I love salad. There, I said it. Ok, maybe I don’t *love* salad, but I love the stuff that goes on the salad that make the salad a lot more yummy. Now that probably makes more sense. Dressing can make or break a salad. I began to understand the magic of a perfectly dressed salad from a good friend of mine. Whenever we’d come to her home for dinner, invariably, there’d be in the center of the table a gorgeous, delectable-looking salad. She was known for her delicious salads. I asked her for her secret. Read the rest of this entry
Chia jam is…well, awesome. It’s easy to make, is ready in minutes, and is really delicious. And, if you’ve followed my blog at all, packed full of nutrition. I believe that food can and should be both good for you AND delicious. Fresh, homemade, real food beats anything you can find in the grocery store. My older daughter didn’t think she liked jam until she had homemade jam. She’s now a fan. In fact, according to journalist and author of “The Dorito Effect“, Mark Schatzker, flavor is intrinsically linked to nutrition: Read the rest of this entry
Making your own nut butter couldn’t be easier. If you have a food processor, you can have your own fresh, homemade peanut butter in no time. I began my nut butter journey not too long ago while on a candida cleanse. I was allowed cashews on the cleanse and began making my own cashew butter. I’ve been making my own nut butter ever since. Not only does homemade nut butter taste terrific, it is often a fraction of the cost. Read the rest of this entry
What on earth is ghee, do you ask? If you are new to natural living, or have not cooked a lot of Indian food then ghee may be unfamiliar to you. Clear, delicious, liquid gold is what I like to call it. But if you are looking for a more appropriate definition, it is more specifically clarified butter. It is used often in Indian cuisine. The butter is cooked until all of the milk solids have been cleared and all that is left is a golden liquid. In addition to cooking, ghee is used in ayurvedic medicine and religious rituals. Read the rest of this entry
I was inspired many years ago by a friend of mine who is a fantastic cook. Every time we came to dinner, she would make the most delicious and sumptuous salads. The dressings were always so fresh and tasty. I finally asked what her secret was to such great salads. She revealed that she always made her dressings from scratch.
After learning this, I was determined to begin making my own dressings from scratch. I have not turned back since! The taste is infinitely better and not only is it cost effective, it is much healthier, as well. Read the rest of this entry
Making yogurt at home is actually quite easy. I use a yogurt maker, but it is not necessary to use one. Why make yogurt at home when you can just as easily buy it at the store? There are several reasons. If you are frugal (like me), you save a lot of money. I can make organic yogurt at home for less than half of what I would pay in the store. Probiotic supplements can also be very expensive. In addition, you are not guaranteed that the bacteria you are getting are live and active cultures. With yogurt, the bacteria are live and active and a fraction of the cost of supplements!
Also, if you are interested in increasing the amount of probiotics you’re taking in then homemade yogurt beats store bought any day. This recipe I’m sharing calls for a 24 hour ferment, so it has a much higher concentration of beneficial bacteria. Read the rest of this entry
If you are interested in eliminating preservatives and questionable ingredients out of your diet, making everyday food products at home can help greatly in this regard. I have wanted to make homemade nut butter for a while, but it wasn’t until recently that we’d invested in a quality food processor. I can’t believe I lasted this long without one!
I started a candida cleanse a couple of months ago and one of the protein sources that was allowed was cashew butter. I bought a jar from the health food store and was hooked. It was so creamy, so delicious and even slightly sweet. I wondered if I could make it at home and adjust the recipe to my tastes. I was so happy with the result. Read the rest of this entry
Making your own balsamic glaze is a cinch for seasoned cooks. But, if you are beginning your journey (or are in the middle of it, like me!) to becoming an avid home cook then you may not know about this delicious and easy way to turn basic balsamic vinegar into a culinary marvel. It is actually quite simple and just takes a little bit of time.
I decided to try with a cheap bottle of balsamic vinegar that I’d had in the back of my cupboard being unused because I didn’t like the flavor very much. I have a more expensive, organic balsamic vinegar that I use for my other homemade dressings. But, I figured if I could turn that cheap version of balsamic vinegar into something delicious then this technique must be something special! Read the rest of this entry
I think you would be hard pressed to find someone these days who is not busy. We’re ALL busy. The problem that arises, however, is that when we’re busy our choices for food become based on what is most expeditious and not necessarily what is healthiest. It does not have to be so, however.
Here is a recipe for a dip that takes literally 5 minutes to make. 5 minutes. We all have 5 minutes, right? If you are on a journey to eat more real foods then a simple veggie dip is a great way to start. Here’s a list of ingredients from a popular veggie dip brand. Read the rest of this entry
If you like Southeast Asian cuisine (Thai, Vietnamese, Filipino, Laotian and Cambodian) then you have already tried fish sauce. It is also used in Japanese and Korean cuisine. Nước mắm (pronounced ‘nook-mum’) means ‘fish sauce’ in Vietnamese. It has a very strong flavor and before you run away, it’s usually diluted and only a small amount is used in cooking.
Fish sauce was first used in the 5th century in Southeast Asia and has persisted until now. Nước mắm is usually made from anchovies and is fermented for a period time with salt and water. The fish, salt and water are placed in large wooden vats and then slowly pressed to extract the liquid. Fish sauce that has been fermented for a short period has a distinct fishy smell. When fermentation occurs for a longer period, there is a nutty flavor. Read the rest of this entry