When I first began eating and making fermented foods, I felt powerful. Fermenting anything is like making magic in a jar. You get to become a modern day kitchen alchemist. We help to transform simple foods into so much more. Pirate Fact: Scurvy, a disease born of vitamin C deficiency, was a plague on long
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How to Make Homemade Cashew Butter
Why make your own nut butter? Among the classic American comfort foods of childhood, a PB&J sandwich ranks pretty high. Sadly, conventional peanut butter is not a health food, but probably not for the reasons you may think. Some folks avoid peanut butter because it is ‘fattening,’ and in recent decades there has been an
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Making Kombucha: A Visual Guide
Kombucha is a delicious probiotic-rich drink that’s thrifty, fun and easy to make. Rumored to have originated in China around 200BC, societies throughout the world have been brewing kombucha for centuries. It is made by placing a strange gummy mushroom-like life form, called a scoby, into a gallon of sweetened tea. SCOBY is actually an acronym for Symbiotic
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Make Your Own Beef Bone Broth
I made my first beef bone broth when I was pregnant with my first child and developed a temporary but visceral aversion to all things processed. A friend introduced me to Sally Fallon’s book Nourishing Traditions, which is the basis for the recipe below. I started buying raw butter, feeding my first kombucha scoby, and simmering my first
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How to Render Lard – The Forgotten Superfood
Yes, that’s right. I said LARD. Contrary to modern mainstream beliefs, lard has a great fat profile, and is the second richest dietary source of vitamin D after cod liver oil. Vitamin D is essential for immune and mental health, strong bones and teeth, optimal hormone function, cancer prevention, and more. About 40% of lard
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Simply Spectacular Homemade Yogurt Recipe
I like trying new things, really I do, but when it comes to certain foods, I want them to taste familiar. For example, I don’t like chili in my chocolate, and I like my yogurt firm and tangy but mellow. The latter posed a bit of a challenge when I started experimenting with homemade yogurt.
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