Helping empower people to make good choices regarding their bodies, their food, and their farms.
Fermentation is an ancient food preparation/preservation method. Over the last few generations it has become a mostly unused tool in the modern western kitchen, due to the advent of refrigeration and pressure canning. It is having a resurgence in popularity as people realize Continue reading “Fermented Pickles”
Have you ever had panna cotta? It is so simple to make, but has a certain elegance to it when presented well. It is basically a creamy gelatin, which, if you have never tried it, might sound strange. But, it is actually delicious and absolutely perfect for summertime. This is one of my favorite desserts to make for my family because we do not eat a lot of grains, and I like to make it with pastured beef gelatin which is very nourishing Continue reading “Blueberry Panna Cotta With Lemon Curd”
Flower cookies are simple and elegant at the same time. Edible flowers are a wonderful way to add beauty and nutrition to any dish or dessert, for more information on what flowers are edible and how to use them click here. These flower cookies are a crowd pleaser and only have 4 ingredients. Continue reading “Easy And Delicious Pressed Flower Shortbread Cookies”
This custard is nutrient dense, delicious, and makes my children feel like they are eating pie for breakfast. It is my own version Continue reading “Sweet Potato Breakfast Custard”
Continue reading “10 Yummy and Nutritious Things To Add To Your Yogurt”
These sweet pickled radishes will disappear quickly, even if you think there are no radish lovers in your house. We use them to garnish hamburgers, sandwiches and salads, and we also eat them straight out of the jar.
Place radishes in a hot 1-pint jar. Bring the rest of the ingredients to a boil in a small stainless steel or enameled saucepan.
2. Ladle hot pickling liquid over radishes. Wipe jar rim. Center lid on jar. Apply the band, and adjust to fingertip-tight. Let cool on a wire rack (about 1 hour). Chill 6 hours before serving. This is not a recipe that will preserve the radishes indefinitely on the shelf. We do this version because it is simple and quick and the radishes will last in refrigerator up to 4 months, but ours never last that long!
