This Christmas, Give the Gift of Nutrition Through Fermentation {plus Free Printables!}

The Gfit of Fermentation at KeeperoftheHome.org

By Diana, Contributing Writer I can’t believe it’s been a week since Thanksgiving.  I had a wonderful time planning and preparing a real food feast for my family and friends. I spent two days in preparation that included a slow roasted pastured turkey; sourdough crackers and rolls; labneh (yogurt) cheese; roasted brussels sprouts with onions and bacon; sweet potatoes with fresh cranberries in a real maple syrup; mashed potatoes drenched in butter; and for dessert, pie – oh sweet pie. As much as I love the holiday […]

Does the Salt You Choose Really Make a Difference?

Does the salt you choose really make a difference?

Written by Stephanie Langford Mmm, salt. I confess, I just love salty things. It’s too bad that salt has gotten such a bad rap (along with butter- one of my other favorite culinary delights). Everywhere you look in the grocery store, pretty colored packages with sleek marketing slogans proclaim that they have “no salt”, “low salt”, or are “low in sodium”. And we buy them up, oh yes we do. I see the coveted “low salt” labels in pantries and shopping carts galore, or hear […]

Make It Yourself: Homemade Cultured Butter

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Written by Courtney, Contributing Writer After decades under scrutiny, butter has finally making its rightful comeback in the kitchen. Traditional cooks knew all along that butter was nourishing and healthy, but only recently has the modern housewife rediscovered this culinary staple. For decades, butter had a bad reputation, partially due to (un)scientific health claims and partly to that fact that it was lumped together with industrial butter sourced from feedlot cattle. Deep golden yellow butter made from the cream of grass-fed cows free of hormones […]

Creating a Culinary Experience with Cheese

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Guest Post by Kane Holbrook of Real Milk Cheese “ And he will give grass in your fields for your livestock, and you shall eat and be full.” -Deuteronomy 11:15 Cheese has been an important part of healthy cultures since the domestication of livestock. The scriptures refer to cheese more than a few times: Abraham fed his guests curds (Genesis 18:8). David’s father, Jesse, sent him to deliver bread to his brothers and cheese to the commander of the Israel army (1 Samuel 17:18). (This […]

A Healthy Real Food Diet for Pregnancy

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Written by Diana, Contributing Writer I remember being pregnant with my first child.  I was more concerned with the colors of his nursery rather than truly understanding the responsibility of growing a human being. I didn’t have anyone to stop and explain to me what my body was about to go through and the importance of a healthy diet to grow a baby and endure childbirth. Needless to say, I stayed within the average weight gain, however, I delivered via cesarean section and spent the […]

Boosting Your Immunity: Mushroom Soup with Herbs

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 Written by Meg Dickey, Contributing Writer Our Valley finally began it’s annual cooling trend last week. After several months of nearly 100 degree heat, we were able to enjoy a rainstorm, complete with chilly temperatures and a delightful nip in the air. Along with those blissful breezes come the sniffles and sneezes… when we start to feel like we’re running down, I like to put a pot of this luscious soup on to simmer.  It does a wonderful job of soothing sore throats, boosting […]

Liver: Learning to Love (and Cook) This Superfood

Written by Shannon, Contributing Writer Organ meats are one of those traditional foods that are harder to get behind than butter, for example. In fact, organ meats were one of the last things recommended by the Weston A Price foundation that we decided were important, not because they aren’t more nutrient-dense than most foods but because we were squeamish. The thing is, eating organ meats just makes sense and I believe it to be better stewardship of our foods. Most of us still don’t butcher […]

What’s So Great About Raw Milk?

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Once upon a time, milk was not such a complex or controversial subject. Cows grazed on green grass. Healthy, well-fed, and free to roam, they produced a nutrient-dense, thick, white liquid which was relished either straight from the cow (raw) or turned into cultured dairy for short-term storage or delectable hard cheeses for long-term storage. It was neither heated to death at ultra-high temperatures, nor were its fat molecules shaken until they shattered into minuscule pieces. It was not demonized as a health hazard, declared to be […]