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 ...]
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 ...]
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 ...]
It’s June and officially strawberry season! Hooray! Last year I made several batches of strawberry jam in June. Filled my pantry, gave them away as gifts and currently have a jar of this very same jam open in my fridge at this very moment. I took pictures of the process, documented the recipe but somewhere in the middle of all that June jam-making a lovely event occurred. Sophia was born! And by the time I had a free moment to even think of posting strawberry jam recipes, the season had ended. So, this year, armed with last year’s photo’s I am determined to share my strawberry lemon marmalade recipe while it is still useful to you when you’re in the heart of strawberry season! I’ve waited a whole year for [... To read more, click here ...]
We made bacon this past weekend.
Ten pounds of the stuff – a full pork belly worth.
And, can I tell you? It’s amazing. . . .