Events & Recipes

Check here for details on my book signings and classes. You’ll also find original seasonal recipes, often inspired by my travels.

I wrote about rafting the world-class Zambezi River for Aspen Sojourner, right here.

Zambezi camp, night 2


While in South Africa, I did a five-day hike on the remote Wild Coast, on the Eastern Cape. Each night, I stayed at the home of a different Xhosa (the predominant indigenous people of the region) family. A daily highlight was being greeted upon arrival with freshly-made umbhako, a slightly sweet bread steamed in a cast iron pot over an open fire. Slathered with butter and served with hot tea, it’s both restorative and addictive as all hell.


Recipe adapted from The Hungary Buddha Eats the World

Makes one loaf

2 cups white flour

1 cup whole wheat flour

½ teaspoon fine sea salt

2 tsp instant yeast

1 ½ tablespoons brown sugar

1 large egg

2 teaspoons vegetable or palm oil

1/2  to 3/4 cup warm water

>Combine the flours, salt  yeast and sugar in a large bowl.  In a separate bowl, combine the eggs, oil and warm water.

>Slowly add the wet ingredients to the dry ingredients, mixing gently between each addition of liquid.

>Pour the dough into a well-oiled cast-iron pot; it should be 3/4 full.

>Put  aside in a warm place until the mixture has risen sufficiently to fill the pot, about 45 minutes.

>Bake in a pre-heated 350 oven until a skewer comes out cleanly – about one hour.

©The Sustainable Kitchen®, 2012