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Tumeric Pickled Daikon (Danmuji)

Tumeric Pickled Daikon (Danmuji)

What I love about this this recipe is its simplicity and the beautiful golden yellow that is created by the turmeric... It also tastes amazing! I like to serve my daikon on the side of any Asian style rice dish, right next to my homemade kimchi! Otherwise, it is a beautiful addition to a nourish bowl with fresh sprouts, cooked quinoa, fresh greens, avocado, kimchi or kraut, a boiled egg and sprinkled with nuts and seeds. 

I personally like to use locally grown, organic ingredients if possible but this is obviously entirely optional!

Ingredients:

  • 1 1/2 cups water
  • 1 1/2 cups unseasoned rice wine vinegar 
  • 1/2 cup coconut sugar
  • 1 tablespoon celtic sea salt
  • 2 medium cloves garlic, halved lengthwise
  • 1 teaspoon turmeric powder
  • 15 whole black peppercorns
  • 2 bay leaves
  • 1 large daikon radish cut into matchsticks

Directions:

In a medium saucepan mix together water, vinegar, coconut sugar, salt, garlic, turmeric, peppercorns, and bay leaves.

Bring to a boil over medium-high heat, stirring to ensure that the sugar dissolves.

Remove from heat and add daikon and let cool to room temperature.

Transfer pickles and brine to an airtight glass container and store in the refrigerator.

Pickles will last about 1 month.

nourish bowl buddha bowl

numeric pickled daikon damuji

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Q&A with Katie Graham

Q&A with Katie Graham

What is your favourite way to start the day?
Coffee. Always black. 
 
What is your favourite kitchen tool?
I have a vintage sausage machine that my dad let me bring when we recently moved from Sydney. It's so special to me as my love for cooking came from my dad, and he used to make sausages with me from the age of 2 (see the pic attached) using this machine. It's a beautiful stainless steel, red machine that looks so pretty in my new big kitchen (still getting used to having so much space up here)!
 
How important is to you to buy ethically produced products?
It's super important to me. I'm a bit of a nerd when it comes to producers. I love knowing the back story of who has created it, why they started and how they do it. 
 
Go to Mantra or affirmation at the moment (or of all time?)
Stay curious.
 
How do you like to live a sustainable lifestyle?
I love shopping seasonally, directly from producers, and challenge myself to use everything that's in the fridge. I'm a regular at New Brighton Farmers Markets, so Mondays are always like a Master Chef Mystery Box Challenge in my house and I love it!
 
What song has you singing along on Spotify atm?
Alaska by Maggie Rogers
 
What is your favourite meal to share amongst your Kinfolk (and do you have a recipe?)
Slow cooked pineapple pulled pork, served as a Mexican spread for my kinfolk. Think loads of bowls of pickled green chillies, mashed avocado, pineapple and coriander salsa, quinoa, salad, diced Coopers Shoot tomatoes...
Ingredients:
  • 1 pork shoulder (1.5-2kg)
  • ½ medium pineapple, chopped (fresh – generally available all year around from QLD)
  • 1 tsp ground cumin seed
  • 1 tsp ground coriander seed
  • 1 tsp dried oregano
  • 1 tsp smoked paprika
  • 1 tsp chilli powder / flakes or chipotle chilli powder if you have it
  • 1 tsp salt
  • 2 tbsp olive oil
  • ½ bunch coriander, roots & leaves chopped separately
  • 2 cups (500ml) water or chicken stock
  • Yoghurt (natural dairy or coconut)

Salad to Serve (per serve): 

  • ½ cup cooked rice or quinoa
  • 1 cup leafy greens (salad leaves or kale / spinach) 
  • ½ Lebanese cucumber, chopped 
  • 4-6 cherry tomatoes, chopped
  • ¼ avocado
  • Squeeze lime
  • Pinch of the reserved coriander leaves

Optional: the kernels from ½ a cob of corn, and sliced jalapeno or green chilli.

