ROUGH RICE POSTPARTUM PACK

The weeks and months following birth lay the foundation for long-term health and well-being for the birthing person and their baby.

This pack was designed with postpartum care in mind but is a suitable blend of potions for anyone looking for natural nutrition, healing and nourishment.

The Fire Tiger Vitality range is built around curcuma longa, aka turmeric. For the past 4 years my good friend Jono has been growing this turmeric on an organic farm in Natural Bridge (Qld). I’ve then brought it down to Tassie, fermented it (which hugely increases the bioavailability of the curcumin) and played around with concoctions which maximise flavour and health benefits. Both of the following are designed to promote gut health / happy biome, keep your immune system in check, aid digestion and as an anti-inflammatory. 

Vitality Broth (60g = 20 serves)

A natural and nutritious broth to nourish and vitalise. Like a big warm hug in a cup. Fermented organic turmeric, dried Cygnet shiitake, (invasive) Bruny Island wakame, hemp seeds, fermented and freeze dried ‘mothership’ chilli, nutritional yeast and Tassie sea salt. Drink daily to promote gut health / happy biome, keep your immune system in check, aid digestion and as an anti-inflammatory. Perfect as a coffee replacement, nourishing pick me up, also great camping/ the outdoors for hiking or as a night cap. 

Add 3 grams (1 teaspoon) of Vitality Broth to150ml boiling water. Stir well, steep for 1-2 mins, still well. Enjoy. 

Ingredients - fermented organic turmeric, sea salt, hemp seeds, nutritional yeast, shiitake, wakame, fermented ‘Mothership’ chilli, black pepper, cloves.

Fire Tiger Vitality Tonic - 500ml

Take a daily ‘shot’ for a boost of probiotics to aid a healthy gut microbiome, improved digestion, a strengthened immune system and as an anti inflammatory. Turmeric is also an effective antioxidant and linked to a plethora of skin benefits. Also happy gut = happy brain. By fermenting raw turmeric you increase the bioavailability (the bodies ability to absorb the benefits) of the curcumin and other medicinal properties of the rhizomes. Also makes a punchy and zingy salsa that’s great with seafood. Be Like Tiger.

Ingredients - fermented organic turmeric, masterbrine (spring water, lactobacillus), organic apple cider vinegar, fermented organic ginger + hakurei, sea salt, spices. 

Raw Apple Cider Vinegar with Mother (350ml)

 100% organic Huon Valley Sundowner, Striped Fuji and Gala apples; juiced, fermented into cider, then inoculated with acetobacter to acidify (whereby the alcohol converts into acetic acid). Matured in a wine cask for 18 months to mellow. Unfiltered and unpasterised. Raw ACV helps maintain the acidity of the stomach and improves digestion and absorption of nutrients for the body.

Take a sip straight, mix with warm water or mix use to dress fresh green leaves with a good olive oil. 

Ingredients – 100% organic apples, mother of vinegar

Wallaby Biltong - 50g

For this biltong I use only the backstrap (the premium and most tender cut) of ‘Bennetts’ wallaby (Notamacropus rufogriseus) wild shot on Bruny Island. 

I marinate it for 48 hours in a combination of Fire Tiger Tonic and Mothership Fermented Chilli (the combined microbial magic tenderises, adds punch and flavour whilst eliminating any gaminess). The wallaby is then slowly dried until fully preserved and comes it at a whopping 58.3% protein making it an excellent, lightweight ,low-fat and sustainable protein source. 

Ingredients - wallaby backstrap; Fire Tiger ~ fermented organic turmeric, masterbrine, organic apple cider vinegar, fermented organic ginger + hakurei, sea salt, spices; Mothership ~ heirloom chillis 16+ varieties, vegetables (daikon, hakurei, tomato, tomatillo, eggplant, cucumber, radish, fennel, garlic scapes), raw apple vinegar, sea salt, herbs (shiso, parsley, tarragon, lovage, laksa leaf, dill, chervil). 

Angasi Oyster Seasoning (60g)

Oysters have the highest natural source of zinc of any food (also iron, B12, Vitamin D, selenium, protein and amino acids). A real superfood. Zinc is an important trace mineral linked to maintaining a healthy immune system, metabolism and cell growth. Here I’ve freeze dried angasi oysters (lutruwita’s indigenous oyster) and combined with Tasman Seasalt. This delicious salt is higher in potassium and lower in sodium than regular salts; both of which are crucial for energy production, blood pressure regulation, digestion and overall mineral balance in the body.

Ocean minerality, balanced with earthy umami richness, add a pinch to elevate anything and everything. 

Ingredients - Angasi oysters, sea salt, fermented shiitake, katsuobushi (skipjack tuna), kelp.

Tibicos (Water Kefir) Grains

Sweet, sour and deliciously effervescent, tibicos is a naturally fermented drink that is rich in probiotics and other beneficial bacteria and yeasts. It is very good for gut health and has proven lasting benefits for overall health, it’s also delicious and a staple in our household. My recipe is included but there are a million different variations if you do some digging. A lot of it is down to your own palate too. Ingredients – Tibicos grains 

Tibicos (Water Kefir) Method

Makes about 2 litres 

Fermentation time: approx. 3-4 days

Equipment

·       2 litre jar with cheesecloth

·       2 x 700ml bottles w lids (I like snaplids from the homebrew shop)

·       sieve

Ingredients

·       filtered water

·       1/3 – 1/2 cup living water kefir grains

·       1/3 cup organic sugar

·       slice of organic lemon (optional)

·       slice of organic ginger (optional)

·       1 organic date

·       1/4 teaspoon organic molasses

1st Fermentation 

The first ferment is all about feeding the grains, the flavour comes in secondary. Combine all of the above ingredients in your jar and stir well. Cover with cheesecloth and leave it on out on your bench for 2 days (about 48 hours). Stir twice a day. The longer you leave it the more sour it will become as the lactic acid bacteria (LAB) takes hold. This is personal preference but I aim for a bit of tartness.

2^nd Fermentation

After 48 hours or so, strain your liquid into a bowl, keeping your grains for your next batch (simply pop them back in your jar and make step one all over again). Bottle your water kefir. Now to customise! Add a spash of fresh juice or a sliver of fresh fruit along with herbs and /or spices if you desire. Combinations are limitless. A slice of organic apple and thyme is a current favourite for us. After you've added your flavours, lid tightly to ‘fizz’ by leaving the bottles at room temperature for another 24 - 36 hours. This is when your tibicos will carbonate as co2 gets released as the sugar is eaten. After this secondary ferment, refrigerate and drink away once chilled.

To note

It might take a couple of batches to get your grains fully active so be patient and prepared to possibly discard the first one or two.

When they’re ‘happy’, the grains will multiply quite quickly. I find that optimal grains ratio is filling around ¼ of the vessel

Once you have an abundance of grains give some to a friend!

There may be a tiny % of alcohol in water kefir but usually less than .5 of a percent. 

Wash your jar out with warm water (not soap) every 2 or three batches.

I also add a small pinch of salt and a clean oyster shell every three batches for optimal minerality (potassium and calcium).

Enjoy!!