Fermenting is something new I have been adding to my list of items I wanted to learn how to make and store. When the garden is producing more than my family can eat, fermenting is the perfect way to up your food storage.
Don’t be put off by the process of fermenting. The brine is simple to make and you can add all kinds of different fresh herbs or spices to change-up the taste.
2 cups Radishes ends cut off, washed and sliced
3/4 cup apple cider vinegar
3/4 cup water
3 Tablespoon honey or agava
2 teaspoons salt
1 teaspoon red pepper flakes
Combine vinegar, water, honey, salt and red pepper flakes. Warm over medium heat until honey and salt are dissolved. Stirring whole time.
Place radishes in jar.
Pour brine over radishes. Leave 1/2 inch head space.
Place weight in jar to weigh down the radishes so they are completely covered in the brine.
See the weight in the top of the jar. I used a very clean and sterilized rock. Don’t judge it works.
Take a coffee filter and place over the top of the jar. Place jar ring on and tighten down.
Allow the jar to sit at room temperature for one week. Uncover and taste to see if they are sour or fermented enough for your taste. If the radishes aren’t sour enough re-cover and let ferment for a few more days and up to 2 weeks.
Once fermented to your taste. Remove the weight. Secure top with jar lid and ring. Store in refrigerator.
Don’t forget to try adding garlic, dill or pickling spices. ENJOY!
These brownies are truly made out of cooked black beans. There is no flour or egg involved in this recipe. If you didn’t know these brownies were made from black beans you would never know the difference.
Full of protein, easy on the budget and for those who are into food storage, a great way to make a special treat.
1 3/4 cups cooked black beans or one 15 ounce can of black beans. I used one pint jar of black beans that I had canned.
1/2 cup honey, maple syrup, agave nectar you choose
1/2 cup unsweetened cocoa powder
1 teaspoon vanilla
3 Tablespoons canola oil
1/2 teaspoon baking powder
1/2 cup chocolate chips (optional)
1/2 cup pecans or walnuts (optional)
Pre-heat oven to 350 degrees. Grease a 8×8 baking dish.
In a blender or food processor dump in black beans, honey, cocoa powder, vanilla, oil and baking powder.
Heading out to the chicken coop to gather our farm fresh eggs is a daily experience and one that I enjoy. Sometimes the eggs are somewhat dirty. Very first thing you would think to do after bringing them into the house is to wash them. After all the eggs you purchase from the local grocery story are all nice and clean.
Let me share some facts about eggs. Eggs are covered in bacteria and germs. As you can see from the photo these eggs are not clean. I like to call it have some of the farm left on them. Biggest risk with eggs is with salmonella bacteria.
Let’s talk about the eggshell. Eggshells are made of tiny calcium carbonate crystals. Every eggshell looks solid. Actually each eggshell is covered with pores. These pores allow the transfer of bacterial between the inner and out eggshell.
Hold on if your thinking your never going to eat another egg in your life. Nature has developed its own defense against contamination. Just before Henrietta lays her egg, her body deposits a protein like mucous coating on the outside of her egg. The protective coating is called the bloom. The pores of the egg are sealed, which stops the transfer of bacteria from outer shell to the inner shell and egg center.
The bloom will remain intact as long as the egg is NOT WASHED. Just running the egg under water will remove this protective layer and the egg pores open.
The U.S. is one of the few countries that requires washing of commercial eggs. Compared to european countries who legally restrict commercial eggs from be washed.
For example in Ireland only unwashed eggs receive Grade A or AA standards. Ireland can’t commercially sell eggs that have been washed.
My farm fresh eggs are never washed. The bloom is left on and for this reason the eggs don’t have to be refrigerated.
Please share your thoughts on using farm fresh eggs over store-bought eggs. I look forward to hearing from all of you.
Stabilize your blood sugars with these quick snacks. I have a family member who has diabetes. Does this mean enjoying a meal becomes a struggle or boring, absolutely not. Every person who has diabetes is unique.
