Whole Food Homestead

plant. grow. reap. eat.

Tag: egg free (page 1 of 2)

Fermented Pickles

Before the jarred pickles lining the shelves today, people enjoyed naturally fermented cucumbers. Their sour taste was not from vinegar, but from lactic acid produced by healthy bacteria, which also served to preserve the pickles. When the fermentation process was complete, the vat of pickles would be stored in the root cellar where the cool temps would help them last for months and months. Today, of course, you can buy a sealed jar of pickles that will last indefinitely, but the trade-off is in the nutrition. Continue reading

Warm Millet with Rhubarb Compote

Rhubarb is in season! Everyone ought to have rhubarb in their yard somewhere – not only does it come back every year, demand very little care, and escape most if not all pests and diseases, but it’s the first crop of the season that lends itself to sweet and fruity dishes. We don’t have to wait for berry season to enjoy jams, spreads, pies, crisps and compotes thanks to this early producer. Continue reading

Water Kefir: Make Your Own Probiotic Drink

I post so rarely these days, although I’m often thinking of things I’d love to share. So when free time to blog is scarce, I must think about which morsel of information I reeeaally want to share. So, this is it – a delicious, fizzy probiotic drink that you can brew at home simply with sugar water and a starter culture. Continue reading

Cold & Flu Care Package

I recently threw together a care package for a friend of mine who could not seem to kick a bad cold she had. My package of goodies wasn’t full of the normal pharmacy fare, but rather various concoctions in glass bottles and jars. Continue reading

Green Chocolate Smoothie

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Smoothies are great, right? Delicious, nutritious… But honestly I am too lazy to bother blending together a bunch of fruity ingredients that my family is already happy to eat whole. BUT, if there’s a delicious way to get, say, GREENS, into me, my kids and husband (without having to use a truckload of fruit for a fruit-masked green smoothie) – I’m on board. And that’s what happened with this recipe. Continue reading

Roasted Tomato Soup

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Roasted tomato soup is the natural beauty of fall recipes – a few simple ingredients play together effortlessly to create what is easily my seasonal favorite. Continue reading

The Straight Story on Kombucha + Brew Your Own

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The popularity of kombucha has exploded in the last several years. This functional drink didn’t even enter the American market until 1995, yet by 2015 it was a $0.6 billion industry, and its growth is expected reach $1.8 billion by 2020.  Despite its status as a raging trend, what I love about kombucha is that it is nothing new – it has been around for centuries, perhaps even as early as 221 BC in China, where it was known as the “tea of immortality.” Kombucha is historically known as a healing beverage, and it continues in that tradition today. Continue reading

SPRING Rolls

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It’s spring! The first edibles are popping up all around us – asparagus, mint, chives, sprouts and greens of all kinds to name a few. Last week it dawned on me for the first time that the name “spring rolls” might have something to do with the first offerings of spring. Sure enough, a cursory search revealed that spring rolls most likely originated as a seasonal food in China, where spring vegetables were wrapped in a pancake and enjoyed as a welcome change from winter preserves. Continue reading

5-Minute Sourdough Bread

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Bread is emblematic as a sustainer of life. Christ chose his words for a reason when he called himself “the Bread of Life.” Many throughout the ages have survived on bread and little else. But today, bread has gained a reputation as an empty food, or even as an enemy to our health. Why is that? Continue reading

Winter-Meets-Spring Quinoa Salad

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When we talk about seasonal produce, we are generally referring to those that grow locally during a specific time of year. There is of course a caveat with winter – when the ground is frozen solid, “seasonal” still includes those fall crops that store beautifully throughout the cold months – mainly, winter squashes and root vegetables (thus the many hearty stews and comfort foods that winter is known for). As we near the close of winter, however, our palates start to bore of those roasted and crock-pot-treated root vegetables, and we crave sweetness, lightness and crunch. That’s where this salad comes in. Continue reading

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