A few weeks ago, I posted on social media that I was trying a new soaked bread recipe. Quite a few of you commented or emailed asking for the recipe, but I wanted to get it just right first before sharing. Making traditionally prepared bread (as opposed to modern, difficult to digest yeasted breads) can be a bit tricky to master.
I view bread thusly: it is the ideal vehicle for getting loads of healthy fats into your children quickly, easily and with no fuss!
We don’t eat a lot of bread in our home, about two loaves per week for a family of five. But, when bread is served,
Soy sauce, also commonly known as shoyu, is the best known flavor enhancer in Asian cooking. Made the old-fashioned way — through a careful fermentation process that can take as long as 18 months — it’s a healthy and nourishing product.
Dr. Kaayla T. DanielKaayla Daniel PhD, CCN, is known as the Naughty Nutritionist.
A survey of ethnic drinks from around the world reveals that enjoyment of the unique, health boosting refreshment furnished by traditionally fermented beverages is nearly universal.
Heirloom vs hybrid produce? Hopefully, you understand how to recognize the difference because it makes a big difference to the nutrition you’re getting!
Yesterday at our buying club pickup, a local farmer dropped by to display and sell his beautiful selection of organic produce.
Not just any old organic produce,
Homemade bread is making a comeback, frequently combined with the convenience of a bread machine recipe. More and more people are opting to make their own with quality ingredients they source themselves.
Quality trumping convenience is an idea whose time has come in the bread department as the general public awakens to the dangers of white flour,
Stay tuned below for a very easy boiled peanuts recipe plus a video on how to eat them without embarrassing yourself!
The peanut, which is actually a legume and not a nut at all, was originally cultivated in what is today Brazil or Peru at least as far back as 3,500 years ago.