Enjoying "God's Natural, Organic, Whole Foods, Grown Locally, In Season"
Please welcome Sara Kay from the “Stories and Songs” blog, who you may know as our gluten-free Sourdough eCourse teacher. On the blog today, she’s wearing a different hat. She’s sharing really good advice for storing, serving and enjoying real food in a small kitchen. I hope she inspires you to do more with your space!
Apple cider vinegar (raw) and garlic: good for animals, too! Apple cider vinegar is a source of vitamins, minerals and enzymes, in particular phosphorus (for goats). It helps strengthen the immune system, improves digestion, and balances internal pH. When added to water, it helps keep the water fresh. Garlic, we all know, has amazing anti-fungal and anti-biotic properties. Want to share those benefits with your animals? Here’s how you can, with every drink.
You’re going to love this! Jen, a GNOWFGLINS eCourse member, came up with a do-it-yourself airlock for fruit and vegetable ferments. She got the idea from seeing a commercially available product and thought, “I can do this, and at a fraction of the cost!”
My good and local friend Jami is guest posting today, sharing about the amazing new technique she found for seasoning cast iron. Her “new” cast iron pans are beautiful and boast a hard, non-stick surface; I got to hold one of them several weeks ago. Jami graciously agreed to offer a guest post on the topic.
Looking for a free sourdough starter? I ran into an intriguing (and free!) source recently. Also, in this post, I’ll tell you more about the upcoming eCourse and the inside peeks I’m planning to release during the enrollment period.
Today I share a reader-submitted tip on how to achieve your desired cookie texture. Also, I received two blog awards awhile back and I’m pleased to pass them on today!
Most people agree they want to eat healthy. The changes to be made can seem overwhelming and debilitating. I hear from people all the time that either they don’t know how to get healthy routines in their life, or they don’t know where to start. Here are five tips to get you started down the road to healthy cooking.
Back in March, Alicia shared that she makes the best raw cream cheese from homemade buttermilk. We all assumed that she did it by dripping out the whey, but we wanted to know for sure. I wrote to her to find out if this was the case, and the reason we didn’t hear from her is because she didn’t get my messages until just the other day. Once she got the message, she wrote me right away. Thanks, Alicia! And… here’s the answer for which we’ve all been waiting!
I’m totally going to blow your mind with this kitchen tip. Ha, ha. Actually, this tip is pretty much a no-brainer! But, even so, it is really helpful in the kitchen. I do this – water bath defrosting – to defrost frozen cheese, lemon/lime cubes, hard ice cream, frozen fruit, frozen fruit puree, and more!
ABCs of Grain Mills. Free PDF tip booklet. Sign up!
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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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