Cade McConnell

. My dosa batter of late has been - 1 part hemp seeds - 1 part whole mung beans - 1 part local rice - a sprinkle of fenugreek seeds . I soak it all in plenty of water overnight, drain, rinse and blend with water for a few minutes into a batter. Not too thin, not too thick. Pour it into a @quiet.earth_ clay pot and leave to ferment. . The mung beans hold wild yeasts within them which allows for fermentation to take place without added yeast or starter. It just wants to be warm. Once it’s fermented, you’ll know, it’ll be bubbly - I store it in the fridge and use when needed. Get your cast iron pan smokey hot and seasoned before cooking. Ladle on and spread it out, pour a drizzle of E.V olive oil or ghee around the edges. It’ll crisp them up and make sure the dosa doesn’t stick. . When we use flour, most of the time we don’t know when it was milled. Milled grains are prone to oxidation and rancidity — in the old times, villages had a local mill and grain was milled in batches, fresh. This isn’t the case now. Using whole grains ensures greater nutrient density… . Cooking at home over fire using damp wood (not ideal), hence the smoke…

. field mushroom masala, one from my book #plantsclayfire available for pre order, link in bio in your hands, late december ‘23 ~ vessel - @om_cade photo - @nicholashannah_

. So here it is, pre orders for my cookbook are open. I am stoked to be sharing this with the world and grateful to have the opportunity to take on this beast of a project. It has been growing inside of me for many years and the fruits are ripening! This book holds a big piece of my heart. The video was created by my ever supportive friend @kintsugii__ Thank you Mon & Bonnie 🌿 ~ The pre order link is in my bio, thank you for supporting this project!

. choosing these roles, fully. papa, husband, man. be it a gift, not a burden. smelling fresh life is intoxicating. my baby asleep on me, everything. i am now a man, blessed by being in the birth space. i’ve witnessed my wife grow our baby from the seed of our love and roar her into our home, unmedicated. just wow. bowing down. women grow penises. remember that. i’m new. i don’t have much to say here. but i might soon. family life is noble. we’re doing it a little different than the conventional, a little more wild. we all smile a lot, even when we’re tired… - @samanthaneal_

. BYRON BAY TEMPEH WORKSHOP; Sunday May 24th 11am - 3pm - Learn to make real good tempeh with me. - Vegetarian lunch provided. - Link in @om_cade bio

Green congee breakfast with spinach and moringa from the garden. Cooked in a shiitake and kelp broth in our Village Pot One (small). - I topped it with roast pumpkin, tofu, sesame crumb, scallions, toasted sesame oil and a drizzle of tamari (and a soft boiled egg for my wife). - @om_cade - #quietearth #oldways #organiclaycookware

We are in a time of great domestication where the majority is fully reliant on supermarkets for survival. Some will live their life without ever sowing a seed in soil, nor ever eating the flesh of their own kill. - The time we need to spend on our screens running and growing a business is a modern issue. One I buck up against often. - For me, after long sessions on my computer, I instinctively go and prepare the family a meal or get in the garden and work with my hands in the soil. It makes me feel human again. It feeds something purposeful, old, animal. - Our hands were made to work, to use tools, to hold, to nurture and protect. The modern hands spend more time tapping keys and flicking illuminated glass. It’s freaky. - This morning I had some time in the garden — we pulled up a cover crop, planted a heap of seeds, bagged the bananas so the bush turkeys don’t get them and starting thinning the banana grove out. I got bitten by 3 jumping ants, had green ants all over my face from bagging the bananas and still have dirt in the callused cracks in my hands and under my finger nails. These interactions with the natural world are gold. Be it a nasty bite that stings like fire and itches for days after, I thank it for bringing me into the sensations of my body…

There’s a rightness about gathering as a group and harvesting, preparing and cooking food together and then eating it with our hands around the fire. It feels as old as time. - Snippets captured by our dear friend @andreayea___ of an @om_cade cooking workshop from the ‘Retreat To Simplicity’ last month over in Baja, Mexico at the incredible space that is @domehomeretreat - #oldways #quietearth #organicclaycookware

Our Village Pots among wooden cutting boards and spoons drying in the sun after use on the recent Elemental Cooking Immersion at @domehomeretreat with our co-founder @om_cade - Photo - @andreayea___ - #quietearth #claycookware #organic

Cooking is a time for connection - with ourselves and with our relationship to nourishment. We deserve to be deeply nourished. Cooking asks us to rise and participate in that process. Cooking is our sacred responsibility. It is a gift to ourselves, our loved ones and the beating heart of the Earth. - Steaming beets over charcoal in our QE studio @andreayea___

. Some Mojave Desert yidaki rhythms. - I picked this didgeridoo up from a lady in Santa Monica last week on marketplace. I was missing the energy that is activated from playing this instrument. She’d spent years living in Australia and was gifted this stick from an Aboriginal friend of hers, Mick. I am happy to be the custodian of it for now.

I am in LA hanging out and spending time with my wife’s family — bringing our 6 month old daughter to where Sam spent her childhood. 2.5 months away from ‘home’. It’s been a joy travelling with our baby. Home isn’t always a house, it’s the feeling of us together as a family — solid, grounded, loving. That’s her home. She doesn’t know that she’s got a wardrobe back in Australia, or that we’re in a different hemisphere to where she was born. She’s in full presence responding to the moment. It’s impressive. We are a good team honey @samanthaneal_ - We are staying in a little apartment with a gas stove, so I’ve been cooking in our @quiet.earth_ clay pots. I missed it after a month in Hawaii with an induction cooktop. The food has such an added depth and cooking in clay just simply speaks to my soul. The food feels more nourishing too. I’ve been making miso vegetable soup, mung bean, rice and vegetable stews (kitchari) and curries. Being on the road and having home cooked food is essential for me and important to nourish Sam as she’s breastfeeding and being a super mama. - This is a vegetarian South Indian spread cooked by @deeparama__ and @russell.scott.art in our clay pots. We all share very similar approaches to the way we cook and eat. Coming together to cook, speak of food and culture and share tea are always such great days… - Also, standing with my indigenous brothers and sisters today. ❤️💛🖤