This recipe for no bake cheesecake is everything real foodies love in a dessert. It’s creamy, rich, filling (so you won’t eat too much), and loaded with enzymes and probiotics because it is made with whole, raw ingredients!
Unfortunately, the primary ingredient in most cheesecake recipes is commercial cream cheese,
If your family loves steak but is a little light on the vegetables, try serving them cauliflower steak one night for dinner!
Cauliflower is one of the few vegetables that works very well as an all natural veggie steak without all the additives, fillers and MSG of store bought versions.
I made this graham cracker pie crust you see pictured above for the very first time to use with a no bake cheesecake recipe that my husband loves. A family friend developed it and generously shared it with me. She lives in Australia and uses Granita biscuits (cookies) to make the crust instead.
One of my favorite hot drinks especially in the morning is dandelion coffee.
Spring is a wonderful time to enjoy this rich, delicious beverage as dandelions are springing up everywhere. You probably picked at least one as a child, blew on the feathery white seed head with all your might, and perhaps made a wish!
A favorite fermented beverage in our home is homemade root beer.
Root beer is a healthful and very traditional North American beverage. Enthusiasts typically brew it with sassafras bark (Sassafras albidium) or sarsaparilla (Smilax ornata). If you like hiking in the Great Smoky Mountains, you will find sassafras trees growing wild nearly everywhere you go.
Fish fingers are generally considered junk food by parents seeking to feed their children a healthy diet. A little investigation of the commercial brands available at the supermarket quickly reveals why.
Typically fried in cheap, rancid, genetically modified (GMO) vegetable oils like soy or canola with a long, eyebrow raising list of ingredients filled with unpronounceable additives and fillers,
I’ve written before about how I ate packaged ramen noodle soup in college several times a week. Easy to prepare, filling, and cheap at only about 10 cents per serving, the attractive little packages represent the ultimate low budget food. Little did I know that the 20 pounds I gained my first year away from home likely stemmed from eating so many cheap carbs.