Black Bean and Quinoa Salad
This is a nice, grain-free side to go with your Tex-Mex meal or really whatever. Pairs nicely with a grilled salmon filet or a rib-eye. You can decide what you want to serve it with–just make sure you serve it!
Hungarian Mushroom Soup
Here’s the recipe for Hungarian Mushroom Soup in the Instant Pot. It’s a great use for mushrooms and it features a wonderful creamy broth that’s beautifully colored by the paprika. Yes, this is the same recipe that was published in The Moosewood Cookbook. I always make this with my homemade …
Healthy Salad Dressing Recipes
Stop poisoning yourself with toxic food! Most bottled salad dressings are made of soybean oil and/or cottonseed oil. These oils are not suitable as food. They are manufactured liquids that are the end result of industrial processes that rely on high temperatures and toxic petrochemicals to make a product that …
How to Dilute Wine to Make Vinegar
Acetobacters have a difficult time breaking down alcohol in concentrations greater than 9%. If you want to make wine vinegar, you will probably need to dilute your starting wine with water before adding the mother culture. On this week’s YouTube video, I show how to use cheap red wine to make …
Fermented Celeriac and Apple Slaw
Celeriac (Apium graveolens var. rapaceum), also called turnip-rooted celery, celery root, or knob celery, is a variety of celery cultivated for its edible roots, hypocotyl, and shoots. Wait! It’s a hypocotyl?
Fermented Chickpea Hummus – My Battle with Lectins
I’m working on a recipe for fermented chickpea hummus. Ideally, I’d like to use raw chickpeas. Raw foods rule! Right? Or do they? Like other beans, raw chickpeas contain large amounts of lectin. Lectin is a protein that plants produce as a defense mechanism. When animals eat foods that contain …
How to Make Your Own Condiments!
Here’s the printed recipes to my video on YouTube: https://youtu.be/-F8ykWfiTZg Ketchup that is NOT 1/3 sugarSuper easy way to whiz up some mayonnaise in seconds!
Les Herbes de Provence
Herbes de Provence [ɛʁb.də.pʁɔ.vɑ̃s] is a mixture of dried herbs that typically grow in the Provence region of southeast France. Herbes de Provence are used to flavor grilled foods such as fish and meat, as well as vegetable stews. The mixture can be added to foods before or during cooking …
How to Build a Hydroponics Garden
This is a project that I’ve wanted to start for some time now. I live in the woods so I don’t get enough sun for a real garden in my yard. I guess my gardening is relegated to my basement. All is not lost. I can still have a cool …
Crockpot Recipe: Ginger Beef
Here’s a nice, warm, asian beef stew that you can throw together in the slow cooker. You can start by cutting up your own produce, or you can buy stew meat from the butcher counter and a frozen vegetables already cut up! Learn the whole recipe on youtube