I don’t even know how long I have been fermenting food. It sort of crept up on me. I suppose having a live sourdough starter, which I’ve had for over 20 years now, was the beginning (bread is after all, a fermented food too). Then my brother gave me some kefir grains to help with psoriasis (it did help!), and then at some point after that I started making sauerkraut and its many variations. For years now it is rare that I go a day without consuming something fermented at home – kraut, kefir,...

The most common question I’m asked, usually a week or two after a workshop, is something like “my starter doesn’t look good, is it dead?”, or “shall I throw my starter away and start again?” The answer is nearly always no – your starter is fine but it’s probably hungry. (Well wouldn't you be after two weeks in the back of a fridge?) But even a very hungry starter can be easily revived with a couple of feeds. Here's how to do it: Take 30g of your starter*, feed it with 60g water and 60g flour...

I enjoy a drink now and again – yes, even nutritional therapists and yoga teachers are imperfect people who do imperfect things! I’m not a big drinker but I do notice that my alcohol intake gradually increases in the autumn months, and especially towards the festive season. And then in January I stop for a month and notice improvements in sleep and general wellbeing … and come February I allow myself to drink again and a kind of annual cycle restarts. Sharing a drink at home I feel ok in...