Free Video: Homemade Cultured & Flavored Cream Cheese

cinnamon walnut cream cheese

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.

Lacto-Fermented Hummus

fermented-hummus

Yesterday, I made our family’s traditional hummus — a recipe handed down from my grandmother and namesake, Tata Wardee, to my mother and then to me. However, there was a difference: this time I lacto-fermented it. Yeah, yeah, by now you know that I try to ferment just about everything. :)

Free Video: Kefir/Yogurt Cheese Balls

kefir-cheese-balls3-square

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!

Free Video: Lacto-Fermented Guacamole

guacamole

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.

Kimchi: Korean Sauerkraut

kimchi

My family surprised me by liking traditional, lacto-fermented sauerkraut — the straight-up kind as taught in our class on traditional cooking. They’re surprising me more with their love for the two variations: kimchi or kimchee, the Korean sauerkraut; and tsukemono, the Japanese sauerkraut.

3 Delicious and Healthy Appetizers

4 Easy Raw Cheese Recipes | Are you interested in raw cheese-making? I've tried a handful of recipes, and four of them I make over and over again. These are the cheeses that we eat daily (and that also populate my freezer) offering all the benefits of raw cultured milk, such as beneficial bacteria and enzymes. None of these cheeses go over 93 degrees Fahrenheit; they can still be called raw with the enzymes and bacteria intact. | GNOWFGLINS.com

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!

Ground Meat Jerky — Not So Tough

Ground Meat Jerky | As promised, here's the jerky recipe I'm (loosely) following. I looked around for ground meat jerky recipes after I read that commercial jerky is often made with ground meat. We knew that jerky was pretty soft, and we thought it would work better for the people in my family that have teeth issues... sensitive teeth or braces. (I'm sorry, Dr. Price, but we learned about you too late.) | GNOWFGLINS.com

As promised, here’s the jerky recipe I’m (loosely) following. I looked around for ground meat jerky recipes after I read that commercial jerky is often made with ground meat. We knew that jerky was pretty soft, and we thought it would work better for the people in my family that have teeth issues… sensitive teeth or braces. (I’m sorry, Dr. Price, but we learned about you too late.) [by Wardee Harmon]

Lacto-Fermented (Naturally Pickled) Turnips and Beets

jar-tops

I’d like to share how simple and fun lacto-fermentation of vegetables can be. I’ve only done a bit of it, but enough to see that lacto-fermented vegetables taste fabulous and are very easy to make. What I love the most about it is that I don’t have to heat anything (though some recipes call for a bit of cooking) and that measuring is not that precise. This is the kind of anti-cooking I like!