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This is a ferment for those of you who really miss pasta or simply love butternut squash. It is lovely with a coconut bechamel poured over the top or cashew sauce if you can…

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It has been a wee while since my last post. We have had a couple emergency room visits in the past week and a half and are adjusting to some new physical limitations. Adjusting…

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The school year has begun and I have not quite hit my rhythm yet. Kids and homework, yes. Studying for my Nutrition course and blogging? Not so much. One thing at a time. Right…

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This recipe is an adaptation of my cultured barbecue sauce. As I said in that post, among the first ferments I attempted was barbecue sauce. Since my Hashimoto’s Diagnosis I have been honing what…

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      Let me tell you. I miss ginger. But I don’t miss the pain. As it turns out I am incredibly allergic to the lovely root which was a big bummer as…

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Since my diagnosis with Hashimoto’s I’ve had to avoid a lot of things I love. I can’t say ketchup is up there at the top but I do like it once in a while…

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I am an unabashed mustard fan. Which is great considering things like ketchup and barbecue sauce are off the Autoimmune Protocol Menu. I often have a jar of cultured mustard in the fridge that…

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Fermented Swedish Turnips (Rutabaga) I did this recipe in a 68oz pickle jar but you can adjust proportions if you like. Fermenting lids and weights are helpful but you can do this with stainless…

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Well it’s official. Actually it has been official for over a month but being the introverted lady that I am I have only recently felt ready to share. After a battery of blood tests…

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I first read about daikon radish as a condiment in Nourishing Traditions. It commonly eaten in Japan so I like to think of it as an easier, less stinky, don’t have to gas bomb…

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