modified from a recipe in “Back to Basics”, a Reader’s Digest Book 4 lemons 1/2 to 1 cup honey (to taste) 1 quart boiling water Wash and peel the lemons. Put the peels in a large bowl. Pour the honey and boiling water over the peels and let sit for 30 minutes, or until cooled [...]
Enjoying "God's Natural, Organic, Whole Foods, Grown Locally, In Season"
Free Webinar
ABCs of Grain Mills. Free PDF tip booklet. Sign up!Don’t Let The Media Decide For You
We Recommend…
Become a Member
Wonder how to get the most nutrition from the real foods you already eat? You're in the right place!
Members get:
- Unlimited access to all cooking classes
- New weekly video and print lessons
- Private support forums
- Bonus videos
- Monthly Q&A meetings
- Weekly menu plans
- Discounts on eBooks and more
Get unlimited online classes and private support. Become a member today!
This Week’s Menu
Take the guesswork out of what to fix, what to buy and what to prepare. This week:
- Chicken Fajitas with Cilantro-Lime Slaw
- Hearty Tomato-Basil Chicken Soup with Sourdough Dinner Rolls
- Sloppy Joe Pot Pie with Mustard-Glazed Carrots
- Baked Apple-Raisin Spiced Oatmeal
- Ginger Carrots
- Chocolate Coconut Mousse
3 dinners, 1 breakfast, 1 lacto-ferment, 1 dessert, plus devotional and supplementary recipes. Grab a sample or sign up!
Our eBooks
Class materials compiled into easy downloads: Fundamentals, Sourdough A to Z and Cultured Dairy and Basic Cheese.
Let’s Connect
Recent Comments