Homemade Miso Soup

It’s the time of year where rich, heavy dishes are becoming less appealing and I am longing for cleansing, lighter foods.  However, it’s still a bit chilly out and yesterday it even snowed again!  I thought we had seen the last of the snow, but I suppose not….

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Luckily, the sun was shining so we had one last frolic in the snowy woods with a friend and her little man.  It was a thick snow that clung to the trees and flew off in puffs in the wind.  I have to admit, it was quite lovely although I do think I am ready to move on and embrace spring.  It’s going to be so fun with a little one around!

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Pumpkin and Lentil Soup

We’ve had some strange days of weather recently.  This photo isn’t the best, but in it you can see a rainbow, really dark clouds to the North over the lake, and you can tell that it is 100% sunny behind me by the way the trees are shining with light.  Add to that some lightning and snow all in the same day and you can see what I mean – strange!  But kind of beautiful, really… Continue reading

Zucchini Fritters

It’s a fun challenge to continuously find new ways of preparing the abundance of produce that appears this time of year.

After trying zucchini fritters recently, I’ve realized that they’re nothing new to kitchen pros, but they were new to me and now we’ve already made them several times. They’re delicious and a great way to use up some of that extra zucchini.

Here’s how you can get started with your own Zucchini Fritters! Continue reading

Where do your strawberries come from? Plus: How to Freeze

So now that you’ve made a delicious strawberry crumble from your fresh berries, what will you do with all the rest?

Make ‘em last the year!

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Why is it important to do this?  There are a couple of reasons… Continue reading

Strawberry Crumble Dessert

Oh. Yes.

It’s that time. Strawberries are here and what a relief it is to taste the delectably sweet, perfectly plump, thoroughly red flesh of one that is locally grown.  I wait all year for strawberries to be like this.  Does life get any finer? Continue reading

Buttermilk Ramp Biscuits

Have you spotted ramps while roaming through the forest or at your farmers’ market this year?  They’re fun to cook with and fun to harvest.

We’re nearing the end of ramp season, but there’s still time to try this delicious recipe!  Someone special recommended a version of it several months ago, and I was excited to finally have ramps around so that I could try it.  It’s a great way to taste the season! Continue reading

Homemade Yogurt in a Crockpot – Four Steps

Yogurt is an excellent way to promote proper functioning of your digestive system. As long as you’re eating yogurt that has live active cultures, it contains probiotics (aka beneficial bacteria) that help to balance the microflora in your gut.  This makes digestion easier and helps keep your system moving regularly.

Making your own yogurt ensures that you know where your milk came from, and also reduces your reliance on continually buying hundreds of little yogurt containers.  By knowing where your milk comes from, you can be sure to choose milk from grass-fed cows.  Not only are grass-fed cows generally living a higher-quality, free-ranging life where they are eating what they should be naturally (i.e. grass and not corn or soy which also increases your exposure to GMOs), but grass-fed cows also produce milk that is more nutritionally dense.   For example, most grass-fed cow milk contains nearly 5x more conjugated linoleic acid (CLA), an unsaturated fat that may help with heart health and assist with weight loss. Continue reading

“Heart Your Heart” Herbal Sprinkles

Food is medicine.

It’s true.  What we put into our bodies will have consequences for our energy levels, ability to ward off diseases, and maintain homeostasis in our body’s systems.  We know this immediately if we pay attention to how we feel after eating poorly or well — we are either drained or renewed, weighed down or weightless.  And of course, there are new studies added almost every day that link poor diet to the diseases we see so frequently in our culture that often revolve around a cluster of symptoms we call metabolic syndrome.

Adding herbs to our diets is an easy way to benefit from their protective and healing properties.  They can also taste delicious! Continue reading

Sunday Bakeday (Including a Great Granola Bar Recipe)

After turning on the oven, it’s always nice to use it for several things.  And so that’s just what I did today, for most of the day, actually.  What a glorious week it will be with fresh loaves of bread, Parmesan cheese crackers, and the best granola bars I’ve ever made!

(I also made a vegetable dish in the oven, but that recipe will soon be disclosed in an upcoming e-book that I’m helping to write!) Continue reading