Nov 152012

Oh, real food.  How I love you!  It seems like I’ve been on this real food journey forever but it was really only about five years ago that I first read Nourishing Traditions, which changed my diet, my viewpoint and my life from then on.  I’ve since read dozens of other books, cookbooks, and scientific literature, immersed myself in blogs, watched documentaries, listened to seminars, experimented on myself with recipes and foods, and even begun my journey to become a holistic health coach. One of the big ideas from Nourishing Traditions that has stuck with me is the health benefits of lacto-fermented foods.   When I first started blogging I even made a fermented food a day, for a whole week once!  But unfortunately, realized that some of them didn’t quite [… To read more, click here …]

Nov 142012

Thanksgiving is just over a week away!  Here’s a few of our family’s favorite recipes you want to make sure not to forget! How to High Heat Roast a Turkey Perfect Pie Crust Chocolate Pecan Tart Deep Dish Sweet Potato Pecan Pie Healthy Green Bean Casserole Three Cheese Twice Baked Cauliflower Casserole Spiced Apple Cider in the Crock Pot and for something light, bright, and seasonal, try my Avocado & Grapefruit Salad with Toasted Walnuts And, if this is your first time hosting Thanksgiving dinner, check out my Thanksgiving prep schedule! And for the leftovers?  May I suggest trying out my Buffalo Chicken (Turkey?) Dip for football watching over the weekend, which goes great with Three Cheese Fondue with Caramelized Onions, or for a healthier treat, try Green Chile Turkey [… To read more, click here …]

 November 14, 2012  Posted by  Autumn, Winter 2 Responses »
Nov 122012

You know what’s great about buying organic produce? The ability to save the seeds and know that they are going to grow.  Especially when buying varieties that might not be commonly grown in your area and the seed is not as available. Recently I picked up an organic Red Kuri Squash at our local Whole Foods. In France, Red Kuri Squash is is called potimarron – poti for pumpkin (potiron) and Marron for chestnut.  When cooked, Red Kuri Squash tastes like a pleasant combination of the two.  What’s especially neat about the Red Kuri Squash is that the skin is edible.  No having to roast the squash first then spoon out it’s inner from it’s shell, no having to meticulously peel thick skin (I’m talking to you, butternut squash) with [… To read more, click here …]

 November 12, 2012  Posted by  Autumn, One-Pot Meals and Soups Comments Off on Red Kuri Squash Soup
Sep 012012

Who doesn’t love having a jar of marinara in the pantry?  It’s so comforting to have; it’s nearly an instant meal. Pour it in a pot with a bit of cream, and you have tomato bisque. Smear it on some dough and you have pizza. Bake a spaghetti squash while you raid the rest of your pantry, and you have a gorgeous, healthy plate of Puttanesca. Brown up some Italian sausage while you boil water, toss in some pasta and throw in your marinara and boom, dinner is served. Look how thick and luscious it is! But buying it in the store isn’t always cheap, and sometimes there are some questionable ingredients included.  So what do you do when you have a garden-full of tomatoes and an empty pantry?  Make [… To read more, click here …]

 September 1, 2012  Posted by  Canning, Drying & Preserving, Pantry Basics, Summer Tagged with: , , ,  Comments Off on Homemade, Cannable Marinara Sauce – No Pressure Canner Required
Aug 302012

Pico de Gallo for Canning makes 12-14 pints   10 pounds canning tomatoes 1 pound red onion Jalapenos (I use 8 for “medium” and 12 for “hot” salsa), stems removed 2 large Poblano peppers, stems removed 2 large heads of garlic, cloves separated and paper removed and discarded 2 Tablespoons pickling salt 1 Tablespoon fresh ground pepper 4 ounces prepared lime juice   Weigh out your ingredients in advance.  If your tomatoes need a bit of trimming before use, add a few extra ounces (I normally add 4 to 6 ounces) to the scale to accommodate for trimming.  It is important that you use tomatoes specified as “canning” tomatoes for this recipe to ensure that the pH of your salsa is safe for processing without a pressure-canner.  If you are [… To read more, click here …]

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