Recently I was up in Washington visiting one of my oldest friends. No, she’s not old. Well she’s my age so that’s debatable I guess. We were best friends in High School and have this eerily coincidental relationship. No mind reading but we used to show up to school in the same outfit without planning
We love coconut flour around here. It is not an inflammation causing grain and as you only use about 1/4 to 1/3 cup compared to standard flour or almond flour it is relatively inexpensive. My favorite Is Bob’s Red Mill but I have been known to use BetterBody Foodst as well because frankly it’s cheap
Hey foodie friends, Sorry I have been absent. My littlest has required much attention of late. We have had the winter of winters in terms of illness here and she is my one who is prone to pneumonia whenever anything as silly as a cold moves through the house. She is appalled by most things
I adore baba ghanoush. Actually I adore MY baba ghanoush. Which I always begin by smoking the tar out of a pile of eggplant. I met this vegetable on a pizza in the south of France and it was called an aubergine, so forgive me if I keep it that way. It sounds WAY more
One of my first introductions to the official cultured food world was Milk Kefir (pronounced “Keh-pheer”). I was reading Nourishing Traditions in an search for help with some of my health issues. Long story short… I have had wheat allergies and sugar sensitivity all my life but didn’t know it. We didn’t have allergies in
One of the first things I learned to ferment was barbecue sauce. I had always wanted to give it a go, but my newfound resistance to refined sugars and the discovery that I could inject nearly any food with probiotics naturally put me over the edge. I came up with it alongside my fermented ketchup
When I was in N. Ireland learning to be frugal (FRUGAL FRUGAL) I started fermenting beans like crazy. Because beans are cheap, dried beans are cheaper and fermenting makes everything better. In the case of beans, fermenting not only tastes great but it eats up most of the phytates and lectins (which can act as
(Paleo, Keto maintenance, Vegan) These are a remake on my last diy chocolate post. They are sweeter, due to being a little more flexible in my sweetener options these days. They won my husband over but they’re still dark enough for my liking and they are full of prebiotic fiber and antioxidants to feed all
It’s been a busy, mind numbing season. I’ve been experimenting with grain free treats and have several of my favorite recipes in edit mode. Last week though, my laptop met with an untimely death when I was waking up with 16oz of unlidded hot hot coconut vegan bulletproof coffee (canned full fat coconut milk, a
Most people know these as those pickled carrots you can sometimes get in really authentic Mexican restaurants. And “pickled” is appropriate, or at least used to be an appropriate term for fermenting carrots. These days pickling often refers to a method of preserving vegetables in vinegar… or even sugar (gasp!). But before the Industrial Revolution,