Enjoying "God's Natural, Organic, Whole Foods, Grown Locally, In Season"
About two weeks ago, my 11-year old son Mikah asked, “Mom, what’s mac and cheese?” 11 years old and he doesn’t know about mac and cheese? That’s part good and part bad. The good — he doesn’t know about the K-word mac and cheese. The bad? He didn’t know about homemade, real food macaroni cheese, which is a thousand times better. I knew what I must do. Macaroni and cheese was going back on the menu — real food style.
My son Mikah loves, loves, loves lentil sprouts! He got it from my dad. When my mom and dad go on road trips, my dad keeps his sprouts going. He makes stops to rinse and drain sprouts just like he used to make potty stops for us when we were growing up. 
Please welcome Nikki from Project: Family Cookbook. I’ve been working on a big project myself, thus the lack of posts here for the past few months — more on that later. So Nikki volunteered this beautiful recipe to fill the gap. (Anyone else interested in guest posting? Contact me.) I’m so thankful — and so excited to make some of her Roma Fresca myself. 
Thanks, Nikki! –Wardeh
Green beans are in season! We love this easy and delicious green bean salad, flavored with lemon, garlic and olive oil. In this week’s free video, I make a delicious salad using the heirloom Spanish ‘miralda’ climbing beans, grown and seed-saved (for 20 years) by our friends the Olsons with whom we garden.
When the warmer weather settles in — which it hasn’t quite here, still raining — I start making lots of cold grain salads. My favorite grain to use is quinoa. The salads are a satisfying, yet light and cool, main dish and can boast of including virtually anything you’ve got on hand.
Scraping the bottom of the jar. These naturally pickled radishes are that good. In about two weeks, we’ll be harvesting radishes from our garden and you know I’ll be making more. The brine is just about the prettiest I’ve seen. And the nutrition? Can’t be beat. This is a recipe adapted from Nourishing Days’ newest cookbook, Simple Food {for spring}.
Yesterday, I made our family’s traditional hummus — a recipe handed down from my grandmother and namesake, Tata Wardeh, 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.
We are very excited to be gardening this year! Not on our place, but at friends’. When I went there early this week for planning, she sent me home with a box full of beautiful rainbow chard. My family gobbled up this delicious steamed chard side dish.
Since many were so intrigued and interested in the red palm oil I use to pop popcorn, I thought I would share another very flavorful use of this great traditional oil — refried quinoa. I am a huge fan of quinoa, while my son and husband are just so-so about it. However, if I refry the quinoa in a flavorful oil such as red palm oil, they love it. Love it. The flavor just pops! Not to mention the color.
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Take the guesswork out of what to fix, what to buy and what to prepare. This week:
3 dinners, 1 breakfast, 1 lacto-ferment, 1 dessert, plus devotional and supplementary recipes. Grab a sample or sign up!
Class materials compiled into easy downloads: Fundamentals, Sourdough A to Z and Cultured Dairy and Basic Cheese.
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