[Emily’s note: Just like Naomi, when I first discovered coconut butter, I devoured it by the spoonful. Coconut butter (not to be confused with coconut oil) is as satisfying as eating cake frosting (minus the tummy ache) while packing the nutritious punch of a superfood. I had no idea it was this simple to make…] Coconut manna,
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Sourdough Lemon Poppy Seed Muffins
[Emily’s note: Naomi is at is again with her sourdough goodness! These sourdough lemon poppy seed muffins are next level. If you haven’t seen the other posts in this series (and especially if you feel the teensiest bit intimidated by sourdough – start here. ] While we usually think of sourdough in terms of bread, sourdough fermentation
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Nourishing Fermented Sourdough Pancakes
[Emily’s note: You guys! I’m so excited to share Naomi’s recipe for sourdough pancakes – YUM! If you’ve been following along, this is the third post in our sourdough series. Click to read about the health benefits of sourdough and how to make a sourdough starter. Enjoy!] Pancakes are one of those quintessential comfort breakfast
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How to Make a Sourdough Starter
[I’m super excited to share this post in our series about sourdough. Naomi makes learning how to make sourdough starter looks so simple, even to my baker-challenged self!] In my last post we chatted about why traditional sourdough may actually be good for you. I loved hearing stories in the comments about how sourdough bread was one of
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Fiery Egg Salad With Homemade Sriracha
I have fond memories of Easter as a kid. My mom would clip branches of a bright yellow blooming forsythia bush for our Easter tree that was adorned with springtime decorations. We dyed eggs, hunted them down, and ate chocolate bunnies and Cadbury mini eggs until we never wanted to eat again. And of course
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The Easiest Homemade Yogurt Recipe Ever (And My First Video!)
My quest for the easiest homemade yogurt is finally over. For a time, my favorite was this hybrid: half raw, half pasteurized yogurt made with milk and cream in a yogurt maker that yielded a consistently thicker yogurt than straight raw yogurt. But then along came Viili, a mesophillic starter culture that simplified my yogurt
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The Secret To Crunchy Pickles
Do you fancy yourself a fearless fermenter? Have you made sauerkraut, chutneys and pickles galore? How were your pickles? Were they crisp and delicious? Tell the truth. One of the most frequent fermentation flops I see are hollow or soft pickles. It’s a shame, because crunchy pickles are a classic, fundamental, and encouraging way to
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Amazing Homemade Almond Butter
[Almond Butter made with nuts that are soaked and dried before making into butter optimizes the nutrition of the almonds while neutralizing phytic acid and enzyme inhibitors present in the nuts. Not to mention that almond butter made this way tastes far better than the roasted or raw kinds. – Holistic Squid] I am traveling
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Make Your Own Chicken Bone Broth – From Basic To Adventurous
Bone broth. The name alone sounds medieval, something that modern folks simply don’t eat. But more and more, people are turning to stock made with the bones of chicken, beef, fish, etc, for both superior culinary flavors and old-fashioned healing properties. Admittedly, if you’re new to the world of bone broth, the image above may
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How To Make Goat Cheese In The Raw
I’ve been fascinated with the idea of making my own cheese for years. While I make yogurt and yogurt cream cheese regularly, have tried my hand at kefir, and have even bought some rennet (which sadly expired in the fridge untouched), for some reason cheese seemed like a daunting dairy frontier. Then last month I
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Purple Garlic Sauerkraut: A Traditional Fermented Food
Well, it’s officially summer. So to celebrate, we had our first cook out of the year. It was so much fun to reconnect with friends I hadn’t seen a while. One of the many reasons I love summer is because it is the perfect time to deftly lead newbies into the magical and addictive world
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Sour Pickles: Easy Homemade Fermented Food
Hands down, fermentation is the most magical, mystical adventure of traditional foods. Whether you start off with homemade sauerkraut or store-bought kombucha, the ride is full of bubbly, tart wonders that blossom by simply adding a few fresh ingredients to a jar and waiting. Whether you’re new to the world of cultured foods or a seasoned
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