Today let’s talk about snacking healthy to help stabilize your blood sugars. My family member eats three healthy small meals everyday. We have found in-between those meals he needs to eat a snack. This helps him avoid peaks and valleys in blood sugar levels.
In a perfect world your snack should pair a high-fiber carbohydrate with some protein. Here I will give you several examples of great pairings
APPLE AND NUTS. Eat the apple with the skin on, which provides a good source of fiber. Add some nuts or nut butter and you have a wonderful energy boosting snack. We are talking natural nut butters with no sugar or oil added.
HOMEMADE ENERGY BARS, BITES, TRUFFLES whatever name you call them. Protein and energy bars if made from natural ingredients. Peanut butter, almond butter, oatmeal, raisins, dried fruits and natural seeds. Making your own is easy and much better over the store-bought bars. If you feel the need to purchase energy bars watch out for added sugars, processed ingredients.
FRESH FRUIT AND YOGURT. Homemade yogurt is the best and extremely easy. You can learn how to make your own yogurt right here on this blog. Yogurt has healthy bacteria your gut needs. Most yogurt you purchase in the stores have added sugar and sweeteners including syrups.
Adding fresh fruit to your yogurt will give you the sweetness you might be craving. Buy what is in season and add them to your plain yogurt.
VEGETABLES AND HUMMUS. Hummus is traditionally made with chickpeas, olive oil and sesame seed paste. Hummus is a very heart healthy and has the good fats, protein and carbohydrates.
Add some fresh-cut up vegetables that are in season and you will have a crunchy, high in fiber snack. Head out to your garden, farmers market or fresh produce section and pick up some carrots, cucumbers, celery for a start.
WHOLE GRAIN CRACKERS AND TUNA FISH. Pick up some canned tuna when on sale. Tuna adds protein and omega-3 fatty acids. Forget adding mayo and use plain yogurt instead. Add some fresh lemon juice and freshly cracked pepper.
Serve with some homemade whole grain crackers. Check out the blog for some wonderful recipes. Whole grain crackers will add complex carbs and topped with tuna you will have healthy fats and protein.
Enjoy eating these healthy and satisfying snacks. ENJOY!
First and foremost, Pediatricians strongly recommend against feeding honey to children under one year of age. The infant runs the risk of botulism. Now that we have covered that, we will move onto the wonderful the healing powers of honey.
Honey contains a treasure chest of nutritional, medicinal, antibacterial and anti-fungal properties.
Honey is made up of 80% carbohydrates, 18% water and 2% vitamins and amino acids.
One tablespoon of raw honey contains 64 calories, is fat-free, cholesterol free and sodium free.
Raw honey is unpasteurized. Most store-bought honey is pasteurized, which is most commonly used honey. The only difference is the filtration, which helps extend the shelf life on honey.
If your honey crystallizes or becomes hard, don’t throw it out. The honey is still good. Remove what you need and warm it up slowly in the microwave or on the stove over a pan of boiling water.
Some ways honey can help.
All natural energy drink
Loaded in antioxidants
Helps prevent memory loss
Helps prevent cellular damage
Disinfect wounds and sores
Relieve arthritis and rheumatism pain
Helps kill fungus
Use as a face cleanser
Prevents wrinkles and age lines
Use as a natural sweetener
One dish cooking is always a plus when everyone is in a hurry, Simple, meat and potato meal the entire family can enjoy.
1 pound ground beef
1/4 cup milk
1 teaspoon salt and pepper
2 Tablespoons mustard
1 cup bread crumbs
1/2 cup chopped onions
Around 5 medium potatoes sliced
Cheddar cheese to spread on top (optional)
Pre-heat oven to 375 degrees. In a large mixing bowl mix beef, egg, milk, salt, pepper, mustard,bread crumbs, onions.
Peel potatoes and slice. Spray an 8×8 baking dish with cooking spray, or double the dish and use a 9×13 pan.
