More spice than banana, this quick bread recipe not only makes two(!) loaves, it is also prepared with ancient einkorn wheat and then traditionally soaked to reduce anti-nutrients and make the bread more easily digestible for your tummy.
Many of the birches in our yard are boasting yellow-ish leaves about the color of today’s recipe. Maple, cinnamon, and orange spread will jazz up your plain ol’ sandwich, waffles, pancakes, toast, and more!
Coconut butter is nothing more than the pureed meat of dried, unsweetened, shredded coconut. It’s a versatile staple with tons of healthy fat and lauric acid from the coconuts. Store-bought coconut butter costs a fortune, but you can save a ton by making it yourself, at home, in 5 minutes! Here’s how!
This satisfying shake is a new go-to in our house, especially on busy mornings when we need a quick breakfast. And, BONUS!, my kids don’t like avocados, but they love this shake! Win for me!
When I made this shake one morning, I knew it was another breakfast routine waiting to happen. ? Then the kids wanted to try it for their afternoon snack later that week. And when we were all feeling especially munchie one evening, it made the perfect dessert.
It can be breakfast AND a quick afternoon snack AND dessert AND late-night hunger buster! It’s a shake full of nourishing ingredients, healthy fats, and antioxidants that comes together in less than five minutes.
Get the full recipe at Traditional Cooking School!
The summer I was 12, my mom handed me a can of tomatoes, an onion, cilantro, lime, and a jalepeno from our garden and told me to make salsa. This was the first time I had ever created something without a recipe. It was all about adding ingredients, blending, tasting, and adjusting. Sometimes I needed two or three jalepenos to get the heat level my family loved — HOT. Other times, half a pepper in an entire batch would set our mouths on fire.
I’ve spent the last two decades perfecting my salsa recipe, and several years ago, I began lacto-fermenting it. I don’t mean to toot my own horn here, but I’ve had many people tell me this salsa is the best they’ve ever had. It’s my most-requested recipe and the one I’m asked to bring to every family and friend get-together. My brothers-in-law even expect it at Thanksgiving! I really think the 12 to 24 hours the salsa sits fermenting on the counter kicks it up a notch and allows the flavors to develop and mingle with each other. I like knowing that I’m giving every party and holiday a good dose of healthy bacteria. 😉
For the complete recipe, head over to Traditional Cooking School!
If a chocolate brownie and an energy bar had a baby, I believe this would be their offspring. These bars are moist, chewy, chocolate-y. There’s not one ingredient in these bars that’s what I would call “if-y”. They’re free of casein, grains, gluten, refined sugar, soy, corn, and eggs. And these bars are low in anti-nutrients since they call for soaked and dehydrated almonds.
Hey all! I’m guest-posting again today over at GNOWFGLINS! This time, I’m sharing my favorite way to prepare one of my favorite veggies: parsnips!…