Archive for the ‘Real Food’ Category

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Top 10 Reasons to Eat Real Food

Today, if you are a loyal reader and subscriber (that is, you were a subscriber BEFORE you read this post), leave me a comment with your favorite reason to eat real food (doesn’t have to be one of mine) for an extra entry in the Excalibur Dehydrator Giveaway!!

Why do we eat real food?  Why should anyone else eat real food?  It can be hard to convince people who are skeptical that real food is really worth it.  But believe me, it is!  Here are my top 10 reasons (with some help from my friends) why you should eat real food!

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How to Make Vanilla Extract

Do you use vanilla extract in baking?  I know I use mine a lot for baking, homemade ice cream, and other things.  There are a lot of reasons why I choose to make my own extract for these purposes, which I will share with you.  And then I’ll get to the good part: how to do it!

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Recipe Collection: Guest Post: Ginger Beer

Today we have a guest post from one of our readers, Anna Drozdova!  She mentioned in a recent comment that she makes ginger beer and I just had to know how.  I thought all of you would want to know too.  So here she is!

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Freezing Pumpkin Puree

I decided that this year, I wanted to make my own pumpkin puree.  I usually buy a can or two each winter to make pumpkin bread, but of course there are issues with BPA in the can liners.  Making my own seemed to be the best solution!

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The Easiest Way to Peel Tomatoes

Are you canning lots of tomatoes this year?  I am!!  For certain things, like making sauce, you can just chop them, puree them and go (I also like to seed them, though).  But for other things, you really need to peel them too.  And peeling tomatoes can be very annoying.

There are two methods: cut the peels off the tomatoes with a very sharp knife (which takes FOREVER). 

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Chocolate Chip Cookies

Pennywise Platters Thursday at The Nourishing Gourmet!**

I experimented with a new version of chocolate chip cookies today, and I liked it so much I thought I’d share it with you. 🙂

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Canning Tomato Sauce

Tomato sauce wasn’t even my first project, but it was the one that weighed most heavily on my mind. While friends were gathering up strawberries and other earlier crops to make jellies and jams and all sorts of things, I was just waiting. My family won’t eat jellies and jams so there was no reason to make any. But tomato sauce! We go through that like crazy! It was one of the biggest things I’ve planned to can and no, I am STILL not done! But I actually did this one in a few different stages so I “perfected” my technique a bit. I’ll share with you the way that I did it, and explain why some of the other ways are not my preferred way. Here we go…be prepared to get messy!

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Canning for Beginners

Canning.

It’s addictive.  At least for me!  And it’s not nearly as hard as it appears to be.  I was so excited to try but so intimidated to start.  It seems like you need a LOT of supplies, and it will take a LOT of time, and be easy to screw up.

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How to Make Butter

Butter.

It’s a wonderful fat. However, buying GOOD butter (grass-fed, organic) is expensive. We’re talking anywhere from $5 – $9 a pound. That can get expensive, especially if you go through butter like we do (about 1 – 1.5 lbs. per two weeks). However, making it yourself is MUCH cheaper! And it’s easy, too. Today I’m going to show you how.

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I’m Kate, mama to 5 and wife to Ben.  I love meeting new people and hearing their stories.  I’m also a big fan of “fancy” drinks (anything but plain water counts as ‘fancy’ in my world!) and I can’t stop myself from DIY-ing everything.  I sure hope you’ll stick around so I can get to know you better!

Meet My Family
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