Place half of the potatoes in the bottom of our baking dish. Spread met mixture evenly over potatoes. Place remaining potatoes on top and pat down firmly.
Bake uncovered for 50 to 60 minutes until potatoes are lightly brown and cooked as well as the beef mixture. Sprinkle cheese on top to melt right before serving.
If you don’t want to peel and slice potatoes, use shoestring french fries.
TIP: You might have to drain off some of the cooking fat before adding the cheese.
Taking a few minutes to mix up your own seasoning mixes will bring better flavor to your meals, less preservatives and yes I healthier, fresh way to eat. Choose your reason and run with it, as long as you are putting less toxic ingredients into your body.
Here are several easy and delicious seasoning mixes to line your pantry. Grow and dry your own herbs to use or stock up from the store. Either way it will beat the little packages of crap you can find in the store.
Hidden Valley Ranch Mix: Blender or food processor. Add 15 saltine crackers, 2 cups parsley, 1/2 cup minced onions, 2 tablespoons dill, 1/4 cup onion salt, 1/4 cup onion powder, 1/4 cup garlic powder.
To use: Combine 1 teaspoon mix with 1 cup mayo and 1 cup buttermilk or 1 teaspoon mix, 1/2 cup mayo and 1/2 cup sour cream.
Salsa Mix: 1 1/2 cup dried cilantro, 1 teaspoon garlic powder, 1/2 cup dried onion, 1/4 cup red pepper flakes, 1 tablespoon salt, 1 tablespoon black pepper
To use: 2 Tablespoons mix, 1 ten ounce can mexican tomatoes. Mix and serve.
Onion Soup Mix: 1/2 cup dried onions 2 tablespoons parsley, 5 tablespoons onion powder, 1 teaspoon black pepper, 2 teaspoons turmeric, 2 teaspoons sea salt or regular salt, 2 teaspoons garlic powder.
Mix everything together. 1/4 cup replaces the package you would purchase in the store.
Veggie Dip: 1/4 cup onion soup mix, 16 ounce container sour cream or yogurt. Mix and chill.
Oven Roasted Potatoes: Cut potato into cubes. Sprinkle with olive oil. Sprinkle with 1/4 cup onion soup mix over the potatoes. Mix to combine. Roast 400 degrees oven for 20 minutes or until potatoes are tender.
Why buy vinaigrette, make it, shake it. Store bough dressings are full of synthetic flavorings agents and stabilizers. Making your own vinaigrette is extremely easy and allows you to customize to meet your tastes.
Here are 4 basic great tasting Vinaigrettes to start you on your way to better, tastier eating.
Balsamic and Chives: 1 cup olive oil, 1/3 cup balsamic vinegar, 1/4 cup finely chopped shallots, 2 Tablespoons fresh chives, 1 tablespoon Dijon style mustard, 2 teaspoons sugar, 2 cloves minced garlic, 1/4 teaspoon salt and pepper
Add everything to a mason jar and shake.
White Wine Vinegar and Oregano: 1 cup olive oil, 1/3 cup white wine vinegar, 1/4 cup finely chopped shallots, 2 tablespoons fresh or 1 teaspoon oregano, 1 tablespoon Dijon style mustard, 2 teaspoons sugar, 2 cloves minced garlic, 1/4 teaspoon alt and pepper
Cider Vinegar and Thyme: 1 cup olive oil, 1/3 cup cider vinegar, 1/4 cup finely chopped shallots, 2 tablespoons fresh or 1 teaspoon dried Thyme, 1 tablespoon Dijon mustard, 2 teaspoons sugar, 2 cloves minced garlic, 1/4 teaspoon salt and pepper.
Red Wine Vinegar and Basil: 1 cup olive oil, 1/3 cup red wine vinegar, 1/4 cup finely chopped shallots, 2 tablespoons fresh or 1 teaspoon dried basil, 1 tablespoon Dijon mustard, 2 teaspoons sugar, 2 cloves minced garlic, 1/4 teaspoon salt and pepper.