Condiments have been part of our diets for a very long time. However, our ancestors, without access to refrigeration, fermented all of their condiments. Mayonnaise, ketchup, pickles, relishes and sauerkraut were routinely subjected to this form of preservation. What they maybe didn’t know was that the fermentation of their condiments gave them tremendous health benefits….
Book Review The HEAL YOUR GUT cookbook Nutrient-Dense Recipes for Intestinal Health Using the GAPS Diet Hilary Boynton and Mary G. Brackett Published by Chelsea Green Publishing, White River Junction, Vermont, 302 pages. This is one unbelievably awesome book. It is brilliantly organized, beautifully photographed and very easy to understand. They start by telling Hilary…
Gluten and dairy have become quite problematic for many individuals. What to do about the classic squash and mashed potatoes sides that need to come with the Thanksgiving turkey? Have no fear! There is a way to make these dishes without butter and have them be delicious. I want to thank my friend, Jenn Dafeldecker,…
This is a great time of year to preserve some of the abundant greens in the garden or at the Farmer’s Market. While these high-vitamin, high-mineral goodies can easily be found right now, it is a different story when the world outside is frozen or blanketed with snow. Greens add a good deal of vitamin…