Method:

Make a paste by combining spices, salt, pepper and olive oil. Rub onto all sides of the pork. Place pineapple and water into slow cooker, then add pork with the fat side up. Slow cook for 6 hours on low.

Prepare salad in a bowl with warm rice or quinoa.

Remove pork from slow cooker, discard fat and use a fork to shred the meat. Add a palm sized-amount of pork to each plate, then top with avocado, coriander leaves and a dollop of yoghurt.

Serves 6-8

 

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Q&A with Ashley Freeman-Rudd

Q&A with Ashley Freeman-Rudd

What is your favourite way to start the day? 
On the mornings that I am not up early training my beautiful clients, I love to get up and go for an early walk or run with my dogs. I also use that time to mentally map out the day ahead and enjoy the fresh air. I then come home to a hot drink, a healthy breakfast and lately i’ve added meditation to my morning ritual.

How important is to you to buy ethically products products?
My journey has been evolving a lot over the past few years, and with the more I learn, the more important this becomes to me. Change can sometimes feel overwhelming, but I just take it one step at a time. Often replacing one product at a time with a gentler alternative as it runs out. 

Go to Mantra or affirmation at the moment (or of all time?)
‘Impossible is just a big word thrown around by small men who find it easier to live in a world they’ve been given than to explore the power they have to change it. Impossible is not a fact. It’s an opinion. Impossible is not a declaration, it’s a dare. Impossible is potential. Impossible is temporary. Impossible is nothing..’ - Muhammad Ali

How do you like to live a sustainable lifestyle? 
Wether its food, clothes or products, I love the challenge of making something myself over buying it. I have always been pretty head strong that way. I find such a sense of satisfaction in knowing exactly what is in my food/products and where it came from. 

What song has you singing along on Spotify atm?
I’m not sure about one song in particular, but I have been loving Indian fusion playlists recently. Puts me in a creative zone! Anything Nitin Sawhney is a win..

What is your favourite meal to share amongst your Kinfolk? 
Tofu Rainbow Rolls from my blog- www.veganactive.com.au  

Your friends are going to be talking about this one for years to come! These 'Tofu Rainbow Rolls' are a hit at any kind of gathering or get together. With all of that colour, crunch, flavour and let's be honest, sheer AWESOMENESS, you're plate is going to be empty in a jiffy! 

The best thing about this recipe? It is SO SIMPLE. Get the kids involved and cheer on from the sidelines!

Feel free to swap out ingredients to whatever if seasonal or preferable to you. It's all good baby baby!

INGREDIENTS

1 Tablespoon of coconut oil

1 packet of Nori Sheets

1 Packet of firm tofu

1 carrot

1 capsicum

1 avocado

1 cucumber

Small bowl of finely chopped Kale/Cabbage mix

1 tablespoon Tamari Sauce

1/3 cup Sweet Chilli Sauce

1/2 Fresh Lime

 **If mango is in season, it can be a delicious addition to the roll!

METHOD 

1. Slice the Carrot, Capsicum, Carrot and Cucumber, Tofu and Avocado into long, thin strips

2. Heat the oil over a medium in a large pan and cook the Tofu strips until golden brown

3. Place the first Nori sheet on a dry surface and place a few pieces of Avocado and Tofu length ways across the sheet to the ends.

4. Arrange the carrot, capsicum, cucumber and thinly sliced salad mix in the same fashion.

5. Lightly wet the top 1cm edge of the Nori Sheet and roll the bottom edge of the sheet over the ingredients. 

6. Keeping a tight grip, keep rolling upwards until the wet edge joins. Once you have created your roll, wet along the joining edge and press down again to seal with your finger.

7. Create a dipping sauce from 1/3 cup Sweet Chilli Sauce, 1 tbsp Tamari and 1/2 the juice of a lime.

 

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Q & A With Kate Reardon- Natural Instinct Healing

Q & A With Kate Reardon- Natural Instinct Healing

What is your favourite way to start the day? 

