Did you know that the powdered sugar from the store has “anti-caking agents” in it?? Yep, it’s not just sugar. It could contain cornstarch (almost certainly from genetically modified corn- yuck!), flour, calcium phosphate or other extras.
Why eat that nasty stuff when we can make our own powdered sugar at home?! Besides, we can use dehydrated cane juice, which is full of good minerals! So much healthier and it won’t have that icky aftertaste that the store-bought stuff has. Win! 😉
What You’ll Need Dehydrated Cane Juice, also called “Rapadura” (enter to win some, here!) or another unprocessed sugar, but I think that’s the best. A blender or clean spice grinder What To Do
Grind it up!! No, I’m serious. Just put it in the blender (or spice/coffee grinder) and let ‘er rip! If you want it extra-fine, just let it go longer or adjust the coarseness setting. […]
Pure comfort food. This dish is absolutely scrumptious and, although we like it as an every-day side dish, it’s pretty enough for the Thanksgiving table! Be sure not to compromise on the ingredients. We want full-fat cheese that we grate ourselves and full fat cream. Worried about the fat? Be sure to follow our “Healthy Weight Myths” series!! 😉
What You’ll Need 3 medium sweet potatoes 1 3/4 cups heavy cream 6 to 8 ounces aged cheese (we love the Kerrygold Aged Cheddar, but whatever you pick make sure it’s full-fat and very flavorful!) nutmeg unrefined sea salt (it’s a health food! Read about why you need it, here!) white pepper (you can use multicolored or black, too) What To Do Preheat the oven (or toaster oven, like we do) to 375 degrees. Slice the sweet potatoes into 1/4 inch slices (feel free to do circles or half circles). […]
There is something about the weather turning chilly and the leaves turning colors that seems to make us all crave a change in our food. We want comfort foods. We want warm spices and warm colors. As I work on getting more organized this month, I thought I’d add some delicious fall recipes to my menu! Some are mine, but most are from some other lovely bloggers that you should get to know!! 🙂
Cinnamon Raisin Swirl Bread Baked Oatmeal Pumpkin Pie Muffins @ The Nourishing Home Quinoa Pumpkin Muffins @ A Proverbs 31 Wife Pumpkin Smoothie @ Amazing Graze Farm Pumpkin Pie in a Glass @ Amazing Graze Farm
Sausage-Stuffed Squash Fajita Chili Autumn Casserole @ Richly Rooted Cozy Lentils @ Richly Rooted Carved Stuffed Peppers @ Mold Recovery Apple Pumpkin Bisque @ Hybrid Rasta Mama (scroll down to find)
Crock Pot Apple […]
This is a recipe I made up several weeks ago when I had leftover roasted chicken and cooked rice. I wanted something creamy and comforting, but I didn’t have a lot of ingredients to work with. Turns out that this recipe was a huge hit and I’m making it again, tonight! This time I’ll be using ground beef, rather than chicken.
What You’ll Need: 1 pound (about 2 cups) shredded chicken or ground beef, cooked 4 to 5 cups cooked rice 1 block of cream cheese, softened 2 cups salsa (homemade or organic store-bought) 1 cup shredded or cubed cheese (anything from sharp cheddar to fresh mozzarella to goat cheese- you can even use a mixture!) 1 tablespoon ground cumin 1/2 teaspoon garlic powder 1 teaspoon chili powder 1 teaspoon Celtic sea salt 1/4 teaspoon cinnamon What To Do: Stir together all ingredients, except for half of the cheese. Smooth […]
This salmon salad is amazingly nutrient-dense and it’s delicious! We like to add fresh dill, but feel free to add other herbs, too. This recipe serves four.
What You’ll Need Wild-caught Alaskan salmon: I use either a 14 1/2 ounce can or a few cooked and chilled fillets 2-4 tablespoons sour cream (make your own!) or yogurt (make your own!) 4 cups of mixed lettuces 2 avocados 4 tablespoons fresh dill Celtic sea salt, to taste (don’t worry, salt is healthy!) What To Do In a small bowl, stir together the salmon, sour cream and salt. In a bowl for each person, layer 1 cup lettuce, 1/4 of the salmon mixture, 1/2 of a diced avocado and 1 tablespoon of chopped dill.
If you would like to use freshly cooked salmon fillets, it makes a beautiful presentation. Just leave the fillets whole and add a dollop of sour cream, […]
I whipped up this tasty comfort food the other night and it was a huge hit with the whole family! Frittatas are so versatile that you can put just about anything in them, season them with whatever seasonings sound good and you can even make them when you’re out camping (check out out campfire frittata recipe!).
For this recipe, I went with a Tex-Mex theme. It’s full of flavor without being spicy. Feel free to spice it up with some sauteed jalapenos, freshen it up with some cilantro and salsa on top or toss in leftovers that need to get eaten. Frittatas are very forgiving and easily adaptable. 🙂
What You’ll Need Oven-safe skillet (I’m using a 10 inch cast iron. If you are using a larger or smaller skillet, adjust the amounts of ingredients accordingly.) 10 eggs 1 pound ground beef (or other ground meat) 1/2 […]
Doesn’t that look scrumptious??
What You’ll Need 3 tablespoons cocoa powder (I order my cocoa powder and coconut cream concentrate from Tropical Traditions) 2 1/2 tablespoons sugar (I use organic dehydrated cane juice) 3 tablespoons water 2 1/2 tablespoons coconut cream concentrate- this is what makes it thick and creamy! (from Tropical Traditions) Fruit: strawberries, cherries, bananas, pineapple, etc. What To Do Add all the ingredients to a small sauce pan and turn the heat on low. Whisk until well-blended and smooth. Serve drizzled over fruit or on a small bowl for dipping. Enjoy!
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A few readers kindly reminded me last week that I had said in my “Homemade Butter Tutorial” that I would do a post about culturing buttermilk.
The first thing to mention is that the buttermilk that you get from the process of making butter is not the same as buttermilk that you buy at the store. The buttermilk from butter is simply the liquid from the cream, which has separated from the solids (the butter). The buttermilk from the store is cultured milk, meaning that good bacteria has been grown in it to make it probiotic, like yogurt. While you can culture buttermilk (from butter-making) and turn it into cultured buttermilk, it’s not necessary. Any milk can be made into “cultured buttermilk”.
The second thing to mention is that I *love* culturing dairy! Culturing makes dairy more digestible, increases the vitamin content, increases good bacteria… pop on over to […]
How about a delicious and healthy treat this summer, instead of the cheap gelatin mix from the box. Why bother switching, you ask? Here are some things in Jello (or other brands of gelatin mixes) that we really don’t want to be eating or feeding our children…
Artificial Colorings: Many of them are known carcinogens and none of them have any redeeming health value. Several of them cause reactions and health issues, such as headache and ADD/ADHD symptoms. It is intended to make the food more appealing. Artificial Flavorings: These are chemicals combined in laboratories to trick your tongue into thinking that you are eating something with nutrients. In real food, different flavor indicates different nutrients, so we are hardwired to enjoy many different flavors. Artificial flavors lie to us, since they have absolutely no nutrients. Artificial Sweeteners: Unless you get the ones with refined sugar (or make it […]
I often post about what to do when you’re already feeling badly, such as natural remedies for ear infections or ways to ease morning sickness, but today I’d like to talk about a yummy way to boost health to help prevent problems before they start!
We all know that antioxidants are a good thing, right? They neutralize those pesky free radicals that wreak havoc on our cells. Getting plenty of antioxidants is one of the beautiful benefits about a real foods diet. What are good sources of antioxidants? I’m so glad you asked!….
Read the rest of my post over at Modern Alternative Mama!