It’s so easy to unwrap the little foil packages and throw them in boiling water. Vwah-la, ta-da—veggie broth for soup. The vegetarian bouillon cubes I have in my cupboard at the moment say “natural” right on the label, and “convenience without compromise.” Than means unprocessed, right? Not!
This Sriracha hot sauce recipe consists of only a few ingredients, and as with anything homemade, you can tweak it to use your favorite chiles, or to reflect what is currently in season. It’s a perfect condiment for, well, everything!
We’ve started taking Molly to Dr. Palmquist, a holistic veterinarian who practices both Western and Eastern medicine. One of the foods he recommended for her healing is bone broth, telling me: “There some magic stuff in those bones.” I’m inclined to agree.
Since Thanksgiving is just around the corner, and a lot of people have found my blog since I originally published this in November 2011, I thought I’d bring it back to the top of the stack and share it with you today. I hope you have a wonderful Thanksgiving, filled with love, family, friends, gratitude…and garlic.
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 I go on and on about the nutritional powerhouse that is blackstrap molasses, folks usually ask me how the heck to use it. When we think of molasses in the kitchen, the occasional ginger snap cookie or pot of baked beans come to mind, but I’ve got a quick recipe that will help you make this a daily pantry staple.