Before I had kids it would be a juicy morning yoga and meditation session.  This would still be my favourite way to start the day however having 2 kids under 2 years old it is extremely rare for me to even get 10 minutes on the mat!  One thing I have done for a few years now is to start the day with a prayer from the Dalai Lama.  It makes me feel so connected, clear and centered and is the best start to any day for me no matter what I am doing that day.
"Today I am fortunate to be alive, I have a precious human life, I am not going to waste it. I am going to use all my energies to develop myself, to expand my heart out to others; to achieve enlightenment for the benefit of all beings. I am going to have kind thoughts towards others, I am not going to get angry or think badly about others. I am going to benefit others as much as I can.”


What is your all time favourite kitchen tool and design?

The humble tea pot.  I think a teapot is weaved into the tapestry of some of the most important times of my life.  I have had many over the years that have been the 
centrepiece of conversations and experiences that have made me laugh and made me cry, the teapot is always close by observing these moments.  Now when I watch my daughter play with her teapot and make us all 'make-believe' cups of tea it brings me so much joy.

How important is it for you to buy ethically produced products?

Absolutely important, extremely close to my core.  I have been consciously consuming for a number of years now (way before it became cool...ha ha!) and adore finding companies that support the planet and the people; they'll get my vote and my money every single time.


How do you like to live a sustainable lifestyle?

I make choices based on kindness; kindness to the planet, kindness to people around me and kindness to myself.  I am extremely conscious (and passionate) about what goes on my body and what goes in my body plus all the products I use.  I try to eat as organic and local as possible and try to find ways to give back to the land and local community where I live as much as I can.  I think to be sustainable you also have to be curious and out of that curiosity can come a wealth of knowledge and information.  And I feel there's a certain responsibility in passing on information to benefit others and the planet so I teach as much as I can about what I know to my clients and now also my kids.

What is your favourite meal to share amongst your kinfolk?

Definitely a curry.  I've had curries in ashrams in India, on the beach in Thailand, on my mother in law's verandah in Australia amongst so many other places all over the world.  There is something so nurturing, so restoring about a curry and sharing a big bowl with loved ones is the best feeling ever.

 

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My New Winter Favorite... Echinacea Tea

My New Winter Favorite... Echinacea Tea

After stumbling across a gorgeous photo of a field of echinacea, I found myself intrigued about this gorgeous little flower and its health benefits. Echinacea contains many vitamins and minerals including vitamins A, B-complex and E along with magnesium, calcium, iron, potassium and sodium. Just a few benefits of echinacea include:

- Immune system booster

- Cancer prevention

- Reduces inflammation

- Improves skin conditions

I am familiar with echinacea in capsule form however I have never experimented with making or drinking the tea. With winter here and the weather cooling, I feel like there is no better time to start making and drinking this warm, healing herbal tea. So here it is... 

How to make the perfect cup of Echinacea Tea

Ingredients:

1 part dried organic echinacea ( I brought mine from the local health food store)

1/4 part fresh mint leaves

1/4 part grated ginger

Raw Honey

Method: 

Mix one part echinacea including leaves, flowers and roots with ¼ part mint leaves and ¼ grated ginger in to a tea pot. Pour boiling water over the mix and let it steep for five minutes. Strain and add raw honey to taste and a few extra mint leaves for garnish. 

The Verdict:

The taste is very smooth and delicious, it's something I could definitely bring into my daily routine. My daughter Layla (8yrs old) thought it tasted amazing and actually asked if she could take it in her school lunch!

Warning:

Echinacea is clearly a potent therapeutic herb that has numerous health benefits. However, people with compromised immune systems such as HIV, AIDs, multiple sclerosis or tuberculosis should not use the herb without supervision from a health professional.

