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
There has been a lot buzz these days in the mainstream news about probiotics, ‘good bugs’, and the benefits of fermented foods. There are so many societal and environmental factors that can have an impact on the diversity of our ‘microbiome.” These factors include antibiotics, pesticides and VOCs, cesarean sections, and much more. (1) According to leading microbiologists, we currently have approximately 100 trillion microbial cells while we consist only approximately 30 trillion human cells. See, we’re more bug than we are human! Read the rest of this entry
We have begun a new habit recently in our kitchen – sprouting. I saw some sprouting jars at the organic grocery store and I decided to take the plunge and grabbed a few. I have sprouted before using cheese cloth and a glass jar. Sprouting using that method, of course, is an easy way to do it, but I figured I would be sprouting regularly so I wanted to find jars that were made especially for sprouting and have special lids to make it easy.
I’ve started to sprout alfalfa and lentils and then add the sprouts to our salads. I have sprouted mung beans before and they sprouted, but they did not get as long or look as beautiful as the mung bean sprouts I bought in the grocery store. So, when it comes to mung bean sprouts, I tend to leave it to the professionals. Read the rest of this entry
Are you a beet lover? I have to admit that I came to love beets later in life. I never grew up eating them much, but now as an adult with a family I understand why it’s a good idea to incorporate beets into one’s diet. Beets have a really earthy flavor when eaten raw, but roasting them helps them take on an entirely different taste. Read the rest of this entry
I have wanted to bake bread for a long time now, but just hadn’t committed to it. I was turned off by the many steps and the length of the process. And, truth be told, I’m lazy when it comes to bread. It’s not that I don’t like to make complicated dishes. I do! But, I unwittingly held bread to a lower standard. I felt it was sort of a carrier for other foods. It’s the stuff that held sandwiches together. It kept my butter and jam in one place. The stale pieces would become great french toast.
I’ve never been much of a mushroom eater. They were just one of those things that I’d pass by in the store and not give them a second glance. Then I started reading more about them and the amazing benefits of mushrooms, especially cooked mushrooms, and I began to use them more and more. Now, they are a staple on the grocery list and I’ve wondered why I didn’t start eating them long before. They are delicious! Read the rest of this entry