People throughout the North and South American continents love salsa. Which might be an understatement! Every culture and geographical area has their own way of making it. Being native Texans, we like our salsa slightly chunky and with the bold and spicy flavors of cilantro and jalapeños. [by Katie Baldridge]
My friend Jami loves nachos. She’s eaten them all her life, especially the take-out kind. As a stay-at-home mom eating real foods, she figured she had to find a way to keep eating them — at home and healthy. So she did. We made them together this week — and you get to see it on video. Plus, print instructions included in this post.
Learn to make your own homemade flavored cream cheese, and you’ll never buy another tub again. Sure, the grocery store flavors taste good — but these taste fabulous (and are more healthy). Plus, there’s no limit to what flavors you can try! In this video excerpt from the Cultured Dairy & Basic Cheese eCourse, I show you how to make Onion-Chives or Cinnamon-Walnut cream cheese.
In today’s free video and recipe, I show you a traditional Middle Eastern method of preserving yogurt cheese that requires no refrigeration. My grandmother and namesake, Tata Wardee, who has passed away, always had jars full of yogurt cheese balls available to add to our plates at breakfast, lunch and dinner!
Want to make your guacamole just that much better for you? Lacto-ferment it! This natural fermentation process allows beneficial organisms to proliferate, and causes an explosion of vitamins and enzymes. The benefits to you? Better digestion and support for your immune system. Check out the recipe below, also demonstrated above in this week’s free video.
The crunchiest, best tortilla chips ever, an herb dip with tangy flavor (not to mention a secret healthy ingredient) and tasty, chunky black bean spread. What do they all have in common? Why, they’re some of my favorite appetizers — and I’m pleased to share them in the appetizer course of the real food progressive dinner, Whole Foods for the Holidays!