If you are allergic to plants in the Asteraceae family such as daisy, sunflower, ragweed and chrysanthemum, you may also be allergic to echinacea.

tea echinacea herbal

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Q & A with Shan Cooper- My Food Religion

Q & A with Shan Cooper- My Food Religion

What is your favourite way to start the day?

Coffee and fresh air! I love to start the day with a walk by the water and a great cup of coffee. 

What is your all time favourite kitchen tool and design?

Can I have 2? My most used & loved items that are absolutely time savers are my slow cooker that I use for everything from one broth, to soup, to shredded meat & even making ghee. The other fave would be my kinfolk & co crock, the most reliable and easy way to ferment and the bonus is that I can make much bigger batches at a time. 

How do you like to live a sustainable lifestyle?

As much as possible I try and reduce waste. I use all parts of the food I buy and grow some of my own. I re-use packaging where I can, buy local where possible and try to support local business.

What is your favourite meal to share amongst your Kinfolk?

Ooohhhh I have so many faves but this beef cheeks is definitely a winner coming into this cooler weather. 

Beef Cheeks & Moroccan Cous Cous

For the Cous Cous-

1/2 cup (about 100g) pistachios (or slivered almonds) lightly toasted
1 head cauliflower, ‘riced’ by pulsing chunks in the food processor while raw to achieve the consistancy of rice. Don’t over-blend it or it will turn to mush.
1 tbs coconut oil
1/2 cup (100g) chopped dried apricots
Handful chopped mint
Handful chopped coriander
2-3 eshallots, finely chopped
1 tsp Garam Marsala
1/2 tsp cumin
1/2 cup (125ml) lemon juice
2 tbs olive oil
1 tbs apple cider vinegar

For the Beef-

4 beef cheeks
1 cup (250ml) red wine (optional but delicious)
400g chopped tinned tomatoes
2 cups (500ml) stock- chicken or beef
1 tbs tomato paste
1 tbs cinnamon
3 cloves garlic, crushed
1 tbs coconut oil or ghee
1 red onion, finely diced

Preheat oven to 120C. In your crockpot heat the oil/ghee & brown the beef cheeks on both sides then remove. Add the onion, garlic & sauté until onion is translucent then add remaining ingredients. Bring to a simmer. Add the beef cheeks back in & pop in the oven for about 4hrs. Remove the lid for the last hour to help some of the liquid thicken. If using a slow cooker you can just brown the beef cheeks in a pan, then sauté the onion & garlic & pop everything straight into the slow cooker on low for 6-8hrs, you can also leave the lid off for the last 2 hrs if you like to help thicken the sauce. If you do have excess liquid left over you can freeze it & add it to soups.

For the cous cous, heat the coconut oil in a frypan & sauté the cauliflower ‘cous cous’ until it is just cooked then remove from heat. In a big bowl mix the mint, coriander, eshallots, apricots & nuts. In a small jar or cup mix/shake together the olive oil, cumin, garam marsala, lemon juice & apple cider vinegar to for your dressing. Add the cauliflower cous cous to the big bowl with the herbs etc, pour over the dressing & mix well to combine.

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Immune Boosting Autumn Kraut

Immune Boosting Autumn Kraut

I first came up with this recipe after a trip to the local farmers markets in the early months of Autumn this year. There is a wonderfull stall there that sells the most delicious and fresh organic produce. I particularly love their fresh young ginger, turmeric and Russian garlic that are all packed full of flavour. As the weather was starting to cool, I felt the family needed something to boost their immunity. So here it is... this recipe is simple, easy and super delicious! It also has an added natural sweetness due to the beetroots and carrots and the resulting colour is OUT OF THIS WORLD!! 

