I’m not sure how this happened but everywhere I turn there are remnants of a humanely butchered animal. Now, before this comes off as morbid or disrespectful, this post is about eating the whole animal in order to reduce wastefulness and maximize nourishment. There’s just no gentle way of saying there are bits and . . .
I think it’s easy to get so bogged-down with the zealotry of idealism that we are too overwhelmed to just do what needs doing. I’ve found this to be true here on our homestead. We want so badly to be producing our own vegetables, meats, eggs, and dairy but we also need to live in . . .
When my husband saw me reading this book he was like, “Why do you need a whole book? Can’t you basically feed babies what adults eat, only less?” Well, yes, more or less, except that what passes for food now (adult food and baby food) is so hugely different from what kids should actually be . . .
This past week and half has seen my husband in bed sick with a mysterious something or other. We’re still not sure what exactly the problem is, but we know that the adrenals and his digestive system are involved. During this period he has not been eating much. We tend to revert to the GAPS . . .
The GAPS Diet requires me to eat some fermented food with every single meal. Fermented foods supply tons and tons of good, probiotic bacteria and they act as a digestive aid. Fermentation is a process by which the fruits and vegetables are preserved, and many of the vitamins and nutrients become more bio-available and easier . . .
Kombucha is one of those things that just sounds like hippy food. Like “Yeah, I had sprouted tofu for lunch with a big glass of kombucha.” Or, “I spent the morning churning my raw cream into butter and need a kombucha.” Maybe neither of the above are things you’d say, but you’ve probably heard of . . .
I’m no expert on making cheese. So, if I can do it, you can do it! For awhile we were drinking exclusively homemade almond milk, but since introducing raw dairy to our diets, a whole world of delicious, fermented dairy products has opened up and we are loving it! We only use raw, grass fed . . .
It’s autumn. The winds of change are blowing. I know you all woke up this morning and rushed straight to your computers so you could find out what our new cookbook tour would be. So I won’t make you wait any longer, here it is: Thanks to everyone who participated in the Facebook survey. I . . .
Start This Recipe about an hour before you want to eat it Dinner Table Rating 1 thumb per family member Cook’s Rating Accessibility of ingredients, ease of preparation, and affordability I love the fall weather that has struck our neck of the woods lately. I love knowing that change is in the air–change of seasons, change of pace, . . .
Start This Recipe about 1 hour before you want to eat it Dinner Table Rating 1 thumb per family member Cook’s Rating Accessibility of ingredients, ease of preparation, and affordability Well, friends, the final score is in and the zucchini won this year. This is my last attempt at using some of it up before putting it all in . . .