We all know what toasters do. We’ve been eating toast since our mommas cut it diagonally to make butterfly shapes on our plates. Grain mills are new to many people. How do you choose the right electric grain mill when you aren’t even sure what you’re doing with bread baking yet? Well, I’ve been baking and teaching for a long time, and I have a few opinions!
There are no “magic bullets,” but there are healthy ingredients that make a difference in your diet. Flax seed is one such ingredient in my pantry, as well as flax seed oil. I love the flavor of the oil and it gives a twist to the old stand-by recipes, like in this Flax Oil Pesto! The seeds are a staple in my breads and sometimes my casserole dishes too. I always put it in my granola, crackers and have even experimented with it in cookies. It’s versatility and health benefits can be found on practically any and every website touting nutrition or baking. Since I tout both, this is my contribution.
In recent years it has become increasingly popular to eat healthy foods; from the growing obsessions with smoothies to acai bowls and veganism, it seems as though this trend isn’t going anywhere anytime soon. Living a healthy lifestyle can be expensive, but there are some secrets to eating well on a budget.
Probiotics are discussed all of the time. You know the importance of taking probiotics (good bacteria) to strengthen your gut. So then, what is a prebiotic? Let’s straighten this out.
Preparedness isn’t just found in grain buckets or backyard chickens. It’s a lifestyle of planning ahead. It’s a mindset. You really don’t want to read a blog about retirement savings right now because…well…there’s nothing “sexy” about it, nothing fun when you know how hard it is to save. But I’m going to share something fun that will give you a game plan.
In 2005, thirty-five Swedish households were asked to keep a diary about food purchasing and usage habits. 44.1% of all root vegetables were wasted after storage.* This was second only to dairy products. Based on the number of potato eyes staring at me from my food storage, I would guess that Americans are experiencing the same results. Temperature is not the only factor, and not all root vegetables need the same thing. Do you know how to properly store root vegetables?
There are thousands of ways to cook just about any natural ingredient. And if you are like me, there are vegetables you don’t like (and never believe you will) because of how you have always had it prepared.
Many of you may have gardens littered with fallen trees from strong winds or lightning. What are you going to do with all these fallen trees? The simple answer is: make firewood. There are certainly many alternatives to firewood in this day-and-age, such as gas and electricity. However, firewood is a very budget-friendly source of fuel in comparison to gas and oil. You may feel unsure of the how to turn fallen trees into neatly-chopped firewood. If this is the case, then this article was written especially for you!
When I was a kid, I loved gardens. When we had one at our house, I loved weeding because it meant eventually I’d get to snack on yummy radishes. When teachers and grandparents wanted young labor to help in the gardens, I was always willing.
When fresh dill is in season, we usually have homemade tzatziki sauce on the ready. We eat it on anything and everything, but in case you were wondering what you should use tzatziki sauce for, here are my top suggestions:
Hungry animals are bold animals. They will walk right into populated areas for a quick snack. And apparently, my garden is fair game. Here are my hard-earned tips on how to keep them out of yours.
Everyone can readily buy vegetables they love at their nearest grocery store, but do you know that there are so many vegetables you can easily grow at home in no time?
I started beekeeping with two hives, and one was very calm and docile. The other? Uh, no, turns out they were Africanized and put me into the hospital. That’s another story you can read about here. But until we actually figured it out, we were finding ourselves with stings from just “more aggressive than normal” bees. Of everything we tried to soothe our skin, our family found Yarrow to be the most effective non-drowsy option.
I ask a lot of questions about my food—oh, not the food on the plate in front of me. I have eaten in too many foreign countries and permaculture events to stop and question that. No. I just eat, smile, and hope no one tells me until I have properly digested.
I ask questions about food like this…where does it come from? What are the traditional ways to prepare it? Who has altered it and how? What do they do with this over in India, Russia, or South America? And how will this food nourish my family?
Couscous. Have you ever thought of it? What is Couscous?
My mother was a veritable food re-naming artist, and she was rather creative with presentation too.