Most of us have seen or eaten cultured or fermented dairy at some point. Yogurt and sour cream are probably the most commonly consumed cultured dairy foods. Today we will look at those and others that you can make at home and incorporate into your daily diet. First of all let’s discuss the benefits of…
our first batch of lacto-fermented pickles for the year In my journey to nourishing food eating more fermented foods was one of the last Nourishing Traditions principles we incorporated. It seems as though I’m not alone because many I’ve spoken with say the same thing. Why is that? The truth is making your own fermented…
“Or what if I had simply grown up in a time when food was seasonal? When there was, in each year, a time of more and a time of less? When food was not just there in packages on the supermarket shelf all year?” ~ Jessica Prentice ~ Welcome to another edition of Food Roots!…
Pesto is one way to preserve basil, or any herb really. Just pop it into the freezer when it’s done and pull it out in the dead of winter for a taste of summer. But when contemplating food preservation I always want to find more sustainable methods. Methods that use less energy, supplies and storage…
