Happy, happy International Permaculture Day! !
Have you been doing anything to celebrate (maybe even if you didn’t know it was today)? Continue reading
Today I’m happy to announce the debut of a new ebook, Farm to Table Through the Year: 12 Months of Fresh Food From the Garden. This helpful book is a collection of growing tips, recipes, and inspiration for each of the 12 months of the year. Continue reading
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
After finishing up a store-bought bottle of vanilla extract, I realized that I could make my own version of this baking staple quite easily for less money and with better assurance of quality vanilla beans. Continue reading
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
The weather remains snowy and cold, but there are fresh things growing indoors!
Sprouts are a wonderful way to introduce a fresh, healthy food to your winter diet. And certainly, if you are aiming to eat a low-carbon diet that incorporates lots of local foods, sprouts are an ideal way to continue eating fresh through the winter months.
They’re also really good for you! The most common types of sprouting seeds (mixes of radish, alfalfa, clover, broccoli, legumes) are rich in nutrition containing:
Local cornmeal. Local flour. What should be local buttermilk (but instead is an attempt to use up a gifted half-bottle). What do you get?
Buttermilk corn muffins! Continue reading
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
Although the 31st of December is somewhat of an arbitrary date in a calendar that was implemented in 1582 by Pope Gregory XIII, it is the calendar we have used throughout our lives, and therefore today serves as a useful day for reflection before the beginning of a new calendar year. Continue reading
It seems like it has been awhile since I posted about my passion for eating local foods. Perhaps you were thinking it’s because it’s December?
Nope! Continue reading