When you’re looking for a snack that both tastes delicious and nourishes your body, here is a perfect candidate: half an avocado topped with a scoop of sauerkraut.
Sauerkraut not only has all of the health benefits of cabbage, but – as long as it is traditionally fermented and unpasteurized – it is also filled with healthy-gut-supporting probiotics. In addition to supporting digestive health, raw sauerkraut can boost circulation, stimulate your immune system, and reduce inflammation (Organic Facts, 2015). … Continue reading
A couple weeks ago we were doing our grocery shopping and one of the employees offered us a sample of the parmesan crisps they had just made. Immediately, we were hooked. We left with two containers.
While we could continue to buy pre-made parmesan crisps, I decided to try making them myself. I started with a large chunk of raw, aged, grass-fed Parmesan cheese. … Continue reading
It’s summertime, and this week it’s very hot. In our house, this means it’s time to make ice cream.
We haven’t made a lot of ice cream so far this summer. I’ve still been mostly sugar free and we just returned from our second big road trip of the summer, so we’ve been gone quite a bit. But this week’s heat wave along with my boys’ sweet requests combined to put me in an ice-cream-making mood.… Continue reading
Most diaper rash creams contain a variety of chemicals that you probably don’t want to put on your baby’s delicate skin. Whether you’re looking to rid your home of toxic chemicals as a whole or are simply concerned about what you are putting on your baby’s bum, this simple recipe is the one for you.
This recipe uses shea butter, coconut oil, beeswax, and essential oils to make a cream that is soothing and healing for baby’s delicate skin.… Continue reading
While we were at my brother’s house in December, he and my sister-in-law made us some wonderful pancakes. The pancakes were simple, delicious, and we all loved them. In fact, my boys were completely head-over-heals about having a breakfast that involved maple syrup. (In our house, maple syrup generally signifies an occasional treat, not breakfast.)
After we returned home, my boys wanted us make pancakes.… Continue reading
The other day a friend commented to me, “You should make a healthier eggnog recipe. The stuff available in the market is so full of toxic junk.” I pointed her to the healthier, Homemade Fruit-Sweetened Eggnog recipe I posted during the summer earlier this year.
Just in case you also forgot the recipe was there, I figured I’d mention it again.… Continue reading
When it’s cold and snowy outside, as it is today, I find myself desiring hot drinks. While I typically drink plain hot herbal tea, I sometimes mix it up with other things. Today, I wanted a Hot Spiced Chai.
The warming spices were perfect on a cold, blustery day, heating me up from the inside out. The richness of the cream made the drink feel like a special treat. … Continue reading
The other day we had our first big snowfall of the season. My 6-year-old asked that we celebrate by making Maple Snow Candy, something we read about last winter in a book about American pioneers.
It was fairly simple, as candy making goes, to make this candy. It only requires maple syrup, a bowl of snow, and a stove (or a fire – if you want to be really authentic) to heat it.… Continue reading
Pumpkin custard is one of our favorite fall desserts. While I typically make my pumpkin custard with honey, I recently decided to substitute maple syrup instead. This added a distinctive maple taste, and we all enjoyed it.
However, no one in our house could decide which they liked better, the maple or the honey-sweetened version of this recipe. So, in the future, we may have to do a side by side taste test (that sounds like a fun way to spend the afternoon!).… Continue reading
The other day I was talking with a friend who lives in Southern California. When I said something about all of the baking with pumpkin we’ve been doing, she responded, “It’s still 90-degrees here. It’s too hot to bake. Can you make up a recipe for pumpkin ice cream?”
So today we hit a high of 72 and I decided it was time to experiment.… Continue reading