Welcome to Our Healing Roots, a blog exploring natural medicine that returns us to the roots of health and wellbeing. Our Healing Roots, LLC, is a private natural healthcare practice and experiential learning center that advocates the safe use of integrated, natural medicine. Many healing ways have gone by the wayside with the advent of conventional medicine. While it is important to receive professional medical advice for serious conditions, there are many things we can do at home to prevent disease and maintain our health. The Latin word for doctor is docere, which means to be a teacher. Our Healing Roots wholehearted embraces the importance of teaching in healthcare, so that people feel empowered about their health and wellbeing. More information about this business can be found at www.ourhealingroots.net.

Tuesday, April 2, 2013

Spani "Kale" copita


Last Tuesday, I spent the day making an array of cheeses and yogurt. One of the cheeses I made that day was domiati, which is a white, soft, and salty cheese eaten in Egypt, Sudan, and other Middle Eastern countries.

As I was reading Sandor Katz' book The Art of Fermentation, I was reminded that the consumption of fresh milk is a relatively new phenomenon with the advent of refrigeration. Historically, unless you had direct access to a dairy animal, most of your milk products were cultured or preserved in some way. This points to the historical popularity of cheese and yogurt. In the case of domiati, salt makes a wonderful preservative.

One of the traditional ways to enjoy domiati is in a savory pastry. So Friday afternoon, I used my domiati to make spani "Kale" copita. It was a delicious (yet still salty) savory pastry pie of spinach, kale, green onion, and domiati cheese layered in organic filo dough. The outcome is pictured above.

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