Immune Boosting Autumn Sauerkraut

Makes approx 1.5L in the 2L Fermentation Crock Pot

INGREDIENTS

1 large sized purple cabbage finely shredded 

1 x large grated beetroot

2 x large grated carrots 

1 x tablespoon grated ginger

1 x tablespoon grated tumeric

2 x large cloves grated garlic

2 tablespoons Himalayan pink salt

METHOD

1. Make sure all equipment is serialised using boiling water then allow to drip dry.

2. In a large mixing bowl mix the cabbage with the salt by hand, take your time massaging the cabbage and allowing the cabbage to soften and become juicy (about 5 minutes). Add in the beetroot, carrot, ginger, garlic and tumeric and mix untill well combined. 

3. Leave for 30 minutes to allow the vegetables to soften further.

4. Give the vegetables once last massage and squeeze ensuring all the juices are released.

5. Pack the vegetables tightly into the crock pot and using a wooden tamper press the vegetables firmly down into the vessel. Make sure you pour any remaining juices from the bowl into the pot.

6. When complete, place the weights on the top making sure that the vegetables are covered with the juices.

7. Cover the pot with the lid and pour water around the moat edge to create a water seal which allow the gas to escape, but nothing to enter.

8. Ensure the water level is above the holes in the lid at all times. Water will evaporate so continue to top up with water over the waiting period.

9. Leave the vegetables to ferment at around 20 degrees.

10. After 1 week taste the sauerkraut using a sterile fork then replace the lid immediately. You will know if your sauerkraut is ready when it has a sour and salty taste and tangy flavour.

For this recipe I fermented for 10 days and found the flavour to be perfect, however this is dependent the outside temperate. The hotter the weather the faster the vegetables will ferment and the cooler the temperature the slower. 

Once ready transfer in to glass jars and place in the fridge. It will keep in the fridge for 2-3 months longer and will slowly continue to ferment and deepen in flavour.

Enjoy xx

Immune Boosting Autumn Kraut

 

 

 

 

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Why make your own Sauerkraut?

Why make your own Sauerkraut?

We all know the amazing health benefits that come with eating fermented foods like sauerkraut but what makes homemade sauerkraut so much better than the store brought version?

Firstly, sauerkraut is very inexpensive to make, depending on the recipe, it basically requires cabbage and salt and possibly a few herbs or spices. When you make your own sauerkraut in the Kinfolk and Co. fermentation pot you can also make up to 2 litres of kraut, which can be bottled up in glass jars and stored in the fridge for up to 6 months. 

The other advantage is that it is really really easy! Before I began fermenting my own sauerkraut, I actually had no idea how easy it was until I was shown. There is honestly nothing to it and the initial process takes very little time.

Unlike some store brought sauerkraut, when you make your own you can be sure that no nasties are added. Many store brought brands of sauerkraut contain preservatives, such as sodium benzoate as well as sugar. Store-bought sauerkraut is also sometimes pasteurised, and the heat actually kills the probiotics. Making you own sauerkraut ensures that you can select your own quality ingredients so that you know exactly what you and your family are consuming. My favourite basic ingredients are locally sourced, organic cabbages and Olsson’s hand harvested macrobiotic sea salt.

Creating your own sauerkraut ensures that you can ferment your kraut until the taste is right for you. While some like a mild flavoured kraut others may prefer a really tangy sauerkraut. The beauty of making your own sauerkraut is that you can stop the fermentation process whenever the taste is perfect for you! It also allows you to add in whatever flavours you like. You can have fun mixing different herbs, spices and even other vegetables to alter the overall flavour and texture. My all time favourite flavour combination is bay leaf, juniper berry and clove sauerkraut.

Most of all, the whole process is incredibly satisfying. It is so good to know that you are making something that tastes amazing, is packed full of healthy probiotics and is personally flavoured to your liking. There’s absolutely nothing like the satisfaction & joy of knowing you created something that could never be brought from a store.

Aysha x

Chopping cabbage for sauerkraut
Adding cabbage to the bowl
Adding herbs to the cabbage to flavour the sauerkraut
Adding salt to the cabbage to make sauerkraut
Pounding the cabbage and salt to release the juices to make sauerkraut
 

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