Fresh cream is in season (don’t think of cream as a seasonal food? check out this post For the Love of Fresh Cream), and we’re making a lot of ice cream in our home. It’s so simple to make, plus it helps me to get all those good fat soluble vitamins into my toddler’s [...]
Reader Questions: Stevia & Strained Yogurt
March 27, 2009 By Leave a Comment
Amy asked: Q: “What do you mean by “strained yogurtâ€? Just curious. Do you mean you strain out the whey?” A: Absolutely! By straining yogurt you can reserve the whey separately for use in soaking grains, flours and legumes and make a super-thick yogurt that is almost pudding-like in its consistency. I find [...]
The Role of Traditional Sweeteners in the Diet
January 26, 2009 By Leave a Comment
This the last part in January’s series on sweeteners. Next month, the Traditional Foods Primer will focus on bone broth – its nutritive value, preparing it and using it. This month we’ve examined modern sweeteners, traditional sweeteners and their uses and now we’re onto looking at the role sweeteners can play in [...]
Lovage Soup for Spring
Moroccan Preserved Lemons
campfire roast chicken with flowering onion and dill
Our Daily Bread: No-knead Sourdough
A Story of Recovery (and a Recipe for Grain-free Carrot Cupcakes with Honey Cream Cheese Frosting)
A Recipe for Beet Kvass: A Deeply Cleansing Tonic
What People Are Saying