I very obviously like to ferment things. This is clear, isn’t it? Okay. Now… I love roasted jalapeños on my pizza, burgers, salads, wraps… everything. For two reasons, fermenting is better. 1) You get a whole different pop in your mouth with these, albeit a bit milder. 2) I’m a busy mom and I don’t
Above: the jolly green giant hummus topped with organic hempseed for protein and fancy pants presentation. Green Giant Kale & Broccoli Fermented Hummus Sooo…. Thanksgiving happened. Sandwiched between having a wicked flu myself and dealing with a full night and day of helicopter vomit with my poor dear [the name of child has been removed
It’s cranberry season! I cannot begin to express my love for cranberries. They are super tart, mildly sweet little fruits that bring bite to savory dishes, chocolate treats and magic to Thanksgiving dinner. These little beauties are chock full of antioxidants, beating out most other fruits and veg in this area. They are one of
Salad is not my go to in the winter as much as the rest of the year but slight tweaks to the shopping list and pantry can make it both more affordable and sustainable. My go to for salad greens are spinach and arugula for most of summer but come autumn I am ready for
Winter is coming. With it the prices on a lot of greens have gone up or simply the greens themselves do not last like they do in the summer. Beside that, soups and stews are much more appealing once the weather turns and we can see our breath in the morning air. I used
Photo above: a double batch with a cast iron loaf and 6 muffins for kidsnacks. I’m not strictly Paleo as you might have noticed. I’m also not vegan. I have vegan loved ones and frankly I adore vegan food but I was farm-raised on eggs, bacon, sausage, and a whole lot of red meat. I
Here’s one for the win. As a foodie and a mother I know first hand the tightrope walk of balancing waste not, want not with the coup d’é·tat that children manifest at dinner time… with new or “exotic” food. Dinner has become one of the most frustrating times of my life since I had children.
The hot-pink hummus that converts even the skeptics. This is my favorite hummus. Full stop.It’s the one that gets eaten first, talked about most, and quietly convinces people who “don’t like beets” that maybe, just maybe, they were wrong. Bright, earthy, lightly tangy, and deeply satisfying, this beetroot hummus is a nod to traditional food
How I missed Red Onion Chutney when I first made the move away from sugars in my diet. It was sooo good for sprucing up sandwiches, salads and as a garnish to entrees. Once I discovered fermenting though… a whole new world of peppery flavors opened up to me. I love when food bites back.
Fermented Beetroot (Beets) for salads, mezza style platters and… fermented beetroot hummus! Okay, so I try not to talk to much about non-food stuff but I promise this is related. One of the first Aussie food things I learned to do was to make homemade canned beetroot. I grew up hating the stuff… when I