Easy recipe for making your own delicious authentic horchata from tigernuts … Read More Traditional Horchata
Makes about 4 quarts I made this soup this weekend and it came out SO good that I just had to write up the recipe! So easy, and so good on a cold wintery day. Perfect for vegan, paleo or low carb. Ingredients Cauliflower, 1 large head broken into florets (including stalks) Onion, 1 quartered… Read More Curried Cauliflower Soup
My basic recipe is for chicken bone broth, but it can be adapted for beef (see Notes and Modifications). This recipe is for a 6-quart crockpot, so if you have an even larger one, you can adjust accordingly. Recipe is very flexible and forgiving so have fun experimenting. My crockpot is the 6-quart from KitchenAid and… Read More Val’s Bone Broth
A couple friends have asked me about making pickles, so I’ve decided to do a post. I only prepare pickles once a year when those beautiful pickling cukes come out in mid to late summer. I make enough to last all year! If you haven’t heard about the health benefits of fermenting your veggies this… Read More Val’s Naturally Fermented Pickles
I finally took some pictures of my kraut-making process. I apologize for the amateurish photos, but I was by myself and up to my elbows in vegetables–nevertheless, I think you’ll get the idea. For anyone who believes their kitchen isn’t big enough, this will show you that it IS possible, even if you live… Read More Val’s Naturally Fermented Veggies
It’s Halloween-in-the-raw for us this year! Jon and I went to our first raw foodie conference last month, hosted by raw food guru David “Avocado” Wolfe (LongevityNow Conference), and we were both kind of surprised by how completely inspired and excited we came away from it to begin exploring the raw food diet and lifestyle.… Read More Happy Raw Halloween!