I'll just close the
lid and cook it until they soften.
I have no idea how long it's going to take, probably 15-20 minutes.
Let's see.
And now the lentils have produced a lot of foam, and it needs to be taken off because
it's got all kinds of impurities and things that should not be there.
And it's not easy because we don't have a strainer or a straining spoon.
So I made some chicken Caesar salad dressing yesterday and we have some more for today,
and let me tell you, guys, it tastes better than any store bought chicken Caesar dressing.
It's amazing.
Then we have some chicken.
Once a week, I generally buy a whole chicken and then I make some chicken stock from it,
and this is the meat that remains.
I love it because it's so soft.
It's really versatile.
I put it in salads, in fajitas or whatever.
Whenever you can use a bit of chicken.
And then I'm going to put all of that on a bit of lettuce and tomatoes, and we'll top
it with croutons made of my homemade rye bread.
The lentils are almost ready.
I forgot to mention that these lentils were soaked and sprouted before cooking because
I always do that, just to make sure that all the anti-nutrients are neutralized.
Let's look at the wonderful parsnip chips.
Oh yes.
they're becoming browner, but they need a bit more cooking.
You guys, I wish I could transfer the smell of this thing to the YouTube world.
It smells amazing.
Amazing, honestly.
Now one last step for my chicken Caesar salad is Grana Padano.
I'm going to grate that on top and the salad will be ready.
The parsnip chips are ready!
They're lovely and brown.
For some reason they need a lot of salt. II have put a lot of salt, and they're still
not salty enough.
And then the lentils are ready as well.
I added some butter, some black pepper, and I'm going to add juice of half lemon as well.
So the salad is ready.
These two are ready as well, so I guess we're going to eat now.
Yummy yummy yummy.
Our lunch is ready.
Giulietta!
She's always like that.
Whenever we eat our meals, she'll just stand there.
See?
With her nose on my legs.
Giulietta!
You know you're not getting anything.
So this is the ready meal.
It looks delicious.
I can't wait to tuck in.
Is it good?
Are the chips good?
They look like potatoes, but they are not.
Yeah, they're parsnips.
Let's eat!
Evening time!
I'm just preparing some food for tomorrow, and I'm also making some cream cheese, so
I thought I'd show you how I do that.
Once I finish, I'm going to go and have my homemade kefir.
I guess I owe you a little explanation here.
We're trying out a different way of eating.
Instead of having dinner, we now have a bigger breakfast and a bigger lunch, and then around
6 or 7 in the evening we generally have a tiny snack, such as a cup of kefir or a piece
of bread, some cheese - something like that.
So it's just something we are trying out because I feel like we really eat way too much and
too often.
So I guess this is a good way to discipline ourselves and let our digestive systems rest
a bit in between meals.
So far, we've really been enjoying this so much.
OK, so I guess I'm going to show you what I'm preparing for tomorrow.
So tomorrow I'm going to make falafels, and also... oh, what is that thing called?
Tabbouleh, so it's going to be a Lebanese inspired lunch tomorrow.
So for that I'm going to soak and ferment chickpeas, so I've got some boiling water
over there and I also have some whey, and then this is my homemade suspender for the
cream cheese.
But that's going to come next.
So now I'm going to pour that boiling water over the chickpeas.
So I poured some boiling water and 2 tablespoons of whey.
I'm going to leave this here for 12 hours or until the next morning to ferment, and
then I'll go to the next step.
Now, it's time to make some cream cheese.
So a couple of days ago we got some fresh raw goat milk, and I left it on my counter
for a couple of days, just to let the whey separate from the rest of the milk.
As you can see now, it's ready.
All i need to do now is just put it on this suspender and leave it for 3 or 4 hours.
Yeah, it's a DIY suspender.
It's basically a muslin cloth with laundry pins and a salad bowl.
But it works really well, so it's OK.
So I'm going to put it in now.
It's amazing.
I'm going to leave it
here to drain for a few hours, and then what I'm going to do is I'm going to tie it up
on a spoon,,, well, just like they make cheese normally, and let it drain even more.
Well, I guess tomorrow we're going to have some cream cheese.
It's really nice, isn't it?
I need to feed my fourth pet - the sourdough.
Mmmmmm, it smells amazing!
Tomorrow we're going to make some bread because we finished it.
I was actually supposed to make it this evening, but I forgot to feed it this morning.
Bad mommy!
I totally forgot I need to prepare another thing for tomorrow.
For breakfast tomorrow we're going to be making buckwheat pancakes, so I need to prepare the
two flours.
I'll soak them in some kefir.
It's going to be 50% buckwheat flour and 50% spelt flour, so that's what I'm going to do
now.
I'm so happy I managed to find some buckwheat flour in the health shop.
I'm so happy because I saw these crepes recipes a while ago, but we didn't have any flour
and I couldn't find it, so I didn't even look at the recipe properly.
But I managed to find it last weekend.
Oh no, what am I doing?
It needs to go here.
OK, so pour it in the bowl, and I hope this one is big enough, and then add 1 cup of kefir.
I thought I'd show you, guys, our sweet little kitties.
Jimmy's just been whispering something to his sister's ears.
God knows what they're plotting.
Maybe they're plotting to kill us like all the cats do.
Sirena, what did he just tell you?
God knows.
Anyways, I thought I'd show you what my doggie can do.
Giulietta, let's have a little Giulietta show.
Sit!
Yes.
Down!
Yes.
Sit!
Yes.
Good girl!
You're so smart.
I can't believe she's only 6 months old, and she's already so smart.
I'm so proud of her.
Giulietta, you're such a good girl, you're such a good girl.
Alright, so let's get back to my preparation for the buckwheat crepes.
So that's what the mixture looks like.
It's going to stay here until tomorrow morning.
That's it, my food preparation for the day is over, and I'm going to just relax with
my cup of kefir.
It's my first kefir made with raw goat milk and I have to say it's amazing.
So I guess that's it.
Yeah, cars always pass when I'm recording something.
Murphy's law.
Anyway, what I wanted to say is that food preparation really doesn't take me that long,
it might seem like I'm always cooking, but I'm not.
Honestly, it's worth investing a bit of time and effort into it, because if you feel better,
you're going to be more productive, you'll be healthier, so it will save time and money
for you.
It's definitely worth doing it.
And if you put lots of love in your food, it's also going to taste amazing.
So I guess that's how I'm going to end today's vlog.
I hope you enjoyed my food for today and hope you enjoyed this little insight into my daily
life.
I'm going to go and enjoy my kefir now, and then I'll go to bed.
So thanks so much for watching.
I'll see you next time.
Subscribe to my channel if you like my videos, and I'll see you next time.
Bye!