A Guide to Finding Nourishing Salt

Today I am over at simple bites with A Guide to Finding Real Salt:

Most of the discussions surrounding salt are negative. We often hear about lowering our intake levels, but then aren’t we missing the deeper question: “what salt should we be eating?” In fact, there are quite a few professionals who argue for the health benefits of the right kind of salt.

If you’re here from Simple Bites, welcome. I am so glad you stopped by. You can find out more about us, look through the recipe index, or browse through categories like nourishing food, natural living, or sustainability.

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Traditional Meals for the Frugal Family: Breakfast

Last week I received the first copy of my forthcoming cookbook Traditional Meals for the Frugal Family. Today I am sharing a preview of the Breakfast chapter and some of our favorite budget-friendly nourishing recipes to start the day.

My Food Preservation um… Situation

It all started early this summer and I have to say I had an accomplice. Up until that point, in order to actually can foods I had to borrow a friend’s canner. Well then my father-in-law dropped one off when he visited the family so I guess if my quickly filling cabinets have anyone to…

Lacto-Fermented Vegetables 101 and Making Kimchi

Last week Simple Bites published an article of mine; Lacto-Fermentation: An Easier, Healthier, More Sustainable Way To Preserve. From the article: I think everyone should try lacto-fermentation for three reasons: The product is a living food, full of enzymes and probiotics. The process is much faster than waterbath or pressure canning. The process (and storage)…

Food Roots – August 6: where does your food come from?

“Or what if I had simply grown up in a time when food was seasonal? When there was, in each year, a time of more and a time of less? When food was not just there in packages on the supermarket shelf all year?” ~ Jessica Prentice ~ Welcome to another edition of Food Roots!…

Favorite Fermentation Equipment: Vegetables

Since finishing up the final edits for TFF I’ve been thinking a lot about fermentation. You’d think after nearly a year on this project I’d be a bit done… but I’m maybe even more passionate about fermentation than ever. One thing I wanted to communicate in the Vegetables Chapter of TFF, besides providing some unique…

Liver: THE Superfood

Of all of the steps we have taken towards a nourishing diet, eating organ meats has been the hardest. So hard, in fact, that we don’t really eat them at all. We’ve made and eaten our own fermented vegetables, homemade yogurt and kefir, kombucha and water kefir, and downed the cod liver oil daily. But…

One Comment

lanna hoffman says:

February 26, 2010 at 11:28 AM

LOVE this blog! I posted a link to it on my new post : ) thanks for the inspiration!

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