With so many choices for beverages competing for your attention on the shelves these days, it can be a challenging decision. Coconut water, cold-pressed juice, and Kombucha all deliver on taste as well as benefit but which one not only packs flavor but also a probiotic punch? Kombucha, of course!
If you already use agave nectar, maple syrup, or honey as a sweetener instead of refined white or brown sugar, it’s time to add date syrup to the list as well. Making it is easy and worth the minimal effort.
Commercial pectin is in fact derived from natural sources, usually apples or citrus rinds. However, they’re pretty opaque about how it’s made, so we cannot know if they pass the Unprocessed sniff test. Fortunately, you can make your own DIY pectin easily at home, with no special equipment.
I grew up with sauerkraut – it showed up regularly at our house alongside pork chops on top of platters of mashed potatoes. But it was only recently that I became aware of its health properties.
When you open your mind to new ways of using food, you also open the possibility to making simple, quick meals. Here are some ideas on how to think about your veggies in new ways…
Turning a pumpkin into pumpkin purée is really easy, it just takes a bit of time.
Make these completely unprocessed chocolate clusters and prove to everyone that you can have your treat without any tricks!
It turns out that if you want to get the most bang for your honey-gum-buck, you need to buy “comb honey,” not the kind that floats on top of jars of honey.