This recipe has been a long, long, long time coming. My favorite cookie growing up was one my mom made… it was double dark chocolate and about did my head in. I stopped being able to cope with sugar when I was in my late teens and so it was off the cards for years
My son loves cream cheese. When we were living in Ireland the kids were not allowed to go to school with peanut butter in their lunch, which is fair and common here as well, but it left me with a chink in my mom armor when it came to feeding this peanut butter loving kid.
Simple Probiotic Oat Granola is one of those quiet “how are we already out of this?” recipes in our house. It takes a few minutes to mix, cultures overnight, and turns into a lightly sweet, gently crunchy breakfast that actually supports digestion instead of wrecking it. Jump to recipe The idea is simple: you mix
This is an everyday staple for me. It is gloriously delicious (if you like coconut) and smooth and thick as greek yogurt. I use milk kefir grains to culture coconut milk (always BPA free, either Aroy-D or Whole Foods 365 as they work best). It is fantastic by itself or sprinkled with a little superfood
These are a thin, rollable pancake, more like dutch babies or crepes. I have been exploring substitutes for our einkorn to make breakfast a little more everyone friendly and to get a bit more variety in my kids gut biomes. We want to feed those beneficial microbes! I can get away with one of these
A New Thing Originally published August 27, 2020 · Updated with context in 2026 “And no one puts new wine into old wineskins. If he does, the wine will burst the skins—and the wine is destroyed, and so are the skins. But new wine is for fresh wineskins.” — Mark 2:22 For months, I had
Hey friends! As promised, I’m posting some of my family recipes in the absence of my ability to be creative with my own food at the moment… you know… the stuff I can actually eat. This is a thin pancake, much like a cross between crepes and American pancakes. We developed the recipe in the
Alright, my beauties. As most of you know… cultured hummus is my thing, my jam, my baby. I was strained to work within a particularly restrictive budget when we lived in Northern Ireland and frankly was overwhelmed and saddened by the lack of exciting food within that budget. I learned fermenting for health reasons and
This beauty is one I developed a few years back in Northern Ireland when I was struggling to get my kids to eat what I would call “good” food. They would only eat black beans if they were somehow refried, cooked with a ham bone, or fermented. The latter method is my favorite because fermenting
Hey my neighbors and friends. It has been a while since I have posted a recipe. That is in part because I have again begun to react to veggies, which is disheartening… but mostly because the state of our nation has been weighing heavily on my heart since the murder of George Floyd was filmed