- Cougar Flashy
I just saw this video of scout niblett and was held so strongly struck that i had to put it here too. i will think about what else i want to say. there is something forming in the cords of my vocals, but now just quiet and soaking.
(clockwise) Sprouted whole grains of rye - brown rice, quinoa and millet porridge with rice milk and honey - fermenting fruit drink with kefir
what is the emotion that is full and big and felt with your whole body?
but, can-not be readily classified under the standard modes of emotion.
what is untitled emotion? white coloured emotion?
Fill your bowl to the brim
and it will spill.
Keep sharpening your knife
and it will blunt.
Chase after money and security
and your heart will never unclench.
Care about other people’s approval
and you will be their prisoner.
Do your work, then step back.
The only path to serenity.
Tao te ching
so many of them - the acquisition of three beautiful new baking pans that work like magic (i could build houses with my bread, its so brick like), making a dried fig and walnut loaf in my friends kitchen, she collected and dried the figs herself in spain, watching the bubbling getting out of control...
but probably the most exciting is a friend gave me some dried sourdough culture that he got in spain that is 25 years old! Really looking forward to trying it out, it smells amazing.
I just ate my breakfast at 4pm in the afternoon, and in berlin that means the sky has already darkened. What i prepared for my sustenance felt somewhat revolutionary to my own small existence and so thought I would type it out here, on my page of tiny revolutions.
Rolled flakes of organic oats, spelt, rye, barley and rice, dried quinoa and sunflower seeds mixed with water and a teaspoon of sourdough culture, left to soak and ferment for 24 hours. Cooked on a low heat with unrefined atlantic sea salt. once in the bowl i poured a little natural rice milk over, a few tablespoons of good soy yogurt, a couple of soaked almonds (soaked for at least a day) and a healthy flickering of olive oil.
I want to get back into a routine with my eating and so Ive already set tomorrows breakfast to ferment. I think that is the easiest way to be consistant, soak the next batch while cooking. I have quite a few fermenting projects on the go at the moment, im making a dried fruit/ lemon water drink with a kefir like ferment and im also trying it in a simple honey water. And then my next bread project is bubbling away, its a spelt and rye sourdough with sunflower seeds ands rolled grains of oats, rye, spelt, barley and rice (5 korn flocken, same as I used in the porridge), and i put some whole grains of rye in that i had been soaking, im going to sprout them but threw a couple in the bread.
You might have noticed that im eating grains with gluten in them after a very long time. Im increasing my digestion vocabulary slowly and so they are affecting me much less than they used to, its also much cheaper and easier to find rye and spelt here that it is to get rice, maize, millet, quinoa, and potato flours. Another interesting thing is that fermenting, soaking and sprouting grains changes their makeup and renders the gluten content much more digestible. Im experimenting anyway, and definitely noticing the tiredness that comes along with eating gluten but I believe this is also present when eating stodgy gluten free baked goods. Its largely the process, freshness and source of what you are eating and preparing. So i think that its actually better to eat a dehydrated sprouted rye bread than a cooked white starchy rice/potato bread. And thats why Im so excited about my porridge that I started this entry with because it was so full of good happy and alive enzymes and Im investigating cheaper and easier ways to get probiotics into my system (not just buying refrigerated capsules) and create a happy environment for digesting and processing and living and being active. Also in my experience soured foods suffice the desire for sweet food, so it is a very productive way to eat less sugar.
Ive always believed that it is possible to get all the nutrition that you need from your food...
Note: If you wanted to keep this gluten free you could try fermenting cooked rice or millet, or dried rice/millet/quinoa rolled flakes that you usually use for porridges... or i just had another idea, the other day I was reading about how you can sprout brown rice - soak overnight and then follow normal sprouting procedures, will probably take a few days, and then once its sprouted you could try mixing it with some water and sourdough culture for 12-24 hours then lightly cooking it. Hmm, there are so many possibilities and possible tangents for experimentation.
Further note: this is the longest text post that i have written in this whole blog in the five months that I have been making it. And on another observational note, my 'travel-life-art' blog seems to be almost entirely concerned with food. This definitely says a lot about me. And my travels thus far in europe have been mostly concerned with acquiring ingredients, cooking in different spaces, finding other people who cook or grow things, wandering around farmers produce markets, organic stores and vegan raw food cafes. Collecting ideas, sampling things, cooking and fermenting things.
and going to improvised dance trainings.
i just re-read this quote printed in an old book that i made once
and let it seep into my now.
the music starts
we woosh through the underground.
it ends just as abruptly
there are coins in a cup
i wonder if by crossing out the connective words a paragraph becomes a poem?
A moment running through memory, a memento to reach new experiences.
Break habits and find the body in momentum.
Collect and leave new memories in an instant.
Here we begin to dance...
i read this on a flyer, i liked it a lot.
Wow Olivier made a super delicious raw vegan sweet lemon pie for my birthday and everyone's un-birthdays (of course). We collected the ingredients from the turkish markets: sunflower seeds, almonds, fresh paradise dates, avocadoes, lemon and honey. The pie was so good. and very inspiring. I want to make more raw foods.
The two photos show the pie at night and in day light (hence the dramatic difference in colour).
Finally cooked the rice pasta with hemp seeds I got in prague and have been carrying around everywhere. Oliver made a sauce with amazing french olive oil, fresh parsley, tomatoes, pumpkin and green olives. The pasta had a gooey consistency similar to soba noodles. This dish made the best squishy noises. I wish that we had recorded them. Hopefully we will make some recordings of food and plant noises.
My new home for a brief while on the overnight train from paris to berlin. I loved it, so warm and comfortable. Slight lack of oxygen though, with all that heating and cramped space. But they gave me bottled water and I had a pillow so that was pretty good and deffinately better than being on a bus.
Following the stars of your eyes