I was waiting for some dough to proof this morning and decided to take the opportunity to make a shake. I added the milk, protein powder, sunflower seeds, flax seed and oats. I then suddenly remembered that our Mulberries are ripening on the tree, dashed outside and grabbed a handful and threw them in the shake. A quick blend and I had a high protein, nutritious shake, perfect for a mid morning break.
Mulberries are a fruit which you can easily grow at home, you only need to obtain a cutting from a tree and it will happily grow in our climate. It will not be long before you have your own berries and will save a lot of money by not having to buy imported berries.
Since starting the F4X training program about two months ago I have been eating about 5 to 5 times a day. Typically:
06:00 Protein shake or raw whole grain muesli,
10.00 Protein Shake or a piece of seeded rye bread with cheese
12:30 Mid-day meal – salad, tuna, Jacket potato, Pizza etc
2:30 Fresh Fruit
17:00 Protein Shake
I really do not feel hungry and have the energy to workout for an hour in the local gym every other day. I have lost nearly 13 kg in the last 3 – 4 Months. My Arthritic pains have almost disappeared and diabetic symptoms went ages ago. By the way Ramadan is coming. I do not stop going to the gym during that time. I just reduce the workout routine. So no excuses take advantage of the reduced food consumption.
Get to the gym as quick as you can and start lifting weights. Healthy living starts there!
This is a picture of me building the brick oven in 2007. My first-ever building project. A Baker has to be a “Jack of all trades”.
I am spending some time over the next few weeks with Gluten Free products. These breads will be made from Naturally gluten-free ingredients. However, bear in mind that we mill wheat flour here and I cannot guarantee there will be no gluten in the bread.
I will be using Organic Rice, Quinoa, Yellow and Green Pea flours with a special fermentation made from Maize, Honey and Green Peas. Yes, Maize has some gluten but it will not transfer through to the finished product. So if you are interested to try some of these experimental creations, let me know.
We have some Pumpernickel in the Freezer. This is made over two days from freshly ground Organic Rye grains. It is mixed with a Rye Levain and baked for 24 hrs. Nothing apart from water has been added. No Chocolate, Coffee, Molasses or colouring has been added. The dark colour is entirely from the Maillard reaction.
Our renovations are completed and our cafe area is now outside, under cover and with overhead fans. We have a small swing for the children to play on and have some other activities planned for May-June to keep them occupied while the parents relax and enjoy their Tea and Scones.
I have closed down the on-line shop. It seem to create a lot of confusion. Just go to the “Download Quick Price list”. Make a selection and email to me at firstname.lastname@example.org. All orders take two days and you must collect. We will acknowledge your order and respond with when you can collect it. If the time is not convenient let us know and we will try to re-arrange.
Of course if you are in the Bangsar or Damansara area then you can pick up fresh bread from Jasons or Justlife Ikano. Ask for White Brick Oven Bread.
The new modifications to our small cafe are nearly finished. We hope you will like them. We should open it in about three weeks.
Just to clarify that Spelt Flour is known in Europe under the names Dinkel and Farro. 100% Spelt Bread is only available at Jasons, Bangsar Shopping Centre. All the grains are milled in a stone mill just before the dough is mixed, so it is really fresh.
If you require some of the flour, you can email me and I can mill some for you, but only in limited quantities (1 – 2 Kg) as it is quite hard to get. For more information on the health benefits :
Benefits of Spelt
The modifications to the cafe area is well under way and should provide a better environment for you to sit, and the children to play. The surrounding wall is finished, the floor is finished and even the house walls are nearly painted. Just the roof and small garden to do. Insha Allah the work will be finished at the end of the month.
As many of you will know our cafe is very small and can only accommodate about a dozen people. To overcome this we are expanding the area. The work should be finished in about two weeks. In the meantime, the existing place will still be open between 3PM and 6PM every Sunday. We serve Tea and Scones and on occasion have some extra bread available. The new area will be about three times the size.
We have started supplying Jasons with 100% Spelt Wholegrain Bread. The flour is ground in-house in our Stone Mill and raised with a Spelt Levain so no commercial yeast is used. Spelt can have a slight bitter taste so we add a small amount of raisin mash to remove the bitterness. The bread is sold in a small half-tin format about 400 grams.
If you have problems finding it, ask for Pamela.
Please note the new phone numbers are:
018 3503 068
018 6208 607
Yep we lost the phone!
Our bread on sale at Jasons BSC and Justlife at Ikano will soon be sporting the “Real Bread” Logo.
You can go to http://www.sustainweb.org/realbread/ to find out what this is all about in detail. Basically it means that our bread is made by one person in a continous process. Not partbaked from chemically enhanced flour, frozen and rebaked at the point of sale. We use Organic Unbleached and Untreated flours, much of which is milled locally on or around the day the bread is mixed and baked.
I repeat this here in case anyone is interested.
“Also, please feel free to share our Permaculture Course information with anyone you think may be interested, time is short so here are the salient details:
The course begins on 26th of January and ends on the 7th of February. It is a full time course with sessions from 9am until 5pm each day except for one break day on Friday the 1st of February.
The fee is RM 2500, which includes food, board and certification.
The venue is in Dengkil Selangor.
You may register here:
Payment information can be found here:
Further information may be found here:
If you have any questions please do not hesitate to ask!
My hand phone number is +60126478051 if you need to reach me quickly.
Murujan Permaculture Design”
We shall start supplying a limited amount of bread to Justlife at Ikano only, starting on the 8th January 2013. Foccacia, Apple and Oat and a Soft Rye Bread. We hope this will be more convenient for some folks. Our bread will carry the White Brick Oven Logo. Enjoy.