Food prep for the month

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In today's video I am sharing with you a food prep for the month, where I try new recipes, explore flavours and get prepped for the week ahead.

For me sustainable living is always about cooking from scratch where possible, valuing what you own, introducing minimalist ideals by keeping our space free of unwanted items and lowering our waste wherever possible. Zero waste living is something I strive for. Meal prepping for autumn, learning new skills and minimising wherever I can. I hope you enjoy this calm cooking video!

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[katherineallaire]

As someone who's been following for many years, I just wanted to send you a note of thanks to tell you how grateful I am that I've been able to see your cooking and sustainability journey over the years. It's been very inspiring for me and it seems like it brings you so much joy, which is lovely to see. I love your channel and the ideas you come up with, and I can't wait for your new video series. Much love from California ✌️

[marycharlebois]

Big jars, blue bowls, voluminous bread that blows my mind, fermented foods that look fun and flavourful, crab claw bread massage that looks therapeutic, lemons that sing of spring, zesty sauerkraut that begs to eaten on top of a bowl of mashed potatoes… there is just so much to love!! Thanks, Immy, I am loving your “Rediscovering Myself in my 30’s” series. I cannot wait for the next episode. Ⓜary💕

[violettebesson]

I've been following you for a few years now, and it's nice and fun to see that sustainability is no longer just finding every single bit without plastic. Sustainability is a mindset in which we find comfort and pleasure in creating things for ourselves.

[chocwiz]

I was going to say how much In love your bowl! I love thrifting things like that - it’s makes for a more interesting kitchen :)

[shirleytx]

Thank you for the video. I have recently made whole-wheat sourdough bread, kombucha, soy yogurt, and am planning to do Sourkraut next week. I find it very rewarding to be able to make my own food.

[mimirfinn]

Not Immy casually making me cry whilst giving me a pep talk about doing hard things.. Thank you 💖 I’ve got a whole bunch of food prep to do today (mostly for my sensory kid) and this has gently inspired me to do so! 🥰

[burcubugday]

aaahh loved seeing a 'cezve' at 00:47, which is what we use in our Turkish household to make delicious Turkish coffee

[GraceAredel]

I’m turning 30 in exactly two months, so I can relate to your new series! I am rediscovering myself lately as well, and for someone who has been working in IT for the past 8 years doing something with my bare hands and touching/smelling/eating the results is so rewarding! I bake bread and other things, I mend clothes, I learn how to knit, this is such joy!
So thank you SO MUCH for your videos❤

[colettebishop]

With the lemons you squeezed, put in a jar with a 2% brine solution, add a fermenting lid and you get a second crop of preserved lemons. Or add about 100g sugar, top up with water and elastic band a bit of kitchen towel on top and ferment to make vinegar

[cielace]

Thank you for another beuatifully shot, inspiring video! I can't wait to see how you're going to use these ingredients in your everyday cooking!

[Clockworkcityofpain]

I loved this so much. I usually don't comment much on videos, but Rediscovering myself in my 30s is exactly the kind of thing I didn't know I needed but that has already felt incredibly therapeutic.
I can't wait for the next episode! Love from Chile❤

[numivis]

Love this video! Fermenting always intimidated me but I should give it a try again

[taradevito]

So I sporting. My goal this summer when I’m home with the kids is to try more sustainable/made from scratch food.

[Duhhhhhhhhhhhhh.duhhhhhhhh]

I’ve been following for years….i really enjoy watching you create….it gives me ideas of things I want to try in my own life….currently growing food on a small scale in rural Nc…..❤

[MyFocusVaries]

Making my own kimchi might be a good plan because I could make it without the heat. I like that idea of the fermented pickle, but my stomach can't handle the spicy anymore. Something for my next break. Mmm. Time to start a loaf of bread! I can't eat sourdough anymore because it triggers migraines, but I do get satisfaction from homemade bread.

[anagrade]

I think you are an unique person who makes unique content. Congratulations for being such a beautiful inspiration. All the best.

[Conus]

Wow you are so knowledgeable about all these techniques of preparing your own food! Thank you for the incredible video

[wendyjacques]

I’ve always wanted to try preserving my own lemons. Thanks for the inspiration!

[veritysmart]

Gosh I haven't made kimchi in an age. Like you I made it to ensure it was vegan since traditional kimchi contains fish. Definitely recommend trying red cabbage for sauerkraut, whole new experience and my personal favourite. The preserved lemons are a new one on me will be interesting to see you use them in a dish. The key with fermented foods is moderation whilst they have health benefits for your gut flora too much can impact your stomach lining and cause gastric issues (recommend looking up Dr Gregor on Nutrition Facts - he covers the science and peer reviewed papers so we don't have to). I'm back to brewing kefir since there are increasing studies on the benefits for people with ADHD.

[ZeroWasteFamily]

You make it look so easy. I absolutely love preserved lemons and use them in my hummus.