As you know, I am a big fan of fermented foods. I make sauerkraut, pickles, dilly carrots, fermented garlic, and kefir on a regular basis. One of the most annoying things for me about fermenting is keeping track of what I fermented in what jar. I do not like for my kefir to taste ... Continue Reading
Condiments and Fermented Veggies
Mexican Red Chile Sauce
A few months back I bought two bags of pecan smoked New Mexican dried chiles. They made my entire pantry smell of their smoky flavor. I was so excited to use them that I wanted to make sure I did something really neat with them. Nothing seemed to rise to the top of my list and ... Continue Reading
Homemade REAL Caesar Dressing
This ebook is part of a Special Fall Sale ($2000 worth of content for only $39) from now through Nov 8th. Click here to find out more. My husband bemoaned the fact the other day that we never eat Caesar salads at home and that he really missed them. He loves anchovies and so we ... Continue Reading
Basic Grill Rub to Tenderize Grass-fed Meat
This has quickly become my favorite all-purpose grill rub. I use it on chicken, skirt steaks, lamb chops, etc. The uses are endless. The great thing about this basic grilling rub is that it will tenderize any cut of meat making this a perfect rub for any grass fed meats! The ... Continue Reading
How to Make Beet Kvass that Actually Tastes Good
The following is a guest post from Craig, who blogs over at Fearless Eating. If you haven't checked out his blog, it's worth it! He blogs about traditional foods where he dismantles common food myths to help you eat, well... fearlessly! Hello everyone! I’m excited to be here ... Continue Reading
Dijon Honey Mustard
I love all kinds of spices and am always using them in new ways. I had never made mustard before and spotted a great recipe for it in one of my favorite books, Healing Spices. I had to try it. I used honey instead of sugar and am so please with the results. This mustard is strong ... Continue Reading
