Want to know how to make probiotic-rich, cultured foods at home? Check out Get Cultured! How To Ferment Anything. This online e-course is currently on sale again for more than $50 off it's regular price through May 22nd. Plus, you can use coupon SAUERKRAUT for an additional $50 off! Click here for details.
Welcome to another Fight Back Friday! Today we are bringing together another collection of recipes, tips, anecdotes, and testimonies from members of the Real Food Revolution.
Who are they? Why, they’re the Food Renegades. You know who you are — lovers of SOLE (Sustainable, Organic, Local, and Ethical) food, traditional food, primal food, REAL food, the list goes on. I believe that by joining together, our influence can grow, and we can change the way America (and the industrialized world) eats!
So, let’s have some fun.
Continue Reading »
I love vanilla. Especially the real kind made with vanilla beans. The imitation vanillas have a strong flavor with a bitter aftertaste. Real vanilla is smooth, robust, and absolutely perfect. I’ve even made my own vanilla extract before using vanilla beans and bourbon.
Imagine my surprise when one of my readers wrote to me asking me to decode a store-brand “100% Pure Vanilla Extract” label that contained [[DRAMATIC PAUSE]] corn syrup as an ingredient. First, I wanted to see how it was legally possible for a so-called “pure” extract to contain corn syrup. Then, I wanted to see which other brands of “pure” extract on my grocery store shelf contained other ingredients like corn syrup or sugar.
That’s how I found this week’s product: McCormick Pure Vanilla Extract.
Continue Reading »
I’ll let you in on a not-so-secret secret. I don’t like fermenting vegetables with whey as the starter culture. Something about the dairy smell of the whey mixed with the fermenting veggies is simply off putting to me. Rather, when I ferment vegetables, I either do a wild ferment, or I use a vegetable starter culture.
Have you ever used a vegetable starter culture? They’re wonderful. They help your veggie ferments get consistent results. (Nothing is more disappointing then making a familiar ferment and having it fail.) I use the vegetable starter culture to ferment raisin chutney, salad dressing, dill pickle relish, mayonnaise, mustard, and ketchup. You can use it to make sauerkraut or kimchi. Really, you can use it to ferment just about any vegetable.
This week, Wise Choice Market is generously giving away 2 packages of Caldwell’s vegetable starter culture and two 1/2 pound bags of a fine sea salt to use for fermenting to two of my lucky readers.
Continue Reading »
This is a delightful warm-weather recipe from one of my new favorite cookbooks, Well Fed: Paleo Recipes for People Who Love to Eat by Melissa Joulwan. Thanks, Melissa, for sharing the recipe with us!
This is one of those recipes that makes everyone think you’re a genius because it tastes so good (while inside you know the real secret: lots of chopping). Bright and crunchy, it’s ridiculously healthy—without tasting like it’s ridiculously healthy—and it’s so friendly and eager to please. Cut the recipe in half if you don’t want leftovers or double it up to share at a potluck.
Continue Reading »
