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Posts related to eating food, making food, and enjoying food from all over the world!

Fermentation, Tabasco Style

Its what gives sauerkraut tang, pickles potency, and kimchi character- FERMENTATION. Or more specifically, lacto-fermentation. Whats cool about lacto-fermentation is that you don't need a yeast or a "starter culture"; lacto-bacterias are naturally present in...

Cultures with Cabbage

Bacterial cultures that is. After all, many lacto-fermented foods (which utilize lacto-bacteria) contain cabbage as an ingredient. Its the principle component of sauerkraut and a staple for creating kimchi and other curious combinations. So...

White Bean & Kale Soup

I make soup a lot, but all too often I find myself comfortably drifting back to familiar flavor profiles. I felt the need to switch it up a little and try something new. White...
video

Plant Conversations

Did you know that plants are connected underground by a network of mycelium, which allows for them to communicate via electrical action potentials (like the human brain!)? Plant conversations are much more common that...

Fermentation!

Broadly defined, "fermentation is the transformative action of micro-organisms" - Sandor Katz, author of both The Art of Fermentation and Wild Fermentation. Fermented foods provide our digestive system with beneficial strains of bacteria ("probiotics"),...

My Grain-Free Muffins are for sale at Fertile Underground!

                Now you can try my grain-free muffins for yourself! A slight variation from my frosted muffins I posted earlier. Ingredients include house-made almond flour from Fertile Underground, local eggs, local honey, organic coconut oil,...

Homemade Nut Butter

I have recently been experimenting with making my own nut butters. I don't usually eat peanuts, so I tend to lean in the direction of butters made from almonds, cashews, and seeds. Nut butters...

Grain-free, Carrot Muffins with Sweet Potato Frosting

I love experimenting with alternative baking recipes, particularly those that are gluten-free and dairy-free. Recently I have been eager to attempt grain-free baking, so I thought I would start with something classic- the muffin. My...

GARLIC

I am admittedly obsessed with garlic. I usually double or triple the recommended amount in cooking recipes and I also love to eat it raw (in salads, with poached eggs, or even juiced!). I...

Caulifower and Parsnip Whipped Dip!

I am the one at the holiday family dinners who pushes the "weird" food on my mainstream minded relatives. I try not to be toooo pushy... fortunately my family members, though traditional in their...