Category Archives: Condiments

Lacto-Fermented Coleslaw

by Sarah TheHealthyHomeEconomist March 26, 2013

lactofermented coleslawI just love coleslaw, or slawwww as we say in the South.

Basic slaw, German slaw, Asian slaw – you name it.   It’s all yummy to me.

The primary ingredient of coleslaw is shredded raw cabbage. Unfortunately, as any woman who has breastfed knows, for those first few months, cabbage is a no-no for Mom to eat as it frequently produces a lot of gas in a breastfed infant particularly if the cabbage is raw.

Cabbage is part of the cruciferous family of vegetables which also includes broccoli, cauliflower and bok choy among others.

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Egg Free Mayo (Recipe and Video How-to)

by Sarah TheHealthyHomeEconomist January 29, 2013

One of the very first videos I ever filmed for this blog was how to make healthy, homemade mayonnaise. In the nearly three years since this video was first published, I have received numerous requests for an egg free version.

At long last, here is a delicious mayonnaise that I have devised after a bit of experimentation.  The recipe uses no eggs and can be dairy free too if desired.  Egg free mayo definitely comes in handy if you are out of eggs and your local farm pickup is still a few days away!

If you have an egg allergy, making your own mayonnaise is really a must because the ingredients in the commercial egg free mayo brands that I’ve examined are nothing short of frightening!  Even homemade eggless mayo recipes typically use soy milk or tofu which are certainly far from desirable ingredients especially if you value the health of your thyroid!

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Barbecue Chicken Wing Marinade

by Sarah TheHealthyHomeEconomist April 13, 2012

chicken wing marinade

Our family loves chicken wings but the ones you get when eating out are a surefire recipe for one nasty headache.  The reason is that commercially prepared barbecue sauces are loaded with MSG using one of a number of aliases on the ingredients label designed to fool the consumer into complacency.

Don’t be fooled if your headache doesn’t show up immediately either.  In my processed food eating days when I was just learning about the dangers of MSG and wasn’t quite savvy enough to avoid it all the time, I would sometimes not experience an MSG onset headache until 24 or even 48 hours later!

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Homemade Mustard With Probiotic Punch

by Sarah TheHealthyHomeEconomist March 25, 2012

Mustard is an ancient spice used traditionally all over the world for both culinary and medicinal purposes.

In Ancient Egypt, mustard was used as respiratory therapy and later, in the Middle Ages, asthma was treated with this pungent, sulphur containing seed. The English physician Herberden also advised the use of mustard seed for the treatment of asthma (Nourishing Traditions).

When the mustard seed is ground, compounds released from the sugar molecule have a strong odor and a subsequently irritating effect on any skin or mucous membranes that come in contact.  This may explain its traditional use for respiratory ailments given its almost homeopathic effect on the sinuses and lungs.

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Thanksgiving Recipe Roundup

by Sarah TheHealthyHomeEconomist November 18, 2011

Can you believe it?  Thanksgiving is next week!

It will also mark the 2 year anniversary of me filming and posting videos on this blog of how to incorporate Traditional Cooking techniques in your home.

The very first video I posted was of me making turkey stock with my leftover Thanksgiving turkey bones!

That video was a total lark but folks responded so positively that I decided to start doing them regularly!

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