Fermented Food Guide: the basics + 19 beginner recipes

Homemade, Fruit-Filled Mini Yogurts

One of the many benefits of switching to a real food diet is that you simultaneously produce much less waste. When you make food from scratch, you just don’t have all the packaging, which is often plastic and non-recyclable, that accompanies processed food.

Homemade mini-yogurt

Healthy Peanut Butter and Banana Cookies

Peanut butter. Banana. Cookie. Awesome trio, right? I’m not lying here, folks, these Peanut Butter and Banana Cookies are The BEST! And better yet, they’re sugar-free, gluten-free and SO flippin’ easy to whip up! How can this even be possible? I just don’t know…but it is!

Rosemary and Cheese Sourdough Crackers

Even before I made sourdough bread, I made rosemary and cheese sourdough crackers. They were an instant hit with my family, and I have proud memories of making them for the first time, knowing that they were replacing our regular store bought brands. I made these crackers in what I like to call “phase 2” of my cleaner, greener living journey – the pillaging the pantry of all processed and preservative-filled foods phase (“phase 1” was ridding the house of toxic chemicals and cleaners.)

Sweet n’ Spicy Chipotle and Kid-Friendly “Cheesy” Popcorn

While some people have a sweet tooth, I, have a salt tooth. My ultimate weakness: chips. Any kind will do really, but I have a particular weakness for BBQ chips. And although I don’t personally buy them, if they end up in my house, or you put a bowl in front of me, I will grab a handful. Okay, several handfuls. What? You think I’m Hippie-Housewife-Hypocrite, right? SURPRISE, nobody’s perfect! 🙂

Homemade Chicken Liver Pâté with Green Peppercorns

Organ meat: friend or foe? I know it’s not for everyone. In my experience, you either love it or hate it. It’s about a 50/50 split in my family. Me? I love it 🙂 My History with Organ Meat (Offal) I remember when I was a kid, on rare occasions, my mom would cook up chicken livers and hearts, and my brother and I thought it was such a special treat! She would fry them in butter, garlic and onions, and we’d dip them in ketchup (chicken livers and ketchup are the best of friends). In elementary school, I’d eat liver…
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Chicken Liver Pate

Maple Pumpkin Blender Muffins

Tis’ the season for pumpkin flavored food and beverages, and this year, I’m jumping on the band-wagon and spicing up (literally) my “Better-Than-a-Muffin Muffins” recipe. In the spirit of the season, I present to you “Better-Than-a-Muffin Muffins Maple Pumpkin Muffins,” a.k.a Maple Pumpkin “Muffins” 🙂 Why is “muffins” in quotations? Because I struggle to call these guys muffins. They’re more like pumpkin-pie-meets-a-muffin-meets-a-pancake…in the shape of a muffin. Crazy, I know, but until I create an entirely new name for them, they’re “muffins.”

Sourdough Pizza Crust

When in doubt, make pizza. That’s our moto! Okay, not really, but it should be. We eat A LOT of homemade, sourdough pizza – at least one per week. It’s an easy go-to dinner,  and a great way to use your sourdough starter that’s been building up! Best of all, there’s no such thing as pizza-rules! Make it however you like, with whatever you have! Heck, I’m sure a pickle and tuna pizza would even be good, most people have those ingredients on hand–like a big, tuna melt… yummm big tuna melt (can you tell I’m starving as I write…
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Jalapeño Salsa {Lacto-Fermented}

Fermenting this jalapeño salsa was the best thing that I ever could have done for it! Sure, you don’t have to ferment it, but by doing so, you’re enhancing the flavours, boosting the nutrients, and naturally preserving it. Non-fermented, it may only last a few days in your fridge, but by fermenting it, it will stay fresh for several weeks!

Kale, Basil & Walnut Pesto

This fragrant and flavourful pesto is a great way to use up some up the kale and basil in your garden. Even my husband, who claims that he “doesn’t like pesto,” loves this recipe and has been putting it on everything from sandwiches to potatoes!

Kale Basil and Walnut Pesto

Caramelized Onion & Roasted Garlic Hummus

Not a hummus fan? Neither am I, but this ain’t no ordinary hummus. Made with caramelized onions and roasted garlic, this hummus is a sweet and savory distant cousin to traditional, tahini and lemon hummus. Chickpeas, a.k.a. Garbanzo beans, are gluten-free, high in protien, high in fibre, and a good source of calcium, magnesium, potassium, folic acid and healthy fats. They are said to be a weight loss super-food because of their ability to increase feelings of fullness, causing you to consume less calories. This carmelized onion & roasted garlic hummus is sure to impress at your next summer potluck….
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Caramelised Onion and Roasted Garlic Hummus