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
There was a time when nobody was fermenting hummus, and I was out here selling cultured hummus for $20 a jar like it was contraband. Honestly? It was worth it. ↓ Jump to recipe My girls and I are hummus fanatics. I found out so is my mother in law.. which is undoubtedly a win.
This recipe exists because one of my kids only eats beans in two forms: soaked in ham fat like a Depression-era ancestor, or completely disguised as dessert. This is the second option. It’s bittersweet, creamy, and oddly addictive. Made without refined sugar, flexible on sweeteners, and very forgiving if you’re flying by the seat of
Paleo Coconut Flour Pumpkin Muffins (Nut-Free) These muffins are perfect for autumn. They are healthy, fragrant with fall flavors and a new family favorite. I have been working on it for a bit but we have come to a crossroads on the coconut flour choice. I would say the texture is better with Anthony’s coconut
(Paleo, Ketogenic, Vegan & Kauffman Compliant) This is my new favorite treat. It produces about an 80% cacao bar, but if you cut out the coconut oil or divide it and the cocoa butter by half it will yield an 85% version. I tried quite a few recipes, and in all honesty they were just
As promised, I’m reposting one of my old einkorn bread recipes. ↓ Jump to recipe I don’t personally eat grains anymore since developing autoimmune disease. That hasn’t changed. But this is still a much better bread option for families who want something homemade, nourishing, and gentler than modern wheat. Einkorn and spelt are ancient grains.
I used to cook for fun. For hours. I loved hosting—putting out a spread and watching people enjoy it… when they did. Sometimes I enjoyed watching them sweat because my food was so aggressively spicy. My husband (when we were still mere acquaintances) was the first person brave enough to tell me my food burned